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Grilled Chicken Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $$
Gatheredtable
inspired by Sunset Magazine

Ingredients

  • 1/2 baguette, cut into cubes
  • 1 bunch asparagus, trimmed and halved
  • 4 ounces feta cheese, sliced into small cube-ish chunks
  • 1 cup cherry tomatoes, cut in half
  • 1 lemon, juiced
  • 2 boneless, skinless chicken breast halves
  • 8 tablespoons extra-virgin olive oil, divided
  • a pinch of sea salt, to taste
  • 1 tablespoon fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups baby arugula, loosely packed

Directions

Prep: 1. Slice/cut bread, asparagus, feta, tomatoes. 2. Squeeze lemon. 3. Heat grill and oven. Make: 1. Make croutons: mix bread cubes, 2 tablespoons olive oil and celtic sea salt to taste. Spread out on cookie sheet and bake at 375 until crispy (5-10 minutes). 2. Coat chicken breasts on both sides with 1 tablespoon olive oil, then grill on medium high, turning once, until no longer pink in center, about 7 minutes total. You can also cook the chicken under the broiler in about the same time if you prefer. Let cool, then slice. 3. Blanche asparagus, drop in boiling salted water, and cook until bright green, ~ 1-2 minutes. Pop into bath of ice water to immediately cool. 4. Shake together dressing ingredients in a jar: lemon juice, 1/3 cup olive oil, oregano, salt, and pepper. 5. Toss in bowl: arugula, chicken, asparagus, tomatoes, feta, croutons, dressing.

Notes

Half red cherry tomatoes and half yellow make for a beautiful looking salad! Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/

Goes great with these recipes

Grilled Sweet Potato Fries
Grilled Garlic Bread
Grilled Pesto Potatoes
Grilled "potato Salad"
Quick Grilled Potatoes
Grilled Smashed Potatoes
Grilled Corn

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