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The Kitchn: The big, beautiful grilled chicken salad I’m eating on repeat all summer long

Kelli Foster, on

This bright and satisfying grilled chicken salad is the perfect easy summer dinner to add to your rotation. You’ll start with a bed of sturdy romaine lettuce for crunch, then toss in a handful of fresh herbs to brighten it up. Mix in cucumbers, juicy tomatoes, creamy avocado, lightly pickled red onion and tangy goat cheese crumbles, then top it off with lime-kissed slices of juicy grilled chicken and a punchy vinaigrette. The big, bold flavors and crisp ingredients ensure you’ll never tire of this tasty, feel-good combo.

A punchy marinade that doubles as a dressing

I’m all about efficiency in the kitchen and getting as much from my efforts as possible. In this case, that means making a bright, punchy marinade that doubles as the salad dressing. Whisk together fresh lime juice, apple cider vinegar, honey, Dijon mustard and olive oil; spoon out some for the marinade; and reserve the rest to be used as the dressing.

How long does the chicken need to marinate?

I recommend marinating the chicken for at least 30 minutes. This is just the right amount of time to chop and slice the veggies, heat up the grill, and clean up any dishes. Or, if you like to plan ahead, you can let the chicken marinate in the fridge overnight.

The Best Grilled Chicken Salad


Serves 4 as a main dish

For the dressing:

2 small cloves garlic

2 to 3 medium limes


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