Description
A fresh and satisfying grilled chicken salad loaded with juicy grilled chicken, crisp romaine, smoky beef strips, grilled corn, creamy avocado, tomatoes, feta cheese, and a bright homemade lemon herb dressing. Perfect for a wholesome lunch or light dinner.
Ingredients
3/4 cup olive oil
1/3 cup fresh lemon juice
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 1/4 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 ears fresh corn, husked
1 large head romaine lettuce, chopped, rinsed, and dried
6 slices smoked beef strips, cooked and chopped
1 1/2 cups grape tomatoes, halved
1/3 cup thinly sliced red onion
1 avocado, sliced
2/3 cup crumbled feta cheese
Instructions
- Whisk together the olive oil, lemon juice, parsley, oregano, Dijon mustard, honey, minced garlic, and black pepper in a medium bowl.
- Transfer 1/3 cup of the dressing to a large resealable bag, add the salt and chicken breasts, seal, coat evenly, and refrigerate for 1 to 4 hours.
- Season the remaining dressing with salt to taste, transfer to an airtight container, and refrigerate until ready to serve.
- Preheat the grill to medium-high heat, about 450°F.
- Grill the chicken for 5 to 6 minutes per side with the lid closed until it reaches an internal temperature of 165°F.
- Grill the corn for about 10 minutes, turning occasionally, until lightly charred.
- Let the chicken rest for about 20 minutes before slicing into bite-sized pieces. Cut the kernels from the corn cobs.
- Arrange the romaine lettuce, grilled chicken, corn, smoked beef strips, tomatoes, red onion, avocado, and feta cheese in a large serving bowl or individual plates.
- Shake the chilled dressing well, drizzle over the salad, gently toss, and serve immediately.
Notes
Substitute goat cheese or shredded mozzarella for the feta if desired.
Add toasted almonds, pecans, or sunflower seeds for extra crunch.
Mix in cucumbers, bell peppers, or additional fresh vegetables for variety.
Add crushed red pepper flakes or sliced jalapeños for extra heat.
Store the dressing and salad ingredients separately in the refrigerator for up to 3 days.
Slice the avocado just before serving to prevent browning.
Reheat leftover chicken gently before adding it to a freshly assembled salad.
Do not dress the salad until ready to serve to keep the lettuce crisp.
- Prep Time: 32 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 46 g
- Saturated Fat: 9 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
