Grilled Chicken Salad Recipe

pound and season

If the chicken breasts are uneven, place each between plastic wrap and gently pound to an even 3/4-inch thickness so they cook evenly.

In a shallow bowl, whisk together 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp salt, 1 tsp black pepper, and 1 tbs lemon juice. Add the chicken and coat both sides. Let marinate 10–15 minutes at room temperature (or up to 1 hour in the fridge).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the outside has nice grill marks. Transfer to a cutting board and rest 5 minutes before slicing thinly across the grain.

While the chicken marinates or grills, cook the bacon. In a skillet over medium heat, lay the 6 bacon slices in a single layer and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain and cool, then break into bite-size pieces.

Quarter or slice the tomatoes into wedges (for medium tomatoes) or bite-size pieces. Peel the red onion, cut in half, and slice thinly into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning as desired.

In a large bowl, add the 6 cups mixed salad greens. Top with sliced grilled chicken, tomato wedges, red onion slices, bacon pieces, 1 cup croutons, and 3 oz shredded or cubed white cheddar.

Drizzle the prepared vinaigrette over the salad (start with half, toss gently, then add more to taste). Toss lightly to combine so the toppings stay visible.

Serve immediately, dividing into two large portions or four small side portions.