Grilled Chicken Salad
Grilled Chicken Salad is an easy dinner to make on the grill. A light and delicious meal for any night of the week. The chicken is marinated in a quick rosemary vinaigrette that also tops the crisp salad for a flavorful dinner that the whole family will enjoy.
As the weather starts to warm up, we are thinking about gardening plans and more ways to enjoy those fresh vegetables. Salads are always a spring and summer favorite. This easy grilled chicken salad and our Grilled Steak Salad are flavorful and delicious dinner ideas.
Making the Rosemary Vinaigrette and Marinade:
- Heat olive oil in a small saucepan over low heat for 5 minutes.
- Remove from heat and add fresh rosemary, garlic and grated onion.
- Whisk in honey, white wine vinegar, salt, pepper and red pepper flakes.
- Set aside to cool slightly.
Marinate the Chicken:
- Stir vinaigrette and pour 2/3 cup over 2 whole boneless chicken breasts in a shallow dish or in a ziploc baggie. Cover and refrigerate 30 minutes or up to 4 hours until ready to grill.
Grilling the Chicken Breasts:
- Heat the grill to 300° with pecan or hickory wood for smoke flavor.
- Place chicken over indirect heat and close the lid.
- Cook 15 minutes and turn chicken breasts. Close the lid and cook another 10- 15 minutes or until chicken reaches 165° internal temperature.
- Remove chicken from grill and allow to rest 10 minutes before slicing.
Making Grilled Chicken Salad:
- Tear lettuce into bite sized pieces and place in a salad bowl.
- Top with thin sliced cucumbers, red onions, grape tomatoes, sliced chicken, Parmesan cheese and croutons.
- Serve with remaining rosemary vinaigrette.
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Grilled chicken makes for a simple and delicious weeknight meal and adding it to a fresh salad is a quick and easy dinner to add to this week’s menu.
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Grilled Chicken Salad
Ingredients
For the Vinaigrette and Marinade:
- 1 cup olive oil
- ⅓ cup chopped fresh rosemary
- 1 tablespoon grated onion
- 1 teaspoon grated fresh garlic
- 2 tablespoons honey
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the Salad
- 2 large boneless chicken breasts about 1 pound
- 6 cups leaf lettuce torn into bite size pieces
- 1 cucumber thin sliced
- 1 cup grape tomatoes
- ¼ cup red onion sliced thin
- Parmesan cheese
- ½ cup croutons
Instructions
- Heat olive oil over low heat in a small saucepan for 5 minutes.
- Whisk in fresh rosemary, grated onion and garlic.
- Stir in honey, white wine vinegar, salt, pepper.
- Pour 2/3 cup of vinaigrette over chicken breasts in a shallow pan or ziploc baggie.
- Cover and refrigerate at least 30 minutes or up to 4 hours before grilling.
- Prepare the grill to a 300° fire with pecan or hickory wood for smoke flavor.
- Place chicken over indirect fire and cook with the lid closed for 15 minutes.
- Turn chicken and continue to cook 10-15 minutes or until internal temperature reaches 165°.
- Remove from grill and allow to rest 10 minutes before slicing.
- Add lettuce to a bowl and top with cucumbers, tomatoes, red onion, Parmesan and croutons.
- Serve with remaining vinaigrette.
Nutrition
