Print
Grilled Chicken Salad
Grilled Chicken Salad is fresh, healthy, and packed with char-grilled flavor! Sizzle up this satisfying, summery salad recipe tonight.
Servings 4
Calories 521kcal
Ingredients
- 5 oz lettuce any kind
- 2 chicken breasts ~1lb, pounded to an even thickness
- 1/4 cup prepared pesto see notes
- 2 ears sweet corn
- 1 cup grape or cherry tomatoes sliced in half
- 1/2 small red onion thinly sliced
- 1 avocado diced
For the Honey-Dijon Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- salt and pepper
Instructions
For the Honey-Dijon Vinaigrette:
- Add all ingredients into a jar with a tight fitting lid then shake to combine. Can be made ahead of time.
For the Grilled Chicken Salad:
- Preheat grill to 400 degrees (medium-high for a gas grill). Meanwhile, add chicken breasts, pesto, and a big pinch of salt to a Ziplock bag then squish to coat. Allow chicken to marinate while grill is preheating.
- Once grill is hot, spray both sides of each chicken breast with nonstick spray then grill for 3-4 minutes a side or until cooked through. Remove to a cutting board then let rest for at least 5 minutes before slicing. Add sweet corn cobs to the grill at the same time as the chicken then grill, rotating often, until kernels are softened and slightly charred, 8-10 minutes total. Slice kernels off the cob.
- Arrange lettuce on a platter (or on plates/in bowls) then arrange grilled chicken, corn, tomatoes, red onion, and avocado on top. Drizzle with prepared vinaigrette then serve.
Notes
- Click here for my Vegan Pesto recipe.
- Estimated nutritional information includes entire dressing recipe.
Nutrition
Calories: 521kcal | Carbohydrates: 22g | Protein: 16g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 269mg | Potassium: 752mg | Fiber: 6g | Sugar: 10g | Vitamin A: 978IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg