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Grilled Chicken Salad

Juicy Grilled Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts (about 2 large)
  • 5 tbsp extra virgin olive oil
  • 2 lemons
  • 2 tsp Dijon mustard
  • 1 clove garlic, grated
  • ¼ cup chopped fresh soft herbs (parsley, dill, basil, or a mix)
  • 1 head romaine, chopped
  • 2 little gem lettuces or 1 large head butter lettuce, leaves separated
  • 2 Persian cucumbers, thinly sliced
  • 1 cup halved cherry tomatoes
  • ½ small red onion, very thinly sliced
  • Salt and freshly ground black pepper

Method
 

  1. In a large bowl, whisk 3 tbsp olive oil, 3 tbsp lemon juice, Dijon, garlic, half the herbs, ½ tsp salt, and pepper. Reserve 2 tbsp dressing. Pound chicken to ¾ inch thick, then coat in the remaining dressing and marinate 15 minutes.
  2. Grill chicken over medium high heat for 5 to 6 minutes on the first side, then flip and cook 4 to 5 minutes until 165°F. Rest 5 minutes.
  3. Toss romaine, little gems, cucumber, tomatoes, and red onion with the reserved dressing in the same bowl.
  4. Slice chicken across the grain and serve over the dressed greens with lemon wedges and the remaining herbs.

Notes

Marinating time is extra and can go up to 2 hours in the fridge if you have the time. The dressing doubles as a marinade, so no need for a separate bowl. If you like a bit of heat, add a pinch of red pepper flakes to the dressing.