Griddled Chicken Salad Recipe
A griddled chicken summer salad is a refreshing and healthy dish that combines grilled chicken with a variety of fresh vegetables and a light dressing. It is the perfect meal for hot summer days when you want something light and flavorful. Here is a simple recipe to make a delicious griddled chicken summer salad:
- 1 tbsp of Balsamic Vinegar
- 1/2 tbsp of Olive Oil
1/2 tbsp of Spicelopedia® Italian Lemon Pepper Seasoning
- 1/2 tbsp of Rosemary, chopped
- 4 sprigs of Thyme
- 1/2 lb of Boneless, skinless Chicken Breast
- Silver Almonds
- 1 Tbsp of Unsalted Butter
- 1 head of Butter Lettuce
- Pomegranate Arils
- 1/2 Shallot, chopped
1 tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning
- 1-2 tbsp of apple cider vinegar
- 2 tbsp of Olive Oil (plus extra for drizzling)
Avocado Oil (For Griddle)
- Whisk ingredients for marinade together. Add to a plastic storage bag. Add chicken, coat, seal the bag and marinate for at least one hour.
Coat griddle with Avocado Oil. Heat to medium high.
Remove chicken from marinade. Pat dry with a paper towel. Reduce heat to medium. Grill chicken until caramelized on both sides, until it is “almost done,” reaching an internal temperature of 155 degrees.
Transfer each piece of chicken to a tin foil packet. Top with almonds and ½ of the butter. Seal packets and return to the grill, about 10 minutes, until the almonds are lightly brown, and the internal temperature of the chicken reaches 165 degrees and the juices run clear. Remove chicken from foil and let rest before slicing.
While the chicken is cooking, add washed, cleaned, and torn butter lettuce to a serving platter. Top with Pomegranate Arils.
Whisk together the shallot, seasoning, vinegar, and olive oil. Drizzle over lettuce.
Add sliced chicken on top, drizzle with more olive oil and finish with more of the Spicelopedia® Italian Lemon Pepper Seasoning, to taste.
Grilled turkey or pork tenderloin can be substituted for the chicken.