Ingredients
3/4
cup mayonnaise or salad dressing
1/3
cup sugar
2
tablespoons cider vinegar
2
teaspoons poppy seed
6
boneless skinless chicken breasts (about 1 3/4 lb)
Cooking spray
1/2
teaspoon salt
3
cups bite-size pieces iceberg lettuce
3
cups bite-size pieces romaine lettuce
1/2
cup crumbled Gorgonzola cheese
1/2
cup dried cranberries
6
tablespoons slivered almonds, toasted
Preparation
Heat coals or gas grill for direct heat. In small bowl, mix all dressing ingredients with wire whisk. Reserve 3/4 cup dressing for the salad.
Spray chicken with cooking spray; sprinkle with salt. Cover and grill chicken over medium heat 15 to 20 minutes, turning once and brushing occasionally with remaining dressing, until juice is clear when center of thickest part is cut (170°). Discard any remaining dressing used for brushing. Cut chicken into 1/2-inch slices.
Divide lettuces among 6 individual serving plates. Top with chicken. Drizzle reserved 3/4 cup dressing over salads. Sprinkle with cheese, cranberries and almonds.
