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Grilled Chicken Dinner Salad

Jennifer Mathews

This is one of those no-recipe, recipes. Each time I make it, it’s a little different since I channel my Grandmalina and don’t measure the ingredients. A big salad, when produce is locally grown, topped with a protein and some shreds of cheese it perfect on hot evenings.

Tips:

  • For a quick marinade try your favorite bottled salad dressing. Wishbone Italian is good.

  • To prepare the chicken for the grill, I like to butterfly it and pound the chicken so that it’s evenly thick throughout the meat to ensure they cook evenly.

  • I had some freshly made sourdough in the freezer so I made croutons. It’s like sprinkles on your salad- everyone loves them!

Grilled Chicken Dinner Salad

Serves 4-6

PREP 30 minutes

COOK 10 minutes

INGREDIENTS

4 Boneless chicken breasts

Romaine and red leaf lettuces, washed, dried well and torn

Cherry tomatoes

Carrot, shaved with veggie peeler

Fresh parsley, just the leaves left whole

Croutons

Parmesan cheese

MARINADE/DRESSING

1/2 cups olive oil

3 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 tablespoon dijon mustard

Salt and pepper

2 cloves of garlic, minced

1 teaspoon fresh oregano of 1/2 teaspoon of dried oregano

INSTRUCTIONS

  1. Place your chicken in a plastic bag or glass dish.

  2. Combine all the ingredients for the dressing in mason jar. Shake well. Pour about 1/4 cup of marinade on the chicken, reserving the rest for your salad later. Marinated chicken can be placed in the refrigerator for a few hours or just 30 minutes.

  3. When you are ready to eat, preheat your grill to medium-high. Pat the chicken breasts with a paper towel to remove excess dressing. Season with salt and pepper.

  4. Grill the chicken, depending on thickness, 3-4 minutes per side. The chicken should release from the grill when that side is cooked. Allow the chicken to rest for 8 minutes, under a foil tent while you finish the salad.

  5. In a large serving platter combine the lettuces, herbs, tomatoes, carrot and anything else you have. Pour dressing on and toss the salad to evenly coat. Season the salad with more salt and pepper. Top with croutons.

  6. I like to serve family style so I slice the chicken and place it on top of the salad. Shave some parmesan cheese on top. Enjoy!