For years we have been making our homemade granola to enjoy with breakfast or as a quick snack, and then we saw the viral seedy granola crunch that is being added to salads! Oh my, we knew it was time to perfect this process for ourselves and enjoy on an epic summer salad with all the best added protein. You are just going to have to make it and trust us. It is so good!
Looking for More Summer Salads?
If you love them as much as we do, you definitely need to try our Summer Dense Bean Salad!
Key Ingredients + Substitutions
- seedy granola crunch – feel free to swap out some of the nuts or seeds in this crunchy topping, but we after a few tests this is the combination that we loved!
- strawberry vinaigrette – highly recommend making this simple 5 minute salad dressing, but you could also use a store-bought version.
- chicken cutlets – we love turning chicken breasts into grilled chicken cutlets for faster cooking, but grilled chicken thighs could also be used!
- lettuce – romaine lettuce is noted in the recipe card below, but could be swapped for iceberg lettuce or any other mixed greens.
- fresh fruit – we used fresh strawberries and blueberries, but feel free to grab your favorite berries!
How To Make A Grilled Protein Chicken Salad
Seedy Granola Crunch Tips
Try to get the seedy granola mixture in a thin even layer for quick and even cooking. Once done, let cool to the touch and then break into large pieces.
Made this protein chicken salad, we would love it if you would take a minute and leave a star rating and review. THANK YOU!
Don’t forget to check out my Instagram and TikTok accounts and subscribe to my YouTube channel! Or give me a follow on Facebook or see what I am pinning on Pinterest! Looking for more? Become a paying member of The Wooden Skillet on Substack!
Grilled Protein Chicken Salad + Seedy Granola Crunch Recipe
- Prep Time: 20 minutes
- Marinate Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Oven + Grill
- Cuisine: American
Description
An ultimate Grilled Protein Chicken Salad with the best Seedy Granola Crunch on top is the perfect salad for summer!
Ingredients
Seedy Granola Crunch:
- 1 cup (6oz) shelled pistachios, chopped
- 1/3 cup pepitas
- 1/4 cup sunflower seeds
- 1/4 cup maple syrup or honey
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
Strawberry Vinaigrette:
- 12 large strawberries, stems removed & cut in half
- 3 tablespoons red wine vinegar
- 1.5 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 tablespoon granulated sugar
- 1 teaspoon lemon juice
Grilled Chicken Cutlets:
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1/3 cup soy sauce
- kosher salt and ground black pepper
Salad Ingredients:
- 4 cups romaine lettuce, chopped
- 1 cup fresh strawberries, quartered
- 3/4 cup fresh blueberries
- 1/2 cup goat cheese, crumbled
- 2 green onions, sliced
Instructions
- Prep: Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
- Granola Topping: Put all of the Seedy Granola Crunch ingredients in a mixing bowl and toss to combine. Spread this mixture in an even layer on the parchment-lined baking sheet. Bake in the preheated oven for 55-60 minutes. Remove and let cool.
- Make Vinaigrette: Add all of the Strawberry Vinaigrette ingredients to a small food processor or blender. Blend on high until fully combined and smooth. Set aside.
- Marinate Chicken: Place the chicken cutlets in a large bowl or large storage bag with the soy sauce to marinate for 15-30 minutes.
- Grill: Preheat the grill to a medium-high heat and make sure the grill grates are clean. Remove the chicken from the marinade, allowing excess to drip off. Season chicken with salt and pepper. Place the cutlets directly on the grill grates and sear for 3-4 minutes on each side. Continue cooking until they reach an internal temperature of 163 degrees F (use a meat thermometer). Remove and let meat rest for 5-10 minutes.
- Finish Granola & Chicken: Once the granola is cool enough to touch, break it apart into large chunks and set aside. Cut the chicken cutlets into bite-sized pieces.
- Build Salad: Divide the granola, chicken, lettuce, strawberries, blueberries, goat cheese, and green onions between individual salad bowls.
- Serve: Enjoy the salad with a drizzle of Strawberry Vinaigrette on top!
Notes
- Dairy-Free: simply omit the goat cheese or use a dairy-free alternative.
- Vinaigrette: highly recommend our fresh and flavorful Strawberry Vinaigrette, but you can also use your favorite store-bought version.
- Chicken Marinade: we kept the grilled chicken simple by using soy sauce for a marinade, but if you have time our homemade Chicken Marinade is also really good on Grilled Chicken Cutlets!
- Storage: the salad ingredients, cooked chicken, & vinaigrette can each be kept in an airtight container in the fridge for 4-5 days. Granola crunch can be stored in a bag or container on the counter for 4-5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 704
- Sugar: 30.7 g
- Sodium: 763.7 mg
- Fat: 39.7 g
- Carbohydrates: 50.6 g
- Fiber: 11 g
- Protein: 43.3 g
- Cholesterol: 89.3 mg
Leave a Rating & Comment