Grilled Chicken Salad
with kalamata olives / green beans
- Chicken breasts, boneless and skinless - 1 lb , halved
- Olives, pitted Kalmata - 1/2 cup , sliced
- Green beans - 12 oz , trimmed and chopped
- Lettuce - 8 oz , chopped (any crisp variety like Romaine or Boston leaf)
- Tomatoes, medium - 2 , chopped
- Walnuts, halves or pieces - 1/2 cup
- Balsamic Vinaigrette (ingredients listed separately) - 6 Tbsp
- Garlic - 2 cloves , chopped
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Lemon juice - 1 tsp
- Oil, olive - 4 Tbsp
Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)
Marinate chicken - Toss chicken in half the prepared vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Olives - prep as directed. (Can be done up to 3 days ahead)
Green beans - Trim and cut into 1/2” / 1.25 cm pieces. Place in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 3 days ahead)
Lettuce / Tomatoes - Prep as directed.
Remove chicken from marinade (discard marinade) and season on both sides with salt and pepper.
If cooking on the grill: Heat grill to 400F / 163C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some cooking oil. Place chicken over direct heat. Sear chicken for 2 to 3 minutes on each side and transfer to indirect heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
If cooking on the stovetop: Place a grill pan over medium-high heat. Brush pan with some cooking oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil or lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
Slice chicken into bite-sized pieces.
To assemble salads, toss together lettuce, tomatoes, walnuts, green beans, olives, and chicken. Add vinaigrette until dressed to your liking. Enjoy!