Grilled Protein Chicken Salad + Seedy Granola Crunch Recipe
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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
