Grilled Chicken Salad
Ingredients
The salad
-
1
pound
boneless skinless chicken breasts
-
6
cups
romaine lettuce, coarsely chopped
-
¾
cup
cherry tomatoes, halved
-
¾
cup
corn kernels
-
¾
cup
cucumber, chopped
-
¼
cup
red onion, thinly sliced
-
½
cup
cooked crumbled bacon
-
½
cup
blue cheese, crumbled
-
1
each
avocado, peeled, pitted and sliced
The dressing
-
3
tablespoons
lemon juice
-
2
tablespoons
Dijon mustard
-
3
tablespoons
red wine vinegar
-
2
teaspoons
granulated sugar
-
2
tablespoons
finely minced shallot
-
½
teaspoon
dried oregano
-
1 ½
teaspoons
dried parsley
-
⅔
cup
olive oil
-
to taste
salt and pepper
Instructions
- Prepare the dressing by whisking together all dressing ingredients in a bowl until well combined.
- Pour half of the dressing into a container for later use and add the chicken to the remaining dressing to marinate for at least 1 hour.
- Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes on each side until cooked through.
- Allow the chicken to cool for 5 minutes before slicing.
- In a large bowl, place the romaine lettuce and drizzle half of the reserved dressing over it.
- Top the lettuce with the sliced chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado.
- Drizzle the remaining dressing over the salad and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
480
Total fat
23g
Total carbohydrates
12g
Total protein
23g
Sodium
480mg
Cholesterol
70mg
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