Photograph of the finished Grilled Chicken Salad

Vietnam · Salad gà nướng

Grilled Chicken Salad

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.6 lb
  • Photograph of Romaine lettuce Romaine lettuce 1.3 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Lime Lime 4
  • Photograph of Dijon mustard Dijon mustard 1.7 oz
  • Photograph of Honey Honey 3 ¼ tbsp
  • Photograph of Avocado Avocado 2
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Flatten the chicken breast into even, thick pieces, then marinate with olive oil, lemon juice, and pepper for 1 hour.
  2. 2 Flattening the breast evenly ensures it cooks evenly and doesn't have any dry or tough parts.
  3. 3 Bake at 220 degrees for 14 minutes, then let it rest for 5 minutes before slicing.
  4. 4 Let it rest before cutting; cutting immediately will cause the meat juices to drain all over the cutting board.
  5. 5 Mix olive oil with lemon juice, Dijon mustard, honey, and pepper to make a sauce.
  6. 6 Mix the lettuce with the dressing, then arrange the chicken slices, tomatoes, cucumbers, and avocado on top.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 12 cm above the grate, for 10 minutes, flipping at the 5th minute; the charred marks on the grate will give a distinct smoky flavor.

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