Description
A vibrant and flavorful grilled chicken salad featuring marinated chicken breasts, fresh grilled corn, crispy bacon, creamy avocado, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
Dressing:
- 3/4 cup olive oil
- 1/3 cup fresh lemon juice
- 3 Tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
Salad:
- 1 1/4 lbs boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
- 2 ears fresh corn, husked
- 1 large head Romaine lettuce, chopped, rinsed, dried in a salad spinner
- 6 slices bacon, cooked and chopped
- 1 1/2 cups grape tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1 avocado, sliced
- 2/3 cup crumbled feta cheese
Instructions
- Prepare Dressing: In a medium mixing bowl, whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey, and minced garlic. Season with 1 tsp black pepper. Do not add salt yet.
- Marinate Chicken: Whisk dressing again, then scoop out 1/3 cup of the dressing into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken breasts. Seal the bag while pressing out excess air. Rub dressing over chicken and refrigerate to marinate for 1 to 4 hours.
- Season Remaining Dressing: Season the remaining dressing mixture with salt to taste, transfer it to an airtight container, and chill until ready to serve. If olive oil solidifies, let it rest at room temperature for 30 minutes.
- Preheat Grill: Preheat a gas grill over medium-high heat to 450 degrees Fahrenheit.
- Grill Chicken and Corn: Grill chicken for about 5 to 6 minutes per side with the grill lid closed until the internal temperature reaches 165°F. Grill corn for about 10 minutes, turning occasionally until lightly charred.
- Prepare Salad Ingredients: Let chicken cool for 20 minutes before slicing into bite-sized pieces. Cut kernels off the grilled corn cobs.
- Assemble Salad: In a large salad bowl or on 5 individual serving plates, layer Romaine lettuce, grilled chicken, corn kernels, chopped bacon, halved tomatoes, sliced red onion, avocado slices, and crumbled feta cheese.
- Dress and Serve: Shake the chilled dressing and pour over the salad. Gently toss to combine and serve immediately.
Notes
- For crisp bacon, cook it in the oven on a foil or parchment-lined rimmed baking sheet at 400°F for 10 to 20 minutes depending on thickness, then chop.
- Marinate chicken for at least 1 hour, but up to 4 hours for more flavor.
- If olive oil solidifies in dressing, bring to room temperature before using.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- The salad is best served fresh but leftover dressing can be stored refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
