Grilled Chicken Salad Recipe
Our romaine blend topped with cheese, tomato, onion, and our shredded grilled chicken.
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Ingredients
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Salad Base
Grilled Shredded Chicken
Dressing & Finish (optional)
Method
Salad Base
Prepare greens and vegetables
Wash and thoroughly dry the romaine lettuce or romaine blend. Chop or tear into bite-size pieces and place in a large salad bowl. Halve the cherry tomatoes (or dice the tomato) and add to the bowl. Thinly slice the red onion and add to the bowl. Sprinkle the shredded cheddar cheese over the top and gently toss to combine so ingredients are evenly distributed.
Grilled Shredded Chicken
Season chicken
Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, garlic powder, smoked paprika, salt and black pepper. Rub the mixture evenly over both sides of the chicken breasts. Drizzle lemon juice over the seasoned chicken.
Grill or sear chicken
Preheat a grill or grill pan to medium-high (about 400°F / 200°C) or heat a skillet over medium-high heat. Lightly oil the grill grates or pan. Cook the chicken breasts 5–7 minutes per side, until a meat thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely charred. For thinner breasts, reduce time accordingly.
Rest and shred
Transfer the cooked chicken to a cutting board and let rest 5 minutes. Using two forks or your fingers, shred the chicken into bite-size pieces or thin strips. If desired, toss the shredded chicken with a small drizzle of olive oil and a pinch of additional salt and pepper to keep it moist.
Dressing & Finish (optional)
Make quick dressing
In a small bowl or jar combine 1 tablespoon olive oil, 1 teaspoon red wine vinegar (or balsamic), 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake until emulsified.
Assemble salad
Add the warm shredded grilled chicken to the bowl with the salad base. Drizzle the dressing evenly over the salad (or serve on the side). Gently toss to combine, or leave chicken on top for presentation. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Serve
Divide the salad into portions and serve immediately while the chicken is still slightly warm. Leftovers can be stored separately (dressing aside) in the refrigerator for up to 2 days.