Sizzling Grilled Chicken and Cool Veggies Topped with a Knockout Dressing Make This Salad a Keeper.
When it’s hot and humid here in Kentucky (basically June through September and sometimes October!), cooking big, heavy meals that involve the oven is just not my jam. We like to eat a bit lighter during the sweltering months. The backyard grill gets a lot of use, even if we take our food back into the A/C to enjoy it! Grilled Chicken Salad is perfect for these kinds of days. I can prep the veggies, dressing, and lettuce while my husband grills the chicken. Slice up a baguette, and we’ve got a delicious meal on a hot day.
Grilled chicken atop a green salad is not rocket science. In fact, you can pick up some version of it at many a fast-food joint. However, when you take the time to make your own, you can adapt it to your own tastes, dietary needs, and even the season. Not a fan of cucumbers? Try an orange bell pepper instead. Can’t eat red onions? Leave them out and mince some fresh chives. If it’s berry season, toss in a few blueberries for a touch of sweetness and a handful of feta cheese crumbles for contrast.
Besides the versatility of Grilled Chicken Salad, you will love having this recipe on hand because it’s a healthy, hearty way to have a one-dish meal. The boneless, skinless chicken breast is a healthy protein, and the dressing uses whole ingredients and olive oil, so it’s heart-healthy with antioxidants. Tomatoes, red onion, avocado, cucumbers, and lettuce are chock-full of nutrients and fiber, so that’s a win as well! Plus, if you make extra, you can always pack a healthy lunch for the next day (keep the dressing on the side).
Grilling Chicken Breasts 101
While grilling boneless, skinless chicken breasts is not the same skill level as grilling the perfect steak, there are still a couple of things to keep in mind. First of all, make sure the chicken breasts are basically the same thickness. Personally, I like to slice the chicken breasts in half horizontally so they’re more like cutlets. But even if you leave them as is, use a meat mallet to pound them so they’re about the same thickness. Secondly, don’t walk away once you throw them on the grill. You want to keep an eye on them so that they’re browning but not burning on the side touching the grill. Finally, always let the chicken breasts rest after grilling and before slicing them. You’ll get cleaner slices that way.
How to Make Ahead and Store?
For Grilled Chicken Salad to be a make-ahead dish, the easiest way is to prep the chopped veggies ahead of time. You can store them in airtight containers for up to 24 hours ahead. Additionally, you can make the dressing ahead as well. Since the olive oil will solidify in the fridge, you will want to set it out while you prep the grill and the rest of the salad. Let it come to room temp while you work; it will be just right by serving time. Any leftovers can be stored in the fridge for up to 2 days. However, you want to store the dressing separately from the fresh veggies and lettuce.
Serving Suggestions
To serve Grilled Chicken Salad as a meal, try a simple loaf of French Bread or Challah. Sliced and served with butter or some olive oil, hearty bread with an entree salad makes for a delicious meal. If you want to round out the salad and bread, try serving them alongside Antipasto Skewers for an extra protein boost. If you want more crunch in this salad, toss in croutons, sunflower seeds, crumbled Air Fryer Bacon, or Roasted Chickpeas.
Grilled Chicken Salad
Ingredients
- 2 boneless skinless chicken breasts
- Salt and black pepper to taste
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1 avocado sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Season chicken breasts with salt and pepper.
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill chicken for 6-7 minutes on each side or until internal temperature reaches 165°F. Let rest for 5 minutes then slice.
- In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, avocado, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and honey to create the dressing.
- Drizzle dressing over the salad and toss to combine.
- Top salad with sliced grilled chicken.
- Serve immediately.
Leave a Comment