This Grilled Chicken Salad is soft marinated fowl that’s grilled to perfection then served over lettuce with bacon, avocado, corn, blue cheese and tomatoes. A hearty salad that is packed with flavor and also happens to be complete of vitamins.
INGREDIENTS :
FOR THE SALAD:
1 pound boneless skinless fowl breasts
6 cups romaine lettuce coarsely chopped
3/4 cup cherry tomatoes halved
3/four cup corn kernels fresh, thawed from frozen or canned
three/four cup cucumber chopped
1/4 cup pink onion thinly sliced
1/2 cup cooked crumbled bacon
half of cup blue cheese crumbled
1 avocado peeled, pitted and sliced
FOR THE DRESSING:
3 tablespoons lemon juice
2 tablespoons Dijon mustard
three tablespoons crimson wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
half of teaspoon dried oregano
1 half of teaspoons dried parsley
2/three cup olive oil
salt and pepper to taste
Grilled Chicken Salad
INSTRUCTIONS :
FOR THE DRESSING:
1.Place all of the elements in a medium bowl and whisk until well combined.
2.Pour half the dressing into a box and keep for later use.
Three.Add the fowl breasts to the bowl with the last dressing. Marinate for at the least one hour or up to 8 hours.
FOR THE SALAD:
1.Preheat an out of doors grill or indoor grill to medium excessive heat. Remove the hen from the marinade and area on the grill.
2.Cook for 5-6 minutes according to facet or till chook is browned and cook via.
Three.Let the chook cool for five mins, then slice.
4.Place the lettuce in a massive bowl. Drizzle 1/2 of the reserved dressing over the lettuce.
5.Arrange the bird, tomatoes, corn, cucumber, purple onion, bacon, blue cheese and avocado on top of the lettuce. Drizzle the relaxation of the dressing over the top, then serve right away. Enjoy!
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