Chicken And Shrimp Salad Recipe
Grilled chicken breast and boiled shrimp on a bed of romaine and iceberg lettuce, cheddar cheese, purple onions, tomatoes.
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Ingredients
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Salad greens & toppings
Protein
Marinade & cooking
Shrimp cooking & poaching liquid
Dressing
Method
Prep salad & vegetables
Wash and chop greens
Rinse the romaine and iceberg lettuce under cold water, shake off excess, and spin or pat dry. Roughly chop or tear into bite-sized pieces and place in a large serving bowl. Chill in the refrigerator while preparing other components if desired.
Prep tomatoes and onion
Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate into rings. Set both aside to be added to the salad.
Measure and shred the cheddar cheese and set aside.
Marinate and cook chicken
Marinate chicken
Pat the chicken breast dry. In a small bowl combine 1 tbsp olive oil, 1 tsp lemon juice, 0.5 tsp oregano, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp minced garlic. Rub the mixture over both sides of the chicken. Let sit 10–15 minutes at room temperature (or refrigerate up to 2 hours).
Grill or pan-sear chicken
Heat a grill or skillet over medium-high heat and brush with a little oil. Cook the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the juices run clear. Remove to a cutting board and rest 5 minutes, then slice into 1/4-inch strips or bite-sized slices.
Boil shrimp
Poach the shrimp
Add the peeled and deveined shrimp to the simmering liquid and cook just until pink and opaque, about 2–3 minutes depending on size. Do not overcook. Remove shrimp with a slotted spoon and immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
Make dressing
In a small bowl or jar whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt, and 0.25 tsp black pepper until emulsified. Taste and adjust seasoning.
Assemble salad
Toss the chopped romaine and iceberg in the large serving bowl to combine. Add the halved cherry tomatoes, sliced red onion, and shredded cheddar; toss gently to distribute.
Arrange sliced grilled chicken and poached shrimp on top of the greens.
Drizzle the dressing over the salad (start with half, toss, and add more to taste). Season with additional salt and pepper if desired and serve immediately.