Grilled Chicken Salad

By Tracy

4 Person

45 Minutes

883 Calories

There’s nothing like grilled chicken to add flavor to a salad. The marinade for the chicken and the vinaigrette for the salad are one and the same, a big time saver. It’s light, tangy-yet-sweet from the apple cider vinegar, honey, and mustard. You just shake it together in a jar and any extra will keep for a week in the fridge. There are so many wonderful textures and flavors in every bite of this loaded up salad. It’s filling, satisfying, and healthy.

Ingredients

Chicken Salad

1/2 cup nuts
1/2 cup dried orange-flavored cranberries
1 cup aged white cheddar, crumbled or grated
1 apple, cored and sliced very thin
6 cups lettuce
1 1/4 pounds boneless skinless chicken breasts

Honey Apple Cider Marinade and Vinaigrette

1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt
1/4 cup mustard
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup olive oil

Method

01

In a medium glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste and tweak as necessary to taste. Set half aside to be used later as a vinaigrette over the salad.
02

Add chicken to a large ziptop plastic bag, add the remaining half of the marinade, seal bag, toss to coat chicken evenly; set aside to marinate for at least 20 minutes. If marinating longer than 2o to 30 minutes place bag in the fridge.
03

Preheat grill to high heat. Add chicken to grill, reduce heat to medium, and cook for about 5 minutes per side, or as necessary until chicken reaches an internal temp of 165 degrees F. Allow chicken to rest off the heat on a platter while you prep the salad.
04

To a large bowl or platter or individual bowls, add the lettuce, apple, cheddar, cranberries, and almonds; set aside.
05

Slice the chicken, add to the salad, drizzle reserved vinaigrette over salad as desired, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Grilled Chicken Salad

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 883 Kcal
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Chicken Salad

1/2 cup nuts

1/2 cup dried orange-flavored cranberries

1 cup aged white cheddar, crumbled or grated

1 apple, cored and sliced very thin

6 cups lettuce

1 1/4 pounds boneless skinless chicken breasts

Honey Apple Cider Marinade and Vinaigrette

1 1/2 tsp. freshly ground black pepper

1 1/2 tsp. kosher salt

1/4 cup mustard

1/2 cup apple cider vinegar

1/2 cup honey

1/2 cup olive oil

03 Method

Step 1

In a medium glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste and tweak as necessary to taste. Set half aside to be used later as a vinaigrette over the salad.

Step 2

Add chicken to a large ziptop plastic bag, add the remaining half of the marinade, seal bag, toss to coat chicken evenly; set aside to marinate for at least 20 minutes. If marinating longer than 2o to 30 minutes place bag in the fridge.

Step 3

Preheat grill to high heat. Add chicken to grill, reduce heat to medium, and cook for about 5 minutes per side, or as necessary until chicken reaches an internal temp of 165 degrees F. Allow chicken to rest off the heat on a platter while you prep the salad.

Step 4

To a large bowl or platter or individual bowls, add the lettuce, apple, cheddar, cranberries, and almonds; set aside.

Step 5

Slice the chicken, add to the salad, drizzle reserved vinaigrette over salad as desired, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

04 Author