Grilled Chicken Salad
Servings 4 salads
Ingredients
Chicken Marinade and Honey Vinaigrette
- ¼ cup plus 1 tablespoon honey
- ¼ cup lemon juice
- 2 teaspoons white wine vinegar
- 2 tablespoons dijon mustard
- ¾ cup olive oil
- ½ teaspoon salt
- ½ teaspoon dried rosemary
Salad Toppings
- 1 to 1.5 pounds chicken breast sliced or diced
- 10 ounces romaine lettuce
- ½ cup grape tomatoes quartered
- ½ cup cucumbers sliced and quartered
- ½ cup feta cheese
- ½ cup croutons store-bought or homemade
- 1 avocado sliced
- ½ cup honey vinaigrette
Instructions
Marinade/Dressing
- Use a milk frother whisk or emulsion blender to combine the marinade ingredients. If mixing by hand, be sure to whisk super well.
- This will make 1 ½ cups, or 12 ounces. Reserve ½ cup for salad dressing.
Grilled Chicken
- Butterfly the chicken breast pieces in half horizontally or pound thin with a meat mallet.
- Cover with 1 cup of marinade and let sit in fridge for at least 1 hour or up to 24 hours.
- Preheat grill to medium heat or 400°F (20°C).
- Place chicken on hot grill grates and brush some of the leftover chicken marinade onto the chicken. Optional, but adds a boost of flavor!
- Grill chicken breast on first side for 3 minutes, then flip and continue cooking for 4-5 minutes or until chicken breast reaches 165°F (74°C) internal temperature. Let rest for at least 5 minutes before slicing.
Prepare the salad
- To four large salad bowls, add lettuce, tomatoes, cucumbers, feta, croutons and avocado.
- Add remaining dressing to salad and toss ingredients.
- Add sliced chicken to salad and enjoy!
Notes
Because of the citrus and honey in this marinade, you may have grill flare ups. It's important to make sure your grill is clean before grilling!
Nutrition
Serving: 1g | Calories: 428kcal | Carbohydrates: 15g | Protein: 41g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 113mg | Sodium: 612mg | Fiber: 5g | Sugar: 6g
