Poultry Salad

Grilled Italian Chicken Salad

One of my goals for this summer is to start creating some of my own recipes because I am pretty strictly reliant on recipes from cookbooks or online. I decided to start simple with some grilled chicken and a homemade Italian salad dressing. Salad dressings are great because you can just keep adding things until they taste good. This is a really quick and straight forward recipe so I don’t have a ton to say about it. It turned out as good as I had hoped, and I feel encouraged enough to try another creation next week. Maybe I will come up with one original recipe per week…or every other week depending on how the next one turns out.

I have added a neat little gizmo that lets you print out recipes from the site now so let me know how well it works or if you have any troubles with it. I will include the recipe with photos, and then the same recipe will be at the bottom in printable form.
Grilled Italian Chicken Salad
Dressing:
1/2 cup rice vinegar
3/4 cup olive oil
1 clove garlic, minced
1/4 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 Tbsp. Agave syrup
Salad:
4 boneless, skinless chicken breasts (about 1 lb.)
1 red bell pepper, sliced1 green bell pepper, sliced
1/2 cup grape tomatoes, halved
1/2 cucumber, sliced
1 head Romaine lettuce

Combine all ingredients for the dressing in a container and shake or mix with a whisk.

Put the chicken in a ziploc bag with 1/4 cup of the Italian dressing and marinate for 5 to 6 hours.

Heat a grill pan (or grill) over medium heat. Cook chicken for about 5 minutes per side or until done.

Meanwhile, assemble and toss the salad with the remaining Italian dressing.

Slice the cooked chicken and serve over salad.

Grilled Italian Chicken Salad
Author: 
Recipe type: Salad
Total time: 
Serves: 4
 
Ingredients
  • Dressing:
  • ½ cup rice vinegar
  • ¾ cup olive oil
  • 1 clove garlic, minced
  • ¼ tsp. onion powder
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. dried parsley
  • ½ Tbsp. Agave syrup
  • Salad:
  • 4 boneless, skinless chicken breasts (about 2 lbs.)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ cup grape tomatoes, halved
  • ½ cucumber, sliced
  • 1 head Romaine lettuce
Instructions
  1. Combine all ingredients for the dressing in a container and shake or mix with a whisk.
  2. Put the chicken in a ziploc bag with ¼ cup of the Italian dressing and marinate for 5 to 6 hours.
  3. Heat a grill pan (or grill) over medium heat. Cook chicken for about 5 minutes per side or until done.
  4. Meanwhile, assemble and toss the salad with the remaining Italian dressing.
  5. Slice the cooked chicken and serve over salad.

Comments (3)

  • I love the printable thing!! I’ll test it out when I get to a printer!

    Btw, Eileen made the heath bar trifle for a party the other day and loved it!

    Reply
    • Oh yay! Tell her thank you for me!

      Reply
  • Light, refreshing and delicious…I love salads for summer! This is a must try.

    Reply

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