Grilled Or Fried Chicken Salad Recipe

Prep the chicken

If breasts are very thick, butterfly or pound to even 3/4-inch thickness. Pat chicken dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (1 clove, mashed), smoked paprika, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade evenly over both sides of the chicken and let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Grill chicken (method A)

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil the grill grates or pan lightly. Place chicken on the hot surface and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before slicing thinly against the grain.

Fry chicken (method B)

If frying instead, heat 2 tbs olive oil in a large skillet over medium-high. Add chicken and cook 5–7 minutes per side until golden-brown and internal temperature is 165°F (74°C). Transfer to a plate and rest 5 minutes, then slice thinly against the grain. Use either grilled or fried chicken as desired.

While chicken rests, prepare the salad. Rinse and dry mixed greens and place in a large bowl (about 6 cups). Halve cherry tomatoes. Peel (if desired) and slice cucumber into half-moons to total about 1/2 cup. Thinly slice red onion into ribbons (about 1/4 cup). Halve, pit and slice or dice the avocado and toss with a squeeze of lemon juice to prevent browning.

Add tomatoes, cucumber, red onion and avocado to the bowl with greens and toss gently to combine.

Make the dressing: in a small jar or bowl combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp lemon juice, 1/2 clove minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously (or shake in jar with lid) until emulsified.

Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar or lemon if you prefer brighter acidity.

Dress the salad: drizzle about half the dressing over the greens and vegetables and toss gently to coat. Reserve remaining dressing for guests to add more.

Arrange sliced grilled or fried chicken over the dressed salad. Sprinkle optional toppings (crumbled feta or goat cheese, toasted nuts, croutons) evenly over the top.

Serve immediately while chicken is still warm. Offer remaining dressing at the table.