Simple Grilled Chicken Salad Recipe
This easy Grilled Ranch Chicken Salad is so delicious. It includes a simple grilled chicken marinade recipe that makes a delicious basic chicken salad recipe and a delicious pesto ranch dressing everyone will love.
Servings: 6 people
Calories: 703kcal
Ingredients
Grilled Chicken Marinade
- 3-4 medium Chicken Breasts plan on 4-6 ounces of chicken per person
- 3 Tablespoons Lemon Juice about 1 large lemon
- 3 Tablespoons Avocado Oil Olive Oil would work too
- 1 package Good Seasons Italian Dressing Mix
Ingredients for Chicken Salad
- 1 large Avocado Cut into ¾" chunks
- 1.5 cup Cherry Tomatoes halved, or tomatoes cut into ½" chunks
- 1 cup Pepper Jack Cheese cut into ½" chunks. Mozzerella chunks work great too
- 12 cups Lettuce washed and cut into bite-sized pieces
Pesto Ranch Dressing
- 1 cup Mayonnaise
- 1 cup Buttermilk
- 1 packet Hidden Valley Ranch Dressing Mix
- ½ cup Pesto
Instructions
- Remove chicken from packaging and place into a large freezer bag. Use a rolling pin, mason jar, or the flat side of a meat tenderizer to pound the thickest part of the chicken breast until it is all an even ¾" thickness. (Note: This should only take a few good whacks)
- Open the freezer bag and add the avocado oil, lemon juice, and Italian seasoning mix. Seal the bag and roll gently to mix all the ingredients together.
- Let the chicken marinate in the fridge for 2-24 hours. (If you can let the chicken marinate for up to 24 hours, that's ideal. The marinate will give the chicken so much flavor and it makes the most tender and juicy grilled chicken.)
Grilling the Marinated Chicken
- Preheat the grill to medium heat.
- Remove chicken breasts from the marinade and place onto the hot grill. Place the chicken breasts on the grill over approximately 350 degree heat and cook until golden brown, or about 6-7 minutes. Use tongs to flip the breasts over and grill for another 6-7 minutes, or until golden brown and the internal temperature reaches 165 degrees F.
- Remove chicken from the grill and place it on a platter with foil over it for 5 minutes to redistribute the juices and to keep the chicken warm and juicy.
Assembling the Grilled Chicken Salad
- In a large bowl, combine the mayo, buttermilk, Ranch dressing mix, and pesto. Mix well and then set aside.
- Slice the chicken and prep the rest of your ingredients. Add to a large serving bowl and drizzle with the prepared Pesto Ranch Dressing. Enjoy!
Nutrition
Calories: 703kcal | Carbohydrates: 14g | Protein: 34g | Fat: 58g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 721mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1647IU | Vitamin C: 23mg | Calcium: 268mg | Iron: 2mg