Grilled Chicken For Salads Recipe

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For our version, we wanted to make sure we didn’t fall short, so we packed this salad to the brim with some of our favorite toppings: cucumbers, tomato, feta, olives, and avocado. Grilled chicken salad is the epitome of lunch because it gives you a little bit of protein as well as a ton of veggies so that you can be full, without slowing yourself down for the rest of the day.

If you don’t have a grill, you can bake the chicken on a baking sheet and broil it until it registers 165 degrees on a thermometer. If you’re vegetarian or vegan, you can substitute baked tofu or hard-boiled eggs.

For the dressing, omit the whisking and combine the ingredients in a jar or small tupperware. Just before you sit down to eat, give the jar a good shake, and you will have a perfectly emulsified vinaigrette that is restaurant-quality.

If you’ve tried it, please share your thoughts in the comments section below and let us know how it went.

How I Make Chicken Breasts (Perfect for Grilled Chicken Salad)

Lemon Herb Mediterranean Chicken Salad 🔗

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, Saturated Fat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, servingSize 1 serving

Ingredients:

  • 2 tablespoons olive oil
  • juice of 1 lemon ((1/4 cup fresh squeezed lemon juice))
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic (, minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper (, to taste)
  • 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
  • 4 cups Romaine ((or Cos) lettuce leaves, washed and dried)
  • 1 large cucumber (diced)
  • 2 Roma tomatoes (diced)
  • 1 red onion (sliced)
  • 1 avocado (sliced)
  • 1/3 cup pitted Kalamata olives ((or black olives), sliced (optional))
  • Lemon wedges (to serve)

Instruction:

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

FAQ

What is grilled chicken salad made of?

Instructions Combine the romaine, tomatoes, Swiss cheese, optional almonds, Parmesan cheese, and bacon in a large serving bowl. Shake the dressing; pour over salad and toss. Add croutons and serve right away. Combine the oil, lemon juice, garlic, salt, and pepper in a jar with a tight-fitting lid; cover and chill.

How do you cut chicken breast for salad?

Slice the cooked chicken, add it to a bowl with romaine lettuce, corn, tomatoes, red onion, bacon, avocado, and blue cheese, drizzle the remaining dressing on top, and serve. Let the chicken marinate for at least an hour. Grill the chicken until it is golden brown.

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