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 extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 - 1.5 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced, about 1-2 cloves
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Marinated Chicken Tenderloins
- 1 pound chicken tenderloin
- 2 tablespoons avocado oil
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoons Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Vegetables and Other Ingredients
- 2 cups corn, grilled, about 3 ears
- 2 cups English cucumber, diced medium
- 2 medium avocados, remove pit and cube
- 2 tablespoons chives, finely diced
- pinch kosher salt, to taste
- few turns cracked 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 avocado oil, fresh squeezed lemon juice, Italian seasoning, kosher salt and cracked 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 400-450 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. Grill the corn on the cob 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. **Grilling time will vary based on the thickness of your chicken tenderloins.**
MAKE THE DRESSING
- Combine extra virgin olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, kosher salt and cracked 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. Taste and season accordingly. Option to add a pinch of kosher salt and a few turns of cracked black pepper if needed. Gently toss the ingredients together. Serve and enjoy.
Video
Notes
Frequently Asked Questions FAQ's
What is a non-reactive bowl? Glass, ceramic, plastic or stainless steel are all considered "non-reactive" and are safe to marinate your food in. Just make sure the bowl is covered with saran wrap or a lid while marinating. Metal, aluminum or cast iron will impart a metallic flavor in your food, making it very unpleasant to eat. Here are some of my favorite items for marinating food. Can you marinate for too long? Yes! Longer isn't always better. When using acid in your marinade (citrus, vinegar, etc) it can quickly break down the protein in chicken. So, if you marinate for too long the chicken will be soggy and mushy, versus tender and juicy. It is best to marinate chicken for UNDER 4 hours when using an acid based marinade.How do you grill chicken so it is juicy?
Preheat the grill to 400-450 degrees and be sure to brush the grates with avocado oil right before you add the marinated chicken. This will prevent the meat from sticking to the grates. When marinating the chicken, be sure to use a glass bowl that you can seal or cover with saran wrap. Or you can use a sturdy Ziplock bag. DO NOT use a metal bowl. The metal is reactive and can alter the flavor of the chicken as it marinates over time. Marinate this recipe for 15-20 minutes. Since this recipe has fresh squeezed lemon juice (acid) in the marinade, the protein in the chicken will break down quickly. If you marinate for too long the chicken could get mushy. So, it’s best to marinate for under 4 hours. How should I dice the vegetables and chicken? Make sure to dice everything roughly the same size. That way you get a taste of everything in each bite. The cucumber, avocado, and diced chicken should all be the same size. Medium dice or about the size of a quarter is great. The corn kernels are the only exception to this.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