Description
A vibrant, protein-packed salad blending smoky grilled chicken with crisp romaine, cherry tomatoes, and a zesty lemon-cucumber dressing. Creamy blue cheese adds depth, while fresh herbs and seasonal veggies deliver a balanced, wholesome bite.
Ingredients
1 pound boneless, skinless chicken breasts
6 cups coarsely chopped romaine lettuce
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1/4 cup crumbled blue cheese (or vegan alternative)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon honey (or maple syrup for vegan option)
Salt and black pepper to taste
Optional add-ons: grilled corn, avocado, heirloom tomatoes
Instructions
Preheat grill to medium-high heat.
In a bowl, marinate chicken breasts in 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic, and salt/pepper for 30 minutes.
Grill chicken for 5-7 minutes per side until charred and cooked through. Let rest 5 minutes, then slice.
Whisk remaining olive oil, lemon juice, Dijon mustard, garlic, parsley, and honey to make dressing.
In a large bowl, mix romaine, cherry tomatoes, cucumber, and blue cheese. Add grilled chicken and dressing, tossing to combine.
Serve immediately or chill briefly for a refreshing cold salad.
Notes
For a vegan option, use tofu instead of chicken and substitute vegan blue cheese.
Store leftover dressing in an airtight container for up to 3 days.
Prep components ahead of time for easy assembly.