Description
Discover the secrets to making a perfect Grilled Chicken Salad with our easy recipe. Learn pro tips for juicy chicken and vibrant greens that will tantalize your taste buds!
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts
- 6 cup (1440 ml) s romaine lettuce coarsely chopped
- 3/4 cup (180 ml) cherry tomatoes halved
- 3/4 cup (180 ml) corn kernels fresh, thawed from froz en or canned
- 3/4 cup (180 ml) cucumber chopped
- 1/4 cup (60 ml) red onion thinly sliced
- 1/2 cup (120 ml) cooked crumbled beef bacon
- 1/2 cup (120 ml) blue cheese crumbled
- 1 avocado peeled, pitted and sliced
- 3 tablespoon (45 ml) s lemon juice
- 2 tablespoon (30 ml) s Dijon mustard
- 3 tablespoon (45 ml) s apple cider vinegar
- 2 teaspoon (10 ml) s granulated sugar
- 2 tablespoon (30 ml) s finely minced shallot
- 1/2 teaspoon (3 ml) dried oregano
- 1 1/2 teaspoon (8 ml) s dried parsley
- 2/3 cup (160 ml) olive oil
- Salt and pepper to taste
Instructions
- Combine all the components in a medium-sized bowl and whisk them together thoroughly.
- Transfer half of this mixture into a separate container and set it aside for future use.
- Immerse the chicken breasts in the bowl with the leftover dressing and allow them to marinate for a minimum of one hour, up to eight hours.
- Prepare an outdoor or indoor grill by heating it to medium-high. Take the chicken out of the marinade and place it on the grill.
- Grill the chicken for 5-6 minutes on each side, ensuring it is nicely browned and fully cooked.
- Allow the chicken to rest for 5 minutes, then cut it into slices.
- In a large bowl, add the lettuce and pour half of the reserved dressing over it.
- Layer the sliced chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado on top of the lettuce. Drizzle the remaining dressing over everything and serve right away.
Notes
- Slice chicken breasts into thinner pieces for even marinationnChar fresh corn kernels on the grill for enhanced flavornCoat avocado slices with lemon juice to prevent browning