There’s something incredibly refreshing about a salad that manages to be both hearty and light, isn’t there? This grilled chicken salad recipe is like a breath of fresh air—juicy chicken, crisp veggies, and a zesty dressing that dances on your taste buds. I remember the last time I made it, the smell of the grill transported me to a summer barbecue, even though it was a chilly fall day.
Steps
- Preheat your grill to medium-high. Season the chicken breasts with ground coriander, dried oregano, salt, pepper, and 2 tablespoons of olive oil. Grill the chicken, covered, turning halfway through, until slightly charred and the internal temperature reaches 165ºF, about 18 to 22 minutes. Allow the chicken to rest for 5 minutes, then slice it.
- In the meantime, prepare the dressing by whisking together the remaining 5 tablespoons of olive oil, red wine vinegar, and freshly chopped parsley in a small bowl. Season the mixture with salt and pepper to taste.
- Assemble the salad by dividing the chopped romaine hearts, sliced Persian cucumbers, halved tomatoes, sliced avocado, crumbled feta, and halved kalamata olives among four bowls. Arrange the sliced grilled chicken on top and drizzle with the prepared dressing.
Ingredients
- 2 boneless skinless chicken breasts (approximately 1 1/4 pounds)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 7 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar
- 1 tablespoon freshly chopped parsley
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 2 avocados, sliced
- 4 ounces feta cheese, crumbled
- 1/2 cup pitted kalamata olives, halved
FAQ
- Can I use a different protein instead of chicken?
- Absolutely! If you’re vegetarian or just want to try something else, you can replace the grilled chicken with hard-boiled eggs or baked tofu.
- What can I do if I don’t have a grill?
- No worries! You can broil the chicken in the oven. Place it on a baking sheet and cook under the broiler, turning halfway through, until it reaches 165ºF on a meat thermometer.
- How can I make the dressing quickly for a work lunch?
- For a quick dressing, combine all the ingredients in a jar or small container with a lid. Right before you’re ready to eat, shake the container well to emulsify the vinaigrette.
- What are some variations of this grilled chicken salad?
- You can try different versions like a Blackberry Chicken Salad with blackberries and walnuts, a BBQ Chicken Salad with black beans and corn, or a Chicken-Avocado Caprese Salad with mozzarella balls and balsamic vinegar.
- Can I replace any of the toppings if I don’t like them?
- Certainly! Feel free to substitute any ingredients you’re not fond of. For example, if you’re not a fan of feta, you can use crumbled goat cheese instead. Similarly, you can omit olives or choose a different variety if you prefer.
Tips
- Use a Meat Thermometer: When grilling the chicken, ensure it reaches an internal temperature of 165ºF to guarantee it’s cooked perfectly. This tool helps avoid overcooking and ensures juicy, tender chicken.
- Rest the Chicken: After grilling, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more flavorful and tender.
- Shake Your Dressing: For a quick and easy vinaigrette, combine all dressing ingredients in a jar or small container. Shake it before serving to achieve a well-emulsified mixture, especially if you’re preparing this salad for lunch on the go.
- Customize Your Ingredients: Feel free to swap or add ingredients based on your preferences. For instance, those not fond of feta can try crumbled goat cheese, and olive varieties can be changed to suit your taste.
Equipment
- Grill (if you do not already have one)
- Meat thermometer
- Grilling tongs
- Small jar or Tupperware (for the dressing, if not already available)
