Grilled Chicken, Tomato and Baby Greens Salad with Blue Cheese


  • 3/4 pound boneless, skinless chicken breast halves

  • Olive oil

  • Salt and ground black pepper, to taste

  • 1 (7.75 ounce) package DOLE® Extra Veggie™ with Grape Tomatoes

  • 1 avocado, peeled and cubed

  • 2 slices bacon, cooked, drained and crumbled

  • 1 hard-cooked egg, peeled and chopped

  • 1/4 cup crumbled blue cheese

  • Bottled blue cheese dressing, to taste


  1. Heat grill to medium-high heat.
  2. Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips.
  3. Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.


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