Grilled Chicken Salad Recipe
Description:
This Grilled Chicken Salad is a refreshing and vibrant dish that combines tender grilled chicken, crispy tortilla chips, and a zesty corn salad. Perfect for a light lunch or snack, this recipe is bursting with fresh flavors and is a great option for summer gatherings. It’s quick to prepare, but the flavors develop beautifully when the chicken marinates before grilling. Serve on a bed of peppery arugula for a light yet satisfying meal.
Recipe Category:
Lunch / Snacks
Keywords:
Chicken Breast, Chicken, Poultry, Meat, Summer, Grilled Chicken Salad, Fresh, Healthy, Quick Recipes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless chicken breasts | 2 |
| Fresh lime juice | 1/2 |
| Dried oregano | 1 tsp |
| Corn tortillas | 1 |
| Fresh corn kernels | 4 cups |
| Red bell pepper | 1 |
| Scallions (green onions) | 2 |
| Fresh oregano | 1 tbsp |
| Ground cumin | 1 tsp |
| Olive oil | 1 tbsp |
| Arugula | 1/4 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 388.9 |
| Fat | 22.1g |
| Saturated Fat | 4.1g |
| Cholesterol | 46.4mg |
| Sodium | 72.2mg |
| Carbohydrates | 32.3g |
| Fiber | 5.1g |
| Sugar | 5.3g |
| Protein | 19.8g |
Instructions:
Step 1: Prepare the Chicken
-
Marinate the Chicken:
In a large bowl, combine the boneless chicken breasts with the fresh lime juice, dried oregano, and a pinch of salt and pepper. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 1 hour for maximum flavor. -
Grill the Chicken:
Once the chicken has marinated, remove it from the bowl, drain the excess marinade, and pat it dry with paper towels. Brush the chicken breasts with olive oil to help them cook evenly and prevent sticking. Preheat your grill or grill pan over medium-high heat and season the chicken with salt and pepper on both sides. Grill the chicken for 6 to 7 minutes on each side, or until it reaches an internal temperature of 165°F and the juices run clear. Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before slicing.
Step 2: Make the Tortilla Crisps
-
Prepare the Oil:
While the chicken is grilling, heat about 1/2 inch of oil in a heavy skillet or deep frying pan. Use a deep-fat thermometer to ensure the oil reaches 375°F. -
Fry the Tortilla Chips:
Cut the corn tortillas into triangle shapes. Carefully drop the tortilla triangles into the hot oil in batches. Fry them for 45 seconds to 1 minute, or until they are golden and crispy. Remove the chips from the oil with a slotted spatula and place them on paper towels to drain. Sprinkle them with a little salt while they are still hot.Note: You can prepare the tortilla crisps in advance. Just store them in an airtight container, and they will stay fresh for up to 1 day.
Step 3: Prepare the Corn Salad
-
Mix the Vegetables:
In a large bowl, combine the fresh corn kernels, red bell pepper (chopped), and scallions (sliced). Toss them together. -
Add the Flavorings:
To the vegetable mixture, add the fresh lime juice, dried oregano, ground cumin, olive oil, and a pinch of salt and pepper. Toss everything together until the ingredients are evenly mixed.
Step 4: Assemble the Salad
-
Slice the Chicken:
After the chicken has rested, slice it lengthwise into thin strips. Add the chicken slices to the corn salad, including any juices that may have accumulated on the cutting board. -
Serve:
To assemble the salad, divide the arugula evenly among 4 plates. Top with the chicken and corn mixture. Finally, sprinkle the homemade tortilla crisps over the salad to add crunch.
Serving Suggestions:
This Grilled Chicken Salad is a versatile dish that can be enjoyed as a standalone lunch or paired with a chilled white wine for an elegant summer meal. For a bit more texture, try adding avocado slices or a dollop of sour cream. It’s also delicious when served with a side of grilled vegetables or a light soup.
Tips:
-
Chicken Variations:
You can use skinless chicken thighs instead of breasts for a juicier option. Adjust the grilling time accordingly as thighs may take a few minutes longer to cook. -
Make it Spicy:
If you like a little heat, add a chopped jalapeño to the corn salad or sprinkle some chili flakes over the chicken before grilling. -
Vegetarian Option:
For a vegetarian version, replace the chicken with grilled portobello mushrooms or tofu, both of which soak up the flavors of the marinade beautifully.
This Grilled Chicken Salad is perfect for summer lunches, family gatherings, or a healthy meal prep option. With a bright combination of fresh ingredients and the smoky flavor of grilled chicken, it’s sure to become a staple in your recipe collection. Enjoy this vibrant, flavorful dish from lovewithrecipes.com!
