Introduction
Grilled Chicken Salad is a fresh, healthy meal that’s loaded with smoky, juicy chicken and vibrant veggies. Grilling the chicken on the Arteflame adds a wonderful char, enhancing the flavors of the salad. Customize it with your favorite toppings and dressing for a light but satisfying dish.
Ingredients
For the Salad:
- 1 lb boneless, skinless chicken breasts
- 4 cups mixed salad greens (arugula, romaine, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup feta or blue cheese crumbles
- Olive oil (for brushing)
- Salt and freshly ground black pepper (to taste)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper (to taste)
Instructions
Step 1: Fire Up the Arteflame Grill
Light the Arteflame grill with vegetable oil-soaked napkins and firewood. Allow it to preheat for about 20 minutes until the flat cooktop reaches medium-high heat.
Step 2: Season and Grill the Chicken
Brush the chicken breasts with olive oil, and season with salt and pepper. Place them on the hot center grate of the Arteflame. Grill for 5-7 minutes on each side until they reach an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes, then slice thinly.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
Step 4: Assemble the Salad
In a large bowl or on a serving platter, arrange the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Place the grilled chicken slices on top, then sprinkle with cheese crumbles.
Step 5: Serve
Drizzle the dressing over the salad just before serving, or serve it on the side. Enjoy this fresh, flavorful salad as a meal on its own or paired with a side of grilled bread.
Tips
- Extra Flavor: Marinate the chicken in the dressing for 30 minutes before grilling for added flavor.
- Make it Creamy: Add a dollop of Greek yogurt or a splash of buttermilk to the dressing for a creamy twist.
- Mix It Up: Add extras like croutons, nuts, or seeds for crunch.
Variations
- Southwest Chicken Salad: Add black beans, corn, and a dash of chili powder to the salad and use a cilantro-lime dressing.
- Greek Chicken Salad: Add Kalamata olives, bell peppers, and use a Greek dressing with oregano and red wine vinegar.
- Fruit and Nut Salad: Toss in sliced strawberries, apples, or dried cranberries along with some walnuts or almonds.
- Pesto Chicken Salad: Marinate the chicken in pesto before grilling, and add cherry tomatoes and mozzarella.
- Caesar Chicken Salad: Replace the dressing with a Caesar dressing, add Parmesan, and sprinkle with croutons.
Best Pairings
- Side Dishes: Serve with a crusty baguette, roasted potatoes, or a simple soup for a complete meal.
- Drinks: Pair with a crisp white wine like Sauvignon Blanc or a refreshing iced tea.
Conclusion
Grilled Chicken Salad on the Arteflame grill is a light, satisfying dish packed with fresh flavors and textures. Perfect for a quick lunch or a dinner that’s both delicious and nutritious.
