Grilled Chicken Salad
User Reviews
5
Grilled Chicken Salad
Description
This Grilled Chicken Salad begins by marinating boneless chicken breasts in a mixture of red wine vinegar, olive oil, garlic powder, thyme, oregano, salt, and pepper, which infuses the meat with herbaceous and tangy flavors. After marinating, the chicken is grilled until cooked through, retaining moisture and developing a slight char. The salad base consists of chopped romaine lettuce topped with crisp cucumber, halved cherry tomatoes, chopped red onion, grilled corn kernels, roasted sweet potatoes, and sliced avocado, offering a balance of textures from crunchy to creamy. The optional addition of feta cheese adds a mild, salty contrast. A honey mustard dressing brings a sweet and tangy note, tying all components together. Suitable for serving as a main dish, this salad provides a satisfying combination of protein and fresh vegetables.
For storage, keep components separate in containers to prevent sogginess, and reheat chicken and sweet potatoes before assembling the salad. Sweet potato croutons can be used as a substitute for roasted sweet potatoes if preferred, providing a different texture. Refrigerate leftovers for up to 4-5 days.
Ingredients
Grilled Chicken
- 1- 1 ¼ lb chicken breast boneless
- 2 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 1 head romaine lettuce
- ½ cucumber chopped
- ½ cup cherry tomato halved
- 2-4 Tablespoons onion red, chopped
- ½ cup corn grilled
- sweet potatoes roasted
- 1 avocado
- feta cheese optional
- honey mustard dressing
Instructions
- Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
- Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
- While chicken is marinating, make dressing and prep remaining ingredients.
- Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.
- Assemble salad by adding a bed of romaine lettuce to two bowls. Top with cucumber, tomatoes, onion, corn, sweet potatoes, avocado and sliced chicken breast. Drizzle with dressing and enjoy!
Notes
- Store salad components separately to keep lettuce crisp and fresh when storing leftovers.
- Reheat chicken and sweet potatoes before assembling the salad or enjoy them cold based on preference.
- Roasted sweet potatoes can be swapped for sweet potato croutons for added texture variation.
- Salad ingredients and dressing stay fresh for 4-5 days refrigerated when stored separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Serving | 1 salad | |
| Calories | 756kcal | 38% |
| Carbohydrates | 49g | 16% |
| Protein | 50g | 100% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 122mg | 41% |
| Sodium | 1315mg | 55% |
| Potassium | 939mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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