Summer Grilled Chicken Chef Salad
Here’s a “perfect for summer” main-course salad featuring smoky-tasting grilled chicken breast, tangy cheese and B.C. grown vegetables.
Recipe - Quality Foods
Summer Grilled Chicken Chef Salad
Prep Time30 Minutes
Servings2
Cook Time10 Minutes
Ingredients
1 Tbsp olive oil
1/2 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp ground sage
2 boneless, skinless chicken breasts
salt and freshly ground black pepper, to taste
4 cups chopped romaine or leaf lettuce
1 medium, ripe on-the-vine tomato, cut into wedges
100 grams aged cheddar cheese, cubed
12 slices English cucumber
4 to 6 radishes, sliced
2 hard-boiled eggs, cooled, peeled and quartered (optional)
bacon ranch dressing, to taste (see Note)
Directions
- Preheat your barbecue or indoor grill to medium-high. Combine the oil, chili powder, paprika and sage in a shallow bowl. Add the chicken and turn to coat. Season chicken with salt and pepper.
- Grill the chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let cool to room temperature. Now slice each chicken breast, widthwise.
- Divide and mound lettuce on each of 2 shallow bowls or dinner plates. Arrange the chicken, tomatoes, cheese, cucumber, radishes and egg, if using, on top of the lettuce. Let diners top their salad with bacon ranch salad dressing, to taste.
Note: You can use store-bought or homemade bacon ranch dressing. To make the latter, in jar, combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 1 Tbsp lemon juice, 1 tsp honey, 1 Tbsp minced green onion, pinch garlic powder and 2 slices bacon, cooked crisply, drained and crumbled. Taste and season dressing with salt and freshly ground black pepper.
30 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Directions
- Preheat your barbecue or indoor grill to medium-high. Combine the oil, chili powder, paprika and sage in a shallow bowl. Add the chicken and turn to coat. Season chicken with salt and pepper.
- Grill the chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let cool to room temperature. Now slice each chicken breast, widthwise.
- Divide and mound lettuce on each of 2 shallow bowls or dinner plates. Arrange the chicken, tomatoes, cheese, cucumber, radishes and egg, if using, on top of the lettuce. Let diners top their salad with bacon ranch salad dressing, to taste.
Note: You can use store-bought or homemade bacon ranch dressing. To make the latter, in jar, combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 1 Tbsp lemon juice, 1 tsp honey, 1 Tbsp minced green onion, pinch garlic powder and 2 slices bacon, cooked crisply, drained and crumbled. Taste and season dressing with salt and freshly ground black pepper.
