The Best Grilled Chicken Salad
A hearty, flavorful grilled chicken salad with crisp romaine, juicy cherry tomatoes, creamy avocado, and a tangy dressing. This smoky, refreshing dish highlights quality ingredients and perfect balance, ideal for a main course or special meal.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 4 servings
- Category: Salads
- Method: Grilling
- Cuisine: American
Ingredients
1 skinless, boneless chicken breast
1 tbsp olive oil for marinating
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp dried oregano
1 cup cherry tomatoes, halved
1 large avocado, sliced
2 cups romaine lettuce, chopped
1/2 cup crumbled blue cheese
2 tbsp croutons (made with vegetable oil)
1 tsp balsamic vinegar
1 tbsp olive oil for dressing
1 tbsp cider vinegar
1 tsp honey
Salt and black pepper, to taste
Instructions
Whisk garlic, lemon juice, Dijon mustard, oregano, 1 tbsp olive oil, salt, and pepper to make a marinade. Marinate chicken breast for 30 minutes.
Preheat grill to medium-high heat and cook the chicken breast until caramelized and cooked through (6-8 minutes per side). Let rest before slicing.
While grilling, toss romaine, cherry tomatoes, avocado, and balsamic vinegar in a bowl. Optional: garnish with croutons.
Mix dressing: combine olive oil, cider vinegar, honey, and a pinch of salt. Adjust to taste.
Top the salad with crumbled blue cheese and sliced grilled chicken. Serve immediately.
Notes
For a halal substitute, use chopped roasted or fried mushrooms in place of blue cheese if needed.
Alternatively, replace bacon with halal-certified tempeh bacon or use grilled vegetables for protein-free.
Store leftovers in an airtight container in the fridge for up to 2 days. Avoid stacking to prevent avocado from browning.
Find it online: https://cookingwithramsay.com/best-grilled-chicken-salad/