Grilled Chicken Salad with its zesty homemade sweet onion dressing is a delightful dish that tantalizes your taste buds with every bite. This recipe takes about 30 minutes to prepare and offers a refreshing combination of flavors and textures, making it an excellent choice for a nutritious meal.
This dish is perfect for anyone seeking a healthy yet satisfying option for lunch or dinner. It’s ideal for warm summer days or whenever you crave something light and vibrant. You can prepare the sweet onion dressing in advance and store it in the fridge for up to a week, making meal prep a breeze.
Why You’ll Love This Recipe
- The grilled chicken offers a smoky flavor and tender juiciness for a satisfying bite.
- A variety of fresh vegetables provides a refreshing crunch in every mouthful.
- The sweet onion dressing adds a delightful zing that elevates the entire salad.
- This dish is quick to prepare, making it perfect for busy weeknight dinners.
What You’ll Need
Gather your ingredients to create this delicious salad, categorized for your convenience.
For the Salad
- 4 boneless skinless chicken fillets, about 5 oz each
- 1 tbsp avocado oil, or olive oil
- 8 packed cups mixed lettuce leaves
- 1 cup cooked fresh or thawed frozen organic corn kernels
- 1.5 cups halved cherry tomatoes
- 1/3 cup chopped pecans
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
For the Dressing
- 2 fresh garlic cloves, pressed
- 1 small sweet onion, chopped
- 4 tbsps extra virgin olive oil, divided
- 1/4 cup apple cider vinegar
- 1/2 a fresh lemon, juiced
- Sea salt and freshly ground pepper
Avocado oil can be replaced with olive oil.
Substitutions & Swaps
- Chicken fillets can be swapped for grilled tofu.
- Mixed lettuce can be replaced with spinach.
- Pecans may be substituted with walnuts.
- Sweet onion can be exchanged for red onion.
How to Make It
Ready to create this delicious salad? Follow the steps below.
1. Heat
Heat a grill pan or an outside grill on medium-high heat.
2. Prepare
Rub chicken with sea salt, pepper, and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink inside.
3. Rest
Set aside the chicken on a chopping board, cover, and rest for a couple of minutes, then slice thin.
4. Sauté
Heat 1 tbsp oil in a skillet over medium-high heat; sauté garlic and onions for 6 minutes, or until soft and golden brown.
5. Blend
Place caramelized garlic and onions in a small blender together with the remaining extra virgin olive oil, cider vinegar, and lemon juice; puree until smooth.
6. Season
Season your dressing to taste with sea salt and pepper, then refrigerate until ready to serve.
7. Assemble
In a large salad bowl, add lettuce, then top with cooked chicken, tomatoes, corn, eggs, pecans, and diced avocado.
8. Serve
Once ready to serve, drizzle the dressing on top, and gently toss to combine.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, dressing doesn’t freeze well.
Reheat: Serve chilled; no reheating needed.
Tips for Best Results
- Let the chicken rest before slicing to maintain juiciness.
- Adjust dressing ingredients to suit your taste preferences.
- Use fresh vegetables for the best texture and flavor.
- Experiment with added herbs to enhance the salad’s freshness.
Serving Suggestions
- Pair with crusty bread for a complete meal.
- Serve at barbecues as a refreshing side dish.
- Enjoy during lunch for a quick, nutritious boost.
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