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–+ servings
Grilled Chicken Salad

Grilled Chicken Salad: A Fresh High-Protein Delight

Experience a vibrant Grilled Chicken Salad that's a feast for the senses and packed with protein.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1.5 pounds boneless skinless chicken breasts Swap with tofu for vegetarian option
  • 6 cups chopped romaine lettuce Substitute with spinach for different flavor
  • 1 cup halved cherry tomatoes Can swap for diced bell peppers
  • 1 cup corn kernels Use canned or frozen, just thawed
  • 1 diced cucumber Zucchini or celery can be used
  • 1/4 cup thinly sliced red onion Omit for milder taste if preferred
  • 1/2 cup cooked crumbled bacon Skip for a leaner salad, use turkey bacon
  • 1/2 cup blue cheese Feta or goat cheese can be swapped
  • 1 diced avocado Leave out if watching calories
For the Dressing
  • 1/4 cup fresh lemon juice Lime juice is a substitute
  • 2 tablespoons Dijon mustard Yellow mustard can be used
  • 2 tablespoons red wine vinegar Apple cider vinegar is a good alternative
  • 1 teaspoon granulated sugar Omit for sugar-free option
  • 1 finely chopped shallot Red onion can substitute
  • 1 teaspoon dried oregano Fresh herbs can be used
  • 1 teaspoon dried parsley Fresh herbs can be used
  • 1/2 cup olive oil Can be replaced with avocado oil

Equipment

  • Grill
  • Mixing Bowl
  • whisk
  • serving bowl
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation
  1. In a medium bowl, whisk together fresh lemon juice, Dijon mustard, red wine vinegar, granulated sugar, and finely chopped shallot. Add dried oregano and dried parsley, then gradually drizzle in olive oil while whisking until well combined. Set aside half of the dressing for later.
  2. Place boneless skinless chicken breasts into a resealable plastic bag. Pour half of the prepared dressing over the chicken. Seal and marinate in the refrigerator for at least 1 hour.
  3. Preheat the grill to medium-high heat (approx. 400°F). Lightly oil the grill grates to prevent sticking.
  4. Remove chicken from the marinade and discard the leftover liquid. Grill chicken for 5-6 minutes on one side, flip, and grill for another 5-6 minutes until cooked through. Let rest for 5 minutes before slicing.
  5. In a large salad bowl, combine chopped romaine lettuce with reserved dressing. Toss until coated. Top with sliced chicken, halved cherry tomatoes, corn kernels, diced cucumber, sliced red onion, crumbled bacon, blue cheese, and diced avocado.
  6. Drizzle any remaining dressing over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Store salad and dressing separately for freshness. Marinate chicken for at least 1 hour for enhanced flavor. Preheat grill properly and oil grates to prevent sticking.

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