Big Beautiful Grilled Chicken (Printable Version)
# What You'll Need:
→ For the dressing
01 -
2 small cloves garlic
02 -
1/3 cup apple cider vinegar
03 -
2 to 3 medium limes (for 1/4 cup juice)
04 -
1 tablespoon Dijon mustard
05 -
1 tablespoon honey
06 -
1 teaspoon kosher salt
07 -
Freshly ground black pepper
08 -
1/2 cup extra-virgin olive oil
→ For the salad
09 -
2 boneless, skinless chicken breasts (1 to 1 1/2 pounds total)
10 -
1/2 small red onion
11 -
1 large or 2 small romaine lettuce hearts
12 -
1/2 cup fresh herb leaves (parsley, cilantro, dill, mint, or a combination)
13 -
Vegetable oil, for the grill
14 -
2 Persian cucumbers, or 1/2 medium English cucumber
15 -
6 ounces cherry tomatoes (about 1 cup)
16 -
1 medium avocado
17 -
4 ounces fresh goat cheese
# Step-by-Step Directions:
01 -
Mince garlic cloves and place in a medium bowl. Squeeze the juice from limes until you have 1/4 cup, then add to the bowl. Add apple cider vinegar, Dijon mustard, honey, kosher salt, and a few grinds black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in extra-virgin olive oil and continue whisking until emulsified.
02 -
Place each chicken breast inside a gallon zip-top bag. Use the flat side of a meat mallet or a rolling pin to pound until 1/2-inch thick.
03 -
Ensure your zip-top bag is intact with no holes from pounding. Return the chicken to the bag and add 1/4 cup of the dressing. Seal the bag, massage to coat the chicken, and arrange in a single layer on a baking sheet. Refrigerate for at least 30 minutes or overnight. If marinating overnight, refrigerate the remaining dressing as well.
04 -
Prepare a gas grill for direct, high heat, or prepare a charcoal grill for both direct and indirect high heat (pile the coals on one half the grill). Meanwhile, remove the chicken and let sit at room temperature.
05 -
Thinly slice red onion and place in a small bowl with 2 tablespoons of the dressing. Core and chop romaine lettuce hearts crosswise into thin strips. Place in a large salad bowl. Finely chop fresh herb leaves and add to the bowl.
06 -
When the grill is ready, scrape the grates clean. Remove the chicken breasts from the marinade with tongs and place on the grill. Cover and cook undisturbed until grill marks appear, about 4 minutes. If the meat sticks, continue cooking another minute until it releases easily. Flip and cook the second side until grill marks appear, about 5 minutes. Reduce heat to medium (or transfer to indirect heat on a charcoal grill) and grill until chicken reaches 165°F internally. Transfer to a clean plate to rest.
07 -
Drizzle 1/4 cup of the dressing over the greens and gently toss to coat. Quarter cucumbers lengthwise, then chop into 1/2-inch pieces and add to the salad bowl. Halve cherry tomatoes and add to the bowl. Thinly slice avocado and add to the bowl.
08 -
Cut the chicken crosswise into 1/2-inch-wide strips and transfer onto the salad. Top with the marinated red onion (discarding the liquid) and crumble goat cheese on top. Drizzle with the remaining dressing and serve immediately.
# Helpful Notes:
01 -
The chicken can be marinated overnight for enhanced flavor.
02 -
Use any combination of fresh herbs based on your preference.