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Wisconsin Cheese and Grilled Chicken Salad

Servings 6 Servings


  • 3 C. Grilled chicken breast cut into 3/4-inch cubes
  • 1 C. Red wine vinegar and oil salad dressing
  • 1 Tbs. Honey
  • 1 Tbs. Coarse mustard
  • 4 C. Mixed greens a combination of iceberg, redleaf and chicory
  • 2 C. Flowering purple kale*
  • 1 1/2 C. Sweet corn kernels
  • 1 1/2 C. Onion sliced paper thin
  • 1 1/2 C. Wisconsin Colby cheese shredded


  1. In a medium bowl, combine chicken with salad dressing, honey and mustard. Set aside. Place remaining ingredients in a large bowl, tossing to combine. Add cubed chicken, along with marinating liquid. Toss lightly to combine. Serve immediately.

Recipe Notes

*2 C. shredded red cabbage may be substituted.