90 Second Grilled Chicken Salad

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Aug. 26, 2013

Its an entree salad and a wonderful dish to enjoy on a summer day. Try this salad tossed with our fantastic Fresh Basil Vinaigrette recipe.


To marinade chicken
Juice of lemon 1
Salt and pepper To Taste
Garlic cloves 8 , smashed
Fresh rosemary sprig 6
Olive oil 1 Cup (16 tbs)
Boneless chicken breast 4
For vegetable
Portabella mushroom 4
Red bell pepper 2 , halved and cleaned
Yellow bell pepper 2 , halved and cleaned
Red onion 1 , cut into thick steaks
Asparagus 1 Bunch (100 gm) , trimmed
Other ingredients for salad
Mixed baby greens 2 Packet
Basil vinaigrette dressing 1 Cup (16 tbs)



1. In a dish, marinade chicken breasts with lemon juice, salt, pepper, garlic, rosemary and olive oil. Cover and refrigerate for 1 hour.

2. Preheat grill to medium-high.


3. Toss vegetables in olive oil and season with salt and pepper.

4. Grill vegetables until tender, turning frequently.

5. Grill chicken breasts for 10 minutes on one side. Turn and grill for another 5 minutes, or until chicken is cooked through and juices run clear.

6. Toss baby greens in Basil Vinaigrette and pile onto a large platter. Top with grilled chicken and vegetables.


7. Drizzle vinaigrette on top and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4