Grilled Chicken Salad with Bacon, Blue Cheese, and Avocado Recipe
A refreshing and hearty Grilled Chicken Salad featuring tender marinated chicken breasts, fresh romaine lettuce, vibrant vegetables, crispy bacon, and creamy blue cheese, all tossed in a tangy homemade dressing. Perfect for a light lunch or dinner, this salad combines smoky grilled flavors with crisp, colorful ingredients for a satisfying, healthy meal.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Salad:
- 1 pound boneless skinless chicken breasts
- 6 cups romaine lettuce, coarsely chopped
- 3/4 cup cherry tomatoes, halved
- 3/4 cup corn kernels (fresh, thawed from frozen or canned)
- 3/4 cup cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cooked crumbled bacon
- 1/2 cup blue cheese, crumbled
- 1 avocado, peeled, pitted and sliced
For the Dressing and Marinade:
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 2 tablespoons finely minced shallot
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons dried parsley
- 2/3 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a medium bowl, combine lemon juice, Dijon mustard, red wine vinegar, granulated sugar, minced shallot, dried oregano, dried parsley, olive oil, salt, and pepper. Whisk thoroughly until the dressing is well emulsified and smooth.
- Reserve half the dressing: Pour half of the dressing into a separate container and set it aside for serving later.
- Marinate the chicken: Place the boneless skinless chicken breasts into the bowl with the remaining dressing. Ensure the chicken is fully coated and let it marinate in the refrigerator for at least one hour and up to eight hours to absorb the flavors.
- Preheat the grill: Heat an outdoor grill or indoor grill pan to medium-high heat, preparing it for cooking the chicken.
- Grill the chicken: Remove the chicken breasts from the marinade, letting excess drip off, and place them on the hot grill. Cook for 5 to 6 minutes on each side until the chicken is nicely browned and cooked through (internal temperature should reach 165°F/74°C).
- Rest and slice the chicken: Allow the grilled chicken to rest for five minutes to redistribute juices, then slice it into strips for the salad.
- Assemble the salad base: Place the chopped romaine lettuce in a large salad bowl and drizzle half of the reserved dressing over it. Toss gently to lightly coat the greens.
- Add salad toppings: Arrange the sliced grilled chicken, halved cherry tomatoes, corn kernels, chopped cucumber, thinly sliced red onion, crumbled bacon, crumbled blue cheese, and sliced avocado on top of the dressed lettuce.
- Dress and serve: Drizzle the remaining dressing over the assembled salad. Serve immediately to enjoy fresh flavors and a satisfying texture combination.
Notes
- Marinate the chicken for a minimum of one hour to enhance flavor but no longer than eight hours to prevent the acid in the dressing from breaking down the meat too much.
- Use fresh corn when in season for the best flavor; canned or thawed frozen corn works well as an alternative.
- Adjust the amount of sugar in the dressing to suit your sweetness preference.
- For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Blue cheese can be substituted with feta or goat cheese if preferred.
- This salad is best consumed fresh but the dressing can be stored in the fridge for up to one week.
Keywords: Grilled Chicken Salad, Chicken Salad, Healthy Salad, Summer Salad, Grilled Chicken, Blue Cheese Salad
