Description

This Grilled Chicken Salad recipe is summer in a bowl! It’s a hypnotic, healthy, satisfying, light lunch or dinner that you will CRAVE plus it’s super easy to prep ahead so you can serve dinner in no time at all. The grilled lemon basil chicken is crazy juicy, bursting with bright, citrus, and earthy basil – one of my favorite chicken marinades to date! The salad itself is sweet and salty, creamy and crunchy loaded with apples, blueberries, fresh corn, red onion, avocado, bacon, almonds and feta! Of course, you can customize this grilled chicken salad recipe by swapping in your favorite ingredients or whatever you have on hand because it is all about the grilled chicken and that dressing! Add a side of cornbread and watermelon and you have the perfect summer dinner!

Ingredients

Scale

1 pound chicken breasts (pounded to an even thickness)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tablespoon honey
1 cup loosely packed basil (minced)
4 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp EACH onion powder, dried parsley, salt
1/2 tsp EACH dried oregano, ground mustard, pepper
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
8 cups spring lettuce mix
1 cup cherry tomatoes (halved)
corn from 1 ear sweet corn (grilled or raw)
1 cup fresh blueberries
1 sweet apple (like Fuji) (chopped)
1/4 red onion (diced)
1 large avocado (sliced or chopped)
6 slices bacon (cooked and crumbled)
1/2 cup sliced almonds
1/2 cup feta cheese

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Instructions

Whisk marinade/dressing ingredients together in a freezer bag. Remove half to a jar/bowl and whisk in ¼ cup olive oil (for the dressing); refrigerate. Add chicken to the freezer bag, seal and turn to coat. Marinate in the refrigerator for 4-12 hours.
When ready to grill, remove chicken from the refrigerator and let rest 15-30 minutes. Meanwhile, preheat grill to 400 degrees, clean and grease.
Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
Grill corn alongside chicken by brushing corn all over with olive oil. Place corn directly on the grill for about 12 minutes, rotating until all the sides are charred. When it’s cool enough to handle, slice the kernels off the cob.
Add lettuce to a large salad bowl followed by all remaining salad ingredients (hold bacon and avocados if expecting leftovers and add to individual servings). Top with sliced or chopped chicken. You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.

Prep Time: 35 minutes
Cook Time: 12 minutes
Category: Main Dish
Cuisine: American