Description
This Grilled Chicken Salad is a refreshing and flavorful dish featuring marinated, juicy grilled chicken paired with charred corn, crisp Romaine lettuce, creamy avocado, crispy bacon, and tangy feta cheese. Tossed in a zesty homemade lemon and herb dressing, this salad is perfect for a satisfying lunch or light dinner.
Ingredients
Dressing and Marinade
- 3/4 cup olive oil
- 1/3 cup fresh lemon juice
- 3 Tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 1 tsp black pepper, plus more to taste
- 1 tsp salt, divided
Salad
- 1 1/4 lbs boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
- 2 ears fresh corn, husked
- 1 large head Romaine lettuce, chopped, rinsed, and dried
- 6 slices bacon, 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
- Make the Dressing: In a medium mixing bowl, whisk together olive oil, lemon juice, parsley, oregano, Dijon mustard, honey, and garlic. Season with 1 tsp black pepper but hold off on adding the salt at this stage.
- Marinate the Chicken: Whisk the dressing again then scoop out 1/3 cup of the mixture and pour it into a gallon-size resealable bag. Add 1 tsp salt to the bag, then add the pounded chicken breasts. Seal the bag tightly while pressing out excess air and massage the dressing over the chicken. Refrigerate and let the chicken marinate for 1 to 4 hours.
- Prepare Remaining Dressing: Season the remainder of the dressing with salt to taste, transfer it to an airtight container, and chill until ready to serve. If the olive oil solidifies, allow it to rest at room temperature for 30 minutes before use.
- Preheat Grill: Preheat a gas grill over medium-high heat to 450°F.
- Grill Chicken: Grill the marinated chicken breasts about 5 to 6 minutes per side with the grill lid closed, until the internal temperature reaches 165°F on an instant-read thermometer.
- Grill Corn: While the chicken cooks, grill the husked corn ears for about 10 minutes, turning occasionally, until lightly charred.
- Rest and Prepare Ingredients: Let the grilled chicken rest and cool for 20 minutes, then slice it into bite-sized pieces. Cut the kernels off the grilled corn cobs.
- Assemble the Salad: In a large salad bowl or on individual plates, layer chopped Romaine lettuce, grilled chicken pieces, grilled corn kernels, chopped bacon, halved grape tomatoes, sliced red onion, avocado slices, and crumbled feta cheese.
- Toss and Serve: Shake the dressing well, pour it over the salad, and gently toss to combine. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances flavor and tenderness.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken and corn in the oven.
- Cook bacon ahead of time and keep it crisp by draining on paper towels.
- Letting the salad dressing come to room temperature if chilled prevents the oil from solidifying, ensuring a smooth pour.
- Use a salad spinner to dry lettuce thoroughly to avoid soggy salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
