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Grilled Chicken Salad with Sun-Dried Tomato Dressing

Grilled Chicken Salad with Sun-Dried Tomato Dressing

This Mediterranean fusion of flavors works well as a marinade or salad dressing.

prep. time:
20 min
cook time:
12 min


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  • 1 jar (8 oz.) Classico® Sun-dried Tomato Pesto Pasta Sauce
  • 1 cup olive oil
  • 1 cup Heinz® Balsamic Vinegar
  • 1 tbsp minced garlic
  • 3 tbsp sugar
  • 4 boneless, skinless chicken breast halve, about 4 oz. each
  • 10 oz. mixed salad greens, or about 8 cups
  • 1 cup sliced or chopped cucumber
  • 1 cup thinly sliced red onion


  1. In a medium bowl, whisk together oil, Vinegar, Pesto Sauce, garlic and sugar. Season with salt and pepper to taste if desired. Pour 1 cup into a plastic resealable bag for marinating and reserve remaining 1-1/2 cups for salad dressing. Place chicken into bag, turning until evenly coated. Close bag and marinate in refrigerator for 1 hour, or overnight if desired, turning occasionally.
  2. Preheat grill on medium heat. Remove chicken from refrigerator, discarding marinade and bag. Grill chicken for 8 to 12 minutes, or until cooked through and internal temperature reaches 165°F, turning occasionally. Allow to cool for 5 minutes and cut into slices.
  3. Meanwhile, in a large bowl, combine salad greens, cucumber and onion. Pour in reserved salad dressing and toss until well coated. Divide between 4 plates and top with sliced chicken.