Grilled Chicken Salad
A simple mixture of olive oil, red wine vinegar, soy sauce, and spices doubles as marinade and salad dressing in this easy recipe that is perfect for summer entertaining.
Preparation time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS | SERVES 4
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 tablespoon minced onion
- 1 pound boneless, skinless chicken breast halves
- 1 head lettuce
- 1 pint cherry tomatoes
- 1 English cucumber, thinly sliced
- ½ cup crumbled feta cheese
- 12 whole pitted olives, chopped
Preheat the grill. In a medium bowl, whisk together the olive oil, red wine vinegar, soy sauce, mustard, salt, pepper, and minced onion. Reserve ¼ cup to baste the chicken.
Place the chicken breasts on the grill and brush with the reserved marinade. Grill the chicken until it is cooked through, turning every 5 minutes and brushing with the marinade (total cooking time will be about 10–15 minutes).
While the chicken is grilling, combine the lettuce, tomatoes, and cucumber in a large salad bowl.
Let the chicken cool for a few minutes, and then shred, tearing it into small strips with your hands
Mix the chicken into the salad. Whisk the remaining dressing one more time and then pour it into the salad and gently toss. Sprinkle the crumbled feta cheese and olives on top.
