Categorized:
- Appetizers & Salads
- Poultry
Tagged:
- croutons
- cucumber
- garlic
- italian seasoning
- lemon juice
- lettuce
- mayonnaise
- olive oil
- olives
- parmesan
- parsley
- red onion
- tomatoes
- vinegar
Grilled Chicken Chopped Salad with Italian Dressing
Ingredients
Dressing
- 1/2 cup light mayonnaise
- 1/4 cup olive oil
- 3 Tbsp white vinegar
- 3 Tbsp water
- 1/4 cup finely grated Parmesan cheese
- 1 Tbsp fresh lemon juice
- 1 Tbsp finely minced fresh parsley
- 1 Tbsp granulated sugar
- 1 1/2 tsp Italian seasoning
- 1 large clove garlic, minced
- Salt and freshly ground black pepper
Salad
- 1 1/4 lbs boneless skinless chicken breasts
- 1 Tbsp olive oil, plus more for brushing grill
- Salt and freshly ground black pepper
- 1 large head romaine lettuce, chopped
- 1 medium cucumber, peeled and chopped
- 1 (10.5 oz) pkg. grape or cherry tomatoes, halved
- 1 cup croutons (optional)
- 1/2 cup sliced black olives
- 1/3 cup chopped red onion, rinsed under water
- Finely shredded parmesan, for serving
- 4 pepperoncini peppers, for serving (optional)
Instructions
- To make the dressing: Add all dressing ingredients to a blender, season with salt and pepper to taste (I used about 3/4 tsp salt 1/4 tsp pepper). Blend well. Chill until ready to use.
- To grill the chicken: Preheat a grill over medium-high heat to 425 degrees. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet.
- Brush chicken with olive oil then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on grill and cook about 3 - 5 minutes per side (center should register 165). Transfer to a plate, cover with foil and rest 10 minutes, then cut into cubes.
- To make the salad: Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan. Add a pepper to each serving if desired and serve immediately after adding dressing.
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