Grilled Chicken Salad – Daley

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Servings: 4 Difficulty: Intermediate
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A zesty, protein-packed salad featuring tender marinated chicken and a bright lemon-garlic dressing
Grilled Chicken Salad - Daley recipe image
Grilled Chicken Salad - Daley recipe image
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Grilled Chicken Salad – Daley

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 415.3
Dietary:
L Low-fat

Description

This vibrant Grilled Chicken Salad offers a perfect balance of savory and fresh flavors. The chicken breast is pounded thin and marinated in a robust blend of soy sauce, lemon juice, garlic, and black pepper, ensuring every bite is juicy and flavorful. Grilled alongside caramelized red onion slices, the chicken brings a smoky depth that contrasts beautifully with the crisp mixed greens. The dish is finished with a zesty homemade dressing made from balsamic vinegar, lemon juice, and fresh basil, adding a tangy kick that ties everything together. Light blue cheese crumbles and ripe tomato wedges provide creamy and juicy textures, making this meal both satisfying and refreshing. Ideal for a healthy weeknight dinner or a light lunch, this recipe delivers restaurant-quality taste with simple, wholesome ingredients.

Ingredients

Directions

  1. In a large bowl, whisk together the lemon juice, soy sauce, chopped garlic, black pepper, and basil to create the marinade.
  2. Place the chicken breasts between two sheets of plastic wrap and gently pound with a mallet until they are evenly 1/4 inch thick.
  3. Add the pounded chicken to the marinade bowl, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
  4. While the chicken marinates, preheat your grill or broiler to medium-high heat.
  5. Slice the red onion into rounds, place them on a baking sheet, and lightly spray both sides with vegetable oil.
  6. Remove the chicken from the marinade, discarding the excess liquid.
  7. Place the chicken breasts and onion rounds on the grill or under the broiler. Cook for approximately 5 minutes per side, or until the chicken is cooked through and the onions are caramelized.
  8. Allow the chicken to rest for a few minutes, then slice it into strips.
  9. Combine the dressing ingredients (additional lemon juice, balsamic vinegar, minced garlic, and fresh basil) in a blender and pulse on low until the garlic is finely chopped.
  10. Divide the mixed salad greens evenly among four plates. Top with the grilled onion slices and sliced chicken.
  11. Sprinkle crumbled blue cheese over each salad and garnish with tomato wedges.
  12. Drizzle the blended dressing over the salads or serve it on the side for dipping.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 415.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.1g11%
Cholesterol 170.0mg57%
Sodium 790.9mg33%
Total Carbohydrate 18.5g7%
Dietary Fiber 1.3g6%
Sugars 1.0g
Protein 66.2g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, chicken, salad, healthy, low-fat, lemon, garlic, soy-sauce, basil, onion, greens, tomato, dressing, weeknight, dinner, protein, fresh, marinated, light, vegetarian-friendly
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