Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.
Ingredients
Dressing
- 2 cloves of garlic, minced or pressed
- 1/3 cup extra virgin olive oil
- 2 tablespoons of fresh-squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons Worcestershire Sauce
Put dressing ingredients in a small food processor or blender and blend. Set aside.
Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- Mix the marinade ingredients together in a bowl or a sealed bag.
- Marinade chicken breasts for 20 – 30 minutes.
- Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).
Salad Ingredients
Use the listed options or add your own; all choices are optional.
- Romaine Lettuce torn into bite-size pieces
- 2 hard-boiled eggs
- Crumbled Feta or Goat Cheese
- Black olives, sliced
- Thinly sliced scallions
- 1 can baby corn on the cob, drained
- Roasted red pepper, sliced
- Garlic croutons
- 1/3 cup Freshly grated Parmesan cheese
Process
- Put lettuce and other salad ingredients in a large salad bowl.
- Add sliced grilled chicken.
- Mix with the olive oil and garlic dressing
- Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
- Serve immediately.
Kitchen Moxy 