The Best Grilled Chicken Salad Recipe! Perfect for Summer!
Ingredients
- Chicken breast2 ½–3 lb
- Olive oil6 tbsp + ⅓ cups
- Salt4 tsp
- Black pepper · ground1 tsp
- Smoked paprika · dried1 tsp
- Onion powder · dried1 ½ tsp
- Sweet corn3
- Butter1 tbsp
- Bell pepper1
- Radish1 bunch
- Romaine lettuce10–12 cups
- Red onion1
- Cucumber4–5
- Cherry tomato1 cup
- Avocado1
- Chili pepper2
- Cilantro · chopped6 tbsp
- Queso fresco6 oz
- Lemon⅓ cups
- Honey1 tbsp
- Dijon mustard2 tbsp
- Mayonnaise2 tbsp
- Garlic3
Instructions
- Put the chicken breasts or thighs in a large bag or casserole dish, drizzle generously with olive oil, add the salt, pepper, dried onion, dried garlic, paprika and dried oregano, massage in and refrigerate. Marinate for at least 1 hour or overnight.
- Zest 2 large lemons into a large measuring cup. Squeeze the lemons to get 1/3 cup juice and add it with 1/3 cup olive oil, 1 tbsp honey or maple syrup, 2 tbsp Dijon mustard, 2 tbsp mayonnaise, salt, pepper and 2 tbsp chopped cilantro. Finely grate in 3 garlic cloves, then whisk until creamy and smooth.
- Boil the corn in salted water for 8 minutes. Remove, rub with 1 tbsp butter, and season with salt.
- Cut the bell pepper into large chunks, place on a tray with the radishes, drizzle with 2 tbsp olive oil and season with sea salt.
- Halve the tomatoes, cube the avocado and toss with lemon juice, slice the onion and cucumbers, and chop and wash the lettuce.
- Preheat the grill to 500-550°F for about 15 minutes until very hot. Add the chicken, corn, bell pepper and radishes, keeping vegetables apart from the meat and spacing chicken pieces at least 3 inches apart.
- Keep the lid closed. Turn the vegetables every 5 minutes until charred all over. When the radishes are charred, move them to indirect heat to finish cooking.
- Grill the chicken, turning occasionally, until the thickest part reaches 160°F inside. Rest on a tray.
- Cut the corn off the cob, halve or quarter the radishes and chop the bell pepper into bite-sized pieces.
- Layer chopped romaine in a large bowl, then add cucumbers, red onion, corn, radishes, bell pepper, tomatoes, avocado, cheese and chilies. Top with cilantro.
- After the chicken has rested 10 minutes, slice it and place on the salad.
- Whisk the dressing once more, pour over the chicken and salad, and serve while warm.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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