Grilled Chicken Salad

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Make a simple dressing with olive oil, red wine vinegar, soy sauce, and spices to use as both a basting sauce and salad dressing. Be sure to separate the basting sauce from the salad dressing to prevent cross-contamination.

Difficulty: Easy

Hands-on: 15 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 2 Tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. minced onion
  • 1 lb. boneless, skinless chicken breast halves
  • 1 head lettuce
  • 1 pint cherry tomatoes
  • 1 English cucumber, thinly sliced
  • ½ cup crumbled feta cheese
  • 12 whole pitted olives, chopped

Directions

  • Preheat the grill.
  • Make the dressing: In a large salad bowl, whisk together the olive oil, red wine vinegar, soy sauce, mustard, salt, pepper, and minced onion.Transfer ¼ cup to a small bowl and use as the basting sauce.
  • Place the chicken breasts on the grill and brush with some of the basting sauce. Grill the chicken until it is cooked through, turning every 5 minutes and occasionally brushing with the basting sauce (total cooking time will be about 10–15 minutes). Transfer chicken to a cutting board, tent with aluminum foil and let sit for 15 minutes.
  • Meanwhile, add the lettuce, tomatoes, cucumber slices, crumbled feta cheese, and olives to the large salad bowl.
  • Slice each chicken breast into four pieces and serve with salad. chicken, tearing it into small strips with your hands or two forks. Toss chicken into the salad.

Recipe Information

Serves: 4

Ingredients

  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 2 Tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. minced onion
  • 1 lb. boneless, skinless chicken breast halves
  • 1 head lettuce
  • 1 pint cherry tomatoes
  • 1 English cucumber, thinly sliced
  • ½ cup crumbled feta cheese
  • 12 whole pitted olives, chopped

Directions

  • Preheat the grill.
  • Make the dressing: In a large salad bowl, whisk together the olive oil, red wine vinegar, soy sauce, mustard, salt, pepper, and minced onion.Transfer ¼ cup to a small bowl and use as the basting sauce.
  • Place the chicken breasts on the grill and brush with some of the basting sauce. Grill the chicken until it is cooked through, turning every 5 minutes and occasionally brushing with the basting sauce (total cooking time will be about 10–15 minutes). Transfer chicken to a cutting board, tent with aluminum foil and let sit for 15 minutes.
  • Meanwhile, add the lettuce, tomatoes, cucumber slices, crumbled feta cheese, and olives to the large salad bowl.
  • Slice each chicken breast into four pieces and serve with salad. chicken, tearing it into small strips with your hands or two forks. Toss chicken into the salad.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat25g
Saturated Fat4g
Cholesterol75mg
Sodium1310mg
Total Carbohydrate12g
Dietary Fiber6g
Sugars6g
Protein32g