If you have spent any time perusing around my recipes, you have probably noticed that I have a thing for salads. Yes, they are a healthy, but they are so much more than that!
Salads can be super simple or wonderfully complex. They can be big or small, warm or cold, light or super filling.
I have some great salad recipes on Espresso & Lime, but this grilled chicken salad is like the OG of salads. A true classic. I don’t think a week goes by without me having this grilled chicken salad at least once and although it is super basic to bring together, I would love to share my version with you.
Let’s get started…
The first step is making the grilled chicken. I use boneless skinless chicken breast seasoned generously with garlic powder, onion powder, paprika, chili powder, cumin, dried mustard, salt and black pepper, but feel free to use your favorite spice blend.
Slice a large boneless skinless chicken breast in half horizontally to create 2 thin cutlets. If one end is much thicker than the other, I’ll lay a sheet of plastic wrap over the chicken and use a meat tenderizer or rolling pin to pound the cutlet into even thickness.
Drizzle both sides with olive oil and generously season with your spice blend.
Place a skillet over medium heat, add a tablespoon of butter and as soon as the butter has melted, add the chicken breasts and cook undisturbed for 4-5 minutes or until the underside is golden brown. Flip the chicken and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees.
Transfer the grilled chicken onto a cutting board and let it rest while you prepare the salad.
While the chicken rests, gather mixed greens, a small cucumber, some cherry tomatoes and your favorite cheese. I love a little freshly grated parmesan, but cheddar and mozzarella works great too!
Last, but certainly not least, is the dressing and the croutons… aka the good stuff. You can use your favorites or check out some of mine…
Salad Dressings
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- Protein Packed Ranch Dressing – a thick and creamy homemade ranch packed with protein
- Creamy Caesar Dressing – a salty, tangy caesar dressing that you can’t get enough of
- Lemon Vinaigrette – a light and refreshing vinaigrette full of bright lemon flavors
- Taco Ranch Dressing – a creamy ranch dressing full of your favorite salty, spicy taco flavors
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Croutons
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- Garlic Herb Croutons – garlicky croutons that pair perfectly with every salad
- Baked Baguette Croutons – super simple baked croutons with no baby sitting required
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Now that all of your ingredients are ready to go, it is time to assemble the salad!
One of the most important elements of a successful salad is proper seasoning. The chicken is already seasoned and so is the dressing and croutons, but we still have to season the veggies.
Start by lightly drizzling your greens with olive oil and adding a pinch of salt and black pepper. Give them a quick toss, add your other veggies and toss everything again. This will ensure that everything is properly seasoned before you add your salad dressing. You may be surprised by just how little dressing you actually need if you start with properly seasoned vegetables.
Now that your salad is perfect, slice up your chicken breast and add it to the salad along with shredded cheese and some croutons…
Now all you have to do is add your dressing and enjoy your fabulous salad!
Grilled Chicken Salad
Ingredients
- 1 boneless skinless chicken breast
- olive oil
- 1 teaspoon of your favorite spice blend
- 4 cups of mixed greens
- 1 mini cucumber, diced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of cheddar or parmesan, finely shredded
- 1/4 cup of your favorite dressing
- croutons
Instructions
- Slice a boneless skinless chicken breast in half length wise to create thin cutlets
- Drizzle the chicken with olive oil and season generously with a combination of garlic powder, onion powder, paprika, chili powder, seasoned salt, cumin, dried mustard, salt and black pepper (or your favorite spice blend)
- Add a tablespoon of olive oil into a large skillet over medium heat
- Once the skillet is warm, add the chicken in a single layer and cook without disturbing until the underside is golden brown
- Flip the chicken and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees
- Transfer the cooked chicken onto a cutting board to rest while you prepare the salad ingredients
- Add 4 cups of mixed greens into a bowl and lightly drizzle with olive oil, add a pinch of salt and black pepper and toss until all of the greens are lightly coated and seasoned
- Divide the seasoned greens between 2 salad bowls, top with cucumbers, cherry tomatoes, shredded cheese, croutons and the grilled chicken
- Drizzle with your favorite dressing and enjoy!
