Grilled Chicken Salad
with kalamata olives / green beans
Grilled chicken rounds out this Italian-inspired salad with olives, vegetables, and a tart-sweet balsamic vinaigrette. This salad was first featured in a meal plan in 2015.
Tags
Ingredients
Grilled Chicken Salad:
- 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
Balsamic Vinaigrette:
- 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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
435
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% Daily Value
Total Fat
28g
43%
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Saturated Fat
4g
19%
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Trans Fat
0g
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Cholesterol
77mg
26%
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Sodium
588mg
25%
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Total Carbohydrate
20g
7%
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Dietary Fiber
7g
28%
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Sugars
11g
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Protein
32g
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Prep
- 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)
- Chicken - Halve and then season and tenderize. (Can be done up to 1 day 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.
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Make
- 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!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
435
Just a moment...
% Daily Value
Total Fat
28g
43%
Just a moment...
Saturated Fat
4g
19%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
77mg
26%
Just a moment...
Sodium
588mg
25%
Just a moment...
Total Carbohydrate
20g
7%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
11g
Just a moment...
Protein
32g
Just a moment...
Reviews
Ratings
11 reviews
This was delicious. I used made the spiced chickpeas (from the spiced chickpea grain bowl left out the cumin) added those instead of feta and added cucumbers instead of green beans.
0 Helpful