Thursday, July 16, 2015

Quick Eats: Grilled Chicken Salad

Can't get any simpler than grilling some chicken breast and putting it on top of your favorite salad combination. Dan shows us his take on just that in this episode of Quick Eats.


  • Chicken
  • Garlic
  • Romaine Lettuce
  • Italian Dressing
  • Croutons
  • Salt
  • Pepper
  • Thyme

Potential Additions

  • Cucumber
  • Cherry/Plum Tomatoes
  • Sun Dried Tomatoes
  • Artichoke Hearts
  • Hearts of Palm
  • Nuts of your Choice

Bring it together

Prep the Salad: Break up your lettuce to the size you'd like and place it your holding container. Slice any vegetables you want to add to the proper size and add those to the bowl with the lettuce. Put any other additions you'd like in your salad into the container except for the croutons, those need to go in last so they don't get soggy. Set aside in a cool place.

Marinate and Cook your chicken: In a plastic bag add your chicken and enough Italian Dressing to cover. Remove as much air from the bag as you can and let the chicken marinade anywhere between 10-20 minutes. Warm your grill pan to medium high heat and then cook the chicken until the center is roughly 165F on a meat probe. You can pull it off earlier if you let it rest, this will keep it from drying out and still get let the chicken reach the proper cooking temperature. Resting time varies but 10-15 minutes should be plenty. After your chicken has rested season it with salt and pepper to your liking and then cut into slices.

Finish it: To your salad container you can now add your chicken, croutons, dressing, and any additional seasonings or toppings. Give it a good toss through, check your seasoning, and then consume.

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