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A bowl of grilled chicken salad next to a white napkin with forks and a stack of white plates.

Amazing Grilled Chicken Salad

Course: Salad
Cuisine: American
Keyword: Grilled Chicken
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 10 people
Calories: 228kcal
This Amazing Grilled Chicken Salad is just that: AMAZING! Nothing is too difficult to produce, but it's a lot to tackle in one single effort. Fortunately, much of the salad can be made up to a day in advance. We've indicated that in the recipe. Use a perforated grill pan to cook the mushrooms, or you can cook them in a skillet with a little oil over medium heat.
Print Recipe

Equipment

  • Grill, gas or charcoal

Ingredients

FOR THE VINAIGRETTE

  • 5 tbsp red-wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • ½ tsp sugar
  • ½ tsp Kosher salt
  • ½ tsp black pepper
  • ¾ cup extra-virgin olive oil

FOR THE CUCUMBER SALAD

  • 4 Kirby cucumbers peeled, halved and seeds removed with spoon
  • ¾ cup carrots julienned (packaged 'match stick' carrots work well)
  • 2 tbsp dill fresh, chopped
  • 1 tsp Kosher salt
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp extra-virgin olive oil

FOR THE CHICKPEA SALAD

  • 1 15 oz can chickpeas rinsed and drained
  • ¼ cup red onion finely chopped
  • 1 tbsp fresh mint chopped

FOR THE STEAMED ASPARAGUS

  • 1 bunch asparagus ends trimmed and thick part peeled
  • Kosher salt

FOR THE GRILLED MUSHROOMS AND CHICKEN

  • cups mixed mushrooms halved (cremini, shiitake, bella, etc.)
  • 2 lbs chicken thighs skinless, boneless
  • ½ cup pesto click for recipe, or use quality store brand

FOR THE TOMATO SALAD

  • 2 fresh tomatoes cut into 1/2-inch wedges
  • ¼ cup fresh basil thinly sliced

FOR THE LETTUCE

  • 4 cups green leaf lettuce thinly sliced

Instructions

MAKE THE VINAIGRETTE

  • In a jar, or small bowl, whisk together all ingredients, except the oil.
  • Add oil in a slow stream, whisking until emulsified (if using jar, add lid and shake vigorously).

MAKE THE CUCUMBER SALAD: (can be made a day in advance)

  • Toss the cucumbers and carrots with the other ingredients until fully coated. Place in the fridge at least 1 hour, up to 24 hours.

MAKE THE CHICKPEA SALAD: (can be made a day in advance, add mint just before serving)

  • Stir together chickpeas, onion, mint, 1/4 cup of the vinaigrette, and salt and pepper, to taste.

COOK THE ASPARAGUS: (Can be made 2 - 3 hours before serving)

  • Bring a large pot of salted water to a boil.
  • Add the asparagus and cook until tender, about 2 - 3 minutes.
  • Remove with a slotted spoon.
  • Toss with 1/4 cup of the vinaigrette.

GRILL AND PREPARE MUSHROOMS AND CHICKEN:

  • Prepare your grill for grilling over medium-high heat.
  • Toss mushrooms with 2 tablespoons of the vinaigrette and marinate for 10 minutes.
  • Grill mushrooms in 2 batches on oiled grill sheet, stirring occasionally, until browned and softened, about 5 minutes per batch.
  • Toss warm mushrooms with 2 more tablespoons of the vinaigrette.
  • Season chicken with 1/2 teaspoon of salt and pepper, each.
  • Grill chicken until cooked through and lightly charred, turning occasionally, about 10 minutes.
  • Transfer to a cutting board and let rest for a few minutes.
  • Cut chicken into 1/2-inch pieces and then toss with pesto in a large bowl.

MAKE THE TOMATO SALAD: (Can be made 2 - 3 hours before serving)

  • Toss tomatoes with 3 tablespoons of the vinaigrette, basil, salt, and pepper, to taste.

FINISH AND ASSEMBLE THE SALAD:

  • Toss the lettuce with 1 tablespoon vinaigrette.
  • Arrange the chicken, mushrooms, and salads side by side on a large platter and pass the remaining vinaigrette on the side.

Nutrition

Calories: 228kcal | Carbohydrates: 8g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 585mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3376IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg