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GRILLED CHICKEN SALAD

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Grilled Chicken Salad with Mustard Ginger Vinaigrette

Summer never tasted so good with this vibrant Grilled Chicken Salad, featuring a medley of fresh vegetables, succulent grilled chicken, and creamy avocado. Drizzled with a tangy mustard ginger vinaigrette, this dish brings a burst of flavor to your plate. Perfect as a main meal, it combines the best of American cuisine with a touch of zest, making it an ideal choice for a nutritious and satisfying lunch or dinner.

Ingredients

Mustard Ginger Vinaigrette

  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon grated ginger or ginger paste
  • ⅔ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh herbs (parsley, basil, or thyme)

Grilled Chicken Salad

  • 2 large chicken breasts
  • 6-8 cups romaine lettuce, baby spinach, or mixed greens
  • 2 medium tomatoes, diced
  • 1 English cucumber, chopped
  • ¼ cup red onion, thinly sliced
  • 1 cup corn kernels (frozen and thawed, canned, or fresh)
  • 2 avocados, pitted, peeled, and sliced
  • Juice of 1 lime or lemon

Instructions

Prepare the Mustard Ginger Vinaigrette

  1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and grated ginger.
  2. Slowly drizzle in the olive oil while continuing to whisk until the vinaigrette is well combined.
  3. Season with kosher salt, freshly ground black pepper, and fresh herbs to taste. Set aside.

Marinate the Chicken

  1. Pound the chicken breasts to an even thickness using a meat mallet.
  2. Place the chicken breasts in a large bowl and pour half of the vinaigrette over them.
  3. Reserve the remaining vinaigrette for later use.
  4. Cover the bowl and refrigerate the marinated chicken for 30 minutes to 2 hours to enhance flavor and tenderness.

Grill the Chicken

  1. Preheat a gas or charcoal grill to medium-high heat (about 400°F or 200°C).
  2. Remove the chicken from the marinade using tongs and place it on the grill. Discard the leftover marinade.
  3. Grill the chicken for 5-6 minutes on each side, or until fully cooked. The chicken is done when it reaches an internal temperature of 165°F (74°C).
  4. Transfer the grilled chicken to a plate and cover it loosely with aluminum foil. Let it rest for 10-15 minutes.

Assemble the Salad

  1. In a large bowl, add the romaine lettuce, baby spinach, or mixed greens.
  2. In a medium bowl, combine the diced tomatoes, chopped cucumber, and thinly sliced red onion.
  3. Add 2 tablespoons of the mustard ginger vinaigrette to the vegetables and toss gently to coat.
  4. Arrange the vegetable mixture and corn kernels over the greens.

Add the Chicken and Avocado

  1. Slice the grilled chicken breasts and arrange them over the salad greens.
  2. Pit, peel, and slice the avocados. Arrange them over the salad and brush with lime or lemon juice to prevent browning.
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Dress and Serve

  1. Drizzle the remaining mustard ginger vinaigrette over the salad just before serving.
  2. Toss gently to combine, or serve the dressing on the side.

Tips

Marinate the Chicken

  • Ideally, boneless skinless chicken breasts should marinate for 30 minutes to 2 hours for optimum texture and flavor. Avoid marinating for too long, as it can make the chicken mushy.

Grill with Care

  • Grill the chicken over medium heat to avoid a dry exterior while ensuring the inside is cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Preparing the Vinaigrette

  • The mustard ginger vinaigrette can be made up to 48 hours in advance and stored in the fridge. This makes meal prep easier and allows the flavors to meld.

Handling Avocados

  • Cut the avocados just before serving to maintain their freshness. Brush the cut pieces with lime or lemon juice to prevent browning.

Fresh Herbs

  • Feel free to use any fresh herbs you have on hand, such as parsley, thyme, rosemary, basil, dill, or mint. They can add a unique flavor to the vinaigrette.

Enhance Flavor

  • For an extra burst of flavor, drizzle a bit of your favorite salsa or a sprinkle of feta cheese over the salad just before serving.

FAQs

Can I use pre-cooked chicken for this salad?

Yes, you can use pre-cooked chicken or rotisserie chicken for a quicker preparation. Simply shred or slice the chicken and add it to the salad.

What other vegetables can I add to this salad?

You can customize the salad with additional vegetables such as bell peppers, radishes, or shredded carrots. Just be sure to keep the flavors balanced.

Can I make this salad ahead of time?

The salad components can be prepared in advance, but it’s best to assemble the salad and add the dressing just before serving to keep the greens crisp.

How do I store leftovers?

Store any leftover salad in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days. Keep the dressing separate to avoid sogginess.

Can I substitute the vinaigrette with a different dressing?

Certainly! You can use any of your favorite dressings, such as a balsamic vinaigrette or a creamy ranch dressing, if preferred.

How can I make this salad vegetarian?

For a vegetarian version, omit the chicken and add additional protein sources like chickpeas, tofu, or a sprinkle of nuts or seeds.

This Grilled Chicken Salad with Mustard Ginger Vinaigrette is not only a feast for the senses but also a healthy and satisfying meal. With its mix of textures and flavors, it’s sure to become a favorite summer staple. Enjoy!

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