Grilled Chicken Salad
Marinated and grilled chicken with lettuce, tomatoes, corn, avocados and more!
- 8 oz boneless, skinless chicken breasts about 2-4 chicken breasts, pounded to even thickness
- ½ c. fresh lemon juice
- 3 Tbsp Worcestershire Sauce
- ¼ c. olive oil
- 2 Tbsp fresh oregano minced or 2 teaspoons dried oregano
- ¼ c. fresh parsley minced and lightly packed or 4 teaspoons dried parsley
- ¼ c. fresh basil minced and lightly packed or 4 teaspoons dried basil
- 3 cloves garlic minced
- 1 Tbsp brown sugar
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Corn grilled or canned
- Red onion
- Hard boiled eggs
- Red peppers grilled
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 1-4 hours.
Remove the chicken from the refrigerator. Take chicken out of marinade and place on a plate. Discard marinade.
Heat grill to medium high or 375 degrees F.
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 reaches 160 degrees F.
Remove from grill and allow to rest while you prepare the salad. The temperature of the chicken will raise the 5 degrees during resting to get to an internal temperature of 165 degrees F which is recommended by the USDA.
Cut lettuce and any toppings you like. Slice chicken and layer on salad with favorite toppings
Serve with your favorite salad dressing.
Calories: 486kcal | Carbohydrates: 23g | Protein: 27g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 986mg | Potassium: 1043mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4443IU | Vitamin C: 74mg | Calcium: 227mg | Iron: 7mg