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The Ultimate Grilled Chicken Salad Cookbook for Fresh and Flavorful Meals

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Learn how to make delicious Grilled Chicken Salad Cookbook. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 2 tablespoons olive oil, plus more for grilling
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and fresh ground black pepper, to taste
  • 6 cups mixed salad greens (such as romaine, arugula, and baby spinach)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup crumbled feta cheese (optional, can substitute with goat cheese or omit)
  • 1/4 cup toasted pecans or walnuts (optional, for crunch)
  • Fresh herbs: 2 tablespoons chopped parsley and 1 tablespoon chopped basil
  • For the dressing:
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons apple cider vinegar or lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey or maple syrup
    • Salt and pepper, to taste

If you’re aiming for a dairy-free version, simply leave out the cheese and swap nuts for sunflower seeds. Mama Lu always said, “Use what’s on hand. That’s the best kind of cooking.”

Instructions

  1. Preheat your grill or grill pan to medium-high heat. Brush the chicken breasts lightly with olive oil.
  2. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly over the chicken.
  3. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful grill marks.
  4. Remove the chicken from the grill and let it rest for 5 minutes. This step is key — it keeps the juices locked in, just like Mama Lu’s Sunday roasts.
  5. While the chicken rests, prepare the salad base: toss mixed greens, cherry tomatoes, cucumber, red onion, avocado, and fresh herbs in a large bowl.
  6. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
  7. Slice the chicken into thin strips or bite-sized pieces. Add to the salad bowl along with crumbled feta and toasted nuts, if using.
  8. Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavors.

One of my favorite memories is sitting on the porch swing, sharing these simple salads with friends on warm evenings. The smoky chicken, crisp veggies, and tangy dressing became a ritual, a way to keep the mountain spirit alive in the city.

Find it online: https://claracooking.com/grilled-chicken-salad-cookbook/