Grilled Chicken Salad

Name: Grilled Chicken Salad
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 5 serving
Ingredients: 3/4 cup olive oil; 1/3 cup fresh lemon juice; 3 Tbsp finely chopped fresh parsley; 1 tsp dried oregano; 1 Tbsp Dijon mustard; 1 Tbsp honey; 2 tsp minced garlic; 1 tsp each salt; 1 1/4 lbs. boneless skinless chicken breasts; 2 ears fresh corn; 1 large head romaine lettuce; 6 lices bacon; 1 1/2 cups grape tomatoes; 1/3 cup thinly sliced red onion; 1 avocado; 2/3 cup crumbled feta cheese

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Prep Time
40 mins
Cook Time
40 mins
Total Time
52 mins
Servings
5
Course
Main Course
Cuisine
American

Grilled Chicken Salad

Iris Warren

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A refreshing, fully loaded, summery salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado.

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Ingredients

Servings

Dressing

3/4 cup olive oil
1/3 cup fresh lemon juice
3 Tbsp finely chopped fresh parsley
1 tsp dried oregano
1 Tbsp Dijon mustard
1 Tbsp honey
2 tsp minced garlic
1 tsp each salt and black pepper, then more to taste

Salad

1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
2 ears fresh corn, husked
1 large head romaine lettuce, chopped, rinsed, dried in a salad spinner
6 lices bacon, cooked and chopped*
1 1/2 cups grape tomatoes, halved
1/3 cup thinly sliced red onion
1 avocado, sliced
2/3 cup crumbled feta cheese

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Instructions

In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper (don't add salt yet).
Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours.
Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad (if olive oil solidifies let rest at room temperature for 30 minutes).
Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature of chicken registers 165°F on an instant read food thermometer.
Also grill corn about 10 minutes until lightly charred, turning occasionally.
Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs.
To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese.
Shake dressing then pour over salad and gently toss. Serve right away.

Notes

*I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Cook in a single layer (you can scrunch pieces up a bit to fit). I like to just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day.