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Grilled Chicken Salad Recipe
This grilled chicken salad has tender marinated chicken breasts, iceberg lettuce, mixed greens, avocado, red onion, tomatoes, pepperoncini, olives, and cucumbers. It's served with tangy balsamic dressing. Enjoy as a healthy and filling summer side dish or meal. Adding a cheese topping is optional but recommended!
Prep
7 min
Cook
8 min
Total
45 min
Serves
4
Instructions
- 01
Use a meat pounder to flatten the chicken breasts to about 3/4-inch thick. Poke numerous slits with a small pointed knife to allow for better marinade absorption.
- 02
Combine all of the marinade ingredients in a bowl. Whisk. Place chicken in a bowl or a large Ziploc bag. Pour the marinade over the chicken. Refrigerate. Marinate for 4 hours to overnight, if possible, for best results. If you don’t have time, marinate for 30 minutes.
- 03
Remove chicken from marinade, and allow excess liquid to drip. Place on a preheated grill over medium-high heat. Grill, covered and undisturbed, for 4-6 minutes per side or until the internal temperature reaches 165° F. (3/4-inch thick chicken breasts take about 4 minutes per side on my grill.) Allow chicken to rest for 10 minutes before cutting. Cut into slices at an angle.
- 04
To assemble salad: in a large mixing bowl, combine iceberg, mixed greens, tomatoes, avocado, cucumber, pepperoncini peppers, onion, olives, and chicken. Add the cheese, if desired.
- 05
Place all the dressing in a jar equipped with a lid. Shake vigorously to blend. Mix into salad when ready to serve.
- 06
Makes 4 main dish servings or 8 sides.
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