Grilled Chicken Salad Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (16)
- 14 oz skinless boneless chicken thigh
- 4 oz romaine lettuce
- 2 oz cucumber sliced
- 3 oz cherry tomatoes halved
- 2 oz avocado sliced
- 1 oz red onion julienned
- 2 tsp garlic minced
- 1 tsp oregano
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground black pepper divided
- 1 1/2 tbsp lemon juice divided into 1/2 tbsp and 1 tbsp
- 2 1/2 tbsp olive oil
- 1/2 tsp traditional Dijon mustard
- 1/2 tbsp honey
- 2 tbsp parsley chopped
INSTRUCTIONS
Preheat the oven to 400℉.
Marinate the 14 oz chicken thighs with 2 tsp garlic, 1 tsp oregano, 1/4 tsp salt, 1/2 tsp paprika, 1/4 tsp of ground black pepper, and 1/2 tbsp of lemon juice. Let sit for 5 minutes.
Grill the chicken in the oven for 25 minutes, until both sides are browned and cooked through evenly.
In the meantime, make the dressing: In a small bowl, whisk together 2 1/2 tbsp olive oil, 1/2 tsp mustard, 1/2 tbsp honey, 1 tbsp of lemon juice, and 1/4 tsp of ground black pepper.
Allow the chicken to cool down and slice into thick strips (see images for reference).
On a large plate, assemble chicken together with 4 oz romaine lettuce, 2 oz cucumber, 3 oz cherry tomatoes, 1 oz red onion, and 2 oz avocado.
Drizzle dressing all over and toss everything together. Sprinkle some parsley and serve immediately.
