Grilled Chicken Salad Recipe

Place the thinly sliced purple cabbage in a bowl or jar.

In a small saucepan or measuring cup, combine apple cider vinegar, water, sugar, and 0.5 tsp kosher salt. Stir until sugar and salt dissolve. Warm slightly (optional) to speed dissolution but do not boil.

Pour the pickling liquid over the cabbage, press down to submerge, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour to overnight. Drain before assembling salad.

If chicken breasts are thick, butterfly or pound to even thickness (about 3/4 inch) so they cook evenly.

In a bowl, whisk together 2 tbs olive oil, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs lemon juice. Add the chicken and coat thoroughly. Let marinate at room temperature for 10–20 minutes (or up to 2 hours refrigerated).

Heat a grill pan or skillet over medium-high heat until hot. Add a light brush of oil if needed. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear.

Transfer chicken to a cutting board and rest 5 minutes. Slice thinly across the grain for serving.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1.5 tbs fresh lemon juice, Dijon mustard, honey, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more honey if you prefer sweeter.

In a large bowl, combine the mixed salad greens (6 cups), cherry tomatoes (halved), cucumber slices, shredded carrot, and seasonal fruit. Toss gently to combine.

Add sliced grilled chicken on top of the greens and arrange the drained pickled purple cabbage and avocado slices around the salad.

Drizzle the dressing over the salad (start with about half and add more to taste). Toss gently to coat or leave arranged and serve with dressing on the side.

Sprinkle toasted nuts or seeds and crumbled feta/goat cheese over the top as garnish. Finish with a light grind of black pepper if desired.