The Best Grilled Chicken Salad!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Put the chicken breasts or thighs in a large bag or casserole dish and drizzle generously with olive oil.
2. Add the salt, pepper, dried onion, dried garlic, paprika and dried oregano, then massage them into the chicken until well coated.
3. Cover the chicken and refrigerate it to marinate for at least 1 hour, or overnight.
4. Make the dressing: zest 2 large lemons into a large measuring cup, then squeeze in 1/3 cup of lemon juice. Add 1/3 cup olive oil, the honey or maple syrup, Dijon mustard, mayonnaise, salt, pepper and cilantro.
5. Finely grate the garlic into the dressing, then whisk vigorously until creamy and smooth.
6. Boil the corn in a large pot of salted water for 8 minutes. Remove it, rub with butter, and season generously with salt. Set aside.
7. Cut the bell pepper into large chunks and put them on a tray with the radishes. Drizzle with olive oil, season with sea salt, and set aside with the corn.
8. Prepare the remaining vegetables: halve the tomatoes, cube the avocado and toss with lemon juice, slice the onions and cucumbers, and chop the lettuce.
9. Preheat the grill to 500–550°F (260–290°C) for about 15 minutes until the grates are very hot.
10. Grill the chicken, corn, bell pepper and radishes with the lid closed, keeping the vegetables separate from the meat and spacing the chicken pieces at least 3 inches apart. Turn the vegetables every 5 minutes until charred all over. Once the radishes are charred, move them to indirect heat to finish.
11. Keep turning the chicken occasionally until the thickest part reaches 160°F (71°C). Move it to a tray to rest.
12. Cut the corn kernels off the cobs. Halve or quarter the radishes depending on size, and chop the bell pepper into bite-sized pieces.
13. Fill a large bowl with chopped romaine, then layer the cucumbers, onion, corn, radishes, bell pepper, tomatoes, avocado, cheese and chili peppers on top. Garnish with cilantro.
14. After the chicken has rested for 10 minutes, slice it into strips or bite-sized pieces and place on the salad.
15. Whisk the dressing once more, pour it over the chicken and salad, and serve right away while the chicken is warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicOnionLemonTomatoBell pepperRed onionChicken breastCucumber