Grilled Chicken Salad Recipe

Wash romaine and iceberg lettuce thoroughly. Spin or pat dry. Chop romaine into 1" pieces and core then chop iceberg into similar bite-sized pieces. Place both lettuces in a large mixing bowl.

Wash tomatoes and cucumber. Dice tomatoes into medium chunks. Slice cucumber into 1/4" rounds (halve rounds if large). Add tomatoes and cucumbers to the bowl with lettuces.

If using whole chicken breast, slice into 1" strips. Pat strips dry with paper towel.

In a medium bowl, toss chicken strips with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.

Grill or pan-sear the chicken

Preheat a grill or heavy skillet over medium-high heat. If using a grill, oil the grates. Add chicken strips in a single layer and cook 3–4 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. If you prefer BBQ-style, brush BBQ sauce on the chicken during the last minute of cooking on each side so sauce caramelizes without burning.

Remove chicken from heat, let rest 3–4 minutes, then slice thicker strips into bite-sized pieces if desired. Set aside.

Place 2 large eggs in a small pot and cover with cold water by about 1". Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook 9 minutes for fully hard-boiled yolks.

Transfer eggs to an ice bath for 5 minutes, then peel and slice or quarter. Add to the salad bowl.

Add 3/4 cup shredded or torn fresh mozzarella and 1/2 cup shredded cheddar to the salad bowl, distributing evenly.

In a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified and smooth. Taste and adjust seasoning to preference.

Add the warm (or room-temperature) chicken to the salad bowl. Pour dressing over the salad (start with about half the dressing), and gently toss to combine so lettuce, vegetables, cheeses, eggs and chicken are evenly coated.

Plate the salad on individual plates or a large serving platter. Drizzle additional dressing as needed and, if desired, top with a final grind of black pepper.