Description
Try our delicious grilled chicken salad with honey lemon dressing. Quick and easy to prepare, this grilled chicken salad recipe features marinated chicken, crisp romaine, shaved Parmesan, and red onion, all brought together with a flavorful honey-lemon sauce. Perfect for lunch or dinner!
Ingredients
Scale
For the Chicken Marinade:
- 1 pound (450g) boneless, skinless chicken breast, cut into cubes or strips
- 3 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper (or less, to taste)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper (or to taste)
For the Honey Lemon Sauce/Dressing:
- Juice and zest of 1/2 large lemon (about 1/4 cup juice)
- 1 tablespoon honey
- 2 teaspoons garlic, minced
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons fresh chopped spring onion (scallion)
- 1 tablespoon Sriracha (or other hot sauce, optional)
For the Salad Assembly:
- 4 cups Romaine lettuce leaves, washed, dried, and chopped
- 1 small red onion, thinly sliced
- 1/2 cup shaved Parmesan cheese
- 1 tablespoon olive oil (for grilling)
- Lime slices, for serving (optional)
- Optional: 2 tablespoons Ranch dressing (for serving instead of Honey Lemon Sauce)
Instructions
- Make Marinade: In a large bowl, combine 3 tablespoons olive oil, onion powder, garlic powder, cayenne pepper, salt, paprika, and black pepper. Whisk to combine.
- Marinate Chicken: Add the diced or sliced chicken to the bowl with the marinade. Toss well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 15-30 minutes (or cover and refrigerate for longer, up to a few hours).
- Prepare Salad Base: While the chicken marinates, arrange the chopped romaine lettuce, thinly sliced red onion, and shaved Parmesan cheese in a large salad bowl.
- Make Honey Lemon Sauce: In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, chopped spring onion, and Sriracha (if using). Set aside.
- Grill Chicken: Heat 1 tablespoon of olive oil in a grill pan (or prepare your outdoor grill) over medium-high heat. Once hot, add the marinated chicken pieces in a single layer (work in batches if necessary). Grill on all sides until browned and thoroughly cooked through (internal temperature reaches 165°F/74°C).
- Brush Chicken: During the last minute of cooking, brush the grilled chicken pieces with some of the prepared Honey Lemon Sauce.
- Assemble Salad: Arrange the warm grilled chicken on top of the prepared salad greens, onion, and Parmesan in the large bowl.
- Dress and Serve: Drizzle the salad with the remaining Honey Lemon Sauce (or use Ranch dressing, if preferred). Toss gently if desired, or serve with the dressing drizzled over the top. Serve immediately with lime slices on the side.
Notes
- Chicken: Boneless, skinless chicken breasts or thighs work well. Cut into uniform pieces for even cooking.
- Marinade: Even a short 15-30 minute marinade adds flavor.
- Grilling: Ensure the grill or pan is hot before adding chicken for a good sear. Don’t overcrowd the pan.
- Honey Lemon Sauce: This acts as both a glaze for the chicken and a dressing for the salad. Adjust honey, lemon, or Sriracha to your taste.
- Storage: Store leftover salad components separately for best results. Cooked chicken can be stored for 3-4 days. Dressing can be stored for up to a week. Assemble just before serving.