Sponsor recipe courtesy of A.1.® and Lea & Perrins®

Summertime Chopped Grilled Chicken Salad

  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4
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1 lb. boneless, skinless chicken breasts

2 Tbsp. vegetable oil

Kosher salt and freshly ground black pepper

8 (1/2-inch-thick) slices baguette

3 ears corn, shucked

3 romaine hearts, halved lengthwise

1 pint grape tomatoes

2 Tbsp. A.1.® Original Sauce

2 Tbsp. LEA & PERRINS® Worcestershire Sauce

2 Tbsp. KRAFT® Real Mayo

1 Tbsp. honey


  1. Heat grill or grill pan to medium-high heat.
  2. Rub chicken with 1 Tbsp. oil, then sprinkle with salt and pepper. Drizzle remaining Tbsp. oil all over baguette slices. Grill corn, turning occasionally, until charred, about 8 minutes. Grill romaine, cut sides down, until grill marks appear, about 2 minutes. Grill baguette, turning once, until grill marks appear, about 2 minutes. Grill chicken, turning once, until cooked through, about 15 minutes. Transfer ingredients to a cutting board as they finish cooking. Cut the corn kernels off the cob. Cut everything else into 1/2-inch dice.
  3. Whisk the A.1.®, LEA & PERRINS® Worcestershire, KRAFT® Real Mayo, and honey in a large bowl until smooth. Add the chicken, corn, romaine, and tomatoes. Toss until evenly coated. Divide among serving plates and top with the grilled baguette croutons. Serve immediately.

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