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

Juicy chicken with a sweet red pepper dressing make for a great salad that perfect for a summer dinner.
30 minutes
10 minutes
Difficulty:
Easy
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
Calculated per serving.

Serves: 4

decrease servingsincrease servings

Ingredients

Chicken Marinade

Salad Dressing

Salad

Process

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
  1. 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.
  2. Set the chicken aside to marinade while you prepare the rest of the salad.
  3. 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.
  4. Blend until smooth.
  5. Add salt and pepper to taste and then stir to combine.
  6. To prepare the salad, distribute the lettuce to four large salad bowls.
  7. Top the lettuce with equal amounts of onion, olives and goat cheese.
  8. To cook the chicken, either grill or pan fry the chicken tenders for for about 3 minutes on each side.
  9. Next, place equal amounts of chicken on top of each salad bowl.
  10. Pour about 3-4 tablespoons of the dressing on each bowl of lettuce and then serve with the flatbread.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply