We love firing up the grill on Sundays for Grilled Ribeye Steaks and you can almost guarantee that the whole family will be showing up. One of the best ways to feed a crowd is to make Grilled Steak Salad.

Ingredients for Grilled Steak Salad

• Ribeye Steaks
• Olive Oil
• Out Grilling Sweet BBQ Rub or Steak Rub
• Mixed Salad Greens
• Tomatoes
• Red Onion
• Mozzarella Pearls
• Croutons

Balsamic Dressing

• Olive Oil
• Balsamic Vinegar
• Honey
• Dijon Mustard
• Granulated Garlic
• Dried Basil
• Dried Thyme
• Dried Oregano
• Kosher Salt
• Fresh Ground Pepper

Step By Step Directions for Grilled Steak Salad

1. Prep the Steaks: Drizzle steaks with olive oil and sprinkle with dry rub seasoning on both sides.
2. Fire up the Grill: Prepare a grill fire to 350°. If you don’t have a grill, you can preheat a cast iron skillet or grill pan on the stove top.
3. Grill the Steaks: Cook steaks over indirect fire for 5 minutes with the grill closed. Flip the steaks and continue to cook until steaks reach desired doneness using a digital meat thermometer. We cooked ours to about 135°. Remove from grill to a pan to rest for 10 minutes. Slice the steak into thin strips.
4. Make the Salad Dressing: In a mason jar or jelly jar with a lid, add all of the dressing ingredients. Cover and shake vigorously until well combined.

5. Build the Salad: On a platter or in a large salad bowl, add the greens, chopped tomatoes, sliced onions, mozzarella balls, sliced steak and croutons.
6. Serve salad with balsamic dressing.

Internal Temperatures for Perfect Grilled Steak

• Rare: 130°
• Medium Rare: 140°
• Medium: 155°

Recipe Notes and Variations

• Vegetables: Add any vegetables that you have on hand. Sliced avocados, carrots, celery and cucumbers are great additions.
• Cheese: Cheddar cheese cubes, crumbled feta or blue cheese goes great with grilled steak.
• Salad Dressing: Peppercorn Ranch or Italian Dressing are great options for this steak salad.
• Storage: Store leftover, undressed salad in an airtight container in the refrigerator up to 3 days. Store leftover dressing in a covered jar in the refrigerator up to 2 weeks.

More Main Dish Salads to Try

• Italian Chicken Salad
• Taco Salad
• BBQ Chicken Salad
• Chicken Fajita Salad

Grilled Steak Salad with crisp greens, tomatoes, red onions, mozzarella and tender steak slices topped with tangy balsamic dressing for a filling and delicious meal.

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Grilled Steak Salad

Grilled Steak Salad is a hearty meal perfect for summer. Healthy greens, mozzarella pearls and fresh vegetables, topped with steak and drizzled in a quick balsamic dressing.

Course Main Dish Salads

Cuisine American

Keyword steak salad, steak salad, ribeye steak salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 836kcal

Author Milisa

Ingredients

• 2 ribeye steaks
• 2 tablespoons olive oil
• 2 tablespoons OG Sweet BBQ Rub or Steak Rub
• 8 cups Mixed Salad Greens
• 1 cup tomatoes diced
• 8 ounces mozzarella pearls
• 1 cup croutons

Balsamic Dressing

• ½ cup olive oil extra virgin
• ¼ cup balsamic vinegar
• 1 tablespoon dijon mustard
• 3 tablespoons honey
• 1 tablespoon granulated garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teasoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground pepper

Instructions

• Drizzle steaks with olive oil and sprinkle with dry rub seasoning on both sides.
• Prepare a grill fire to 350°. If you don’t have a grill, you can preheat a cast iron skillet or grill pan on the stove top.
• Cook steaks over indirect fire for 5 minutes with the grill closed.
• Flip the steaks and continue to cook until steaks reach desired doneness using a digital meat thermometer.
• Remove from grill to a pan to rest for 10 minutes. Slice the steak into thin strips.
• Make the Salad Dressing: In a mason jar with a lid, add olive oil, balsamic vinegar, dijon mustard, honey, basil, oregano, thyme, salt and pepper.
• Cover and shake vigorously until well combined.
• On a platter or in a large salad bowl, add the greens, chopped tomatoes, sliced onions, mozzarella balls, sliced steak and croutons.
• Serve salad with balsamic dressing.

Notes

• 
  

  Internal Temperatures for Perfect Grilled Steak

  • Rare: 130°
  • Medium Rare: 140°
  • Medium: 155°
  • Well Done: 165°
• Vegetables: Add any vegetables that you have on hand. Sliced avocados, carrots, celery and cucumbers are great additions.
• Cheese: Cheddar cheese cubes, crumbled feta or blue cheese goes great with grilled steak.
• Salad Dressing: Peppercorn Ranch or Italian Dressing are great options for this steak salad.
• Storage: Store leftover, undressed salad in an airtight container in the refrigerator up to 3 days. Salad dressing can be stored in a covered jar up to 2 weeks.

Nutrition

Serving: 1g | Calories: 836kcal | Carbohydrates: 30g | Protein: 38g | Fat: 64g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 114mg | Sodium: 828mg | Potassium: 669mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1696IU | Vitamin C: 24mg | Calcium: 363mg | Iron: 5mg

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We love a Simple Grilled Chicken Salad for dinner, especially as the temperatures warm up, add some crunchy Garlic Bread and dinner can be on the table in no time at all. 

Italian Chicken Salad ~ With Grilled Chicken Tenders

When the days get longer and the temperatures warm up, we spend as much time outdoors as we can and cooking on the grill is our favorite. This easy grilled chicken salad always hits the spot for an easy dinner or a quick lunch. 

Ingredients Needed:

Chicken Marinade:

• Italian Dressing
• Chicken Tenders

Salad:

• Mixed Greens
• Cucumber
• Grape Tomatoes
• Red Onion
• Black Olives
• Parmesan Cheese
• Italian Salad Dressing

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How to Make Italian Chicken Salad

• Place the chicken tenders in a zip top baggie with 1 cup of Italian Dressing. 

• Press out the air and seal the bag. Turn it over and over several times until well coated. 
• Refrigerate at least an hour or up to 24 hours.

• Prepare a grill fire to 350° with pecan or hickory for smoke flavor.
• Remove chicken tenders from marinade, discarding the marinade. 
• Place chicken over indirect fire and cook with the grill closed about 5 minutes.

• Turn the chicken and continue to cook about 8- 10 minutes or until internal temperature of the chicken reaches 165° using a digital meat thermometer.
• Remove from grill and allow to rest 10 minutes before slicing. 

For the Salad:

• Place salad greens on a platter or large bowl. Top with sliced cucumbers, tomatoes, drained black olives and shaved parmesan cheese. A vegetable peeler is perfect for shaving hard cheeses like parmesan.

• Top the salad with chicken tenders, sliced if desired.
• Serve with our Creamy Italian Dressing or your favorite store bought salad dressing.

How to Store:

Store grilled chicken tenders wrapped in plastic wrap in the refrigerator up to 4 days. Salad can be stored in an airtight container in the refrigerator up to 3 days.

More Main Dish Salads to Try:

• Chicken Fajita Salad
• BBQ Chicken Salad
• Mandarin Orange Chicken Salad
• Taco Salad with Salsa Ranch Dressing

Add this delicious Italian Chicken Salad to the menu this week for an easy dinner that can be prepped ahead or made any night of the week when you can’t decide what to cook.

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK!

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Italian Chicken Salad

Italian Chicken Salad is a quick and easy dinner to make for busy weeknights. Marinate and grill the chicken ahead for an easy meal prep recipe.

Course Main Dish Salads

Cuisine American

Keyword grilled chicken summer salad, main dish salad with chicken, summer salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4 Servings

Calories 791kcal

Author Milisa

Ingredients

• 1 ½ pounds chicken
• 2 cups Italian Dressing divided
• 8 cups mixed salad greens
• 1 large cucumber sliced
• 1 pint grape tomatoes
• 1 cup black olives drained
• ¼ cup thin sliced red onion
• ½ cup shaved parmesan cheese

Instructions

• Place the chicken tenders in a zip top baggie with 1 cup of Italian Dressing. 
• Press out the air and seal the bag. Turn it over and over several times until well coated. 
• Refrigerate chicken at least an hour and up to 24 hours.
• Prepare a grill fire to 350° with pecan or hickory for smoke flavor.
• Remove chicken tenders from marinade, discarding the marinade. 
• Place chicken over indirect fire and cook with the grill closed about 5 minutes.
• Turn the chicken and continue to cook about 8- 10 minutes or until internal temperature of the chicken reaches 165° using a digital thermometer.
• Remove from grill and allow to rest 10 minutes before slicing. 

For the Salad:

• Place salad greens on a platter or large bowl. Top with sliced cucumbers, tomatoes, drained black olives and shaved parmesan cheese. A vegetable peeler is perfect for shaving hard cheeses like parmesan.
• Top the salad with chicken tenders, sliced if desired.
• Serve with Italian salad dressing. 

Notes

Store grilled chicken tenders wrapped in plastic wrap in the refrigerator up to 4 days.

Salad can be stored in an airtight container in the refrigerator up to 3 days. 

Nutrition

Serving: 1g | Calories: 791kcal | Carbohydrates: 28g | Protein: 47g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 37g | Cholesterol: 171mg | Sodium: 1788mg | Fiber: 4g | Sugar: 18g

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I never get tired of eating salads, especially when they are hearty and full of flavor and it’s the perfect meal when it is too hot to cook. Add some easy garlic bread to complete this delicious meal.

BBQ Chicken Salad ~ Easy Main Dish Salad

A big dinner salad is so easy to prepare and has the best combination of textures and flavors. Sweet bbq chicken with crunchy cucumbers, sweet cherry tomatoes, savory olives and creamy ranch dressing. This is one of my favorite dinners that takes very little effort.

Ingredients Needed

• Chicken Tenders
• Olive Oil
• Kosher Salt & Pepper
• Homemade BBQ Sauce
• Leaf Lettuce
• Cherry Tomatoes
• Cucumber
• Red Onion
• Black Olives
• Shredded Cheddar Cheese
• Ranch Dressing or BBQ Ranch
• Croutons

How to Make BBQ Chicken Salad

• Pat chicken tenders dry with paper towels. Drizzle with olive oil and season with salt and pepper.

• Cook over indirect grill fire at about 350° with the grill closed about 7- 8 minutes.

• Flip chicken tenders and brush with bbq sauce. Continue to cook about 5 minutes with grill closed.
• Brush with more bbq sauce, flip and brush the other side with bbq sauce. Cook until chicken tenders reach 165° using a digital thermometer. Depending on the thickness of your chicken, about 15 minutes total.
• Remove chicken from the grill and cool slightly while you prepare the salad.

• Layer lettuce into a serving bowl.
• Top with sliced cucumbers, sliced tomatoes, shredded cheese and drained black olives.
• Slice chicken and add to salad bowl.
• Serve with ranch dressing and croutons if desired.

How to Store Salad

Undressed Salad can be stored in an airtight container in the refrigerator up to 2 days.

How to Meal Prep BBQ Chicken Salad

• Grill chicken, cool and slice. Store in an airtight container in the refrigerator up to 4 days.
• Tear lettuce into bite size pieces, store in an airtight container or zip top bag in refrigerator up to 5 days.
• Slice cucumbers and store in airtight container in refrigerator up to 4 days.
• Cheese can be shredded and stored in a zip top bag or air tight container up to 7 days in advance.
• Tomatoes are best stored at room temperature and sliced just before serving.

Salad is perfect for meal prep, the chicken can be cooked over the weekend, sliced and refrigerated ahead. We love to make a double batch of chicken tenders when we grill to make wraps, salads and sandwiches for a quick meal.

Most of the vegetables can be prepped ahead and will make salad assembly really quick. 

More Main Dish Salads to Try

Mandarin Orange Chicken Salad is just as delicious as the restaurant version and it’s so easy to make at home. It’s filled with lettuce, mandarin oranges, crunchy toasted almonds, chow mein noodles and is perfect for leftover chicken.

Grilled Steak Salad is hearty and delicious for hot summer nights. Filled with leafy greens, tomatoes, red onion, mozzarella and balsamic dressing.

Simple Grilled Chicken Salad is always a hit. Grilled chicken, loads of vegetables and a tangy citrus dressing that also marinates the chicken. One of my favorites.

Chicken Fajita Salad is perfect for Mexican cravings and is a low carb favorite with tons of flavor. Grilled chicken and vegetables served over a bed of lettuce with your favorite toppings.

Taco Salad is crazy- delicious. A crispy fried tortilla bowl filled with ground beef and all of the best Tex-Mex toppings. Salsa ranch dressing brings the flavor to over the top deliciousness.

If you are looking something quick and easy to add to your dinner plan this week, this hearty BBQ Chicken Salad is a great solution. Salads are easy to make to suit everyone’s tastes and are the perfect make ahead meal.

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BBQ Chicken Salad

BBQ Chicken Salad is a light and easy meal perfect for warmer weather. Grilled chicken tenders make this loaded salad hearty and delicious. It's easy to meal prep for a quick and easy lunch or dinner for any day of the week.

Course Main Dish Salads

Cuisine American

Keyword barbecue chicken salad, leftover chicken recipes, main dish chicken salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 1080kcal

Author Milisa

Ingredients

• 2 pounds chicken tenders
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ½ cup homemade barbecue sauce
• 8 cups leaf lettuce torn into bite size pieces
• 1 pint cherry tomatoes sliced in half
• 2 cumbers sliced thin
• ¼ red onion thinly sliced
• 6 ounce can black pitted olives drained well
• 1 cup shredded cheddar cheese
• Ranch Dressing https://www.missinthekitchen.com/parmesan-peppercorn-ranch/
• Croutons

Instructions

• Prepare a grill fire to 350°.
• Pat chicken dry with paper towels and place on a baking sheet.
• Drizzle chicken with olive oil and season with salt and pepper.
• Grill over indirect fire with the grill closed about 8 minutes.
• Flip chicken and brush with bbq sauce, continue to cook with grill closed 5 minutes. Brush with sauce again and flip and then brush the other side with sauce again.
• Close the grill and cook until internal temperature reaches 165° internal temperature with a digital thermometer.
• Remove chicken from grill and cool slightly while salad is prepared.
• Place lettuce in a bowl, top with sliced cucumbers, tomatoes, onion, olives and shredded cheese.
• Slice chicken tenders and add to salad.
• Serve with ranch dressing and croutons.

Notes

Store leftover salad in an airtight container in refrigerator for up to 2 days.

How to Meal Prep BBQ Chicken Salad:

• Grill chicken, cool and slice. Store in an airtight container in the refrigerator up to 4 days.
• Tear lettuce into bite size pieces, store in an airtight container or zip top bag in refrigerator up to 5 days. 
• Slice cucumbers and store in airtight container in refrigerator up to 4 days. 
• Cheese can be shredded and stored in a zip top bag or air tight container up to 7 days in advance.
• Tomatoes are best stored at room temperature and sliced just before serving.

Nutrition

Serving: 1g | Calories: 1080kcal | Carbohydrates: 71g | Protein: 52g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 3421mg | Fiber: 7g | Sugar: 16g

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I am a huge fan of making a meal out of salad but it has to have meat to be considered the main dish around here. I love making this Simple Grilled Chicken Salad with citrus dressing and when I’m craving Tex-Mex, Chicken Fajita Salad hits the spot. 

Mandarin Orange Chicken Salad ~ Quick and Easy Dinner

I used to love getting mandarin chicken salad in restaurants and I finally got around to making it at home. A nice bed of lettuce topped with mandarin oranges, grilled chicken, green onions, and crunchy almonds with a quick sesame dressing.

Ingredients Needed:

• Leaf Lettuce ~ We used green leaf lettuce, spring mix or spinach work great too.
• Mandarin Oranges ~ Use canned (you know you have a can that needs to be used in the pantry) or fresh cuties when they are in season.
• Smoked Chicken ~ We love to brine and smoke a whole chicken or two over the weekend and the leftovers are perfect for this salad. Of course any cooked chicken or a rotisserie chicken will work here.
• Carrot ~ Julienne cut adds the perfect crunch to the salad.
• Chow Mein Noodles ~ Optional garnish, we love the extra crunch.
• Toasted Sliced Almonds ~ My favorite addition to any salad. 

For Sesame Dressing:

• Lite Soy Sauce
• Olive Oil
• Rice Wine Vinegar
• Toasted Sesame Oil
• Brown Sugar
• Ground Ginger
• Granulated Garlic
• Fresh Ground Pepper

How to Make Mandarin Chicken Salad:

• Whisk the sesame dressing together in a bowl. 

• In a serving bowl or on a platter, tear the lettuce into bite size pieces.

• Top with carrots and oranges. 

• Add chicken and green onions. Top with almonds and chow mein noodles.

• Serve with dressing. 

How to Store:

If you are planning to have leftover salad, don’t add the chow mein noodles or dressing. Store salad in an airtight container in the refrigerator 1- 2 days. Keep dressing in a separate covered container, stir before using. 

More Easy Salads to Try:

BBQ Chicken Salad is always a great meal idea. Made with bbq chicken tenders, it’s one of my favorite meal prep recipes.

Taco Salad is a weeknight favorite. Crispy taco bowls filled with lettuce, tomatoes, cheese and seasoned ground beef topped off with a salsa ranch dressing.

Greek Salad with Roasted Garlic Dressing has all of the classic flavors plus including feta cheese and a delicious homemade dressing. 

Balsamic Bacon and Pecan Pecan Salad is hearty and delicious with fresh nectarines and grapes for a simple and delicious meal.

Salmon Avocado Salad is perfect for leftover grilled salmon and has tons of delicious flavors.

This Mandarin Orange Chicken Salad is great for a quick lunch or light dinner, especially as the temperatures warm up and it’s too hot to cook. We loved it so much that we’ve made it twice this week!

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Mandarin Orange Chicken Salad

Mandarin Orange Chicken Salad with Sesame Dressing is a quick and easy lunch or light dinner to make when are short on time and ideas. 

Course Main Dish Salads

Cuisine American

Keyword Asian chicken salad with oranges, chicken salad, sesame salad dressing

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 481kcal

Author Milisa

Ingredients

For the Sesame Dressing:

• 2 tablespoons lite soy sauce
• 2 tablespoons olive oil
• ½ teaspoon toasted sesame oil
• 3 tablespoons brown sugar
• ½ teaspoon ground ginger
• ½ teaspoon granulated garlic
• ½ teaspoon fresh ground pepper

For the Salad:

• 8 cups lettuce spinach or spring mix torn into bite size pieces
• 1 pound smoked or cooked chicken cut into bite size pieces
• 1 can 15 ounces mandarin oranges, drained
• 1 carrot peeled and julienned
• 2 green onions thinly sliced
• ½ cup chow mein noodles
• ¼ cup toasted sliced almonds

Instructions

• Mix the dressing ingredients together in a bowl with a whisk. Set aside.
• Layer lettuce, oranges, chicken, carrots, onions and almonds in a serving bowl on on a platter.
• Serve with dressing and garnish with chow mein noodles.

Notes

Store undressed salad in an airtight container in the refrigerator 1-2 days. Store dressing in another airtight container and refrigerate, stir before serving.

Nutrition

Serving: 1g | Calories: 481kcal | Carbohydrates: 28g | Protein: 33g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 107mg | Sodium: 660mg | Fiber: 6g | Sugar: 14g

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If you love fajitas from your favorite Mexican restaurant, this salad is going to be your new favorite salad. Its so quick and easy to prepare and a great meal prep option.

Grill your chicken and veggies on the weekend along with prepping your salad fixings and you can have this dinner ready to go. We also love this BBQ Chicken Salad for easy meal prep and Chicken Fajita Pasta is always a hit for a quick meal.

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How to Make Grilled Chicken Fajita Salad:

• Mix up your fajita spices by combining granulated garlic, cumin, chili powder, smoked paprika, onion powder, salt and brown sugar. 
• Make the marinade my mixing orange juice, olive oil and half of fajita spices. 
• Pour marinade into a shallow dish or ziploc baggie and add chicken, coating both sides. Cover and refrigerate until ready to grill. 
• Slice peppers and onions, toss with olive oil and remaining seasonings. 
• Prepare grill to a 300° fire. 
• Add chicken over indirect heat with vegetables on a grill pan. Cook with the lid closed for 10 minutes. 
• Turn chicken and stir vegetables. Close the lid and continue to cook about 15 – 20 minutes or until internal temperature reaches 165° with a meat thermometer. 

• Remove from grill. Allow chicken to rest 10 minutes before slicing.
• Mix the salsa ranch dressing – combine mayonnaise, milk, salsa, ranch dressing and ground cumin. Refrigerate until ready to serve. 
• Tear lettuce into bite- sized pieces and place in a bowl. 
• Slice tomatoes, chop cilantro and shred the cheese. 

• Add lettuce to a bowl, top with sliced chicken, grilled vegetables, tomatoes, cilantro and cheese. Drizzle with salsa ranch dressing. 

Add these Air Fryer Taco Bowls to make a crispy flour tortilla bowls for your salads for a new take on taco night.

Chicken fajitas are flavorful and delicious, make them a little lighter served up on a salad. It’s easy to make these salads for any night of the week or to feed a crowd. My family also loves these Chicken Enchilada Lasagna Roll Ups!

You might also like these Lettuce Wrap Fajitas for a low-carb Lettuce Wrap Fajitas for an easy weeknight dinner.

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Grilled Chicken Fajita Salad

Grilled Chicken Fajita Salad is a fantastic dinner to change up the weeknight meal routine. Chicken breasts are marinated and grilled along with sweet peppers and onions served over lettuce with cheese, tomatoes and salsa ranch dressing. 

Course Main Dish Salads

Cuisine Mexican

Keyword chicken salad, fajitas, grilled fajitas

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 salads

Calories 1052kcal

Author Milisa

Ingredients

• 1 pound boneless chicken breasts
• 1 large red bell pepper
• ½ large yellow bell pepper
• ½ large orange bell pepper
• 1 large onion
• 6 tablespoons olive oil divided use
• ½ cup orange juice
• 2 tablespoons granulated garlic
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 2 teaspoons kosher salt
• 8 cups lettuce
• 1 cup sliced grape tomatoes
• 1 cup shredded cheese
• ¼ cup chopped cilantro

for the salsa ranch dressing

• 1 cup mayonnaise
• ½ cup salsa
• ½ cup milk
• 3 tablespoons or one packet Hidden Valley Ranch Salad Dressing Mix
• 1 teaspoon cumin

Instructions

• Mix together fajita seasonings in a bowl - garlic, cumin, chili powder, smoked paprika, onion powder, brown sugar and salt.
• Mix half of fajita seasonings with orange juice and 2 tablespoons olive oil.
• Pour marinade into a ziploc bag or shallow dish and add chicken, turning to coat both sides.
• Cover and refrigerate until ready to grill.
• Thinly slice peppers and onions.
• Mix with 1/4 cup olive oil and remaining fajita seasonings.
• Prepare grill to 300°.
• Add chicken to the grill over indirect heat with vegetables on a grill pan. Close the lid and cook 10 minutes.
• Turn chicken and stir the vegetables. Close the grill and continue to cook until chicken reaches 165° internally, about 15 to 20 minutes.
• Remove from grill and allow chicken to rest 5 minutes before slicing.
• Mix dressing by whisking mayonnaise, milk, salsa, cumin and ranch dressing mix together.
• Tear lettuce into bite size pieces, slice tomatoes, chop cilantro and shred cheese.
• Build salads by layering lettuce, chicken, peppers, onions, tomatoes, cilantro and cheese.
• Drizzle with dressing.

Nutrition

Serving: 1g | Calories: 1052kcal | Carbohydrates: 31g | Protein: 49g | Fat: 83g | Saturated Fat: 17g | Polyunsaturated Fat: 62g | Cholesterol: 153mg | Sodium: 2162mg | Fiber: 7g | Sugar: 13g

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Simple Grilled Chicken Salad

I can’t get enough salads lately, I think maybe it’s because I’m ready to get my garden going and most of all spring! I have been making my Greek Salad with Roasted Garlic Salad Dressing on repeat.

The weather has been topsy turvy, cold one day and warm the next. We took advantage of a warm day and threw some chicken on the grill. A Simple Grilled Chicken Salad was just what I was craving.

We are not the big on veggies at our house and a salad is a surefire way to get a few extra veggies on our dinner plates. Add in some tasty grilled chicken and even my picky eaters are standing in line for dinner.

Of course you can’t go wrong adding a batch of homemade Buttermilk Ranch Dinner Rolls  to complete this simple dinner. If you are going low- carb, this Low Carb Cloud Bread from A Spicy Perspective is amazing!

Grilling chicken can be a little tricky for me, so I asked my husband if he was up to help me out. He built the fire and I got the salad fixings and the homemade Creamy Citrus Dressing together.

The dressing turned out so good that I decided to use it to baste the chicken as it grilled. It was a brilliant idea. The chicken turned out super moist and so flavorful.

To make the Creamy Citrus Dressing you will need these ingredients:

• Fresh Garlic
• White Wine Vinegar
• Fresh Lemon Juice
• Orange Juice
• Honey
• Dijon Mustard
• Kosher salt
• Fresh Ground Pepper
• Olive Oil
• Yogurt (or Sour Cream)

I have come to absolutely love homemade salad dressing. I prefer creamy salad dressings and the store bought versions just don’t suit my taste buds these days.

My mom got me started making my own homemade dressing and her homemade ranch dressing is unbeatable.

Homemade dressing will keep in the refrigerator for about 2 weeks in an airtight container like my favorite Weck Jars. However, it doesn’t usually last that long.

Chicken can be difficult to grill and I tend to cut it into small pieces and have too hot of a fire and end up with tough and dry chicken. Thank goodness my husband is always willing to help me out with the grill.

Tips for Grilling Boneless Skinless Chicken Breasts:

• Grill the chicken over medium heat. Lower and slower will produce a juicier chicken breast.
• Pound your whole chicken breasts to an even thickness with a meat mallet so that it will cook evenly.
• Brush with sauce as you cook, turning the meat about 3 times during the cooking process.
• Use a meat thermometer to test doneness of the chicken so that you don’t over cook it.
• Allow the chicken to rest 5 minutes before serving.

Salads are a great way to please picky eaters, everyone can make their own and pick their favorites. I made these salads with the classic, cherry tomatoes, cucumbers, avocados and a mix of spring greens.

Apples, strawberries, red onion, radishes, carrots and sweet peppers would also be great. Just pick your favorites or use what you have on hand.

Add a little more crunch with croutons or toasted pecans, almonds, or walnuts. Another one of my favorite salads is this Asian Chicken Cranberry Salad and we’ve been making this Mandarin Orange Chicken Salad for lunch. 

We have already started planning our garden for this year. I always get so busy in the summer and dealing with all of the fresh produce can be overwhelming. The garden fresh tomatoes are so worth it every bit of effort that we put into it.

Last year we grew a lot of varieties of tomatoes and the heirlooms were my favorite. They grow a little slower and do not produce as many tomatoes so I want to do a few more of those plants this year.

My husband tilled the garden a few weeks ago and we are ready to go. We will probably get potatoes and onions planted soon. I really want to do some pots of herbs on my porch this year.

This Simple Grilled Chicken Salad is perfect any time of year but especially when the weather heats up and you don’t want to heat up the entire house. We also love this BBQ Chicken Salad for an easy summer meal. 

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Simple Grilled Chicken Salad

Simple Grilled Chicken Salad with Creamy Citrus Dressing is a healthy and delicious dinner idea for any night of the week. Prep this easy dinner ahead of time and you can serve dinner in no time at all.

Course Main Dish Salads

Cuisine American

Keyword grilled chicken, main dish salad, salad with grilled chicken and homemade dressing

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 1105kcal

Author Milisa

Ingredients

For the Chicken

• 2 pounds boneless skinless chicken breasts
• ¼ cup olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon fresh ground pepper

For the Cream Citrus Dressing

• 1 teaspoon grated fresh garlic
• ¼ cup lemon juice I used Meyer lemons
• ¼ cup orange juice
• ¼ cup white wine vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground pepper
• ¾ cup olive oil
• ¼ cup Greek yogurt or sour cream

For the Salad

• 8 cups spring mix greens
• 1 cup cherry tomatoes sliced in half
• ½ large cucumber sliced
• 2 avocados sliced

Instructions

For the Chicken:

• Prepare grill for medium heat.
• Pound chicken breasts to an even thickness.
• Brush both sides of chicken breasts with olive oil and season with salt and pepper.
• While the grill is heating, prepare the Creamy Citrus Dressing.
• Place garlic, lemon juice, orange juice, white wine vinegar, honey, dijon, salt and pepper into a blender. Blend until smooth. With the blender running, slowly stream in olive oil. Add yogurt or sour cream and blend until smooth.
• Reserve 1 cup of Creamy Citrus Dressing for salad.
• Place chicken on grill, cook for 3 minutes and turn. Start basting the chicken with Creamy Citrus Dressing. Cook for 4 minutes and turn again. Continue to baste chicken as it cooks. Turning one additional time. About 15 minutes or until internal temperature of chicken reaches 165 degrees.
• Remove from grill and allow to rest while you prepare the salad plates.
• Place spring greens over each plate and top with tomatoes, cucumbers and tomatoes.
• Slice Chicken breasts thinly and place over vegetables. Top with Creamy Citrus Dressing.

Nutrition

Serving: 1g | Calories: 1105kcal | Carbohydrates: 27g | Protein: 76g | Fat: 78g | Saturated Fat: 12g | Polyunsaturated Fat: 62g | Cholesterol: 195mg | Sodium: 792mg | Fiber: 9g | Sugar: 14g

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The post Simple Grilled Chicken Salad appeared first on Miss in the Kitchen.

Thanks to Farberware for sponsoring this post.

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Kung Pao Chicken

With the Olympics just around the corner, I’m partnering up with #TeamFarberware to help families get dinner on the table featuring cuisines of the world. This Kung Pao Chicken is sure to be a new family favorite.

We love Chinese takeout but rarely have it these days.  This Kung Pao Chicken is a dish the entire family enjoys and making it at home lets you choose ingredients that you can feel good about feeding your family.

I find chicken thighs are the most flavorful in stir fry dishes but you can use chicken breasts if that’s what you have on hand. I added carrots, celery, green onions and water chestnuts along with cashews. Peanuts also work great too.  Feel free to add in your favorite vegetables.

I served it up with brown rice and my guys gave it two thumbs up.  Quick, easy and delicious, which is exactly what I like in a weeknight meal.

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Be sure to head on over to Farberware.com to get this Kung Pao Chicken Recipe.  Serve it up with my Easy Egg Rolls and Apple Pie Egg Rolls for dessert!

The post Kung Pao Chicken appeared first on Miss in the Kitchen.

Let’s get this party started!  I was chosen as one of the 20 to participate in the One-Pot Blogger Cooking Party in honor of Emeril’s upcoming book, Sizzling Skillets and Other One-Pot Wonders.   This is my first post, there will be nine in total over the next three weeks.  I am allowed to share three specific recipes with you from the cookbook, Wok-Seared Duck Salad being the first.  I will also be cooking up 6 other dishes of my own choosing and you can drool over my photos and the delectable descriptions!

When I heard of the One-Pot Blogger Cooking Party, I signed right up, then had a slight panic attack with a huge list of what could go wrong in my mind.  Last week I received an email saying that I had been chosen along with 19 others (find their blogs listed in the side bar) out of a field of over 100!  I was so excited to be included and I couldn’t wait to get my hands on Emeril’s new cookbook.  You probably remember I have a slight obsession with cookbooks.  I poured through the book finding so many recipes that I want to try.  Honestly, it was hard to narrow it down to 9 to share with you!

I chose to make the Wok-Seared Duck Salad as my first post.  I had never eaten duck before.  The recipe is inspired by a Thai dish called laap, which is usually made of ground chicken, fish, pork, or duck.  You could easily substitute chicken thighs for the duck.  I have only eaten Thai food once and it was delicious.  I was pretty excited to dust off my wok and make Thai food at home with ingredients I had never tried before.

I have to say, it was really easy, it was quick and it was delicious, just the kind of recipe I like to share with you here!  My only variation was that I didn’t have the chile, and I’m a big sissy when it comes to spicy food, so I just omitted it.  The flavors really come together here and although it was something I have never served before, the whole family loved it.

I will also be having a few giveaways during the next few weeks including a copy of Sizzling Skillet and Other One-Pot Wonders and a set of  Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls!  

Disclosure: I was provided a copy of the cookbook, a set of the serving dishes by zak!, a bottle of Emeril’s spices, and a small grocery reimbursement.  Upon completion I will also receive a few of Emeril’s other cookbooks and one blogger will be chosen to win a T-Fal slow cooker.  All opinions shared are my own. 

Now for the recipe courtesy of Morrow Cookbooks and The Secret Ingredient Blog.

Wok-Seared Duck Salad

from Sizzling Skillets and Other One-Pot Wonders

• 2 tablespoons uncooked jasmine rice
• 1 tablespoon minced fresh red Thai bird chile
• 2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
• 1/3 cup minced shallot
• 1 ½ tablespoons peeled and minced fresh ginger
• ¼ cup fish sauce
• ¼ cup freshly squeezed lime juice
• ¼ cup freshly squeezed orange juice
• 1 ½ teaspoons palm sugar or light brown sugar
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• 1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
• 2 cups bean sprouts
• 1 cup julienned red bell pepper

1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.

2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.

3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.

4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.

5. Serve the salad immediately.

4 servings

Enjoy!

Miss

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