Grilled Chicken Salad Recipe
All salads are served with house and caesar dressings.
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Ingredients
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Base greens and vegetables
Grilled chicken
House Dressing
Caesar Dressing
Toppings
Method
Dinner Salads
- 1
Prepare greens and vegetables
Rinse romaine and mixed greens. Tear romaine into bite-sized pieces. Halve cherry tomatoes, slice cucumber, and thinly slice red onion.
- 2
Season and grill chicken
Brush chicken breasts with olive oil. Season with salt and pepper. Grill over medium-high heat 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
- 3
Make house dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic powder, salt, and pepper until emulsified.
- 4
Make Caesar dressing
In a separate bowl, whisk mayonnaise, anchovy paste, garlic powder, Dijon mustard, and lemon juice. Slowly whisk in olive oil until smooth. Stir in grated Parmesan and season with salt and pepper.
- 5
Assemble salad
In a large bowl, toss greens with half of the house dressing. Add cherry tomatoes, cucumber, and red onion. Top with sliced grilled chicken and croutons. Serve with Caesar dressing on the side; offer both dressings to guests.