Grilled Chicken Dinner Salad is a way to use leftover grilled chicken to make a healthy and filling meal. Just incorporate the sliced chicken along with a handful of fresh vegetables on top of leafy greens and add a little salad dressing and dinner is ready.
Grilled Chicken Dinner Salad
(Mark Kelly, 2015)
4 – 6 chicken thighs (or 2 – 3 breasts)
Extra-virgin olive oil
Freshly ground black pepper
1 head red romaine lettuce
8 oz. arugula
1 avocado, halved, pitted and sliced about 1/4-inch thick
cherry or grape tomatoes, halved
1/2 medium onion, thinly sliced
4-6 asparagus sprigs, cooked and cut into 1 1/2-in long pieces
1/2 red pepper, seeded and thinly sliced
2 hardboiled eggs, halved
Blue Cheese Salad Dressing (or dressing of choice)
Heat grill to medium-high, direct heat.
Pat chicken pieces dry. Brush all sides with oil. Season all sides with salt, pepper and Cajun Seasoning. Place chicken on grill and cook for 1 minute, turn pieces over and cook for 1 minutes. Reduce heat to medium, indirect heat and cook until chicken registers 180F internal temperature.
Set chicken aside to rest for 10 minutes. Meanwhile, rinse greens and add them to a large salad bowl. Add the onion, asparagus, red pepper and tomatoes. Toss to combine. Slice the chicken into 1/4-inch thick pieces.
To serve, divide the salad between serving plates or bowls. Top each salad with chicken pieces, egg halves, and avocado slices. Drizzle with dressing and season with freshly ground pepper.