We’re in the middle of a heatwave combined with a global pandemic. It’s time to cook something new, healthy, grilled and cool. And it’s time to start using the tomatoes we planted when the grocery stores were bare and we were worried about the food supply. But mostly things are better now, except for the meat supply due to meatpacking plants being closed. But if you’re lucky enough to have found some chicken, this is a great way to eat it.
You can choose almost any other toppings you want besides grilled chicken, but I chose an Italian theme. Well, except for the extra avocadoes. Someone requested them and I couldn’t say no. So how did a bunch of teenage boys respond to salad for dinner? They loved it! I served it with warm fresh bread on the side. I know – I had to fire up the oven to bake bread, but it was totally worth it. We’re all sitting around more than we’d like, so a light healthy meal is just what we need. Plus, I’ve been making a lot of desserts because I’ve got a lot more time to cook these days. Enjoy the salad!
Grilled Chicken Salad
Ingredients
- 1 1/2 lbs. chicken tenderloins
Chicken Marinade
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Salad and Toppings
- 3-4 diced tomatoes
- 8 oz. diced mozzarella cheese
- sliced black olives
- 2 diced avocadoes
- 8 oz. baby spinach
- 8 oz. diced romaine lettuce or half a head
- Balsamic Vinaigrette salad dressing
Instructions
- Mix together the marinade, and add it to the chicken in a large gallon size Ziploc bag. Let the chicken marinade in the fridge for 30 minutes to 24 hours, whatever suits you.
- Grill the chicken over medium high heat for about 4 minutes per side.
- Slide the chicken into strips and serve warm over the rest of the salad.
- To serve the salad, leave the various toppings in separate bowls and allow everyone to build their own with what they like.
- Drizzle dressing over the top to serve.
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