Summer Grilled Chicken Power Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 people
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Calories
1601 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Mediterranean
Summer Grilled Chicken Power Salad
Description
This salad layers grilled chicken breasts seasoned with fresh rosemary, thyme, oregano, salt, and pepper, cooked in bacon grease for added flavor and a crispy exterior. The base salad includes mixed lettuce, fresh blueberries, sweet corn kernels removed from the cob, ripe avocado slices, crumbled goat cheese, fresh basil leaves, and torn crispy bacon bits cooked separately. The combination balances savory, sweet, creamy, and herbal notes.
The lemon champagne vinaigrette is made by whisking together garlic, Dijon mustard, champagne vinegar, fresh lemon juice, honey, red pepper flakes, salt, pepper, and extra virgin olive oil. It adds a bright, slightly tangy dressing that complements the richness of the chicken and bacon, while enhancing the fresh fruit and greens.
This salad serves well as a hearty main dish or a light dinner with plenty of protein and fiber. Substitutions in the vinaigrette are possible based on available ingredients without losing the dish’s balance.
Ingredients
For the Salad
- 4 lices Bacon thick cut
- 1 pint blueberries
- ¼ cup goat cheese crumbled, or feta cheese
- 1 basil small leaves; handful
- 4 cups lettuce farmers market
- 2 corn kernels removed, on the cob
- 1-2 avocado
For the Chicken
- ½ pound boneless skinless chicken breasts
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon olive oil
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh
- 1 tablespoons oregano dried
For the Lemon Champagne vinaigrette
- 2 garlic finely chopped, cloves
- 1 tablespoon Dijon mustard
- ¼ cup champagne vinegar
- 2 tablespoons lemon juice fresh
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ cup extra virgin olive oil
Instructions
- Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
- Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
- In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, blueberries, cheese, basil leaves, torn up bacon, avocado and corn. Drizzle with the vinaigrette. Serve immediately.
For the vinaigrette
- Combine all the ingredients and whisk together. Taste and adjust salt and pepper as needed.
Notes
- A power salad includes protein and fiber to sustain energy and fullness.
- Feel free to swap the vinaigrette for another based on available ingredients or taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 1601 kcal
% Daily Value*
| Calories | 1601kcal | 80% |
| Carbohydrates | 88g | 29% |
| Protein | 45g | 90% |
| Fat | 125g | 192% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 74g | 370% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 1379mg | 57% |
| Potassium | 1821mg | 39% |
| Fiber | 19g | 76% |
| Sugar | 51g | 102% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 56mg | 62% |
| Calcium | 186mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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