Grilled Chicken Salad with Chipotle Vinaigrette, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Grilled Chicken Salad with Chipotle Vinaigrette

Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 servings
This no-fuss grilled chicken salad with chipotle vinaigrette is perfect for a light summer dinner. Pick and choose your favorite fresh vegetables from the farmers market and fire up that grill tonight!

You can't go wrong with this easy grilled chicken salad with chipotle vinaigrette for your next family dinner. Vinaigrettes and marinades are two foods that are easy to prepare at home. Many of us have a pantry or cupboard filled with spices, and these can quickly become a delicious marinade or dressing in minutes.

Also, chicken and vegetables are two of the easiest foods to grill. They are quick-cooking and crowd-pleasing. I love grilled bell peppers and zucchini, but you can use your favorite combination of veggies. Put it all together and you've got a filling and tasty salad in about 20 minutes. If you're making this for a party or large gathering, you can create a grilled chicken salad bar and let your guests build their own. Add some fresh vegetables, fruit, cheese and artisanal breads for a complete meal.

Ingredients

  • For the Marinade
  • 2 tablespoons Maggi sauce or soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/3 teaspoon chiles de árbol or cayenne pepper
  • Juice of 1 lime
  • For the Chipotle Vinaigrette
  • 1 large chipotles in adobo
  • tablespoons shallots diced
  • 1 clove garlic minced
  • 7 ounces lemon juice (5 tablespoons)
  • 7 ounces grapeseed oil or light olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • salt to taste
  • To Make the Salad
  • 12 chicken tenders (about 1½ pounds)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1 medium zucchinis
  • 1 medium summer squash
  • 1 large head romaine lettuce
  • 1 1/2 cups grape tomatoes or cherry tomatoes
  • additional grapeseed oil or olive oil
  • salt and pepper to taste

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Directions

  1. In a bowl, add all of the ingredients for the marinade. Whisk until well combined. Pour 3/4 of the marinade over chicken. Cover and marinate for 1-2 hours. Reserve remaining marinade.
  2. In the blender, combine all of the ingredients for the vinaigrette. Cover and blend on high until smooth. Taste for salt. Set aside.
  3. When ready to grill, remove chicken from refrigerator. Slice the vegetables, minus the grape tomatoes, into large pieces that won't fall through the grates on your grill. Drizzle with oil and season lightly with salt and pepper.
  4. Preheat grill to medium/high heat for 10 minutes with the lid closed. Grill the vegetables first, for a few minutes per side, turning as needed. Transfer to a large plate or platter, making sure vegetables are spread out evenly. Don't pile them or they will continue cooking and get too soft.
  5. Brush grates with oil. Grill chicken tenders for 2½ minutes per side. Baste with reserved marinade once you turn them. Move over to the cool side of the grill and cook for another 5-6 minutes. Remove from grill and let rest for a few minutes. To serve, let everyone build their own salads. Serve with chipotle vinaigrette.Brush grates with oil. Grill chicken tenders for 2½ minutes per side. Baste with reserved marinade once you turn them. Move over to the cool side of the grill and cook for another 5-6 minutes. Remove from grill and let rest for a few minutes. To serve, let everyone build their own salads. Serve with chipotle vinaigrette.

Chef Notes

I know I say this often, but if you can, prepare the vinaigrette and marinade a day ahead. The flavors will be even better! Leftover grilled chicken and vegetables are delicious for quesadillas!

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