Grilled Chicken Salad Recipe
This grilled chicken salad uses a lemon Dijon dressing that doubles as the marinade. Romaine, avocado, corn, cherry tomatoes, and feta make it a full meal.
Servings: 4 servings
Ingredients
For the Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove finely grated
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 1½ pounds boneless skinless chicken breasts
- ¼ small red onion thinly sliced
- 2 romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1 ripe avocado diced
- 1 cup grilled or sautéed corn
- ½ cup crumbled feta cheese
Instructions
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until well combined.
- Place chicken in a large bowl and pour about ⅓ cup of the dressing over the chicken. Toss to coat and marinate for at least 20 minutes or up to 2 hours in the fridge. Add the onions to the small bowl with the remaining dressing while preparing the chicken and salad ingredients.
- Preheat the grill or grill pan to medium-high. Grill the marinated chicken 5–6 minutes per side, or until it reaches 165°F. Rest for 5 minutes, then slice.
- In a large bowl (or in 4 individual bowls) place the lettuce, tomatoes, avocado, corn and feta. Top with the sliced grilled chicken. Drizzle with the remaining dressing with the onions just before serving and toss gently.
Notes
My Top Tip: Let the chicken cook, undisturbed, for 5–6 minutes per side, for the best results. That helps it release more easily from the grill.
Storage: Store the grilled chicken, salad, and salad dressing separately, if possible. Keep the sliced chicken in an airtight container in the fridge for up to 3–4 days, and store the dressing in a separate jar for up to 1 week. Once the salad is fully assembled and dressed, it’s best eaten the same day.
Nutrition
Serving: 1bowl
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