# data[].attributes.body
Period 7, Group 3

Tossed Salad: No blue or gorgonzola cheese, replace with mozzarella cheese, no red onions, we will like to add bacon

Tye, Briselda, Dragan, Collin

# data[].attributes.attachment_link.title
Buffalo Chicken Caesar Salad - For the Love of Gourmet

# data[].attributes.attachment_link.description
Summertime calls for quick and easy dinners with minimal oven time, am I right? This salad is a spicy take on the classic chicken Caesar and so delicious. The homemade dressing is super easy and quick to whip up. I know that traditional caesar dressing calls for anchovy paste, but I left it out and […]

# data[].attributes.body
p7-g1

amari Sofia Alejandro angel caiden

# data[].attributes.attachment_link.readable_text
This grilled chicken salad is tender marinated chicken that's grilled to perfection then served over lettuce with bacon, avocado, corn, blue cheese and tomatoes. A hearty salad that's packed with flavor and also happens to be full of nutrition.
I love a fresh and colorful salad on those days when I'm trying to eat a little lighter. Some of my favorites include Chinese chicken salad, avocado tuna salad and this easy grilled chicken salad.

Grilled chicken salad is a classic recipe for good reason. It's simple to make, and you really can use any variety of fruits and veggies you have on hand to create a satisfying meal. My version features plenty of fresh produce and crispy bacon, all tossed in a homemade dressing. Best of all, the dressing also doubles as the chicken marinade!

How do you make grilled chicken salad?

Start by preparing the olive oil and herb mixture that will serve as both the chicken marinade and the salad dressing. Whisk together the oil with lemon juice, Dijon mustard, shallot, herbs and spices. Divide the mixture in half. Place the chicken in half the mixture, and save the other half as the dressing. Let the chicken sit in the marinade for at least one hour, then grill the chicken until it's golden brown. Slice the chicken, then place it in a bowl with romaine lettuce, corn, red onion, tomatoes, bacon, avocado and blue cheese. Drizzle the remaining dressing over the top, then serve and enjoy.

How long to grill chicken

A typical 4 ounce boneless skinless chicken breast will need to grill for 4-5 minutes per side. If your chicken breasts are larger or smaller, you will need to adjust the cooking time accordingly. You can also make this recipe with boneless skinless chicken thighs, which will cook for 6-7 minutes per side.

Tips for the perfect salad

The chicken should marinate for at least an hour, but you can really leave the chicken in the marinade for up to 8 hours.

This dressing calls for finely minced shallots, which taste like a cross between garlic and onion, except they're milder. Shallots can be found with the rest of the onions at all grocery stores.

You can use fresh, canned or thawed frozen corn in the salad. If it's summer and corn is in season, try tossing cobs of corn on the grill alongside chicken, then cut the kernels off to go in the salad.

I make this salad all year round, with an outdoor grill in the warmer weather months and an indoor grill pan during the winter.

The chicken can be cooked up to 2 days before you plan to make your salad. You can heat the chicken up or place it cold on the salad, whatever you prefer.

Grilled Chicken Salad flavor variations

This salad is great as-is, but you can absolutely add other ingredients to make it your own.

Protein: Instead of chicken, try grilled steak, salmon or shrimp.

Greens: Swap out the romaine for spinach or a mixed greens blend. Kale will also work just fine.

Vegetables: You can absolutely add other vegetables to the mix, some suggestions included grilled veggies such as asparagus, zucchini or bell peppers. Marinated artichoke hearts are also a nice addition.

Cheese: Skip the blue cheese and try crumbled feta or a sharp aged white cheddar instead.

This grilled chicken salad just screams summer - you simply can't go wrong with the combination of smoky chicken, fresh greens and plenty of toppings!

More salad recipes to try

Grilled Chicken Salad Video

Grilled Chicken Salad

# data[].attributes.attachment_link.description
This grilled chicken salad is tender marinated chicken that's grilled to perfection then served over lettuce with bacon, avocado, corn, blue cheese and tomatoes. A hearty salad that's packed with flavor and also happens to be full of nutrition. I love a fresh and colorful salad on those days when I'm trying to eat a little lighter.

# data[].attributes.body
P7-G4-bound

Nick c,Jayden c myles m

# data[].attributes.attachment_link.title
Chicken Salad with Bacon, Lettuce, and Tomato

# data[].attributes.attachment_link.description
This chicken salad with bacon and tomato is dressed in a creamy mixture of mayonnaise, lemon juice, and parsley and served over crisp lettuce leaves.

# data[].attributes.body
-Substitute bread for crutons

-Substitute the redwine vinegar for lime (if the vinegar is not available)

-No olives

P7-G2, Kamora, Alina, Keirra, Sabine, Olivia

# data[].attributes.attachment_link.title
Italian Combo Salad With Mortadella & Provolone

# data[].attributes.body
P6 G3

# data[].attributes.body
landan

cole

jhovany

Ingredients

For the crispy chicken

▢3 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces

▢3 cups cornflakes

▢1/2 cup Parmesan cheese, finely grated

▢1 tsp. kosher salt

▢1/2 tsp. garlic powder

▢1/2 tsp. onion powder

▢1/4 tsp. paprika

▢black pepper

▢1/4 cup all purpose flour

▢2 eggs, whisked

For the dressing

▢1/4 cup olive oil

▢1-2 Tbsp. Dijon mustard

▢1-2 Tbsp. honey

▢1 Tbsp. balsamic vinegar

▢1/4 tsp. garlic powder

▢salt, pepper, chili flakes to taste

For the salad

▢8-10 cups romaine lettuce, washed and chopped

▢10 slices thick cut bacon, cooked and chopped

▢1 cup cherry tomatoes, halved

▢1/2 large red onion, diced

▢1 large avocado, sliced or cubed

# data[].attributes.body
P6-G1 Bound

Substitute tomatoes for cucumbers

# data[].attributes.attachment_link.readable_text
Tired of boring pasta salads? This Bacon Ranch Pasta Salad is sure to please! It features plenty of bacon, peas, and cherry tomatoes all wrapped in a delicious ranch dressing.

Ranch dressing pasta salad

My family loves ranch dressing, so this pasta salad was an instant hit! I used my homemade ranch dressing, but your favorite bottle of ranch dressing also works.

This is a perfect salad to serve at BBQs, potluck dinners, or family dinners. You can serve Bacon Ranch Pasta Salad right away, it gets even better if it's refrigerated for two hours before serving. This gives the flavors a chance to meld together.

Ingredients for ranch pasta salad

Pasta - Use fusilli or tri-colored rotini pasta. Small shells, elbow macaroni, or bowtie pasta also work well.

Ranch Dressing - I like to use my homemade ranch dressing, but your favorite store-bought ranch dressing works well too.

Bacon - Cook up about 8 slices of bacon and chop into pieces. The crispier the better!

Frozen Peas - Find petite peas. They are the sweetest. Pull the peas out of the freezer so they begin to thaw. It's okay to add if they are still partially frozen. No need to cook the peas!

Cherry Tomatoes - Adds color and flavor!

Step-by-step directions for making ranch pasta salad

Recipe tips

Make certain your pasta is cool before adding the ranch dressing. Rinsing the cooked pasta under cold water will cool the pasta quickly and will help keep the pasta from sticking.

The pasta will absorb some of the dressing while in the refrigerator. If the salad becomes too dry, add more dressing. You can also add 1-2 tablespoons of milk to help moisten the salad.

This salad is best when it has had a chance to meld the flavors in the refrigerator for 2 hours. However, if needed, you can serve it right away.

Store leftovers in a covered container in the refrigerator for 3-4 days.

Frequently asked questions

Serving suggestions

Serve with your favorite main dishes. Some options include:

More delicious pasta salads

If you love having a variety of pasta salads in your dinner rotation, you'll also want to try these delicious pasta salads:

If you make this recipe, I'd love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious salad recipes!

Bacon Ranch Pasta Salad

# data[].attributes.attachment_link.description
Bacon ranch pasta salad is a creamy, flavorful side dish packed with crispy bacon, cheddar cheese, peas, and cherry tomatoes.

# data[].attributes.body
P6-G5- Tossed salad

Lucy

Cynthia

Briana

# data[].attributes.attachment_link.title
Spicy Chicken Caesar Salad - Chili to Choc

# data[].attributes.attachment_link.description
This irresistible Spicy Chicken Caesar Salad is made with Romaine lettuce, Caesar dressing without anchovies or raw eggs, garlic croutons and Parmigiano Reggiano.

# data[].attributes.body
P6-G4- Tossed

ash

ry

caleb

sue

# data[].attributes.attachment_link.title
This Hearty Cobb Salad Will Fill You Up All Day

# data[].attributes.attachment_link.description
My top tip? You MUST make your own dressing.

# data[].attributes.body
p5-G3 composed salad

# data[].attributes.body
P5-G2-Tossed

# data[].attributes.attachment_link.readable_text
The homemade dressing and juicy strips of chicken are really what make this a hit.

Serves 4 to 6

Prep 30 minutes

Cook 15 minutes to 30 minutes

We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

I've eaten a lot of chicken Caesar salads over the years, and I've tried many of the variations out there (I'm looking at you, Brussels sprouts Caesar and grilled salmon Caesar). In doing so, I've learned what makes a really great, memorable salad - and what's totally OK to avoid. A rich and creamy, super-savory dressing (of which there's just enough to coat the greens without making them soggy or heavy); crunchy, golden croutons; and tender, juicy strips of chicken are all non-negotiables in my book.

This recipe isn't trying to reinvent a classic salad that's already great. Instead it leans on a couple of smart tips and key ingredients, resulting in a great version you'll want to make again and again.

Anchovies pack this salad with so much flavor. It doesn't taste fishy, I promise. Using the oil gives the croutons a little extra flavor while the fillets are blended into the dressing for maximum flavor and richness.

It's all about how you toss it. To avoid messing up your beautifully assembled salad when tossing the whole thing with dressing (this is a huge pet peeve for me), I call for tossing the lettuce and some of the croutons with about two-thirds of the dressing. The remainder can be drizzled over top of the assembled salad.

Key Ingredients in Chicken Caesar Salad

Bread. Making Caesar salad definitely calls for homemade croutons, andsourdough bread or ciabatta are both great options. You'll want to start with an uncut loaf.

Oil-packed anchovies. You'll use the entirety of a two-ounce tin. The oil is used to coat the bread for the croutons, and the fillets get blended into the dressing.

Boneless, skinless chicken breast. This cut is a classic choice for chicken Caesar salad. You'll need one-and-a-half pounds, which is about three medium pieces.

Lemons. You'll use the juice for the dressing. The acidity is a nice balance to the saltiness of the anchovies and Parmesan cheese.

Parmesan cheese. This gives the dressing a rich, creamy texture. You have the option to grate your own or use store-bought. When making Caesar dressing, I personally prefer to grate my own.

Olive oil. Because this is used for the salad dressing, as well as the croutons and chicken, this is a time to use a good-quality olive oil.

Romaine lettuce. This crunchy lettuce is a classic base for Caesar salad. You'll want to pick up two medium heads of romaine lettuce for about 1 1/2 pounds total (these are larger than skinnier hearts of romaine, often sold in multi-piece bags).

How to Make Chicken Caesar Salad

1. Make the croutons. You have the option to cut or tear the bread into small, bite-size pieces. What you choose is a matter of personal preference; both work great. It's most important that the pieces are all about the same size to ensure even cooking. Toss the bread pieces with oil from the anchovies, olive oil, and salt, and bake until lightly browned all over.

2. Cook the chicken. Pound the pieces of chicken to 1/2-inch thickness. Pat dry and season all over with salt and pepper. Sear in a large skillet until browned on both sides and cooked through. When cool enough to handle, cut into 1/2-inch-thick slices.

3. Make the dressing. In a blender, process the lemon juice, grated Parmesan cheese, anchovies, garlic, Dijon mustard, and black pepper until smooth. With the motor running, slowly pour in the olive oil and blend until emulsified.

4. Assemble the salad. You'll want to grab an extra-large bowl for this part. Toss the chopped romaine and about half of the croutons with about 2/3 of the dressing. Top with sliced chicken, the remaining croutons, dressing, and more Parmesan cheese.

You can always swap in your favorite bottled Caesar dressing in place of homemade. You'll need about 2/3 cup.

Same goes for the croutons. If you don't have the ingredients, don't feel like making your own, or simply have a brand of store-bought croutons you really, really love, go ahead and use those. You'll need about 4 cups.

While boneless, skinless chicken breast is a popular choice for chicken Caesar salad, boneless chicken thighs will also work just fine. You'll use an equal amount of boneless thighs (likely about 6 medium pieces), and cook following the same instructions.

Storage and Make-Ahead Tips

I recommend eating chicken Caesar right after it's made, or at least on the same day. That's when it's at its best, tastes freshest, and the lettuce is the most crunchy. If you do want to save leftovers for the next day, store in an airtight container in the fridge.

Both the croutons and dressing can be made ahead of time. The croutons can be made up to a day in advance and stored in a sealed container at room temperature. The dressing can be made up to a day in advance and stored in an airtight container in the refrigerator.

What to Serve with Chicken Caesar Salad

The homemade dressing and juicy strips of chicken are really what make this a hit.

Prep time 30 minutes

Cook time 15 minutes to 30 minutes

Serves 4 to 6

# data[].attributes.attachment_link.title
I Make Jar After Jar of This Homemade Creamy Caesar Dressing (No Other Recipe Tops It)

# data[].attributes.attachment_link.description
Learn how to make the best classic chicken Caesar salad with homemade dressing and croutons plus juicy strips of chicken.

# data[].attributes.body
P5 - G1 - Bound

# data[].attributes.attachment_link.title
Chicken Salad with Bacon, Lettuce, and Tomato

# data[].attributes.attachment_link.description
This chicken salad with bacon and tomato is dressed in a creamy mixture of mayonnaise, lemon juice, and parsley and served over crisp lettuce leaves.

# data[].attributes.body
P5-G4-Fruit

# data[].attributes.attachment_link.readable_text
This easy fruit salad recipe will be the star of your next picnic! Berries, peaches, and a zingy ginger dressing make it refreshing and delicious.

Over the years, I've posted all sorts of salads with fruit (see here, here, or here), but I've never posted a classic fruit salad recipe. I don't know why, but I'm more likely to add summer fruits to savory dishes than to eat them on their own. Peaches on pizza? I've tried it. Cherries with cheese? Done. But lately, Jack and I have been getting gorgeous berries from our CSA. They've been so sweet, juicy, and flavorful that I've had a hard time not devouring them all straight from the box. I wanted to find a really simple, fresh way to show them off. Fruit salad seemed like the perfect solution.

I know what you're thinking: "Do I really need a recipe for how to make fruit salad?" I don't blame you. Fruit salad is something than can be made all sorts of ways, with any medley of ripe, in-season fruit. But in my opinion, this recipe is particularly delicious. It features the summer fruits I love most - peaches, berries, and cherries. A zingy citrus-ginger dressing makes it extra-fresh and bright. And because I'll never be able to get enough basil and mint in the summertime, I scatter a handful of each on top.

Jack and I have been loving this recipe lately, and I hope you enjoy it too! It would be perfect for the 4th of July this weekend, but we'll continue to make it for cookouts and picnics all summer long.

How to Make Fruit Salad

This fresh fruit salad recipe is quick and easy to make! Here's what you need to do:

First, make the fruit salad dressing. In a medium bowl, whisk together lemon juice, lime juice, maple syrup, ginger, and salt.

Then, toss it all together! Add the herbs and cut fruit to a large bowl, pour in the dressing, and toss to combine. When you're ready to serve, add extra basil and mint for garnish. That's it!

I like this salad best on the day it's made, when the fruit is vibrant, firm, and juicy. If you're making it ahead for a cookout or a picnic, toss it together up to 6 hours in advance, but save the herbs to add at the last minute. The salad is still yummy on day 2, but the cut fruits will soften and release some of their juices overnight.

Fruit Salad Recipe Tips

Shop in season. There are so many reasons to buy in-season produce, but the simplest one is that it tastes the best! For the best flavor, make this recipe in summertime, when peaches, berries, and cherries are sweet and juicy.

Buy the peaches in advance. It's almost impossible to find a perfect peach at the grocery store, so plan ahead! Buy the peaches in advance and let them ripen for a few days at room temperature. When they're soft, pop them in the fridge until you're ready to make this recipe.

Change it up. I adore this combination of berries, cherries, and peaches, but other fruits would be wonderful here too! Replace the peaches with nectarines or mango, or add blackberries, watermelon, apricots, or plums. Choose whatever looks best at the farmers market or store, and try to select fruits with a variety of shapes, colors, and textures.

Taste and adjust. This might seem like a funny tip for a fruit salad post, but like any salad recipe, you want this one to have a balance of flavors you love. If you like your fruit salad sweeter, drizzle in more maple syrup. If you like it brighter, add extra lemon. Have fun, and make it your own!

Serving Suggestions

This easy fruit salad recipe is a perfect summer side dish! Pack it for a picnic or serve it for a cookout with veggie burgers, BBQ jackfruit sandwiches, portobello mushroom burgers, or Caprese sandwiches. If you're looking for more side dishes to round out the meal, I recommend grilled vegetables, corn on the cob, or any of these summer salad recipes:

Looking for more picnic food ideas? Check out this post!

If you have leftover summer fruit salad, store it in the fridge for up to 2 days. I love to eat the leftovers with Greek yogurt, granola, and a drizzle of honey for breakfast or dessert!

Summer Fruit Salad

# data[].attributes.attachment_link.description
This easy fruit salad recipe will be the star of your next picnic! Berries, peaches, and a zingy ginger dressing make it refreshing and delicious. Over the years, I've posted all sorts of salads with fruit (see here, here, or here), but I've never posted a classic fruit salad recipe.