How To Make a Perfect Grilled Chicken Salad
Grilled Chicken Salad Let’s get started with the chicken meat. We need to get it seasoned let it marinate so all these flavour really sink in and this is a step that you could do night before to really get those flavour to saturate into the meat.
Ingredients Grilled chicken salad
For the chicken
4 medium-size chicken breast
Olive oil — a couple tablespoons
Sea salt — 2 tablespoon
Lots of black pepper
1 teaspoon dried garlic powder
1 teaspoon dried onion powder
1 teaspoon smoked paprika
Some dried oregano
For the dressing
Zest of two big lemons
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
2 tablespoons mayonnaise (this will make the dressing a bit creamy)
3 cloves garlic, grated
Salt and black pepper (you wrote “1 tablespoon” — consider adjusting to taste)
Couple tablespoons fresh chopped cilantro
For the salad & grill veggies
Romaine lettuce (chopped, washed, chilled)
Radishes (some for grilling and some for fresh slices)
Red bell pepper (for grilling)
Corn (boiled)
Cucumbers (sliced)
Red onion or shallots (sliced)
Cherry tomatoes (sliced)
Avocado (creamy, chopped)
Cheese (as desired)
Thinly sliced chili pepper
Extra chopped cilantro for garnish
Instructions Grilled chicken salad
1 Marinate the chicken
Put the four chicken breasts in a bowl.
Pour in a generous amount of olive oil (a couple tablespoons) so the spices stick.
Add sea salt (2 tablespoons), lots of black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and dried oregano.
Mix and massage the spices into the chicken until nicely coated.
Refrigerate — you can marinate for 1 hour or do it overnight to really let the flavours saturate.fitflavorplate
2 — Make the dressing
Zest two lemons (the zest adds a fragrant lemony aroma).
Slice the lemons and juice them — you need 1/3 cup fresh lemon juice.
In a bowl combine: lemon juice, 1/3 cup olive oil, 1 tbsp honey, 2 tbsp Dijon mustard, and 2 tbsp mayonnaise.
Add grated garlic (3 cloves), salt and black pepper (to taste — you wrote 1 tablespoon), and a couple tablespoons fresh chopped cilantro.
Whisk until creamy and thick.
3 — Prep the veggies for the grill and salad
Prep radishes, red bell pepper, and corn for grilling. (You boiled your corn already.)
Toss radishes and bell pepper with olive oil and season with a bit of salt.
Slice cucumbers, red onion/shallots, cherry tomatoes, and avocado.
Chop and wash romaine; keep it cold and crispy.
4 — Grill the chicken and veggies
Clean your grill — if it’s not hot your chicken will stick. Use veg oil on a paper towel to wipe the grates.
Preheat the grill until hot. Place the chicken breasts on the grill and get good grill marks — don’t move them until marks form.
Cook over low heat until done; once cooked, remove from grill and let rest.
Grill the radishes and bell pepper until lightly charred and tender.
5 — Assemble the salad
Grilled chicken salad
In a large bowl or on a platter add chopped romaine.
Layer sliced radish, cucumber, red onion, and some corn for color.
Add chopped bell pepper, grilled radishes, cherry tomatoes, and chopped avocado.
Sprinkle cheese and thinly sliced chili pepper.
Garnish with chopped cilantro.
Slice the grilled chicken into thin strips and arrange on top of the salad.
Drizzle the creamy lemon dressing over the salad (so it soaks into the chicken and greens).
Tips & Notes Grilled chicken salad
Make-ahead
Marinate the chicken the night before for best flavour.
Grill tips
Make sure the grill is hot and oiled to avoid sticking.
Don’t move the chicken until grill marks form — this helps flavor and prevents tearing.
Serving Grilled chicken salad
Serve immediately so lettuce stays crisp and chicken is juicy.
The garlicky, zesty dressing plus the smoky grilled notes make this salad very aromatic and delicious.
