Grilled Chicken Salad
A wholesome and flavorful grilled chicken salad, ideal for a balanced lunch or a light dinner. This vibrant dish combines marinated grilled chicken with crisp vegetables and a honey vinaigrette, delivering both nutrition and taste.
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Servings: 4
Ingredients
Chicken Marinade and Honey Vinaigrette
- 2 teaspoons white wine vinegar
- ½ teaspoon salt
- ¼ cup lemon juice
- ½ teaspoon dried rosemary
- 2 tablespoons dijon mustard
- ¾ cup olive oil
- ¼ cup plus 1 tablespoon honey
Salad Toppings
- ½ cup feta cheese
- ½ cup croutons homemade or store-bought
- ½ cup cucumbers sliced and quartered
- 10 ounces romaine lettuce
- 1 to 1.5 pounds chicken breast sliced or diced
- ½ cup honey vinaigrette
- ½ cup grape tomatoes quartered
- 1 avocado sliced
Instructions
Marinade & Dressing
- Combine all marinade ingredients using a milk frother, emulsion blender, or whisk thoroughly by hand until well emulsified. This will yield approximately 1½ cups (12 ounces) of marinade. Set aside ½ cup to use later as the salad dressing.
Grilling the Chicken
- Slice chicken breasts horizontally to butterfly them or use a meat mallet to flatten them evenly. Place in a container or bag with 1 cup of the prepared marinade, and refrigerate for a minimum of 1 hour and up to 24 hours.
- Preheat the grill to medium heat, around 400°F (204°C).
- Remove chicken from marinade and place onto the hot grill. Optionally, brush a bit of the remaining marinade over the chicken to intensify the flavor.
- Grill each piece for about 3 minutes on one side, then flip and cook an additional 4–5 minutes, or until the internal temperature reaches 165°F (74°C). Let the grilled chicken rest for at least 5 minutes before slicing.
Assembling the Salad
- Distribute the romaine lettuce evenly across four large salad bowls. Top with cucumbers, grape tomatoes, feta cheese, croutons, and avocado slices.
- Drizzle the reserved ½ cup of honey vinaigrette over the assembled ingredients and toss to combine.
- Finish by layering the sliced grilled chicken atop each salad bowl and serve immediately.
Notes
Due to the sugar content in the honey and citrus elements of the marinade, grilling may result in occasional flare-ups. Ensure the grill grates are clean prior to cooking to minimize charring.