Best 2 Grilled Chicken Summer Salad Recipes

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As the sun shines bright and the air is filled with the scent of grilled goodness, it's time to indulge in a culinary delight that perfectly captures the essence of summer: grilled chicken summer salad. This vibrant and flavorful dish is not only a treat for your taste buds but also a healthy and refreshing way to enjoy the season's bounty. Whether you're hosting a backyard barbecue or looking for a light and satisfying midday meal, this article will guide you through the process of creating the ultimate grilled chicken summer salad, featuring juicy chicken, crisp vegetables, and a tangy dressing that will make your taste buds sing. Get ready to embark on a culinary journey that will elevate your summer dining experience to new heights.

Here are our top 2 tried and tested recipes!

GRILLED CHICKEN SUMMER SALAD



Grilled Chicken Summer Salad image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Chicken     Mushroom     Tomato     Fourth of July     Picnic     Backyard BBQ     Lunch     Almond     Cucumber     Green Bean     Chickpea     Radish     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 35

For vinaigrette:
5 tablespoons red-wine vinegar
1 tablespoon plus 2 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 small garlic cloves, minced
3/4 teaspoon sugar
3/4 cup extra-virgin olive oil
1/4 cup chopped chives
For radish-cucumber salad:
4 cups water
1/3 cup kosher salt
2 tablespoons sugar
4 garlic cloves, smashed
1 teaspoon black peppercorns
1 bunch radishes
4 Persian cucumbers or 1 seedless cucumber
1/2 cup packed flat-leaf parsley leaves
For chickpea salad:
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/4 cup finely chopped red onion
1 tablespoon chopped mint
For green bean salad
1 pound haricorts verts or other green beans
1/2 cup whole almonds with skin, toasted and coarsely chopped
For grilled mushrooms and chicken:
3/4 pound fresh cremini mushrooms, halved
3/4 pound fresh shiitake mushrooms, stems reserved for another use and caps halved
2 pounds skinless boneless chicken thighs
1/3 cup basil pesto
Fresh tomato salad:
2 medium tomatoes, cut into 1/2-inch-thick wedges
1/4 cup thinly sliced basil
For lettuce:
4 cups thinly sliced romaine, Bibb, and/or Boston lettuce
Equipment: a perforated grill sheet

Steps:

  • Make vinaigrette:
  • Whisk together all vinaigrette ingredients, except oil and chives, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil in a slow stream, whisking until emulsified. Whisk in chives.
  • Make radish-cucumber salad:
  • Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
  • While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
  • Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
  • Transfer to a large bowl and chill, uncovered, about 20 minutes.
  • Make chickpea salad:
  • Stir together chickpeas, onion, 1/4 cup vinaigrette, and salt and pepper to taste.
  • Cook green beans:
  • Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes. Drain. Transfer to a large ice bath to stop cooking. Drain again and pat dry.
  • Grill mushrooms and chicken:
  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Toss mushrooms with 2 tablespoons vinaigrette and marinate 10 minutes.
  • Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch. Toss hot mushrooms with 2 tablespoons vinaigrette.
  • Season chicken with 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total. Transfer to a cutting board and let rest 10 minutes.
  • Cut into 1/2-inch-thick slices and toss with pesto in a large bowl.
  • Dress salads and assemble dish:
  • Toss brined cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
  • Stir mint into chickpea salad.
  • Toss beans with 2 tablespoons vinaigrette and salt and pepper to taste. Sprinkle with almonds.
  • Toss tomatoes with 3 tablespoons vinaigrette, basil, and salt and pepper to taste.
  • Toss lettuce with 1 tablespoon vinaigrette.
  • Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.

GRILLED CHICKEN SUMMER SALAD



Grilled Chicken Summer Salad image

Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 8

Number Of Ingredients 9

8 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups salad greens (from 10-oz. pkg.)
2 medium nectarines, pitted, sliced (about 1 1/2 cups)
1 red onion, thinly sliced
1 cup pecan halves, toasted
1/2 cup fresh blueberries
1 cup purchased raspberry-poppy seed or poppy seed salad dressing

Steps:

  • Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
  • Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
  • Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.

Nutrition Facts : Calories 465, Carbohydrate 18 g, Cholesterol 80 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 13 g

Tips:

  • Choose the right chicken: For the best results, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them to an even thickness so they cook evenly.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help to keep it moist and tender while it grills.
  • Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but not overcooked.
  • Let the chicken rest before slicing: This will help to keep the juices in the chicken.
  • Assemble the salad: Combine the grilled chicken with your favorite salad greens, vegetables, and dressing. Serve immediately.

Conclusion:

This grilled chicken summer salad is a delicious and refreshing meal that is perfect for a hot summer day. The chicken is tender and flavorful, and the salad is light and crisp. This salad is also a great way to use up any leftover grilled chicken you may have.

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