Grilled Chicken Salad Recipe: Fresh Greens & Zesty Vinaigrette
Hello friends, today I am sharing an amazing Grilled Chicken Salad recipe! Whether you prefer it for lunch, dinner, or as an appetizer, this salad is a refreshing and delicious choice. Packed with fresh salad ingredients such as celery, radishes, tomatoes, fresh mushrooms, and mixed greens that serve as a bed for perfectly grilled chicken and drizzled with an amazing vinaigrette, you are going to love this salad. I promise! No mayo here! Be sure to let me know what you think in the comments below!
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!
