Easy Grilled Chicken Salad
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!
Servings: 1
Ingredients
- 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 cup shredded carrots (use preshredded or shred your own)
- 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
Instructions
- The night before, or even 30 minutes before is fine. Season the chicken breasts with the salt, pepper, garlic powder (or onion, or both), paprika, and cayenne (if you’re making it a little spicy).
- Add the chicken breasts into a large zipped lock bag (or airtight container). Add the extra-virgin olive oil and freshly squeezed lemon juice, and if you have it in a zipped lock sealed bag, squish it all around the seasoning and oil. If it’s in a container, use your clean hands to massage the marinade all around the chicken. Place the bag or container in the refrigerator.
- When you’re ready to cook it (you could prep this the night before or even day of cooking), remove the chicken from the refrigerator.
- Heat a grill pan (or grill) to medium-high heat and brush with some olive oil. When it’s heated, add chicken and cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.
- Place the chicken breasts on a cutting board to rest a few minutes while you assemble the salad.
- In a large serving plate or a bowl, add the lettuce and if you’re using a platter, assemble the vegetables around the salad.
- Slice the chicken and place it on the platter or in the bowl (you could toss it with all the ingredients ). Drizzle on the dressing and enjoy!
Notes
Cooking the chicken: Be sure not to overcook the chicken. Check if chicken breasts are ready with a meat thermometer. The internal temperature should reach 165°F .
Let chicken rest: Place the grilled chicken on a cutting board to rest for 5 minutes before you slice it.
Subtitutions: You can change up the vegetables with whatever you have on hand or how you like it.
Add-ins: Sprinkle on some seeds, croutons or even cheese crumbles, if you like.
Let chicken rest: Place the grilled chicken on a cutting board to rest for 5 minutes before you slice it.
Subtitutions: You can change up the vegetables with whatever you have on hand or how you like it.
Add-ins: Sprinkle on some seeds, croutons or even cheese crumbles, if you like.