Yields: 4 servings Prep time: 15 minutes Cook time: 10-12 minutes (plus 10 min resting time) Total time: Approx. 35-40 minutes
Ingredients
- For the Grilled Chicken:
- 4 small (or 2 large) boneless, skinless chicken breasts (approx. 1.5 lbs / 680g total)
- ¼ cup (60ml) hot sauce (e.g., Frank’s RedHot, adjust to preference)
- Salt and freshly ground black pepper, to taste
- For the Salad:
- 10 cups chopped lettuce (such as romaine, butter lettuce, or mixed greens)
- 2 cups sliced cucumber
- 1 cup thinly sliced red onion
- 1 large ripe avocado, sliced just before serving
- 1 cup cherry tomatoes, halved (optional)
- ¼ cup crumbled feta cheese (optional)
- For the Lemon Vinaigrette:
- 2 tablespoons (30ml) fresh lemon juice
- ¼ cup (60ml) extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes (or to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry. Season them generously on all sides with the hot sauce, salt, and freshly ground black pepper.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Lightly grease the grates or pan. Place the seasoned chicken breasts on the hot grill. Cook for approximately 4-6 minutes per side, depending on thickness, or until the chicken is cooked through, juices run clear, and an internal thermometer registers 165°F (75°C).
- Rest and Slice Chicken: Transfer the grilled chicken to a clean cutting board. Let it rest for at least 10 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken into strips or bite-sized pieces.
- Assemble the Salad Base: While the chicken rests, combine the chopped lettuce, sliced cucumber, thinly sliced red onion, and optional halved cherry tomatoes in a large serving bowl. If using feta cheese, add it now. Slice the avocado and add it to the bowl just before dressing.
- Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the fresh lemon juice, extra virgin olive oil, crushed red pepper flakes, salt, and pepper. Whisk well or shake the jar vigorously until the dressing is well combined and emulsified.
- Dress and Serve: Pour the prepared vinaigrette over the salad ingredients in the large bowl. Gently toss everything together until the vegetables and avocado are evenly coated with dressing. Divide the dressed salad among four plates or bowls. Top each serving evenly with the sliced grilled chicken. Serve immediately.
Recipe Notes:
- Chicken Doneness: Always ensure chicken reaches a safe internal temperature of 165°F (75°C). Resting is key for juicy chicken.
- Red Onion: If you find raw red onion too sharp, you can soak the slices in ice water for 10 minutes before adding them to the salad to mellow the flavor. Rinse and pat dry.
- Avocado: To prevent browning, add the avocado slices just before tossing with the dressing and serving. A squeeze of extra lemon juice directly on the slices can also help preserve their color.
- Make Ahead: The chicken can be grilled and the vegetables (except avocado) chopped ahead of time. Store separately in the refrigerator. Whisk the dressing just before serving. Assemble the salad just before eating for optimal freshness.
- Leftovers: Store leftover dressed salad in an airtight container in the refrigerator, but it’s best consumed within a day as the lettuce will wilt.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases including optional tomatoes and feta. Actual values may vary based on specific ingredient choices, portion sizes, and chicken breast size.)
- Calories: Approx. 544 kcal
- Total Fat: Approx. 27.5 g
- Saturated Fat: Approx. 6 g (Estimate)
- Total Carbohydrates: Approx. 15.8 g
- Dietary Fiber: Approx. 7 g (Estimate)
- Total Sugars: Approx. 6 g (Estimate)
- Protein: Approx. 41 g
- Sodium: Approx. 800 mg (Estimate)
