Easy Grilled Chicken Salad Recipe
Easy Grilled Chicken Salad - a summer classic made with simple, delicious ingredients!
Ingredients
- ½ cup soy sauce sub tamari for gluten-free
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic minced
- 2 teaspoons worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts
- kosher salt and ground black pepper
- 4 cups romaine lettuce chopped
- 1 avocado diced
- 2 cups strawberries sliced
- 1 cup blueberries
- ¼ cup red onion chopped or sliced
- 1 cup cherry tomatoes halved (optional)
Salad Dressing Options:
Instructions
- Marinate Chicken: In a small bowl, add ½ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons garlic, 2 teaspoons worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon lemon zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Whisk to combine. Place 2 boneless, skinless chicken breasts in a silicone bag and pour marinade over top. Ensure chicken is fully coated and let marinate a minimum of 30 minutes.
- Prep: Heat grill to medium heat (approximately 400℉).
- Grill Chicken: Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ on your meat thermometer.
- Rest: Remove from grill and let rest for at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast). Once rested, dice the chicken breasts and set aside.
- Build Salads: Between individual bowls, divide the romaine lettuce, avocado, strawberries, blueberries, red onion and cherry tomatoes (if using). Add diced chicken breast on top.
- Serve: Top with Creamy Balsamic, Whole30 ranch dressing or creamy Italian salad dressing (or any other dressing of your choice).
Video
Notes
- Chicken: Feel free to use grilled chicken thighs on this recipe if you want instead of chicken breasts!
- Other additional toppings: While not Whole30/Paleo I also love tossing in some mandarin oranges on this salad too!!
- Dressing: If you aren't necessarily concerned with Whole30/paleo, we love adding a homemade poppyseed dressing or a store bought poppyseed salad dressing!
- Make Ahead: I highly recommend grilling some extra chicken breasts with another meal you grill so you already have that ready to go! That makes throwing this recipe together that much easier!!
Nutrition
Calories: 584kcal | Carbohydrates: 44g | Protein: 36g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 3621mg | Potassium: 1796mg | Fiber: 15g | Sugar: 21g | Vitamin A: 8796IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 5mg
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