Ingredients
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts
3/4 cup plain nonfat yogurt
1 tablespoon Dijon mustard
2 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 apple
Juice of 1/2 lemon
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups seedless grapes, cut in half
12 slices bread
Watercress, tough stems removed
Olive-oil cooking spray
Procedures
1
In a medium bowl, combine salt and pepper. Heat a sauté pan on medium-high heat, and mist with cooking spray. Dust chicken with a little of the salt-and-pepper mixture, and then place the chicken in hot pan. Reduce heat to medium, and cover. Cook about 12 minutes, or until the chicken is cooked through, flipping halfway through cooking time. Remove from pan, and set aside.

2
In a small bowl, combine the yogurt, Dijon mustard, chives and tarragon with the remaining salt-and-pepper mixture. Core apple; dice into 1/4-inch pieces. Put the diced apple in a medium bowl with lemon juice (which keeps it from browning); combine. Add the fennel, celery, and grapes.

3
Slice cooked chicken into 1/2-inch pieces. Add to salad along with the yogurt dressing, and mix everything together. Serve, dressed with watercress, as sandwiches on the bread of your choice.

I can't get enough of the:
spinach/greens, add meat, add fruit, add nut, add cheese combination.

Some of our favorites
pork, apple, pecan, goat cheese
chicken, pear & cranberry, pistachio, blue cheese

chicken, beet, mandarin orange, gorgonzola (on arugula) (no nut)

Chicken, tomato, avocado, pepitas, create a salsa based dressing

SO good.

I can't get enough of the:
spinach/greens, add meat, add fruit, add nut, add cheese combination.

Some of our favorites
pork, apple, pecan, goat cheese
chicken, pear & cranberry, pistachio, blue cheese

chicken, beet, mandarin orange, gorgonzola (on arugula) (no nut)

Chicken, tomato, avocado, pepitas, create a salsa based dressing

Here's how I cook the chicken - it's yellow and has that kabob/persian kind of flavor:

Chicken breast
Olive oil (coat)
Turmeric (lots of it - Spice Island brand only!)
Garlic Powder
Cinnamon (just a dash)
Optional: salt

I season both sides and wrap each breast in foil and bake - 400 degrees about 20+ minutes. Slice, put in salad - drizzle all the juice on top.

add whatever veggies you have with something sweet (dried cherries, fresh blueberries, etc.), something creamy (avocado, goat cheese, hard boiled egg), something crunchy (crouton, nuts, sesame crisps) and a really simple dressing. Sometimes a sprinkle of kosher salt and black pepper is just the right finishing touch for a salad.

raw baby spinach
balsamic vinaigrette
something red -- raspberries, strawberries, red peppers, peppadew peppers ....
pecans, pine nuts, or toasted walnuts
optional goat cheese (if you're doing the goat cheese, you may want to use a lighter vinaigrette than balsamic. like rice vinegar vinaigrette, or champagne vinaigrette)

Yum - I've made tons lately! These don't call for grilled chicken, but I use it this time of year:

http://www.epicurious.com/recipes/food/views/Layered-Cobb-Salad-106567

http://www.epicurious.com/recipes/food/views/Asian-Chicken-and-Cabbage-Salad-51160620

http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Chicken-and-Cherry-Salad-365669

I also do butter lettuce, green pepper, cucumber, avocado and pepitas with an olive oil/lime juice dressing.

Love summer cooking!

Traditional Caesar with grilled chicken. Shrimp is even better. Non-traditional Caesar-use kale.

Chicken, celery and grapes with a sauce of mayo, chutney and curry powder. Mmmm.

Thai style with shredded chicken.

I like to use Frank's wings sauce and blue cheese in a cobb type salad.

avocado, orange pieces, pecans, greens, honey mustard dressing

Looking to eat more salads with grilled chicken. Please share your favorites.