Summer Chicken Salad
Perfect for meal prep or as a delicious addition to any gathering, this summer chicken salad is INCREDIBLE. The chicken is lightly marinated and grilled to perfection.
Ingredients
White Wine Vinaigrette
- ¼ cup olive oil
- 1.5 tablespoons white wine vinegar
- 1.5 tablespoons honey
- 1 teaspoon Dijon
- 1 teaspoon garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Marinated Chicken Tenderloins
- 1 pound chicken tenderloin
- 2 tablespoon olive oil
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Other Ingredients
- 2 cups corn, about 3 ears
- 2 cups English cucumber, diced
- 2 medium avocados, remove pit and cube
- 2 tablespoons chives, finely diced
- salt, to taste
- black pepper, to taste
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 grill
Instructions
How to Make Summer Chicken Salad
MARINATE THE CHICKEN
- Add the chicken tenderloins to a glass bowl. Add the olive oil, fresh squeezed lemon juice, Italian seasoning, salt and black pepper. Toss until the chicken is well coated. Cover and refrigerate. Let the chicken marinate for 15-20 minutes.
GRILL THE CHICKEN and CORN
- Preheat the grill to 375-400 degrees. Brush the grates with avocado oil and add the marinated chicken and corn on the cob. Make sure the corn doesn’t touch the raw chicken. Grill the chicken for 7-8 minutes flipping halfway. You’ll grill the corn for 8 minutes turning it every 2 minutes so each side gets charred.
- You’ll want the internal temperature of the chicken to reach 165 degrees Fahrenheit. Remove everything from the grill. Let the chicken rest before dicing. And make sure the corn is cool to touch before removing the kernels from the cob.
MAKE THE DRESSING
- Combine olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, salt and black pepper. Mix well and set aside.
MAKE THE SALAD
- Add the diced English cucumber, grilled corn kernels, diced avocado, finely sliced chives, and cubed chicken to a large mixing bowl. Drizzle with as much or as little dressing as you desire. Season with a pinch of salt and black pepper. Gently toss the ingredients together. Serve and enjoy.
Video
Nutrition
Serving: 1serving, 1/6th of the salad with dressing, Calories: 390kcal, Carbohydrates: 23g, Protein: 20g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 293mg, Potassium: 786mg, Fiber: 6g, Sugar: 8g, Vitamin A: 342IU, Vitamin C: 13mg, Calcium: 28mg, Iron: 1mg