Grilled Chicken Salad Recipe
Seasoned and grilled chicken on fresh cut lettuce.
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Ingredients
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Chicken & Marinade
Salad
Dressing
To Finish
Method
Chicken & Marinade
- 1
Prepare marinade
In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (2 cloves), 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk or shake to combine.
- 2
Marinate chicken
Pound the chicken breasts to an even thickness (about 1/2 inch) or slice in half horizontally if thick. Add the chicken to the marinade, coating thoroughly. Marinate at room temperature for 15 minutes or refrigerate for 30 minutes to 2 hours. If refrigerated, bring to room temperature 15 minutes before grilling.
- 3
- 4
Grill chicken
Remove excess marinade and place chicken on the hot grill. Cook about 4–6 minutes per side, until well browned and the internal temperature reaches 165°F (74°C). Timing depends on thickness. Avoid overcooking to keep the chicken juicy.
- 5
Rest and slice
Transfer the grilled chicken to a cutting board and let rest for 5 minutes to redistribute juices. Slice the chicken thinly against the grain into strips for the salad.
Salad
- 6
While the chicken grills, assemble the salad base. In a large bowl add 6 cups chopped Romaine or mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and 1/4 cup thinly sliced red onion. If using avocado, slice and hold until dressing is ready to avoid browning.
- 7
Toss gently to distribute ingredients evenly.
Dressing
- 8
Make dressing
In a small jar or bowl combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.
- 9
Taste and adjust seasoning — add a pinch more salt, pepper, or a splash of vinegar if desired.
To Finish
- 10
Dress the salad: Pour about half the dressing over the salad base and toss gently. Add more dressing to taste, keeping the salad lightly dressed.
- 11
Top the dressed greens with the sliced grilled chicken. Sprinkle 1/4 cup crumbled feta or shaved parmesan if using, add sliced avocado, and garnish with 2 tbs chopped fresh parsley or basil.
- 12
Serve immediately with lemon wedges on the side to squeeze over the chicken and salad for a bright finish.