This Easy Grilled Chicken Salad recipe with Ranch Dressing makes a delicious main dish salad full of crisp romaine lettuce, avocado, cherry tomatoes, red onions, shredded carrots, red peppers, and marinated grilled chicken. Topped with a dairy-free ranch dressing, this salad is full of flavor and is also nutritious.
– 1 pound boneless skinless chicken breasts – 2 Tablespoons extra-virgin olive oil – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper – 1 teaspoon garlic powder – 1 teaspoon sweet paprika or smoked – dash of cayenne if you like it spicy – 3 cups Romaine lettuce (or any other type of lettuce) cut in big pieces – ½ red onion sliced sliced – 1 bell pepper (any color) sliced or diced – 1 cup cherry or grape tomatoes halved – 1 avocado sliced – Ranch dressing I used a dairy-free ranch, but use whatever dressing you prefer
Cook Time: 10 min
How Should the Chicken Be Cooked? I prefer the chicken grilled. It cooks up in minutes on my grill pan (you could grill outside, as well). However, you could bake the chicken or cook it up in a cast iron pan or a skillet. Bake on baking sheet on 400° F and until the internal temperature reaches 165° F.
Can grilled chicken salad be prepped ahead of time? Yes, it sure can! The chicken can be marinated overnight. If you’re pressed for time and forgot to marinate it, even a quick 30 minute marinate will make a flavor difference. The salad ingredients could also be prepped ahead of time. Shred the carrots (or buy already shredded carrots), slice up the onions, and chop the tomatoes. Do I need to grill chicken for the salad? Yes, If you have a 4-ounce chicken breast, it will take 4-5 minutes, per side. The internal temperature reads 160°F, and keep in mind the internal temperature of the chicken will continue to rise if you let it rest a few minutes after grilling.
RECIPE TIPS AND FAQ’S:
Swipe up for the full recipe