Grilled Chicken Salad Recipe
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Grilled Chicken Salad Recipe
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This is a delicate yet crunchy grilled chicken salad recipe that's perfect for outdoors! And because it has croutons, it's a favorite with my Chef!




I discovered I had a love for croutons, too, when I was living in Belgium. I would often pack a  salad like this when I was going on picnics!

If you are taking this dish to picnic, here’s a really good tip:

Pack the ingredients separately and toss together just before serving, in order to keep the lettuce and croutons crisp.

(If you want more tips check out my chicken tips page to make your cooking life easier!)

Ingredients (Serves 4 croutons):

750 g of chicken breasts
50 ml of oil
1 teaspoon of salt
1 tablespoon of finely chopped freshly rosemary
3 slices of gourmet bread
1 medium head of lettuce
1 clove garlic, really finely chopped
1 medium tomato
1-2 tablespoons cheese, grated

Dressing:

2 tablespoons of mayonnaise
1 tablespoon of lemon juice

Directions:

Combine oil, salt, and rosemary in a small bowl. Mix well.

Brush this on each side of the bread slices.

Cut the lettuce head in half and brush the mixture on cut sides of lettuce. Let the oil combination "soak" inside into the lettuce, sort of like "pre-oiling" the lettuce!

Brush remaining mixture on the chicken breasts.

In a large pan, cook the chicken breasts on grill over medium heat on each side for about 5 minutes. The chicken should a have a golden brown color. When done, remove from heat, set aside and cover.

For the dressing, combine the mayonnaise with the lemon juice and another tablespoon of oil in a small bottle. Shake until well mixed!

Cut bread slices into cubes for croutons. Place on baking sheet and heat in oven at 180°C/350°F, for five to seven minutes.

Tear the lettuce into large pieces or chop coarsely.

Slice chicken into small pieces.

Now, if you're going on a picnic, remember my tip from above and pack all the ingredients up now!...

When you're ready to serve, mix the dressing with croutons, garlic, chopped lettuce, chicken and tomatoes, together. Toss well.

My Chef's Tips:

Serve on individual plates and eat.

Honestly Chef could you be more pithy and rude?!

It is that good though, so you'd want to enjoy it as soon as you're finished making it! Once you've served this grilled chicken salad recipe on a plate, be sure to remember to top each serving with cheese!

Bon appétit!

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