The Best Grilled Chicken Salad (Video)

Instructions

1. 01

   Place the whole chicken breasts/thighs into a large plastic bag or into a casserole tray. Drizzle generously all over with olive oil.

2. 02

   Add all the chicken seasonings and spices: salt, pepper, dried onion, dried garlic, smoked or regular paprika, and dried oregano.

3. 03

   Use your hands to massage the seasonings into the chicken meat, making sure it’s well-coated. Seal or cover the chicken meat and place it back into the refrigerator.

4. 04

   Allow the chicken meat to marinate for at least 1 hour, or overnight.

5. 05

   For the salad dressing, start with the lemon zest. Zest 2 large lemons and add the zest into a large measuring cup.

6. 06

   Next, squeeze the lemons for fresh juice; you’ll need 1/3 cup. Pour in the olive oil and add honey (or maple syrup), Dijon mustard, and mayonnaise. Season with salt, pepper, and fresh cilantro.

7. 07

   Use a zester or microplaner to finely grate the garlic into the dressing; or, use a garlic press.

8. 08

   Whisk everything together vigorously until the salad dressing is creamy and uniform.

9. 09

   Next, prepare the vegetables. Bring a large pot of salted water to a boil. Add the corn cobs into the boiling water and cook for 8 minutes. Remove from the water, rub butter all over, and season generously with salt. Set the corn aside for now.

10. 10

    Cut the bell pepper into large chunks and set onto a tray, along with the radishes. Drizzle the veggies with olive oil and season with sea salt. Set aside along with the corn for grilling.

11. 11

    Slice and chop the remaining vegetables: halve the tomatoes; cube the avocado and coat with lemon juice to keep from browning; slice the onions and cucumbers; chop and wash the lettuce.

12. 12

    Once the chicken has marinated, preheat your outdoor grill to 500°F to 550°F. Preheat for about 15 minutes, until the grates are extra hot.

13. 13

    Add the marinated chicken, corn, bell pepper, and radishes to the grill; keep the vegetables separate from the meat. Space the chicken pieces at least 3 inches apart for even cooking.

14. 14

    Keep the lid grill closed for faster cooking. Rotate the vegetables every 5 minutes, until charred all over. Once the radishes are charred, move them from direct to indirect heat to continue cooking.

15. 15

    Grill the chicken, turning occasionally, until the thickest part of the meat reaches an internal temperature of 160°F. Remove the chicken from the grill onto a tray to rest.

16. 16

    Use a sharp knife to carefully cut away the corn kernels from the cob. Slice the grilled radishes in half or into quarters, depending on the size; chop the grilled bell pepper into bite-sized pieces.

17. 17

    Fill a large salad bowl, casserole, or serving tray with chopped romaine lettuce. Start layering all the ingredients over the top: cucumbers, red onion, grilled corn, grilled radishes, grilled bell pepper, halved tomatoes, cubed avocado, crumbled/grated cheese, sliced chili peppers. Garnish with chopped cilantro.

18. 18

    Once the chicken has rested for 10 minutes, slice the meat into strips or bite-sized pieces and place on top of the salad.

19. 19

    Give the salad dressing one last whisk and pour it over the chicken and the salad. Enjoy immediately while the chicken is still warm.