Grilled Chicken Salad with Roasted Red Pepper Dressing (Edit recipe)

Beth Chen

34 recipes
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16 followers

Juicy chicken with a sweet red pepper dressing make for a great salad that perfect for a summer dinner.

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

Chicken Marinade

1 cup Extra Virgin Olive Oil
.5 cup Apple Cider Vinegar
1 tsp Worcestershire Sauce
1 Tbsp dried Oregano
.5 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
.5 tsp Ground Fresh Black Peppercorns, Ground
3 lb Chicken Tenders

Salad Dressing

12 oz Roasted Red Pepper, can either be sweet or spicy, drained
.5 cup Thrive Market Organic Extra Virgin Olive Oil Spray
.25 cup Red Wine Vinegar
.25 tsp Garlic Powder
.5 tsp dried Oregano
.5 tsp Smoked Paprika
Salt and Pepper, to taste

Salad

10 oz Spring Mix Salad Greens Lettuce, I used 2 bags of the baby spring mix from Trader Joe's
.5 Kalamata Olives, 12 ounce jar, pitted
.5 Red Onion, Sliced
4 oz Goat Cheese, Crumbled
4 Bread, Middle Eastern Flatbread or Pita (cut into four pieces)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the chicken, you need to marinade it with the olive oil, apple cider vinegar, Worcestershire Sauce, Dried Oregano, Garlic Powder, Onion Powder, Salt, Ground Pepper and of course the Chicken Breast tenders in a gallon size resealable bag.
Set the chicken aside to marinade while you prepare the rest of the salad.
To make the salad dressing, add the roasted red peppers, olive oil, red wine vinegar, garlic powder, dried oregano and smoked paprika to a blender or tall container to blender with an immersion blender.
Blend until smooth.
Add salt and pepper to taste and then stir to combine.
To prepare the salad, distribute the lettuce to four large salad bowls.
Top the lettuce with equal amounts of onion, olives and goat cheese.
To cook the chicken, either grill or pan fry the chicken tenders for for about 3 minutes on each side.
Next, place equal amounts of chicken on top of each salad bowl.
Pour about 3-4 tablespoons of the dressing on each bowl of lettuce and then serve with the flatbread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1244
Fat:	91 g
Carbohydrates:	18 g
Protein:	83 g
Cholesterol:	220 g
Sodium:	2161 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.