Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Best Grilled Chicken Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 698
- Total Fat
- 50 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 36 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 8 grams
- Sugar
- 14 grams
- Protein
- 33 grams
Years ago, I was a line cook on the lunch shift in a downtown Memphis restaurant. One of the waiters, David, had a favorite salad. As he would say, “The crispy lettuce with the smoky grilled chicken and creamy avocado, with a cilantro-lime vinaigrette? When I tell you this is the best salad in the world...” I think he sold at least one salad to every table. Many years, miles, jobs and salads later, I’m still making a version of that salad, albeit with numerous tweaks that have turned into my own creation. I hope you take David’s word for it and try it yourself.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 698
- Total Fat
- 50 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 36 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 8 grams
- Sugar
- 14 grams
- Protein
- 33 grams
Ingredients
Cilantro-Lime Vinaigrette:
Chicken and Salad:
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Directions
- For the cilantro-lime vinaigrette: Combine the cilantro, lime juice, zest, vinegar, honey, sesame oil, hot sauce and a pinch of salt and pepper in a blender and blend until smooth. With the blender on the lowest speed, slowly pour in the olive oil so it emulsifies. Taste and adjust the seasoning with more salt and pepper. Set aside until ready to serve, or refrigerate in an airtight container for up to 5 days.
- For the chicken and salad: Preheat a grill or grill pan to medium-high heat. Drizzle the chicken breasts and corn with the oil and then sprinkle them all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the chicken and corn on the grill. Cook the chicken until dark brown grill marks appear and an instant-read thermometer inserted into the thickest part registers 160 degrees F, 4 to 5 minutes per side. Grill the corn, turning it frequently, until browned and lightly charred all over, 8 to 10 minutes. Set the chicken and corn aside to rest and cool slightly.
- Meanwhile, toss the lettuce, mint and scallions together in a large bowl. Sprinkle the avocado, tomatoes, queso fresco and pecans, if using, evenly over the lettuce. Slice the grilled chicken and cut the corn kernels off the cobs; add both to the salad. Drizzle all the vinaigrette over the salad and toss until evenly coated. Serve immediately.
Cook’s Note
Little Gem is a small, crunchy, slightly sweet lettuce that is increasingly available in supermarkets and is growing in popularity. Its flavor and texture make it ideal for salads and sandwiches.
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