Description
A vibrant and flavorful Grilled Chicken Salad with marinated chicken, fresh greens, and a tangy dressing.
Ingredients
Scale
- 2 1/2 to 3 lbs chicken breast (or chicken thigh)
- 1/4 cup olive oil
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried garlic
- 1 tsp dried oregano
- 1 1/2 tsp dried onion powder
- 3 large whole corn cobs
- 1 tbsp butter (for corn)
- 1 large red bell pepper
- 1 bunch red radishes (remove leaves)
- 2 tbsp olive oil
- Sea salt
- 10 to 12 cups romaine lettuce (chopped)
- 1 medium red onion (sliced)
- 4 to 5 small cocktail cucumbers (sliced)
- 1 cup cherry tomatoes (halved)
- 1 large avocado (cubed)
- 2 small Serrano chili peppers (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 6 oz Queso fresco (crumbled or grated parmesan cheese)
- Zest from 2 large lemons
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup olive oil
- 1 tbsp honey (or maple syrup)
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 3 medium garlic cloves
- 2 tbsp chopped fresh cilantro
- 1 tsp sea salt
- Ground black pepper
Instructions
- Whisk together olive oil, sea salt, black pepper, smoked paprika, garlic powder, oregano, and onion powder in a mixing bowl.
- Coat the chicken with this mixture, ensuring every inch is covered. Cover and let it marinate for at least 30 minutes, or longer if possible.
- Combine lemon zest, lemon juice, olive oil, honey (or maple syrup), Dijon mustard, mayonnaise, minced garlic, cilantro, sea salt, and black pepper in a separate bowl. Whisk until well combined, then set aside.
- While the chicken marinates, slice the red bell pepper, radishes, red onion, cocktail cucumbers, and halve the cherry tomatoes. Cube the avocado and thinly slice the Serrano chili peppers.
- Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the marinated chicken for 6-8 minutes on each side until fully cooked (165°F internal temperature).
- Grill the corn and bell pepper for about 5-7 minutes, turning occasionally until they have nice grill marks.
- In a large mixing bowl, toss together the chopped romaine, red onion, cucumbers, cherry tomatoes, and avocado.
- Add the grilled chicken, corn, and bell pepper. Drizzle the dressing over the top and toss gently to combine.
- Top with crumbled Queso fresco and sliced Serrano peppers, garnishing with fresh cilantro.
Notes
Make-ahead Tips: Marinate the chicken a day in advance for maximum flavor. The dressing can also be prepared ahead and stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg