Best 5 Grilled Chicken Salad With Romesco Sauce Recipes

Indulge in a symphony of flavors with our grilled chicken salad adorned with a vibrant romesco sauce. This delightful dish combines the smoky essence of grilled chicken with a medley of crisp greens, roasted red peppers, sweet tomatoes, and a sprinkle of toasted almonds. Experience a burst of freshness with each bite as the tangy romesco sauce, crafted from roasted red peppers, smoky paprika, and toasted almonds, dances on your palate. Elevate your culinary journey with our curated collection of recipes, offering a symphony of flavors to satisfy every craving. From the classic Caesar salad to the exotic Thai peanut salad, our culinary adventure promises a tantalizing exploration into the world of salads.

**[Instructions]**

**Grilled Chicken Salad with Romesco Sauce:**

1. **Prepare the chicken:** Season the chicken breasts with salt and pepper. Grill over medium heat until cooked through. Set aside to cool slightly, then slice into strips.

2. **Make the romesco sauce:** In a food processor or blender, combine the roasted red peppers, tomatoes, almonds, paprika, garlic, vinegar, olive oil, and salt. Pulse until smooth.

3. **Assemble the salad:** In a large bowl, combine the lettuce, chicken, tomatoes, cucumbers, and onions. Drizzle with the romesco sauce and toss to coat. Serve immediately.

**Additional Salad Recipes:**

1. **Caesar Salad:** Experience the timeless elegance of a classic Caesar salad, featuring crisp romaine lettuce tossed in a creamy, tangy Caesar dressing made from mayonnaise, Parmesan cheese, lemon juice, and anchovies.

2. **Thai Peanut Salad:** Embark on a culinary journey to Southeast Asia with this exotic Thai peanut salad. A symphony of flavors awaits, with rice noodles, shredded chicken, crunchy vegetables, and a luscious peanut sauce made from peanut butter, coconut milk, and spices.

3. **Cobb Salad:** Indulge in the hearty and satisfying Cobb salad, a classic American dish. Layers of fresh greens, grilled chicken, bacon, hard-boiled eggs, avocado, tomatoes, and blue cheese crumbles come together in perfect harmony, topped with a tangy vinaigrette dressing.

4. **Spinach Salad with Warm Bacon Dressing:** Discover the perfect balance of flavors in this spinach salad with warm bacon dressing. Baby spinach leaves are tossed with sliced mushrooms, hard-boiled eggs, and crumbled bacon, then drizzled with a warm bacon dressing made from bacon fat, vinegar, and spices.

5. **Broccoli Salad:** Experience a delightful crunch with this broccoli salad, a refreshing and healthy side dish. Broccoli florets, shredded carrots, red onion, and bacon are combined with a tangy mayonnaise-based dressing, creating a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH HOMEMADE ROMESCO SAUCE

Grilled Chicken with Homemade Romesco Sauce image

Smoky Romesco sauce made with roasted red peppers, tomatoes, almonds, and spices is the sauce you never knew you needed to spice up weeknight dinners, like in this healthy grilled chicken with Romesco sauce! You'll be licking the plate clean! (dairy-free, gluten-free)

Provided by Kaleigh

Categories main dish

Time 1h30m

Number Of Ingredients 15

Ingredients

1/3 cup raw almonds
5 cloves garlic, unpeeled
2 red bell peppers
2 roma tomatoes
1 tbsp olive oil
1 tbsp white balsamic vinegar
1 1/2 tbsp smoked paprika
1/4 tsp cayenne pepper
4 small boneless, skinless chicken breasts
1/2 tsp sea salt
1 tsp freshly cracked black pepper
1 tsp garlic powder
2 tbsp Worcestershire sauce*
2 tbsp balsamic vinegar
1 tbsp olive oil

Steps:

Heat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
Place peppers, tomatoes, garlic and almonds on the baking sheet and roast for 40 minutes, checking every 10-15 minutes to rotate peppers and tomatoes so that all sides get blistered, and to remove almonds and garlic once they are done (about 10-15 minutes in).
Place peppers and tomatoes in a bowl and cover with foil or plastic wrap. Let sit for 10 minutes to steam (this makes them easier to peel).
Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem. Squeeze garlic from the cloves.
Place all ingredients for the sauce in a high powered blender, such as a Vitamix, and blend until smooth.
While vegetables are roasting, marinate chicken. Make sure chicken is an even thickness so that they cook more evenly. You may have to lightly pound them into even thickness. Sprinkle chicken breasts with salt, pepper and garlic powder on both sides. Add Worcestershire sauce, balsamic vinegar, and olive oil, and turn chicken to coat. Marinate in the refrigerator until you're ready to cook it.
Heat a grill or grill pan over medium-high heat (about 400°F.) Cook chicken for about 5 minutes per side, then turn heat to low and/or move chicken to top rack of the grill and continue cooking until the internal temperature reaches 165° F and juices run clear, about 10-20 minutes, depending on the thickness of the chicken.
Serve each chicken breast topped with Romesco sauce.

Nutrition Facts : Calories 310 calories, Sugar 5.7 g, Sodium 299.1 mg, Fat 14.1 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 3.1 g, Protein 33.4 g, Cholesterol 99.3 mg

GRILLED CHICKEN THIGHS WITH SMOKY ROMESCO SALAD

Grilled Chicken Thighs with Smoky Romesco Salad image

Boneless, skinless chicken thighs are grilled and topped with a smoky romesco-inspired vinaigrette. Instead of being pureed into a silky sauce, onions, bell peppers and a baguette are charred and coarsely chopped, then combined with garlic, smoked paprika, vinegar, chopped almonds and parsley to create a fresh topping.

Provided by Rick Martinez

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 large boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil, plus more for the grill grates
2 teaspoons smoked paprika
4 cloves garlic, finely grated
3 large red bell peppers, quartered
2 large tomatoes, cored and quartered
1 large red onion, quartered
1 baguette or country loaf, cut into 1/2-inch-thick slices
1/4 cup sherry vinegar or red wine vinegar
1 teaspoon sugar
1/2 cup toasted almonds, chopped
Fresh flat-leaf parsley leaves and tender stems, for serving
Crushed red pepper flakes, for serving

Steps:

Place the chicken on a large platter and generously season with salt and pepper. Let sit at least 10 minutes and up to 1 hour.
Whisk together the oil, paprika and garlic in a liquid measuring cup until completely combined. Put the peppers, tomatoes, onions and baguette slices on a baking sheet and generously brush with the oil mixture until completely coated, making sure to brush on bits of the garlic and paprika. Reserve the remaining oil mixture for the vinaigrette.
Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
Grill the chicken until lightly charred and cooked through, 3 to 4 minutes per side (see Cook's Note). Transfer to a cutting board and cut into 1-inch strips.
Grill the peppers and onions until lightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes skin-side down until the skin is charred, about 4 minutes; do not grill the cut sides. Transfer to a cutting board and chop the onions and peppers into bite-size pieces. Grill the bread until toasted on both sides, about 1 minute per side. Transfer to the same baking sheet. Season the vegetables and croutons with salt and pepper.
Whisk the vinegar, sugar and 1/2 teaspoon salt and 1/4 teaspoon pepper into the reserved oil mixture until completely combined. Arrange the chicken on a platter and top with the peppers, onions, tomatoes, croutons and almonds. Drizzle with the vinaigrette and top with parsley. Sprinkle with red pepper flakes and serve.

GRILLED LEEKS WITH ROMESCO SAUCE

Grilled Leeks With Romesco Sauce image

In Catalonia there is an annual ritual called the calçotada, an outdoor barbecue that revolves around local spring onions called calçots. After harvest, the onions, which look like baby leeks, are grilled, then wrapped in newspapers to steam for a bit. They're served with romesco sauce, the nut-thickened pepper purée that is another regional specialty. For this picnic recipe, I've substituted leeks for the spring onions and reversed the process, steaming the leeks at home, then finishing them on a wood fire to get the smoky flavor.

Provided by Martha Rose Shulman

Categories appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 medium red pepper, roasted, peeled, seeds and membranes removed
6 ounces tomatoes (1 large or 2 roma)
1 thick slice (about 1 ounce) baguette or country-style bread, lightly toasted
1 large garlic clove, peeled
1/4 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1/2 to 1 teaspoon pure ground chili powder or red pepper flakes, to taste pepper flakes are hotter
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon sweet paprika or Spanish smoked paprika (pimentón)
Salt
freshly ground pepper to taste
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil, as needed
6 fat leeks, or 12 baby leeks
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn't be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-FRIED CHICKEN WITH ROMESCO SAUCE

Pan-Fried Chicken with Romesco Sauce image

Pan-fried chicken is made delicious with this Italian addition of romesco sauce. Looking to save even more time? Make this sauce ahead, and let stand at room temperature 30 minutes before serving for dinner in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup slivered almonds
1 slice firm crusty white bread (about 5x5x1/2 inch)
1 medium tomato, cut in half, seeded
2 cloves garlic, peeled
1 jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry
1/4 cup olive oil
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/4 teaspoon smoked paprika
2 tablespoons olive oil
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 teaspoon garlic salt
Chopped fresh parsley, if desired

Steps:

Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.

Nutrition Facts : Calories 400, Carbohydrate 8 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g

GRILLED ROMESCO CHICKEN WITH GRILLED FENNEL SALAD

Grilled Romesco Chicken With Grilled Fennel Salad image

There are lots of ingredients for lots of flavor in this wonderful summer time meal. The recipe is from Cuisine at Home.

Provided by PaulaG

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon honey
salt and black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless skinless chicken breasts (5 to 6 oz each)
1/2 cup jarred fire roasted red pepper
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons slivered almonds, toasted
1 tablespoon tomato paste
kosher salt, to taste
red pepper flakes, to taste
1 red onion, sliced into 1 1/2 inch thick rounds
1 fennel bulb, sliced into 1 1/2 inch thick rounds
olive oil
salt and pepper, to taste
1/4 cup kalamata olive, pitted and halved
1/4 cup chopped fennel, fonds
reserved vinaigrette

Steps:

In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill.
For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm.
For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette.
To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds.

Nutrition Facts : Calories 309.8, Fat 12.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 942.3, Carbohydrate 22.5, Fiber 4.2, Sugar 12.8, Protein 27.7

Tips:

Use high-quality ingredients: The fresher and better quality your ingredients are, the tastier your salad will be. Use organic and locally sourced produce whenever possible.
Don't overcook the chicken: Grilled chicken should be cooked through but still juicy. Overcooked chicken will be dry and tough.
Make sure the grill is hot: A hot grill will help to sear the chicken and prevent it from sticking.
Let the salad rest before serving: This will allow the flavors to meld together and the chicken to cool slightly.
Use a variety of textures and flavors: The combination of grilled chicken, roasted peppers, crunchy lettuce, and creamy romesco sauce creates a salad that is both flavorful and satisfying.

Conclusion:

Grilled chicken salad with romesco sauce is a delicious and healthy meal that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please.