California Grilled Chicken Salad

California Grilled Chicken Salad

Dorling Kindersley / Getty Images

  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 4 portions (4 servings)

The great thing about this recipe is that it uses the salad dressing as a marinade. This allows the flavors in the chicken to match the rest of the salad.


  • For the Dressing and Marinade:
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • Optional: 1 teaspoon shallots (chopped)
  • Optional: 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Chicken Salad:
  • 4 chicken breasts (boneless, skinless)
  • 1 medium head romaine lettuce (washed and cut into small pieces)
  • 1 cup baby arugula
  • 1 cup cherry tomatoes
  • 1 cup kalamata olives
  • 1/4 pound pancetta (cooked, drained, and cut into small pieces)
  • 2 avocados (peeled and diced)
  • 1/4 cup blue cheese (crumbled)

Steps to Make It

  1. Combine dressing ingredients and pour 1/4 cup/60 mL of the mixture into a resealable bag.

  2. Add chicken breasts to the bag, seal, and allow to marinate in the refrigerator for 1 to 2 hours. Reserve remaining dressing in an air-tight container in the refrigerator.

  3. Preheat grill.

  4. Grill chicken over medium-high heat until the thickest part of breast reaches 165 F. On a gas grill it will take about 6 to 8 minutes per side. On a charcoal grill, it will take about 10 minutes per side.

  5. Once cooked, remove chicken from heat and place onto a cutting board. Let rest for a few minutes.

  6. Cut chicken into thin strips. Toss lettuce and arugula with refrigerated dressing and add the remaining ingredients. Top with chicken strips.

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