Grilled Chicken Salad Recipe
Crisp lettuce, tomatoes, onions, green peppers, black olives, and shredded cheese served in a bread bowl.
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Ingredients
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Salad base and vegetables
Protein
Cheese
Bread bowl
Dressing (simple vinaigrette)
Optional garnish
Method
Bread bowl
Prepare and toast the bowl
Preheat oven to 375°F (190°C). Using a sharp knife, cut a 3–4 inch diameter circle from the top of the round loaf and set the lid aside. Hollow out the interior, leaving about a 1-inch-thick shell so the bowl holds the salad. Brush the interior and the removed top with 1 tablespoon olive oil. Place the hollowed loaf and the top on a baking sheet and bake 8–10 minutes until slightly crisp and golden. Remove and cool on a rack.
Protein
Season the chicken
Pat the chicken breasts dry with paper towels. In a small bowl mix 2 tablespoons olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Rub the mixture evenly over both sides of the breasts and let rest 5–10 minutes at room temperature.
Grill the chicken
Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Oil the grates lightly. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice into 1/4-inch strips or bite-size pieces.
Dressing
In a small bowl or jar combine 3 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Set aside.
Salad base and vegetables
In a large bowl, combine the chopped romaine (6 cups), halved cherry tomatoes (1 cup), sliced red onion (1/2 cup), sliced green pepper (1/2 cup), and sliced black olives (1/2 cup). Toss gently to mix.
Pour about half of the vinaigrette over the salad and toss to coat evenly. Reserve remaining dressing for guests to add more if desired.
Assembly and cheese
Place the toasted bread bowl on a serving plate. Spoon the dressed salad into the hollowed loaf, pressing gently to pack. Arrange the sliced grilled chicken on top of the salad. Sprinkle 1 cup shredded cheddar cheese over the chicken and salad. If you prefer the cheese melted, place the filled bowl under a broiler for 1–2 minutes until cheese melts and bubble lightly—watch carefully to avoid burning (if broiling, use an oven-safe tray).