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.
Servings: 4 salads
Calories: 680kcal
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
Serving: 1g | Calories: 680kcal | Carbohydrates: 21g | Protein: 21g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 47g | Cholesterol: 52mg | Sodium: 662mg | Fiber: 3g | Sugar: 12g