Grilled Chicken Salad with Olives and Blue Cheese

Grilled Chicken Salad with Olives and Blue Cheese

Recipe and photo provided by Jill Silverman Hough.

  • prep
  • cook
  • 4 servings


  • 2 tablespoons plus 1/3 cup olive oil, divided

  • 4 (6- to 7-ounce) boneless, skinless chicken breasts

  • Salt and black pepper

  • 3 tablespoons red wine vinegar

  • 1 shallot, minced

  • 6 ounces arugula (about 12 cups loosely packed)

  • 1/2 cup crumbled blue cheese

  • 1 cup quartered Lindsay┬« Pimento Stuffed Spanish Manzanilla Olives

  • 3 tablespoons pine nuts, toasted

Cooking Directions

  1. Prepare grill to medium-high heat; brush chicken with 2 tablespoons oil and sprinkle with salt and pepper.

  2. Grill until cooked through, 4 to 5 minutes per side; set aside to rest.

  3. Meanwhile, combine 1/3 cup oil, vinegar and shallot; add salt and pepper to taste and set aside.

  4. Toss arugula with dressing to taste; transfer to plates.

  5. Top salads with chicken, olives, cheese, pine nuts and any additional dressing.


  • Calories590
  • Fat41.7g
  • Protein47.5g
  • Cholesterol118mg
  • Total Carbs5.1g
  • Fiber1.2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.