Description
A vibrant and flavorful grilled chicken salad featuring juicy marinated chicken breasts, charred corn, crisp romaine lettuce, and a tangy homemade lemon and herb dressing. Topped with crispy bacon, fresh grape tomatoes, red onion, creamy avocado, and crumbled feta cheese, this salad is perfect for a healthy and satisfying meal.
Ingredients
Scale
Dressing:
- 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, 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 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 do not add salt yet.
- Marinate Chicken: Whisk dressing again, then scoop out 1/3 cup into a gallon size resealable bag. Add 1 tsp salt to the bag, add chicken breasts, seal the bag while pressing out excess air, and rub dressing over chicken. Refrigerate to marinate for 1 to 4 hours.
- Season Remaining Dressing: Add salt to taste to the remaining dressing mixture, transfer it to an airtight container, and chill until ready to serve. If olive oil solidifies, let it rest at room temperature for 30 minutes.
- Preheat Grill: Preheat a gas grill over medium-high heat to approximately 450°F.
- Grill Chicken: Place chicken on the grill, cook about 5 to 6 minutes per side with the grill lid closed until the internal temperature reaches 165°F.
- Grill Corn: Grill corn on the cob for about 10 minutes until lightly charred, turning occasionally.
- Prepare Chicken and Corn: Allow grilled chicken to cool for 20 minutes, then slice into bite-sized pieces. Cut corn kernels off the cobs.
- Assemble Salad: In a large salad bowl or on individual plates, layer together Romaine lettuce, grilled chicken pieces, grilled corn kernels, chopped bacon, grape tomatoes, red onion slices, avocado slices, and crumbled feta cheese.
- Dress and Toss: Shake the dressing container, pour dressing over the salad, and gently toss to combine. Serve immediately.
Notes
- Cook bacon on a foil or parchment paper-lined rimmed baking sheet at 400°F for 10 to 20 minutes depending on thickness until just crisp.
- Ensure chicken is pounded evenly for uniform cooking.
- Let the dressing rest at room temperature if olive oil solidifies to return it to liquid state.
- Use an instant-read thermometer to accurately check chicken doneness for food safety.
- This salad can be prepared a few hours ahead by grilling chicken and corn in advance and assembling just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
