Grilled Chicken Salad (Print Version)
A fresh grilled chicken salad with smoky chicken, crisp vegetables, avocado, olives, and a bright lemon Dijon dressing.
# Ingredients:
For the chicken
01 -
2 boneless skinless chicken breasts, about 1 lb (450 g) total
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon Italian seasoning
06 -
3/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the salad
08 -
6 cups chopped romaine lettuce or mixed crisp greens
09 -
1 cup (150 g) cherry tomatoes, halved
10 -
1 medium cucumber, diced
11 -
1 ripe avocado, diced
12 -
1/2 cup (70 g) kalamata olives, pitted
13 -
1/4 cup thinly sliced red onion
14 -
2 tablespoons chopped fresh parsley
For the lemon herb dressing
15 -
3 tablespoons extra-virgin olive oil
16 -
2 tablespoons fresh lemon juice
17 -
1 teaspoon Dijon mustard
18 -
1 small garlic clove, finely grated or minced
19 -
1 teaspoon honey
20 -
1/4 teaspoon kosher salt
21 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat an outdoor grill or grill pan to medium-high. Clean and oil the grates so the chicken releases cleanly.
02 -
Pat the chicken dry. Rub with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
03 -
Grill for 5-6 minutes per side, until grill marks form and the thickest part reaches 165°F. Adjust the heat if the spices darken too quickly.
04 -
Transfer the chicken to a cutting board and rest for 5 minutes. Slice across the grain into strips.
05 -
Whisk olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper until glossy and slightly thickened.
06 -
Arrange romaine, tomatoes, cucumber, avocado, olives, red onion, and parsley in a large bowl or platter. Top with sliced chicken.
07 -
Drizzle with dressing just before serving. Toss gently, or serve with extra dressing on the side.
# Notes:
01 -
Best served right after dressing, while the greens are crisp.
02 -
For meal prep, store chicken, salad, and dressing separately.
03 -
Chicken is fully cooked at 165°F in the thickest part.