Simple Salad with Juicy Grilled Chicken and Creamy Garlic Dressing
This grilled chicken salad is fresh, satisfying, and perfect for easy summer meals. Juicy chicken, marinated in our go-to simple marinade, is grilled until lightly charred, then served over crisp lettuce with ripe tomatoes, cucumbers, and tangy pickled red onions. Finished with a drizzle of creamy garlic dressing, it’s a light but filling salad that works for lunch, dinner, or outdoor gatherings. Naturally gluten-free.
Servings: 4 servings
Calories: 429kcal
Video
Ingredients
For the Grilled Chicken
- 2 chicken breasts boneless, skinless, about ¾ lb, or boneless chicken thighs
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
For the Salad
- 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
- 1 pint cherry tomatoes halved
- 2 small Persian cucumbers thinly sliced
- ¼ cup Quick Pickled Red Onions or very thinly sliced raw red onion
- 1 batch Creamy Garlic Dressing or your favorite salad dressing
- 2 Tbsp fresh tarragon roughly chopped
- Flaky sea salt for serving
Instructions
- Marinate the chicken. Place chicken breasts in a large bowl, Tupperware, or resealable bag. Drizzle with 3 Tbsp olive oil, 1 tsp Kosher salt, 1 tsp dried oregano, 1 tsp garlic powder, and ¼ tsp black pepper. Use your hands to thoroughly mix, then seal or cover and refrigerate for 30 minutes. You can skip this step if need be, but the longer it sits the better!
- Preheat a grill. When ready, heat a grill over medium-high heat until it's about 425F. Coat the grates with nonstick grill spray, then carefully add chicken breasts, allowing any excess oil and marinade to drip off before placing on the grill. Cook for about 4-5 minutes per side, or until the internal temperature of the chicken reaches 165F. Transfer to a cutting board, then rest for at least 5 minutes before slicing.
- Assemble the salad. Place Little Leaf Farms Baby Crispy Green Leaf Lettuce on a large serving plate, then scatter with halved tomatoes, thinly sliced cucumbers and pickled red onions. Toss with our Creamy Garlic Dressing or serve with the dressing on the side. Sprinkle with 2 Tbsp chopped tarragon and a sprinkle of flaky sea salt, then serve immediately!
Notes
- Storage: Refrigerate grilled chicken 3-4 days; creamy garlic dressing will keep up to 1 week.
- Make ahead: Keep components separate and toss just before serving.
- Variations: Add avocado, corn, croutons, pita chips, nuts, cheese, or fruit.
Nutrition
Calories: 429kcal | Carbohydrates: 11g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1093mg | Potassium: 918mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2907IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 3mg
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