Grilled Chicken Salad Recipe

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5 from 1 vote

Packed with flavor and loaded with nutrients, this dish is perfect for a quick and easy meal.

Course Appetizer, Main Course

Cuisine American

Keyword Grilled Chicken, Salad

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 302kcal

Equipment

1 Mixing bowl

Ingredients

2 Boneless, skinless chicken breasts
1 Head of romaine lettuce , washed and torn into bite-sized pieces
1 cup Cherry tomatoes, halved
1 Cucumber, sliced
1 Red onion, thinly sliced
1 Avocado, sliced
¼ cup Crumbled feta cheese
¼ cup Sliced black olives
Freshly chopped parsley for garnish

Instructions

Start by seasoning the chicken breasts with salt, pepper, and any other preferred spices. You can use a simple seasoning blend of garlic powder, paprika, and dried herbs for added flavor.
Preheat your grill to medium-high heat. If you don't have a grill, you can also use a grill pan or a stovetop griddle.
Oil the grill grates or the griddle to prevent the chicken from sticking. You can use a neutral oil like canola or vegetable oil.
Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of the chicken breasts.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute and ensures a juicy and tender result.

Assembling the Salad Ingredients:

In a large bowl, combine the torn romaine lettuce, cherry tomatoes, cucumber slices, red onion slices, sliced avocado, crumbled feta cheese, and sliced black olives.
Toss the ingredients gently to ensure they are evenly distributed throughout the salad.
Slice the grilled chicken breasts into thin strips and add them to the salad.
Drizzle the salad with your favorite dressing or make the zesty dressing provided in the next section.
Toss the salad again to coat all the ingredients with the dressing.

Notes

Tips for Grilling Chicken for Salads

Grilling chicken for salads can be a bit tricky, as you want to achieve that perfect balance of flavorful charred exterior and juicy interior. Here are some tips to help you master the art of grilling chicken for salads:

Pound the chicken breasts: If the chicken breasts are thick, consider pounding them to an even thickness before grilling. This helps the chicken cook more evenly and prevents the outside from burning while the inside remains undercooked.
Marinade for extra flavor: Marinating the chicken before grilling can infuse it with extra flavor. You can use a simple marinade of olive oil, lemon juice, garlic, and herbs. Let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
Use medium-high heat: Preheat your grill to medium-high heat to achieve that nice char on the chicken while ensuring it cooks through. Too high heat can result in a burnt exterior and undercooked interior.
Oil the grill grates or the chicken: To prevent the chicken from sticking to the grill, make sure to oil the grill grates or brush some oil directly onto the chicken breasts.
Let it rest: After grilling, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute and ensures a tender and juicy result.

Remember, practice makes perfect when it comes to grilling chicken. Don't be afraid to experiment with different flavors and techniques to find what works best for you.

Nutrition