Amazing Grilled Chicken Salad
Course: Salad
Cuisine: American
Keyword: Grilled Chicken
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 2 hours 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.
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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
- 1½ 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
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)
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.
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