A complete Italian meal that’s loaded with nutrients and natural flavors – Perfect for lunch and dinner! Not to mention that it’s also low-carb, gluten-free, and paleo-friendly. The best part is, you can prepare this recipe ahead of time so all you have to do later on is grill the marinated chicken, dress the salad, assemble, and serve!
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Prep Time 20minutes
Cook Time 10minutes
Marinating and Rest Time 35minutes
Total Time 1hour5minutes
Servings 4servings
Calories 247kcal
Equipment
Grill
Ingredients
For Chicken:
1tablespoonextra-virgin olive oil
1tablespoonItalian seasoning
2clovesgarlicminced
1/2teaspoonfine sea salt
1/2teaspoonground pepper
1pinchred pepper flakes
1lb.boneless skinless chicken breast
For Salad Dressing:
1 1/2tablespoonsextra-virgin olive oil
2teaspoonapple cider vinegar
1/4cuporange juicefreshly squeezed
2tablespoonsfresh basilfinely chopped
1teaspoonItalian seasoning
1/2teaspoonKosher salt or fine sea salt
For Salad:
3-4cupschopped romaine lettuceabout 1 large head
1cupchopped tomatoes
1/2cuproasted red pepperschopped
1/2cupred onionsliced thin
Instructions
Combine all the chicken ingredients in a medium-sized bowl and marinate in the refrigerator for at least half an hour or up to 6 hours.
In a separate bowl, combine and whisk all the salad dressing ingredients. Set aside. Consequently, mix all the salad ingredients into another bowl and set aside.
Heat a grill pan to medium-high heat and cook chicken for about 4-6 minutes per side or until the internal temperature reaches 165ºF. Rest the chicken for 5 minutes, then slice them into bite-sized pieces.
To assemble, drizzle dressing on salad and toss to combine. Then, place the cooked chicken on top of the salad and serve immediately.
Notes
You can multiply the salad dressing recipe and make it ahead of time so you don’t have to do it every time you’re gonna make this salad recipe. You can store them in the refrigerator, where it would retain its freshness for 1 to 2 weeks.