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Grilled Chicken Salad

Elevate Your Meals with This Delicious Grilled Chicken Salad

This Grilled Chicken Salad is a colorful and nutritious dish perfect for summer, showcasing vibrant ingredients and high-protein goodness.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless skinless chicken breasts Marinating enhances flavor.
  • 6 cups Romaine lettuce Can substitute with mixed greens.
  • 1 cup Cherry tomatoes Halved; grape tomatoes work as a swap.
  • 1 cup Corn kernels Use fresh or thawed frozen corn.
  • 1 piece Cucumber Diced; bell peppers can be an alternative.
  • 1 piece Red onion Optional; omit for milder flavor.
  • ½ cup Cooked crumbled bacon Turkey bacon can be used for lighter option.
  • ½ cup Blue cheese Feta or goat cheese can lighten the salad.
  • 1 piece Avocado Can be replaced with hummus for a vegan option.
For the Dressing
  • ¼ cup Lemon juice Fresh juice is ideal.
  • 2 tablespoons Dijon mustard Yellow mustard can be used as a substitute.
  • ¼ cup Red wine vinegar Apple cider vinegar is a good substitute.
  • 1 pinch Granulated sugar Omit for a sugar-free version if preferred.
  • 1 piece Shallot Finely chopped; red onion can be an alternative.
  • 1 teaspoon Dried oregano Provides herby notes.
  • 1 teaspoon Dried parsley Fresh herbs give a more vibrant taste.
  • ½ cup Olive oil Avocado oil can be a substitute.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • grill
  • Mixing Bowl
  • Salad bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Dressing: In a mixing bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, and granulated sugar. Add shallot, oregano, and parsley, then slowly incorporate olive oil while whisking until smooth. Set aside half of the dressing.
  2. Marinate Chicken: Place boneless skinless chicken breasts in the bowl with the remaining dressing. Cover and refrigerate for at least 1 hour, up to 8 hours for better flavor absorption.
  3. Cook Chicken: Preheat grill to medium-high heat (~400°F). Remove chicken from marinade and grill for 5-6 minutes per side, or until golden and a temperature of 165°F is reached. Let rest for 5 minutes before slicing.
  4. Assemble Salad: In a large bowl, layer romaine lettuce as a base. Drizzle half of the reserved dressing over and toss gently. Add halved cherry tomatoes, corn, diced cucumber, and optional red onion slices.
  5. Add Final Touches: Sprinkle cooked crumbled bacon, crumbled blue cheese, and sliced avocado over the salad. Pour remaining dressing on top and toss gently to combine.

Nutrition

Serving: 1salad bowlCalories: 420kcalCarbohydrates: 15gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken overnight for maximum flavor. Use fresh vegetables for optimal texture.

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