Easy Grilled Chicken Salad Recipe

Instructions

1. 01

   Marinate Chicken: In a small bowl, add ½ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons garlic, 2 teaspoons worcestershire sauce, 1 teaspoon lemon juice and 1 teaspoon lemon zest. Whisk to combine. Place 2 boneless, skinless chicken breasts in a silicone bag and pour marinade over top. Ensure chicken is fully coated and let marinate a minimum of 30 minutes.

2. 02

   Prep: Heat grill to medium heat (approximately 400℉).

3. 03

   Grill Chicken: Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ on your meat thermometer.

4. 04

   Rest: Remove from grill and let rest for at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast). Once rested, dice the chicken breasts and set aside.

5. 05

   Build Salads: Between individual bowls, divide the romaine lettuce, avocado, strawberries, blueberries, red onion and cherry tomatoes (if using). Add diced chicken breast on top.

6. 06

   Serve: Top with Creamy Balsamic, Whole30 ranch dressing or creamy Italian salad dressing (or any other dressing of your choice).