Grilled Chicken Salad
Elevate your salad game with this delightful Grilled Chicken Salad featuring creamy goat cheese, succulent fresh blueberries and crunchy pecans.
Balanced flavors and textures come together harmoniously in this vibrant dish, offering a delightful mix of savory, sweet and nutty notes in every bite.
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Navigating busy weeknights can be a challenge! Embrace this easy dinner solution featuring wholesome, nourishing ingredients that cater to your whole family’s tastes and nutritional needs.
Can Grilled Chicken Be Frozen
Yes, grilled chicken can be frozen.
After grilling, allow the chicken to cool completely, then store it in an airtight container or freezer bag.
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It’s best to use frozen grilled chicken within 2-3 months for the best quality.
When you’re ready to make this salad, thaw the chicken overnight in the refrigerator or use the defrost setting on your microwave.
Can Cooked Chicken Be Left Out Overnight
No, cooked chicken should not be left out overnight. Bacteria can multiply rapidly in cooked chicken if it’s left at room temperature for more than 2 hours, potentially leading to foodborne illness.
It’s best to refrigerate cooked chicken within 2 hours of cooking or discard it if it has been left out for longer than that.
Can Grilled Chicken Be Pink
Grilled chicken should not be pink. If chicken is properly cooked, it should have a white or slightly browned color throughout and the juices should run clear.
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Pink coloration in chicken usually indicates that it’s undercooked and not safe to eat.
Always ensure chicken reaches an internal temperature of 165°F (75°C) to ensure it’s fully cooked and safe to eat.
Grilled Chicken Salad Ingredients
A special thanks to Safeway.com for this wholesome grilled chicken salad recipe.
For ingredient measurements, scroll down to the recipe card.
- boneless, skinless chicken breasts
- salt
- black pepper
- extra-virgin olive oil
- spring mix
- blueberries (or desired berry)
- pecan halves
- olive oil
- balsamic vinegar
- goat cheese
How To Make Chicken Salad
After patting the chicken dry with paper towels, place it on a cutting board and slice it in half horizontally to create thin cutlets, seasoning both sides with salt and pepper.
Preheat a grill pan, outdoor grill, or skillet over medium-high heat, then coat it with oil. Grill the chicken, turning once, until fully cooked, about 3-4 minutes per side.
Meanwhile, wash and dry mixed greens and blueberries, adding them to a medium bowl along with roughly chopped pecans.
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Once the chicken is cooked, transfer it to a cutting board and slice it into thin strips. In a separate bowl, mix olive oil and balsamic vinegar to create the dressing, then add the chicken and dressing to the salad bowl, tossing to combine.
To serve, divide grilled chicken salad between plates or bowls and crumble goat cheese over the top.
Grilled Salad Recipes
Discover the delightful fusion of smoky flavors and fresh ingredients with this collection of Grilled Salad Recipes, perfect for adding a savory twist to your greens.
- Grilled Peach Salad with Champagne Vinaigrette
- Grilled Nectarine Salad
- Grilled Sweet Potato Salad
- Grilled Paneer Salad
- Grilled Steak Salad with Chive Yogurt Dressing
- Grilled Eggplant and Spinach Salad
For more delicious salad inspiration:
The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More
Mandy’s Gourmet Salads: Recipes for Lettuce and LifeSeriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying MealsSalad Freak: Recipes to Feed a Healthy Obsession
Grilled Chicken Salad
Elevate your salad game with this delightful Grilled Chicken Salad featuring creamy goat cheese, succulent fresh blueberries and crunchy pecans.
Ingredients
- 3/4 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons extra-virgin olive oil
- 1 package (5 ounces) spring mix
- 1 package (6 ounces) blueberries (or desired berry)
- 1/4 cup pecan halves
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 log (4 ounces) goat cheese
Instructions
- After patting the chicken dry with paper towels, place it on a cutting board and slice it in half horizontally to create thin cutlets, seasoning both sides with salt and pepper.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat, then coat it with oil. Grill the chicken, turning once, until fully cooked, about 3-4 minutes per side.
- Meanwhile, wash and dry mixed greens and blueberries, adding them to a medium bowl along with roughly chopped pecans.
- Once the chicken is cooked, transfer it to a cutting board and slice it into thin strips. In a separate bowl, mix olive oil and balsamic vinegar to create the dressing, then add the chicken and dressing to the salad bowl, tossing to combine.
- To serve, divide the salad between plates or bowls and crumble goat cheese over the top.
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