Description
This vibrant grilled chicken salad bursts with fresh, zesty flavors, making it the perfect light yet satisfying meal for any day of the week. Tender grilled chicken, tossed with a medley of crisp vegetables and a bright lemon herb vinaigrette, offers a delightful combination of textures and tastes that will leave you feeling refreshed and nourished.
Ingredients
Dressing
3/4 cup olive oil
1/3 cup fresh lemon juice
3 Tbsp finely chopped fresh parsley
1 tsp dried oregano
1 Tbsp dijon mustard
1 Tbsp honey
2 tsp minced garlic
1 tsp each salt and black pepper, then more to taste
Salad
1 1/4 lbs. boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
2 ears fresh corn, husked
1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner
1 1/2 cups grape tomatoes, halved
1/3 cup thinly sliced red onion
1 avocado, sliced
2/3 cup crumbled feta cheese
Instructions
1. In a bowl, whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey, and garlic. Add 1 tsp black pepper and set aside for now.
2. Set aside 1/3 cup of the dressing. Pour it into a resealable bag, add 1 tsp salt, then add the chicken. Seal the bag, pressing out excess air, and rub the dressing over the chicken. Marinate in the refrigerator for 1 to 4 hours.
3. Add salt to taste in the remaining dressing mixture. Transfer the dressing to a container and chill. If the olive oil solidifies, let it sit at room temperature for about 30 minutes.
4. Preheat your grill to medium-high heat (around 450 degrees). Grill the chicken for 5 to 6 minutes per side, until the internal temperature reaches 165F.
5. Grill the corn for about 10 minutes, turning occasionally, until it’s lightly charred.
6. Let the chicken cool for 20 minutes before slicing it into bite-sized pieces. Cut the corn kernels off the cobs.
7. In a large salad bowl or in individual serving plates, layer the Romaine lettuce, grilled chicken, corn, tomatoes, red onion, avocado, and feta cheese.
8. Shake the dressing well and pour it over the salad. Gently toss to combine and serve immediately.
Notes
Don’t Over-Grill: Keep a close eye on your chicken while grilling to prevent it from drying out. A meat thermometer is your best friend for ensuring it’s perfectly cooked.
Vinaigrette Adjustments: Taste your vinaigrette before dressing the salad. You can add more lemon juice for extra tang, a touch more olive oil for richness, or adjust the herbs and seasoning to your preference.
Soaking Red Onion: For a milder onion flavor, you can soak the thinly sliced red onion in ice water for about 10 minutes before adding it to the salad. Drain well.
Resting is Key: Always allow grilled meats to rest before slicing. This crucial step allows the juices to settle back into the meat, resulting in a more tender and flavorful outcome.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American