Grilled Chicken Salad Recipe: A Refreshing Twist To An Old Classic
Who says salads have to be boring? Prepare yourself for a salad that bursts with flavors, combining succulent grilled chicken, vibrant radishes, juicy tomatoes, refreshing cucumbers, and delightful mangoes. It’s time to experience a refreshing salad that you can eat for lunch or dinner, or even as a delicious side.
The secret lies in the vinaigrette, using Dijon mustard as the emulsifier, then adding a touch of garlic, Italian parsley, and zesty lemon juice for a burst of freshness. It’s a simple process of creating the perfect emulsion, resulting in an amazing flavor that complements the ingredients in your salad. The key is achieving the perfect balance between acidity, fats, and flavors.
Master the Art of Grilling Tender and Flavorful Chicken
Creating the Perfect Grilled Chicken Salad
The best thing about this Grilled Chicken Salad Recipe is not only its flavor but its versatility. Customize your salad to your preferences and experiment with different ingredients and seasonings. Add a burst of color with different colored peppers, or inject a sweet twist with seasonal fruits like apples or melons. Whether it’s for a light lunch or a hearty dinner, you are going to love this Grilled Chicken Salad.
So let’s get going! It’s time to say goodbye to the mayo and experience a tangy, perfectly balanced vinaigrette that elevates your Grilled Chicken Salad to all new heights!
Grilled Chicken Salad Recipe: Fresh Greens & Zesty Vinaigrette
Recipe Video
Recipe Ingredients
For the Vinaigrette:
- 2 tablespoons Dijon Mustard
- 1 ½ teaspoons Garlic chopped
- 10 fresh Parsley Leaves (no stems)
- 1 tablespoon Lemon Juice
- ¾ cup Garlic Olive Oil or Regular Olive Oil
- 1 tablespoon Sicilian Lemon Balsamic Vinegar or White Wine Vinegar
- Salt and Pepper to taste
For the Chicken:
- 1 Chicken Breast, 8 to 10 ounces, (225 to 280 grams) cut in half to be about ¼ inch thick
- 2 tablespoons Clarified Butter or Cooking Oil.
- Salt and Pepper to taste
For the Salad:
- 8 ounces Mixed Greens
- 6 Small Tomatoes, cut into bite-size segments
- ½ European Cucumber, cut into bite-size pieces
- 4 White Button Mushrooms, thinly sliced
- ¼ cup Celery, cut into small dice
- ½ cup Mango diced
- 6 Radishes thinly sliced
- 6 Parsley Leaves, chopped by hand
Recipe Instructions
Prepare the Vinaigrette:
- In the bowl of your blender, combine Dijon mustard, finely chopped garlic, lemon juice, olive oil, and vinegar. Blend the ingredients until well combined.
- Taste the vinaigrette and adjust the flavors as necessary. Aim for a balanced flavor that is neither too acidic nor too oily.
Prepare the Chicken:
- Cut the chicken breasts in half to create thinner pieces. Season them with salt and pepper.
- Preheat a grill pan on medium-high heat. Apply a small amount of clarified butter or cooking oil.
- Place the breasts on the grill pan and leave them untouched to prevent sticking. Cook until fully cooked through and marked by the grill.
- Remove the chicken from the grill and set it aside to rest.
Prepare the Salad:
- In a large glass bowl, add about ¼ cup of the dressing.
- Add the mixed greens, tomatoes and cucumbers, mushrooms, finely chopped celery, diced mango, and thinly sliced radishes.
- Mix everything together, ensuring all ingredients are coated with the vinaigrette. Adjust the amount of vinaigrette based on your preference.
- Arrange the salad on a large plate. Slice the grilled chicken and place it on top of the salad. Garnish the salad with a few sprigs of Italian parsley.
- Season the salad with salt and pepper if needed. Serve and enjoy!
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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