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Grilled Chicken and Broccoli Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 pounded thin, about 1/4 inch chicken cutlets
  • 2 heads cut into bite-sized florets broccoli
  • 1/2 cup chopped red onion
  • 1/2 cup raisins
  • 8 oz cut into very small chunks sharp cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/4 cup granulated sugar
  • 1 cup halved cherry tomatoes


Preheat grill pan. Season chicken cutlets with salt and pepper and place on grill, cook on each side for 3-4 minutes each.

In a small bowl, rehydrate raisins with water or extra white wine vinegar.

In a large bowl, toss together the broccoli florets, chopped red onion, raisins, cheddar cheese and cherry tomatoes.

In another small bowl, whisk together: mayonnaise, white wine vinegar and sugar. Pour over broccoli mixture and toss together. Slice chicken and serve on top of salad.

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