Grilled Chicken Salad Recipe – best juicy grilled hen, grilled corn off the cob, tomatoes, lettuce, avocado, and onion make for a scrumptious summer salad! An easy oil and vinegar dressing is appropriate for completion.
If you need to add extra crunch, you need to try my Homemade Croutons. They are ideal for this salad! Next time you make grilled chook, make extra for this salad.
2 grilled chicken breasts
2 corn on the cobs grilled (see note)
4 cups chopped Romaine lettuce
2 cups chopped cherry tomatoes
1/2 cup chopped red onion
1/4 cup olive oil
4 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
US Customary – Metric
In a large salad bowl, combine lettuce, cherry tomatoes, onion, and avocado.
Cut corn kernels off the cobs and add to salad. Toss gently together.
In a small measuring cup, whisk together oil, vinegar, salt, pepper, and oregano. Pour over salad and toss gently to coat.
Slice or chop grilled chicken breasts.
Place salad on serving plates. Arrange half of the sliced grilled chicken breast on top of the salad, on each serving.
To make grilled corn on the cob – pull away husks and remove silky strings from corn. Brush corn with melted butter mixed with minced garlic. Place on a medium-hot grill and cook for 10 to 15 minutes, turning as needed to all sides are cooked. Remove onto a plate and let cool until ready to handle. You can use canned corn or frozen and thawed corn kernels in place of grilled corn.