Super Simple Grilled Chicken Salad$

The Recipe:

 

Tender marinated chicken is grilled to perfection in this salad, which is then topped with lettuce, bacon, avocado, corn, blue cheese, and tomatoes. A hearty salad with lots of taste that’s also high in nutrients.

When trying to eat a little lighter, most people enjoy a crisp, bright salad. Avocado tuna salad, Chinese chicken salad, and this simple grilled chicken salad are a few of their faves.

For a good reason, grilled chicken salad is a classic dish. It’s easy to prepare, and you can actually use any fruits and vegetables you have on hand to produce a filling supper. In this variation, there are lots of fresh vegetables and bacon that have been tossed in a homemade dressing. Best of all, the dressing also serves as a marinade for the chicken.

How To Make Grilled Chicken Salad?

Start by making the olive oil and herb mixture that will be used as the salad dressing, as well as the marinade for the chicken. Lemon juice, Dijon mustard, shallots, herbs, and spices are all combined with oil in a whisk. Partially divide the mixture. Reserve half of the mixture for the dressing and add the chicken to it. Grill the chicken until it is golden brown after letting it marinate for at least an hour. Sliced chicken should be added to a bowl along with romaine lettuce, corn, tomatoes, red onion, bacon, avocado, and blue cheese. After serving, drizzle the remaining dressing on top and take a bite.

How Long Does It Take To Grill Chicken

Grilling time for a standard 4-ounce boneless, skinless chicken breast is 4-5 minutes per side. Depending on how big or tiny your chicken breasts are, you’ll need to modify the cooking time. You may also decide to use skinless, boneless chicken thighs for this dish; they should cook for 6-7 minutes on each side.

Tips To Make a Great Salad

  • Although it should marinate for at least one hour, the chicken can really be left in the marinade for up to eight hours.
  • Shallots, which have a milder flavor than both garlic and onion, are to be used in this dressing. All grocery stores have shallots along with the rest of the onions.
  • For the salad, you can use thawed frozen corn, canned corn, or fresh corn. In the summer, when corn is in season, try grilling corn cobs with chicken and removing the kernels to put in the salad.
  • Some cook this salad all year long, using a grill pan inside during the winter and an outdoor barbecue during the warmer months.
  • You can cook the chicken up to two days before you intend to prepare your salad, the chicken. Depending on your preference, you can either warm the chicken up or serve it cold with the salad.

The Variations for Grilled Chicken Salad Flavor

This salad is simply delicious on its own. You can certainly add other ingredients to make it have the taste you want.

  • Protein: Grilled steak, salmon, or shrimp are good alternatives to chicken.
  • Greens: Replace the romaine with spinach or a combination of greens. Kale will also be excellent.
  • Vegetables: You may add other vegetables to the dish without a problem. Some possibilities include grilling bell peppers, asparagus, or zucchini. Also, a great addition is marinated artichoke hearts.
  • Cheese: Instead of blue cheese, consider feta or an old white cheddar that is sharp.

You simply can’t go wrong with combining the smoky chicken, crisp greens, and a ton of toppings in this grilled chicken salad; it screams summer!

Grilled Chicken Salad Full Recipe

Tender marinated chicken is grilled to perfection in this salad, which is then topped with lettuce, bacon, avocado, corn, blue cheese, and tomatoes. A hearty salad with lots of taste that’s also high in nutrients.

  • Cuisine: American
  • Course: Salad
  • Servings: 6
  • Preparation Time: 20 min.
  • Cook Time: 15 min.
  • Total Time: 35 minutes
  • Calories: 480kcal

Ingredients for the salad

  • Skinless, boneless chicken breasts: 1 pound
  • Coarsely chopped romaine lettuce: 6 cups
  • Halved cherry tomatoes: 3/4 cup
  • Fresh, canned, or frozen corn kernels: 3/4 cup
  • Chopped cucumber: 3/4 cup
  • Thinly sliced red onion: 1/4 cup
  • Cooked crumbled bacon: 1/2 cup
  • Crumbled blue cheese: 1/2 cup
  • Peeled, pitted, and sliced avocado: 1

Ingredients for the dressing

  • Lemon juice: 3 tablespoons
  • Dijon mustard: 2 tablespoons
  • Red wine vinegar: 3 tablespoons
  • Granulated sugar: 2 teaspoons
  • Finely minced shallot: 2 tablespoons
  • Dried oregano: 1/2 teaspoon
  • Dried parsley: 1 1/2 teaspoons
  • Olive oil: 2/3 cup
  • Pepper and salt to taste

Instructions for the dressing

  1. Whisk the entire ingredients inside a medium bowl until it has combined.
  2. To preserve for later use, pour half of the dressing into a jar.
  3. Put the chicken breasts into the bowl that has the remaining dressing. Marinate for up to eight hours or at least one hour.

Instructions for the salad

  1. Heat an indoor or outdoor grill to a medium-high setting. Place the chicken on the grill after you have removed it from the marinade.
  2. Cook the chicken for 5 to 6 minutes on each side or until it is thoroughly cooked.
  3. Slice the chicken when it has cooled for five minutes.
  4. The lettuce should be put in a big bowl. Sprinkle the lettuce with half of the remaining dressing.
  5. Lay out the chicken, avocado, tomatoes, corn, red onion, cucumber, bacon, and blue cheese on top of the lettuce. Serve right after drizzling the remaining dressing on top.

Nutrition

Calories: 480kcal | Carbohydrates: 12g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 480mg | Potassium: 742mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4363IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 2mg

 

Details

Nutritions

  • Calories: 480kcal 
  • Carbohydrates: 12g 
  • Protein: 23g 
  • Fat: 23g 
  • Saturated Fat: 9g 
  • Cholesterol: 70mg 
  • Sodium: 480mg 
  • Potassium: 742mg 
  • Fiber: 4g 
  • Sugar: 4g 
  • Vitamin A: 4363IU 
  • Vitamin C: 15mg 
  • Calcium: 90mg 
  • Iron: 2mg

Ingredients

  • Skinless, boneless chicken breasts: 1 pound
  • Coarsely chopped romaine lettuce: 6 cups
  • Halved cherry tomatoes: 3/4 cup
  • Fresh, canned, or frozen corn kernels: 3/4 cup
  • Chopped cucumber: 3/4 cup
  • Thinly sliced red onion: 1/4 cup
  • Cooked crumbled bacon: 1/2 cup
  • Crumbled blue cheese: 1/2 cup
  • Peeled, pitted, and sliced avocado: 1
  • Lemon juice: 3 tablespoons
  • Dijon mustard: 2 tablespoons
  • Red wine vinegar: 3 tablespoons
  • Granulated sugar: 2 teaspoons
  • Finely minced shallot: 2 tablespoons
  • Dried oregano: 1/2 teaspoon
  • Dried parsley: 1 1/2 teaspoons
  • Olive oil: 2/3 cup
  • Pepper and salt to taste
Time to prepare: 1 hour

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