Amazing Grilled Chicken Salad

An overhead view of a grilled chicken salad salad that consists of rows of grilled pesto chicken, asparagus, mushrooms, and salads of cucumbers, tomatoes, and chickpeas.

Course: Salad

Cuisine: American

Prep Time: 1 30

Cook Time: 30

Total Time: 2

Servings: people

Calories: 468kcal

Author: Kris Longwell

This Grilled Chicken Salad is truly stunning and always a huge hit! 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 asparagus and mushrooms, or you can cook them in a skillet with a little oil over medium heat.

Print Recipe

Equipment

Grill, gas or charcoal
Perforated grill pan
large serving platter

Ingredients

Do Ahead - Make the Vinaigrette and Easy Pesto

For the Vinaigrette

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

For the Pesto

Pesto sauce click the link for the easy recipe

For the Cucumber Carrot Salad

2 medium cucumbers peeled, halved and seeds removed with spoon
½ cup carrots julienned (packaged 'match stick' carrots work well)
2 tablespoon dill fresh, chopped
1 teaspoon Kosher salt
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil

For the Chickpea Salad

1 15 oz cans chickpeas rinsed and drained
¼ cup red onion finely chopped
1 tablespoon fresh mint chopped

For the Grilled Asparagus, Mushrooms, and Chicken

2 lbs chicken thighs skinless, boneless
Olive oil
Salt and pepper
1 bunch asparagus ends trimmed and thick part peeled
8 oz button mushrooms halved, or quartered
½ cup pesto click for recipe, or use quality store brand

For the Tomato Salad and Lettuce Salad

2 medium ripe tomatoes cut into ½-inch wedges
¼ cup basil fresh, chopped
2 cups green leaf lettuce thinly sliced

Instructions

Make the Vinaigrette

In a jar, or small bowl, whisk together all ingredients, except the oil.
5 tablespoon red-wine vinegar, 2 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 2 garlic cloves, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ¾ cup extra-virgin olive oil
Add oil in a slow stream, whisking until emulsified (if using jar, add lid and shake vigorously).
Pesto sauce

Make the Cucumber Carrot Salad and Chickpea Salad

In a medium bowl, toss the cucumbers and carrots with the other ingredients until fully coated.
2 medium cucumbers, ½ cup carrots, 2 tablespoon dill, 1 teaspoon Kosher salt, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoon extra-virgin olive oil
In another bowl, stir together chickpeas, onion, mint, 2 tablespoon of the vinaigrette, and a pinch each of salt and pepper.
1 15 oz cans chickpeas, ¼ cup red onion, 1 tablespoon fresh mint

Grill the Chicken, Asparagus, and Mushrooms

Heat your grill to medium heat.
Brush the chicken all over with a little oil and then liberally season with salt and pepper. Grill the chicken until lightly charred and cooked through (165°F). Remove from the heat and let cool while you prepare the asparagus and mushrooms.
2 lbs chicken thighs, Olive oil, Salt and pepper
Toss the asparagus and mushrooms in a couple of tablespoons (each) of the prepared vinaigrette. Place on a grill pan (or cast-iron skillet) and place over direct heat on the grill. Use a pair of tongs or a large spoon to move the asparagus and mushrooms around until softened, and lightly charred. Remove from the heat, place on a platter (or bowl), and toss with another couple of tbsps of the vinaigrette. Set aside.
1 bunch asparagus, 8 oz button mushrooms
Cut the chicken into large bite-sized pieces and place in a bowl. Transfer about ½-cup of the pesto to the bowl and gently toss with a wooden spatula until lightly coated. Set aside.
½ cup pesto

Make the Tomato Salad and Lettuce Salad

Toss tomatoes with 1 to 2 tablespoons of the vinaigrette, the basil, and a pinch each of salt and pepper.
2 medium ripe tomatoes, ¼ cup basil
Toss the lettuce with 1 tablespoon vinaigrette.
2 cups green leaf lettuce

Assemble the Salad

Arrange the chicken, mushrooms, and salads side by side on a large platter and pass the remaining vinaigrette on the side.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

All of the prep work can be done for all of the salads up to 12 hours in advance. Prepare the salad no more than 2 hours before serving. If you make them too far in advance, they can become soggy. The chicken can be prepared several hours in advance. The pesto and vinaigrette can be made 24 hours in advance.

Nutrition