Grilled Chicken Salad
User Reviews
5
Grilled Chicken Salad
Description
The salad starts with a flavorful dressing made from lemon juice, Dijon mustard, red wine vinegar, granulated sugar, minced shallot, oregano, parsley, olive oil, salt, and black pepper. Half the dressing is saved for serving, while the other half is used to marinate the chicken breast for at least one hour, enhancing the flavor and juiciness.
The chicken is then grilled over medium-high heat until cooked through and browned, cooled briefly, and sliced. A bed of coarsely chopped romaine lettuce is lightly dressed with the reserved dressing, then topped with the sliced chicken, halved cherry tomatoes, corn kernels, chopped cucumber, red onion slices, crumbled bacon, blue cheese, and avocado slices. Additional dressing is drizzled on top before serving.
This salad offers a mix of bright, fresh vegetables and rich ingredients like blue cheese and bacon, complemented by grilled chicken. It suits a satisfying lunch or light dinner and showcases balanced textures and flavors, with a creamy, tangy dressing tying the components together.
Ingredients
For the salad
- 1 pound chicken breast boneless skinless
- 6 cups romaine lettuce coarsely chopped
- 3/4 cup cherry tomato halved
- 3/4 cup corn kernels fresh, thawed from frozen or canned
- 3/4 cup cucumber chopped
- 1/4 cup red onion thinly sliced
- 1/2 cup Bacon cooked crumbled
- 1/2 cup blue cheese crumbled
- 1 avocado peeled, pitted and sliced
For the dressing
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 2 tablespoons shallot finely minced
- 1/2 teaspoon oregano dried
- 1 1/2 teaspoons parsley dried
- 2/3 cup olive oil
- salt to taste
- black pepper to taste
Instructions
For the dressing
- Place all the ingredients in a medium bowl and whisk until well combined.
- Pour half the dressing into a container and save for later use.
- Add the chicken breasts to the bowl with the remaining dressing. Marinate for at least one hour or up to 8 hours.
For the salad
- Preheat an outdoor grill or indoor grill to medium high heat. Remove the chicken from the marinade and place on the grill.
- Cook for 5-6 minutes per side or until chicken is browned and cook through.
- Let the chicken cool for 5 minutes, then slice.
- Place the lettuce in a large bowl. Drizzle half of the reserved dressing over the lettuce.
- Arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce. Drizzle the rest of the dressing over the top, then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 70mg | 23% |
| Sodium | 480mg | 20% |
| Potassium | 742mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4363IU | 87% |
| Vitamin C | 15mg | 17% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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