Grilled Chicken Salad

5 from 5 votes

Marinated and grilled chicken with lettuce, tomatoes, corn, avocados and more!

Prep Time15

Cook Time15

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: Grilled Chicken Salad

Servings:

Calories: 486kcal

8 ounces boneless, skinless chicken breasts about 2-4 chicken breasts, pounded to even thickness
½ cup fresh lemon juice
3 Tablespoons Worcestershire Sauce
¼ cup olive oil
2 Tablespoons fresh oregano minced or 2 teaspoons dried oregano
¼ cup fresh parsley minced and lightly packed or 4 teaspoons dried parsley
¼ cup fresh basil minced and lightly packed or 4 teaspoons dried basil
3 cloves garlic minced
1 Tablespoon brown sugar
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper

Place chicken in shallow dish or resealable bag. Set aside.
In a small bowl, whisk together the ingredients for the chicken marinade.
Pour marinade over chicken, cover and place in refrigerator for 1 hour minimum, up to 8 hours.

Remove the chicken from the refrigerator. Take chicken out of marinade and place on a plate. Discard remaining marinade.
Heat grill to medium high or 375 degrees Fahrenheit.
Place chicken on grill grates and cook on each side for 4 minutes.
Turn grill to low and continue cooking for 10-15 minutes or until internal temperature of the chicken breast reaches 160 degrees Fahrenheit.
Remove from grill and allow to rest while you prepare the salad. The temperature of the chicken will rise the 5 degrees during rest to get to an internal temperature of 165 degrees Fahrenheit which is recommended by the USDA.

Wash and cut lettuce and prepare any other toppings you like. Slice chicken and layer on salad with favorite toppings
Serve with your favorite salad dressing.