Grilled Chicken Salad

Grilled Chicken Salad is an easy and satisfying meal perfect for lunch or as a side. The combination of juicy grilled chicken, crisp fresh vegetables, creamy blue cheese, and a tangy balsamic vinaigrette makes every bite flavorful and refreshing.

I first made this on a warm weekend afternoon and now it is a go-to for family gatherings because everyone loves the balance of textures and flavors.

Ingredients

• Two boneless skinless chicken breasts: provide lean protein that grills beautifully
• Six cups of romaine lettuce: add a crisp refreshing base full of vitamins
• Kosher salt: enhances the natural flavors without overpowering
• Coarse ground black pepper: gives a subtle spicy kick
• Two tablespoons of olive oil: keep the chicken moist and help with browning
• Eight slices of cooked bacon: bring smoky richness and crunch
• Two medium tomatoes: contribute juiciness and bright acidity
• One cup of crumbled blue cheese: adds creaminess and tang
• One avocado peeled pitted and diced: lends a buttery texture and healthy fats
• One cucumber peeled and chopped: for extra crunch and hydration
• For the dressing olive oil: half a cup balances the acidity
• Balsamic vinegar: three tablespoons provide a sweet and tangy punch
• Honey: one tablespoon adds gentle sweetness
• Dijon mustard: one teaspoon helps emulsify and adds mild heat
• Kosher salt black pepper and garlic powder: a quarter teaspoon each season perfectly

Step by Step Instructions

Prepare the Chicken:

Butterfly the chicken breasts into four thin even fillets to ensure quick and even cooking

Season each fillet:

Season each fillet generously with kosher salt and black pepper for balanced flavor

Cook the Chicken:

Heat olive oil in a large deep skillet over medium-high heat until shimmering

Add chicken fillets:

Add chicken fillets and cook for six to eight minutes per side until nicely browned and cooked through

Remove from skillet:

Remove from the skillet and let rest briefly to retain juices

Slice the Chicken:

Cut the cooked chicken into half inch thick strips to mix easily with the salad

Assemble the Salad:

In a large bowl combine the coarsely chopped romaine lettuce the sliced chicken chopped bacon tomatoes crumbled blue cheese diced avocado and chopped cucumber

Make the Dressing:

In a small bowl whisk together olive oil balsamic vinegar honey Dijon mustard kosher salt black pepper and garlic powder until the mixture is smooth and emulsified

Alternative Dressing Method:

Alternatively place all dressing ingredients in a glass jar with a lid and shake vigorously to combine

Serve the Salad:

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly Serve immediately to enjoy the freshest flavors and textures

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My favorite ingredient is the avocado which adds a luscious texture and mild flavor that ties the salad together perfectly This recipe always reminds me of a summer picnic where everyone gathered around sharing stories and enjoying good food

Storage Tips

Store leftover salad and dressing separately in airtight containers in the refrigerator Consume within one to two days for best freshness and texture Avoid adding dressing until just before serving to keep the lettuce crisp

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier option Feta cheese is a good alternative to blue cheese for a milder tang Maple syrup can replace honey in the dressing if you prefer a different sweetness profile

Serving Suggestions

Serve this salad with crusty bread or a side of roasted potatoes for a complete meal Add hard boiled eggs or nuts to increase protein and texture variety Pair with a chilled white wine or sparkling water with lemon for a refreshing complement

Cultural Context

This type of grilled chicken salad is a popular American dish that combines classic BBQ flavors with fresh garden ingredients It reflects the trend toward lighter meals that still offer robust flavor and satisfying nutrition

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Common Recipe Questions

→ How do I prevent chicken from drying out when grilling?

Butterflying the chicken breasts into thin fillets ensures even cooking and helps keep them moist. Cooking on medium-high heat for 6-8 minutes per side also prevents drying.

→ Can I prepare the balsamic vinaigrette in advance?

Yes, the dressing can be mixed ahead and stored in the refrigerator. Shake or whisk well before serving for best flavor and texture.

→ What type of blue cheese works best for this salad?

A crumbly blue cheese with moderate pungency balances well with the fresh vegetables and dressing without overpowering the salad.

→ Is it necessary to peel the cucumber and avocado?

Peeling the cucumber and avocado provides a smoother texture and milder taste, but it is optional depending on your preference.

→ What can I substitute for bacon in this salad?

You can use cooked pancetta or omit the bacon for a lighter version. For a vegetarian option, consider smoked tempeh or crispy chickpeas.