Gluten-Free Grilled Chicken Salad

Name: Gluten-Free Grilled Chicken Salad
Prep time: 15 min
Cook time: 14 min
Yield: 4
Cuisine: American,
Ingredients: 1 package McCormick® Gluten-Free Turkey Gravy Mix; 1/4 cup cider vinegar; 1/4 cup olive oil; 1 pound boneless skinless chicken breasts; 1/2 cup mayonnaise; 1/4 cup orange juice; 2 tsps French's® Dijon Mustard; 1/2 cup chopped celery; 1/2 cup dried cranberries; 1/4 cup chopped pecans toasted; 8 Bibb lettuce leaves; 2 medium vine-ripened tomatoes sliced

Add chunks of grilled chicken to celery, dried cranberries and pecans for a chicken salad that would be perfect for a summer luncheon.

15m

PREP TIME

14m

COOK TIME

519

CALORIES

12

INGREDIENTS

Servings: 4

Ingredients

1 package McCormick® Gluten Free Turkey Gravy Mix
1/4 cup cider vinegar
1/4 cup olive oil
1 pound boneless skinless chicken breasts Substitutions available
- boneless skinless turkey breasts
1/2 cup mayonnaise
1/4 cup orange juice
2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
1/2 cup chopped celery
1/2 cup dried cranberries Substitutions available
- chopped apple
1/4 cup chopped pecans, toasted Substitutions available
- chopped walnuts or pistachios, toasted
8 Bibb lettuce leaves
2 medium vine-ripened tomatoes, sliced

KEY PRODUCTS

INSTRUCTIONS

1 Mix Gravy Mix, vinegar and oil in small bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2 Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3 Grill chicken on well-oiled grill grates over medium heat 5 to 7 minutes per side or until cooked through. Cool chicken slightly then cut into bite-size chunks.
4 Mix mayonnaise, orange juice and mustard in large bowl until well blended. Add chicken, celery, cranberries and pecans; mix well. Serve chicken salad on lettuce leaves and tomato slices.