Grilled Chicken Salad Recipe
A flavorful grilled chicken salad where the dressing serves a dual purpose as both a marinade for the chicken and a topping for the fresh vegetables.
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Instructions
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Preheat a grill pan or grill to high heat.
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Whisk dressing ingredients until emulsified, then reserve half for later.
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Marinate chicken breasts in the remaining dressing in the refrigerator for 30 minutes to 2 hours.
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While chicken marinates, prepare the salad by washing and cutting romaine, then arranging other vegetables (olives, cucumbers) on a platter, and slicing avocado last.
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Cook chicken on the preheated grill for 5 minutes per side, or until it reaches 165 F internal temperature.
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Rest chicken for 2-3 minutes, then slice and place it in the center of the prepared salad.
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Drizzle the reserved dressing over the salad and serve.