The BEST Grilled Chicken Salad
from kristineskitchenblog.comThis grilled chicken salad is a gorgeous main dish salad that's fresh, satisfying and so tasty! It has juicy grilled chicken, walnuts, avocado, tangy feta and blackberries, all tossed in a simple balsamic dressing. I think you're going to love it!
Servings: 4 servings
Calories: 807kcal
Ingredients
For the Chicken and Marinade:
- 3 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1.25 pounds boneless, skinless chicken breast
Balsamic Dressing:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons honey
- salt and pepper to taste
For the Salad
- ¾ cup walnuts coarsely chopped
- 10 cups chopped romaine lettuce 1 large head lettuce or 2 romaine hearts*
- ¾ English cucumber sliced
- ½ small red onion thinly sliced
- 1 avocado pitted, peeled and sliced
- 1 ½ cups fresh blackberries
- 3 ounces crumbled feta cheese
Instructions
Marinate Chicken:
- Combine olive oil, soy sauce, lemon juice, garlic, Italian seasoning and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix. Add the chicken to the bag or bowl and coat chicken with marinade. Refrigerate for at least 30 minutes and up to 12 hours.
Grill the Chicken:
- Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Grill chicken breasts for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165° F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Let chicken rest for 5 minutes before slicing.
Make the Salad Dressing:
- Combine all dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper) in a small bowl. Whisk until very well combined. Set aside.
Toast Walnuts:
- Heat a small skillet over medium-low heat. Add walnuts and toast until fragrant, about 4-5 minutes, stirring often. Watch them carefully so they don't burn. Set aside to cool.
Assemble the Salads:
- Divide the chopped lettuce between 4 large individual salad bowls. Slice the chicken breasts against the grain and divide between the salad bowls. Add the toasted walnuts, cucumber, red onion, avocado, blackberries and feta cheese. Drizzle dressing over salads, then serve.
Notes
- You can substitute the romaine with other salad greens, such as baby spinach or mixed greens.
- Make the salad dressing up to 2 weeks ahead and store in an airtight container in the refrigerator. If the oil solidifies in the cold fridge, just let it sit at room temperature to warm back up, then whisk or shake in a jar to recombine.
- Toast the walnuts up to 5 days ahead and store in an airtight container in the fridge.
- Marinate the chicken up to 12 hours before grilling.
- Grill the chicken up to 2 days ahead, store it in an airtight container in the fridge, then slice right before serving.
- Wash and chop the lettuce up to 2 days ahead. Place in an airtight container with a paper towel lining the bottom and keep in the refrigerator.
Nutrition
Calories: 807kcal | Carbohydrates: 27g | Protein: 41g | Fat: 62g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 32g | Cholesterol: 110mg | Sodium: 735mg | Potassium: 1426mg | Fiber: 11g | Sugar: 11g | Vitamin A: 10630IU | Vitamin C: 29mg | Calcium: 225mg | Iron: 4mg
