Grilled Chicken Salad Recipe

Prepare and marinate chicken

Flatten the chicken breasts to an even thickness (about 1/2 inch) by placing each between plastic wrap and gently pounding with a mallet or rolling pin. In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, coating evenly. Refrigerate for at least 20 minutes and up to 2 hours.

Heat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking. Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate, tent with foil, and rest for 5 minutes before slicing thinly across the grain.

While the chicken rests, prepare the vegetables. Rinse and dry the mixed salad greens, then place them in a large salad bowl or divide among two plates.

Halve the cherry tomatoes. Peel (if desired) and thinly slice half an English cucumber into rounds. Thinly slice 1/4 red onion into rings or half-moons and separate into strips. Scatter the tomatoes, cucumber slices, and red onion over the greens.

Sprinkle the house blended shredded cheese evenly over the top of the salad.

Make classic vinaigrette

In a small jar or bowl, combine 1 tbs red wine vinegar, 3 tbs extra virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. Secure lid and shake vigorously, or whisk until emulsified. Taste and adjust seasoning if needed. (Alternatively, use your preferred bottled dressing.)

When ready to serve, drizzle the vinaigrette over the salads (about half the dressing per salad, reserve any extra) and gently toss to coat the greens, or serve the dressing on the side.

Slice the rested grilled chicken thinly and arrange the slices atop the dressed salad greens, dividing evenly between servings.

Warm dinner rolls according to package instructions or in a 350°F (175°C) oven for 5–7 minutes until heated through and slightly golden. Place one roll alongside each salad.

Garnish with chopped fresh parsley if desired and serve immediately with extra dressing on the side.