Grilled Chicken Salad
Grilled chicken salad is a hearty, satisfying salad made with juicy marinated grilled chicken, fresh veggies, shredded cheddar, and finished with ranch dressing.
Ingredients
- 1 pound chicken breast
- 1 cup italian dressing
- 1 head romaine lettuce, chopped
- ½ cup cucumber, sliced
- ½ cup peas
- ½ cup red onion, sliced
- ½ cup cherry tomatoes, halved
- ½ cup cheddar cheese, shredded
- 4 hard boiled eggs, sliced
- 1 cup ranch dressing
Instructions
- Place chicken breasts in a shallow dish or zip-top bag and pour in 1 cup of Italian dressing. Seal and refrigerate for 2–4 hours to marinate.
- Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, letting the excess drip off. Grill for 5–7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
- In a large bowl or platter, add the chopped romaine lettuce.
- Evenly layer the sliced cucumber, peas, red onion, cherry tomatoes, shredded cheddar cheese, and hard-boiled egg slices over the lettuce. Place the sliced grilled chicken on top of the salad.
- Drizzle with ranch dressing just before serving or serve it on the side.
Nutrition
Notes
- Marinate for best flavor: Two hours is plenty, but longer adds more flavor. Do not go much past 4 hours or the chicken can get too soft.
- Let the chicken rest: Resting for 5 minutes keeps the juices in, then slice it thin for the best texture in the salad.
- Layer for even bites: Spread the toppings across the romaine, then add the chicken on top so every serving has a little of everything.
- Dress right before serving: Ranch can wilt the lettuce quickly, so drizzle it at the end or serve it on the side.
- Meal prep tip: Grill the chicken and boil the eggs ahead, then store toppings separately and assemble when ready to eat.
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