Lemon Herb Grilled Chicken Salad

Name: Lemon Herb Grilled Chicken Salad
Prep time: 26 min
Cook time: 12 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (about four 6-oz breasts) (680 g) boneless, skinless chicken breasts, trimmed of excess fat; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon; 2 tsp (4 g) lemon zest, finely grated, zested before the lemon is juiced; 3 cloves (9 g) garlic cloves, finely minced or grated; 1 tbsp (3 g) dried oregano; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for oiling the grill grates; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice, from about ½ large lemon; 1 tsp (5 g) Dijon mustard; 1 tsp (7 g) honey; ¼ tsp (1 g) kosher salt; 8 oz (about 8 packed cups) (225 g) mixed salad greens, washed and thoroughly dried; 1 medium (about 10 oz) (300 g) English cucumber, halved lengthwise and sliced into ¼-inch (6 mm) half-moons; 10 oz (about 1½ cups) (285 g) cherry tomatoes, halved; ½ cup, loosely packed (20 g) fresh flat-leaf parsley leaves, roughly chopped; ¼ small onion (30 g) red onion, very thinly sliced (optional); 3 oz (85 g) feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Juicy lemon-garlic marinated chicken breasts, grilled until lightly charred, sliced over crisp greens, cucumber, cherry tomatoes and fresh parsley, and finished with a bright lemon-Dijon vinaigrette.

Prep: 26 min
Cook: 12 min
Wait: 35 min
Total: 1 hr 13 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (about four 6-oz breasts) (680 g) boneless, skinless chicken breasts, trimmed of excess fat
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon
2 tsp (4 g) lemon zest, finely grated, zested before the lemon is juiced
3 cloves (9 g) garlic cloves, finely minced or grated
1 tbsp (3 g) dried oregano
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
1 tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil, for oiling the grill grates
For the lemon vinaigrette
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, from about ½ large lemon
1 tsp (5 g) Dijon mustard
1 tsp (7 g) honey
¼ tsp (1 g) kosher salt
For the salad
8 oz (about 8 packed cups) (225 g) mixed salad greens, washed and thoroughly dried
1 medium (about 10 oz) (300 g) English cucumber, halved lengthwise and sliced into ¼-inch (6 mm) half-moons
10 oz (about 1½ cups) (285 g) cherry tomatoes, halved
½ cup, loosely packed (20 g) fresh flat-leaf parsley leaves, roughly chopped
¼ small onion (30 g) red onion, very thinly sliced (optional)
3 oz (85 g) feta cheese, crumbled (optional)

Equipment (8)

Gas or charcoal grill (or a ridged grill pan) with clean grates
Instant-read thermometer
Meat mallet or heavy rolling pin
Plastic wrap or parchment paper, for pounding
Shallow dish or large zip-top bag, for marinating
Large salad bowl
Small bowl or jar, for the dressing
Tongs and a sharp chef's knife

Steps

Before you start

Marinate the chicken in the refrigerator for at least 30 minutes and no more than 4 hours; lemon juice makes chicken mushy if left longer.
Keep the chicken refrigerated the whole time, right up until the grill is hot and you are ready to cook. Pounded, thin breasts cook evenly straight from the fridge, so they do not need to come to room temperature.
You need about 2 large lemons in total: 1 for the zest (zest it before juicing) and about 5 tbsp (75 ml) juice for the marinade and dressing, plus a little extra if you want wedges.
Have an instant-read thermometer ready; it is the only reliable way to know the chicken is done without drying it out.

1
Pound the chicken
- Place the chicken breasts on a cutting board, a few inches apart, and cover with plastic wrap or parchment.
- Pound the thicker end of each breast with a mallet or rolling pin until the whole breast is an even ¾ inch (2 cm) thick.
- Pat dry with paper towels.
- Wash the board, mallet and your hands with hot soapy water afterward.
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Ready when: The breasts are an even thickness with no thick hump at one end.
Tip: Even thickness is what lets the thin end and thick end finish at the same time instead of drying out.
2
Marinate the chicken
- In a shallow dish or zip-top bag, whisk together 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) lemon juice, the lemon zest, minced garlic, oregano, 2 tbsp chopped parsley, 1 tsp kosher salt and ½ tsp pepper.
- Add the chicken and turn to coat completely.
- Cover or seal and refrigerate for 30 minutes (up to 4 hours), turning once halfway through.
- Keep it in the fridge until the grill is hot.
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Ready when: Chicken is evenly coated and glistening with marinade.
Tip: Do not marinate longer than 4 hours; the acid starts to give the chicken a mushy, chalky texture.
3
Whisk the vinaigrette
- In a small bowl or jar, combine 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, the Dijon mustard, honey and ¼ tsp salt.
- Whisk (or shake the sealed jar) for about 30 seconds.
- Set aside.
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Ready when: The dressing is thick, pale and creamy, with no separate layer of oil.
4
Prep the salad
- Put the dry greens in a large salad bowl.
- Add the cucumber half-moons, halved cherry tomatoes, chopped parsley leaves, and the red onion and feta if using.
- Do not dress yet; refrigerate the bowl while the chicken cooks.
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Ready when: Greens are completely dry and the vegetables are cut and ready.
Tip: Wet greens dilute the dressing and wilt quickly, so spin or pat them dry.
5
Preheat the grill
- About 10 minutes before the marinade time is up, heat the grill to medium-high, about 450°F (230°C), with the lid closed.
- Scrape the grates clean with a grill brush.
- Fold a paper towel, dip it in 1 tbsp (15 ml) olive oil, and use tongs to wipe the hot grates.
- Leave the chicken in the fridge until the grill is ready.
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Ready when: The grill thermometer reads about 450°F (230°C) and the grates look glossy and clean.
Tip: Clean, oiled, hot grates are the secret to good grill marks and chicken that doesn't stick.
6
Grill first side
- Lift the chicken out of the marinade and let excess drip off; discard the leftover marinade.
- Lay the breasts on the grill at a diagonal, close the lid, and grill undisturbed for 5 to 6 minutes.
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Ready when: The chicken releases easily from the grate and has deep golden-brown grill marks.
Tip: If the chicken sticks, give it another minute; it releases on its own once it has seared.
7
Flip and finish
- Flip the chicken with tongs, close the lid, and grill another 4 to 6 minutes.
- Insert an instant-read thermometer horizontally into the thickest part of each breast.
- Remove the chicken from the grill when it reads 165°F (74°C).
- If a breast is behind, move it to the hottest part of the grill for another minute and check again.
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Ready when: Thermometer reads 165°F (74°C) in the thickest part and the juices run clear.
Tip: Don't press down on the chicken with a spatula; that squeezes out the juices.
8
Rest the chicken
- Transfer the chicken to a clean cutting board or plate (not the one used for raw chicken) and let it rest, uncovered, for 5 minutes.
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Ready when: The surface juices settle and the chicken is firm but springy to the touch.
Tip: Slicing straight off the grill lets the juices run onto the board.
9
Slice, toss and serve
- Slice the rested chicken against the grain into ½-inch (1 cm) strips.
- Re-whisk the vinaigrette, pour about two-thirds over the salad, and toss gently until the leaves are lightly coated.
- Divide among 4 plates, fan the warm chicken on top, and drizzle with the remaining dressing.
- Serve right away.
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Ready when: Leaves are glossy but not soggy, and the chicken slices are moist throughout.
Tip: Dress the salad only when you're ready to serve so the greens stay crisp.

Good to know

Tips

Don't reuse the raw-chicken marinade as a sauce; it has touched raw poultry. Use the separate vinaigrette instead.
No grill? Cook the chicken in a preheated ridged grill pan over medium-high heat for the same times, with the kitchen fan on.
Cut the chicken against the grain for the most tender slices.
Add chickpeas, olives or sliced avocado to turn this into a bigger meal.

Make ahead

Marinate the chicken in the fridge up to 4 hours ahead, whisk the vinaigrette up to 3 days ahead (refrigerated), and prep the cucumber, tomatoes and parsley up to 4 hours ahead. Grilled chicken can be cooked up to 2 days ahead and served cold or at room temperature.

Storage & reheating

Store undressed salad ingredients, sliced chicken and dressing in separate airtight containers in the fridge. Cooked chicken keeps 3 days, dressing 3 days, and cut vegetables 2 days. Do not leave cooked chicken at room temperature more than 2 hours. Do not store dressed salad. To reheat chicken, warm slices in a skillet over medium-low heat for 2 to 3 minutes or microwave in 20-second bursts. Cooked chicken can be frozen up to 2 months and thawed overnight in the fridge; do not freeze the salad vegetables or dressing.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Grill 5 to 6 minutes per side and cook to 175°F (80°C) for the best tenderness; no pounding needed.
feta cheese → shaved Parmesan or crumbled goat cheese. Use the same weight; omit for a dairy-free salad.
honey → maple syrup. Use the same amount; it keeps the vinaigrette balanced.
dried oregano → 1 tbsp chopped fresh thyme or rosemary. Use fresh herbs in place of dried at the same measure, finely chopped.