Food Channel

RECIPE VIDEO: Grilled Chicken Salad

This is perfect for summer

July 3, 2017

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

Prep Time: 90 minutes | Cook Time: 20 minutes | Serves: 4


  1. In a dish, cover chicken breasts with lemon juice, garlic, rosemary and about half of the olive oil (1/4 cup). Season liberally with salt and pepper. Cover and refrigerate for 1 hour.
  2. Pre-heat grill to medium-high.
  3. Toss vegetables in remaining olive oil and season.
  4. Grill chicken and vegetables over medium-high heat. 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.
  5. Grill vegetables until tender, turning frequently.
  6. Toss baby greens in Basil Vinaigrette and pile onto a large platter. Top with grilled chicken and vegetables. Serve extra vinaigrette on the side.
  7. TIP: Any grill can be used for this salad. If you have an outdoor grill, you will achieve a smokier, charred flavor, but you can also get great results with a grill pan indoors.


  • 4 chicken breasts, boneless 
  • 2 packages mixed baby greens
  • Juice of 1 lemon
  • 8 cloves of garlic, smashed
  • 1/2 cup olive oil
  • 6 sprigs of fresh rosemary
  • 4 portabella mushrooms
  • 2 red bell peppers, halved and cleaned
  • 2 yellow bell peppers, halved and cleaned
  • 1 red onion, cut into thick steaks
  • 1 bunch asparagus, trimmed
  • Salt and pepper to season
  • 1/2 cup basil vinaigrette, prepared

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