Andrew’s Grilled Chicken Salad Recipe
Marinated Chicken Breast Served Atop Garden Fresh Greens, Sliced Almonds, Blue Cheese Crumbles & Sun Dried Cherries Tossed with a Balsamic Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Chicken
Salad
Method
Marinate Chicken
- 1
Prepare Marinade
In a bowl, mix olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
- 2
Marinate Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Grill Chicken
- 3
Preheat Grill
Preheat your grill to medium-high heat.
- 4
Assemble Salad
- 5
Prepare Greens
In a large salad bowl, add the mixed salad greens.
- 6
Add Toppings
Top the greens with sliced almonds, blue cheese crumbles, and sun-dried cherries.
- 7
Slice Chicken
Slice the grilled chicken into strips and place it on top of the salad.
Dress Salad
- 8
Add Dressing
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine.