Grilled Chicken Salad (Print-Friendly Version)
Flavorful grilled chicken combined with fresh vegetables and creamy blue cheese in a vibrant salad.
# What You'll Need:
→ Salad
01 -
2 boneless, skinless chicken breasts
02 -
6 cups coarsely chopped romaine lettuce
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon coarse ground black pepper
05 -
2 tablespoons olive oil
06 -
8 slices cooked and chopped bacon
07 -
2 medium tomatoes, cored and chopped
08 -
1 cup crumbled blue cheese
09 -
1 avocado, peeled, pitted, and diced
10 -
1 cucumber, peeled and chopped
→ Balsamic Vinaigrette Dressing
11 -
1/2 cup olive oil
12 -
3 tablespoons balsamic vinegar
13 -
1 tablespoon honey
14 -
1 teaspoon Dijon mustard
15 -
1/4 teaspoon kosher salt
16 -
1/4 teaspoon coarse ground black pepper
17 -
1/4 teaspoon garlic powder
# How to Make It:
01 -
Butterfly chicken breasts into four thin fillets. Season with kosher salt and black pepper.
02 -
Heat olive oil in a large deep skillet over medium-high heat. Cook chicken fillets 6-8 minutes per side until golden brown, then remove from heat.
03 -
Slice cooked chicken into 1/2-inch thick strips.
04 -
Combine romaine lettuce, chicken strips, chopped bacon, tomatoes, blue cheese, diced avocado, and chopped cucumber in a large bowl.
05 -
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, kosher salt, black pepper, and garlic powder until well combined.
06 -
Drizzle dressing over salad and toss gently to combine. Serve immediately.
# Additional Tips:
01 -
Butterflying chicken ensures even cooking and helps retain moisture.
02 -
Shake or whisk the vinaigrette well before serving to blend flavors.