There are several reasons to love this salad. Don’t you just love a salad that can be made ahead of time and then assembled in minutes for a complete, healthy meal anytime? How about an awesome dressing? And I love a salad that’s so versatile that you can easily swap out the ingredients to your preferences.
I have enjoyed making this salad with fresh summer produce, and I prefer local if available.
What you will need for this salad: grilled chicken breast, cherry tomatoes, zucchini, cucumbers, red pepper, bacon, and hard boiled eggs. Once prepared and all assembled, I just add a tablespoon or two of dressing.
To grill the chicken, I usually just sprinkle both sides of a boneless, skinless chicken breast with salt and pepper. Next, heat up the cast iron skillet and cook for about 5-6 minutes on each side until the internal temperature reaches 170 degrees. The other option is to use an outdoor grill and if time allows, I may do that.
- Per salad;
- cups One to two lettuce to fill salad bowl.
- One half grilled chicken breast, sliced (1/2 of whole chicken breast)
- Variety of vegetables:
- cup I have used 1/2 of each: cherry tomatoes zucchini, cucumber,
- One hard boiled egg sliced
- slice One of bacon chopped
- 1/4 cup balsamic vinegar I used white balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
- 1/4 teaspoon dried chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Place lettuce in salad bowl. Arrange grilled chicken, vegetables, bacon, hard boiled egg in rows on top of lettuce.
To prepare dressing:
Place vinegar, mustard, maple syrup, chives. 1/4 teaspoon salt and 1/4 teaspoon pepper in a glass jar, put on lid and shake until ingredients are well combined. Add olive oil and shake again.
Notes: One half grilled chicken breast - grill one boneless, skinless chicken breast and use half for this recipe and save the other half for another recipe (or make two salads!).
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