Best 3 Grilled Chicken And Vegetable Salad Recipes

**Grilled Chicken and Vegetable Salad: A Refreshing and Flavorful Summer Dish**

As the sun shines brightly and the days grow longer, it's time to embrace the bounty of fresh produce that summer brings. Our grilled chicken and vegetable salad is a delectable and vibrant dish that perfectly captures the essence of the season. This salad combines succulent grilled chicken with an array of crisp and colorful vegetables, tossed in a zesty dressing that tantalizes the taste buds.

Here are our top 3 tried and tested recipes!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

CRACKER BARREL GRILLED CHICKEN AND FRESH VEGETABLE SALAD

Cracker Barrel Grilled Chicken and Fresh Vegetable Salad image

This is a copycat recipe for Cracker Barrel's Grilled Chicken n' Fresh Vegetable Salad (Grilled Chicken Tenderloins over fresh greens and vegetables. Comes with two traditional deviled eggs and Country Pepper Vinaigrette dressing).

Provided by Member 610488

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 36

Ingredients

1 1/4 lbs chicken tenderloins, trimmed of any fat
1 teaspoon extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste
12 cups spring greens
2 large vine ripe tomatoes, thickly sliced
1 pint grape tomatoes
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
1/3 cup balsamic vinegar
3 tablespoons fresh orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
2 garlic cloves, finely minced
1 shallot, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon celery seed
3 tablespoons extra virgin olive oil
1/3 cup apple cider vinegar
2 large English cucumbers, thickly sliced
1 sweet onion, thickly sliced (Vidalia, Walla Walla, or Maui)
8 ears sweet corn, cut off cob or 2 (10 ounce) packages frozen corn, thawed
1 (4 ounce) jar pimientos, drained
1 cup chow chow relish
1/4 cup apple cider vinegar
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon black pepper
8 large eggs
4 tablespoons low-fat mayonnaise
1/2 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate for at least three hours to marry flavors.
Whisk together all of the vinegars, orange juice, Dijon mustard, garlic, onion, salt and black pepper in a large bowl; Add oil in a slow stream, whisking until emulsified. Set aside.
In bowl, toss cucumbers and onions with 1/2 cup of the country vinaigrette. Chill for at least one hour.
In a saucepan, place eggs, and add cold water to cover. Bring eggs to a rolling boil; immediately cover and remove from heat. Let eggs stand, covered, for 17 minutes.
Drain, and place eggs in ice water for 10 minutes before peeling or cool running under continuously running cold water. Peel eggs, pat dry, and cut in half lengthwise. Remove yolks, and place in medium bowl, mashing with a fork to a fine crumble.
Add mayonnaise, mustard, lemon juice, salt and pepper to yolks and mix vigorously until well combined. Pipe or spoon filling into halves. Garnish with a sprinkle of paprika. Chill until ready to serve.
Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done turning once (6-8 minutes).
When ready to serve, divide prepared salad into 4 large salad plates. Spoon onto each serving plate the following: 1/2 cup cucumber and onion salad, 1/3 cup corn relish, 1/2 cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately.

Nutrition Facts : Calories 782.6, Fat 26.6, SaturatedFat 5.8, Cholesterol 454.3, Sodium 1261.4, Carbohydrate 85.5, Fiber 10.1, Sugar 41.7, Protein 55.7

GRILLED CHICKEN AND VEGETABLE SALAD

Grilled Chicken and Vegetable Salad image

Dinner ready in 20 minutes! Chicken, veggies and salad greens flavored with balsamic vinaigrette dressing blend together to make a hearty grilled salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb uncooked chicken breast tenders (not breaded)
7 tablespoons light balsamic vinaigrette dressing
1 medium zucchini (8 oz), cut in half lengthwise
1 medium red onion, cut into 1/4-inch-thick slices
4 plum (Roma) tomatoes, cut in half
6 cups baby arugula
1/4 cup crumbled feta cheese (1 oz)

Steps:

Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables.
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

Tips:

Choose the right vegetables: Vegetables that hold up well to grilling are best for this salad. Some good options include zucchini, bell peppers, mushrooms, and onions.

Grill the vegetables properly: Vegetables should be grilled until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and not as flavorful.

Use a good quality olive oil: Olive oil is a key ingredient in this salad, so it's important to use a good quality oil. Extra virgin olive oil is the best choice because it has the most flavor.

Season the vegetables well: Vegetables should be seasoned with salt, pepper, and any other desired spices before they are grilled. This will help to enhance their flavor.

Don't overcrowd the grill: When grilling the vegetables, don't overcrowd the grill. This will prevent them from cooking evenly.

Let the vegetables cool before assembling the salad: Once the vegetables are grilled, let them cool slightly before assembling the salad. This will help to prevent the salad from becoming soggy.

Use a variety of greens: This salad can be made with any type of greens, but a mix of different greens is best. Some good options include romaine lettuce, spinach, and arugula.

Add some protein: Grilled chicken is a great addition to this salad, but other proteins can be used as well. Some good options include grilled tofu, grilled fish, or grilled shrimp.

Add some nuts or seeds: Nuts or seeds can add a nice crunchy texture to this salad. Some good options include almonds, walnuts, pecans, or sunflower seeds.

Use a light vinaigrette dressing: A light vinaigrette dressing is the best choice for this salad. A simple vinaigrette can be made with olive oil, vinegar, salt, and pepper.

Conclusion:

Grilled chicken and vegetable salad is a delicious and healthy meal that is perfect for summer. It is easy to make and can be tailored to your own liking. With a variety of vegetables, proteins, and dressings to choose from, there are endless possibilities for creating a grilled chicken and vegetable salad that you will love. So fire up the grill and get cooking!