Grilled Chicken Salad Recipe
Make Grilled Chicken Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Chicken
Salad
Dressing
Method
Grilled Chicken
- 1
Prepare marinade
In a shallow dish or bowl, combine 1.5 tbs olive oil, 1 tbs fresh lemon juice, minced garlic (1 clove), 1 tsp dried oregano, 0.75 tsp salt and 0.5 tsp black pepper. Whisk until combined.
- 2
Marinate chicken
Pat the 1 lb chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. Add chicken to the marinade, turning to coat both sides. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours (bring to room temperature 20 minutes before cooking).
- 3
- 4
- 5
Rest and slice
Transfer cooked chicken to a cutting board and tent loosely with foil. Rest 5 minutes, then slice thinly against the grain into strips or bite-sized pieces.
Dressing
- 6
Whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If using a jar, shake vigorously to emulsify.
Salad Assembly
- 7
Prepare produce: halve the cherry tomatoes, thinly slice the cucumber (or cut into half-moons) to make 1/2 cup, thinly slice 1/4 cup red onion, and pit and slice the avocado into wedges. Toast 1/4 cup walnuts or almonds in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant; cool slightly.
- 8
Build the salad: In a large bowl or on a serving platter, place 6 cups mixed salad greens. Scatter the halved cherry tomatoes, sliced cucumber, red onion, crumbled 1/2 cup feta, avocado slices and toasted nuts over the greens.
- 9
Dress and serve: Drizzle the dressing over the salad (start with half and add more to taste) and toss gently to combine. Top with sliced grilled chicken. Serve immediately.