Cooked - Grilled Chicken Salad - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Chicken Salad

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6.0

1 pound boneless skinless chicken breasts

6 cups romaine lettuce (coarsely chopped)

¾ cup cherry tomatoes (halved)

¾ cup corn kernels (fresh, thawed from frozen or canned)

¾ cup cucumber (chopped)

¼ cup red onion (thinly sliced)

½ cup cooked crumbled bacon

½ cup blue cheese (crumbled)

1 avocado (peeled, pitted and sliced)

3 tablespoons lemon juice

2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

2 teaspoons granulated sugar

2 tablespoons finely minced shallot

½ teaspoon dried oregano

1 ½ teaspoons dried parsley

⅔ cup olive oil

Salt and pepper to taste

For the dressing, place all the ingredients in a medium bowl and whisk until well combined.
Pour half the dressing into a container and save for later use.
Add the chicken breasts to the bowl with the remaining dressing. Marinate for at least one hour or up to 8 hours.
For the salad, preheat an outdoor grill or indoor grill to medium high heat.
Remove the chicken from the marinade and place on the grill.
Cook for 5-6 minutes per side or until chicken is browned and cooked through.
Let the chicken cool for 5 minutes, then slice.
Place the lettuce in a large bowl. Drizzle half of the reserved dressing over the lettuce.
Arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce.
Drizzle the rest of the dressing over the top, then serve immediately.

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