California Grilled Chicken Salad

California Grilled Chicken Salad
California Grilled Chicken Salad. Dorling Kindersley/Getty Images
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: Serves 4
Ratings

The great thing about this recipe is that it uses the salad dressing as a marinade. This allows the flavors in the chicken to match the rest of the ​sald.

What You'll Need

  • Dressing and Marinade:
  • 1/2 cup (120 mL) olive oil
  • 1/2 cup (120 mL) red wine vinegar
  • 1 tablespoon (15 mL) Dijon mustard
  • 1 teaspoon (5 mL) shallots, chopped (optional)
  • 1/4 teaspoon (1.25 mL) garlic powder (optional)
  • 1/4 teaspoon (1.25 mL) salt
  • 1/4 teaspoon (1.25 mL) black pepper
  •  
  • Chicken Salad
  • 4 boneless, skinless chicken breasts
  • 1 medium head romaine lettuce, washed and cut into small pieces
  • 1 cup (240 mL) baby arugula
  • 1 cup (240 mL) cherry tomatoes
  • 1 cup (240 mL) Kalamata olives
  • 1/4 pound (110 g) cooked pancetta, drained and cut into small pieces
  • 2 avocados, peeled and diced
  • 1/4 cup (60 mL) crumbled blue cheese

How to Make It

  1. Combine dressing ingredients and pour 1/4 cup (60 mL) of the mixture  into a resealable bag.
  2. Add chicken breasts to the bag, seal, and allow to marinate in the refrigerator for 1-2 hours. Reserve remaining dressing in air-tight container in the refrigerator.
  3. Preheat grill.
  4. Grill chicken over medium-high heat until the thickest part of breast reaches 165 degrees F. On a gas grill it will take about 6 to 8 minutes per side. On a charcoal grill, it will take about 10 minutes per side.
  1. Once cooked, remove chicken from heat and place onto a cutting board. Let rest for a few minutes.
  2. Cut chicken into thin strips. Toss lettuce and arugula with refrigerated dressing and add the remaining ingredients. Top with chicken strips.