Description
Grilled Herb Chicken Salad
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp thyme
2 cloves garlic, minced
Salt and pepper to taste
For the Salad:
4 cups mixed greens (spring mix, arugula, or spinach)
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup cucumber slices
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper to taste
Directions
Marinate the chicken: In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub this mixture over the chicken breasts. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge).
Grill the chicken: Heat a grill or grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side, or until fully cooked (165°F internal temperature). Let it rest for 5 minutes before slicing.
Assemble the salad: In a large bowl, toss the mixed greens, red onion, cherry tomatoes, and cucumber.
Make the dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Drizzle over the salad and toss to coat.
Top and serve: Arrange the sliced grilled chicken over the salad and serve immediately.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prepare the Marinade: In a small bowl, thoroughly combine 2 tbsp olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper. Ensure the mixture is well-blended.
2. Marinate the Chicken: Place chicken breasts in a shallow dish or zip-top bag. Pour the marinade over them, ensuring they are fully coated. For maximum flavor, marinate in the refrigerator for 1-2 hours. If short on time, 15 minutes at room temperature will suffice.
3. Preheat and Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from marinade, letting excess drip off. Grill for 5-6 minutes per side, without moving, until grill marks form and internal temperature reaches 165°F.
4. Rest the Chicken: Transfer cooked chicken to a cutting board and let it rest for 5 full minutes. This allows juices to redistribute, ensuring moist, tender slices.
5. Assemble and Dress: While the chicken rests, combine all salad ingredients in a large bowl. Whisk dressing ingredients in a separate small bowl until emulsified. Toss the salad with the dressing just before serving.
6. Final Assembly: Slice the rested chicken against the grain into thin strips. Arrange the dressed salad on plates or in bowls and top with the sliced chicken.
Serving Suggestions
This versatile salad pairs beautifully with several sides. For a heartier meal, serve with a slice of crusty whole-grain bread or a warm, crusty roll to soak up the dressing. It also complements a light soup like tomato basil. To turn it into a more substantial dinner, add a quarter of an avocado, sliced, or a sprinkle of crumbled feta or goat cheese. For a complete al fresco meal, pair it with a glass of crisp Sauvignon Blanc or sparkling water with lemon.
How-to Summary
Create a flavorful herb marinade with olive oil, rosemary, thyme, and garlic. Coat chicken breasts and marinate for 15 minutes to 2 hours. Grill the chicken until it reaches 165°F internally, then let it rest. Toss fresh mixed greens, red onion, cherry tomatoes, and cucumber with a simple balsamic-honey dressing. Slice the chicken and arrange it over the dressed salad for a quick, healthy, and delicious meal.
Frequently Asked Questions
Can I bake the chicken instead of grilling it? Absolutely. Preheat your oven to 400°F (200°C). Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until it reaches 165°F internally.
How long can I store leftovers? Store the undressed salad and chicken separately in airtight containers in the refrigerator for up to 3 days. The dressing can be stored separately for up to 5 days. Assemble just before eating.
What can I use instead of fresh herbs? You can substitute dried herbs. Use 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme for the quantities listed. The flavor will be more concentrated but still delicious.
Is this recipe gluten-free and dairy-free? Yes, as written, this recipe is naturally both gluten-free and dairy-free. Always check your specific ingredient labels, particularly for Dijon mustard, to ensure no hidden additives.
Can I use chicken thighs? Yes, boneless, skinless chicken thighs are an excellent option. They may require an additional 1-2 minutes of grilling per side due to their higher fat content. Ensure the internal temperature reaches 165°F.
Common Mistakes to Avoid
- Skipping the Resting Time: Cutting into the chicken immediately after grilling releases its juices, resulting in dry meat. Always let it rest for 5 minutes.
- Over-marinating with Acid: This marinade is oil-based, but if you add lemon juice or vinegar, do not marinate for more than 2 hours as the acid can start to “cook” and toughen the chicken.
- Dressing the Salad Too Early: Adding the dressing to the greens long before serving will cause them to become wilted and soggy. Always dress the salad just before you eat.
- Not Preheating the Grill: A properly preheated grill is essential for getting clean sear marks and preventing the chicken from sticking.
Conclusion
This Grilled Herb Chicken Salad is more than just a recipe; it’s a blueprint for a perfect, balanced meal. It masterfully combines lean protein with fresh vegetables and a tangy, homemade dressing, all coming together in under 30 minutes. Its flexibility with cooking methods and ingredients makes it a reliable staple for busy weeknights or casual entertaining. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality salad that is as nutritious as it is delicious. Enjoy the vibrant flavors and the satisfaction of a meal made entirely from scratch.