Grilled Chicken Salad
Grilled Chicken Salad
Grilled Chicken Salad is a delicious and healthy meal that is perfect for any day of the week. Packed with protein, crisp vegetables, and a tasty dressing, this salad is both filling and refreshing. Whether you are looking for a quick lunch or a light dinner, this salad hits the spot and can be made in no time.
Why Make This Recipe
One of the best reasons to make Grilled Chicken Salad is its versatility. You can enjoy it as a meal on its own or as a side dish. It is a great way to use up leftover grilled chicken and is easily adjustable based on what you have in your kitchen. Additionally, this salad is rich in nutrients. With fresh vegetables, healthy fats from the avocado, and protein from the chicken, it supports a balanced diet. Plus, it’s quick to whip up and makes for a visually appealing dish.
How to Make Grilled Chicken Salad
Making Grilled Chicken Salad is simple and straightforward. Let’s break it down.
Ingredients:
- 2 grilled chicken breasts (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1/2 red onion (thinly sliced)
- 1/2 cup sweet corn
- 1 avocado (diced)
- 2 cups romaine lettuce or mixed greens (chopped)
- 1/4 cup fresh parsley or cilantro (chopped)
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt & black pepper to taste
Directions:
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Start by grilling the chicken. Season it with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 5-7 minutes per side, or until it is fully cooked. Once done, let it rest for a few minutes and then dice it into bite-sized pieces.
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In a large bowl, combine the chopped lettuce, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sweet corn, diced avocado, and fresh herbs. Once these ingredients are together, add the diced grilled chicken on top.
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To make the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
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Drizzle the dressing over the salad and gently toss everything together before serving fresh.
How to Serve Grilled Chicken Salad
Grilled Chicken Salad can be served right away. It’s best to enjoy it fresh while the chicken is warm and the vegetables are crisp. This salad can serve as a main dish or as a side alongside your favorite protein. Add some crusty bread or a light soup for a complete meal.
How to Store Grilled Chicken Salad
If you have leftover salad, it’s best to store it in an airtight container in the refrigerator. However, you should store the dressing separately to keep the greens from wilting. The salad will stay fresh for up to 2 days. When ready to eat, simply add the dressing, toss, and enjoy!
Tips to Make Grilled Chicken Salad
- Ensure to season the chicken well for enhanced flavor.
- Let the chicken rest before dicing to keep it juicy.
- Feel free to switch up the veggies based on your preferences or what’s in season.
- Make extra dressing to use on future salads throughout the week.
Variation
You can easily modify the grilled chicken salad by adding ingredients like feta cheese, roasted nuts, or beans for extra texture and flavor. You can also use different proteins such as shrimp, steak, or even tofu for a vegetarian option.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but be sure to fully thaw and cook it properly before grilling.
Q: Is this salad suitable for meal prep?
A: Absolutely! Just keep the dressing separate until you’re ready to eat to maintain freshness.
Q: Can I use different greens instead of romaine?
A: Yes, feel free to swap romaine with any mixed greens, spinach, or kale based on your preference.
Enjoy making and eating this wholesome Grilled Chicken Salad. It’s simple, tasty, and healthy—all in one bowl!
Grilled Chicken Salad
Ingredients
Main Ingredients
- 2 grilled chicken breasts (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1/2 medium red onion (thinly sliced)
- 1/2 cup sweet corn
- 1 avocado (diced)
- 2 cups romaine lettuce or mixed greens (chopped)
- 1/4 cup fresh parsley or cilantro (chopped)
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt & black pepper to taste
Instructions
Grilling the Chicken
- Preheat the grill and season the chicken with salt, pepper, and a drizzle of olive oil.
- Grill the chicken for about 5-7 minutes per side, or until fully cooked.
- Let the chicken rest for a few minutes, then dice it into bite-sized pieces.
Preparing the Salad
- In a large bowl, combine the chopped lettuce, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sweet corn, diced avocado, and fresh herbs.
- Add the diced grilled chicken on top of the vegetable mixture.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper.
Serving
- Drizzle the dressing over the salad and gently toss everything together before serving fresh.
