Description
A vibrant, protein-packed salad with tender grilled chicken, crisp vegetables, and a tangy lemon-dijon dressing. This balanced, weeknight-friendly dish combines smoky, creamy, and zesty notes for a satisfyingly fresh meal in under 22 minutes.
Ingredients
1 pound boneless skinless chicken breasts
6 cups romaine lettuce, coarsely chopped
3/4 cup cherry tomatoes, halved
3/4 cup corn kernels (fresh, thawed, or canned)
3/4 cup cucumber, chopped
1/4 cup red onion, thinly sliced
1/2 cup cooked turkey bacon, crumbled
1/2 cup blue cheese, crumbled
1 avocado, peeled, pitted, and sliced
3 tablespoons lemon juice
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons minced shallot
1/2 teaspoon dried oregano
1 1/2 tablespoons extra virgin olive oil (estimated addition for dressing emulsification)
Instructions
Preheat oven to 375°F (190°C) or heat a grill to medium-high
Season chicken breasts with salt, pepper, and 1 tablespoon olive oil each side
Grill or oven-bake chicken for 6-7 minutes per side, until internal temperature reaches 165°F
In a small bowl, whisk lemon juice, Dijon mustard, red wine vinegar, 1 tablespoon oil, sugar, shallot, oregano, and 1/2 tsp salt
Toss romaine, cherry tomatoes, corn, cucumber, red onion, and remaining 1/2 tbsp oil in a large bowl
Top with grilled chicken, crumbled turkey bacon, crumbled blue cheese, and sliced avocado
Serve immediately or chill, then drizzle with dressing just before eating
Notes
For a vegan version: substitute chicken with grilled tofu and blue cheese with vegan crumbled cheese
To make gluten-free, use certified gluten-free Dijon mustard
Chill greens mixture in advance for easy weeknight assembly
Adjust turkey bacon quantity for desired crispiness
Nutrition
- Serving Size: 1 full salad
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg