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Summer Chopped Chicken Salad

Summer Chopped Chicken Salad

Course: Main Course, Salad, Side Dish
Keyword: grilled chicken salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
A bright, easy meal that envisions summer with the addition of grilled components.
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Ingredients

  • 3 Boneless, skinless chicken breasts
  • 1 tsp Vegetable or canola oil
  • 2 ears Sweet corn on the cob
  • 1 Red Pepper
  • 2 heads Romaine lettuce, cut in 1" dice
  • 1/4 Red onion, thinly sliced
  • 1/4 cup Roasted Shelled Pistachios
  • 3 tbsp Roasted shelled Sunflower Seeds
  • 1 can Garbanzo (Ceci) beans (small - 7.75 ounces)
  • 2 ounces Sharp cheddar cheese, cut in 1/4" dice
  • 3/4 cup Sweet Adobo Vinaigrette

Instructions

  • Prepare grill: heat for ten minutes on high, clean and oil grates. 
  • Salt and Pepper chicken.
  • Prepare red pepper and corn for grilling: core and seed pepper, cutting into quarters. Remove corn husk and silk. Using pastry brush, lightly oil corn and red pepper with vegetable oil, and lightly salt. 
  • Grill chicken until cooked through; temperature should read 180 degrees on an instant read meat thermometer, or juices should run clear when cut. Allow to rest for 5 minutes before slicing into bite size pieces.
  • Grill corn and pepper until cooked and lightly charred. Slice red pepper into thin pieces, and remove corn from cob.
  • Combine romaine, nuts, seeds, beans, red onion, and cheese in salad bowl. Add chicken, corn and pepper, and salad dressing. Toss well to coat, and serve.