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Grilled Chicken Summer Salad

This is one of my favorites! The key to making this dish savory is to incorporate a variety of different temperature foods. The cool vegetables, topped with warm grilled chicken, warm hard boiled eggs, and warm chopped bacon really makes this dish pop. Experiment with using different ingredients, such as seeds, nuts, fresh herbs, fruit, and make it your own.
This recipe is dedicated to my Mom, who taught me to cook, and during summer, to keep the kitchen cool.
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Ingredients
  

  • Boneless, skinless chicken breasts

Grilled Chicken:

  • Boneless skinless chicken breasts
  • Dried oregano
  • Ground coriander
  • Salt & Pepper
  • Extra-virgin olive oil

Salad:

  • Salad Greens chopped (Lettuce and/or kale, spinach…)
  • Splash of red wine vinegar
  • Finely chopped fresh parsley
  • Vegetables explore the possibilities
  • Cucumbers thinly sliced
  • Avocados cubed
  • Grape or cherry tomatoes halved
  • Diced or shredded carrots
  • Diced celery
  • Radishes sliced

Bonus:

  • Chopped warm bacon
  • Sliced warm hard boiled eggs
  • Sunflower seeds Pepitas, sliced almonds, Pinon nuts

Instructions
 

Step 1

  • Prepare a grill for medium-high heat; preheat 5 minutes.
  • In a medium bowl, coat chicken with olive oil then sprinkle with oregano and coriander, salt and pepper.

Step 2

  • Grill chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side, depending on thickness. Transfer to a cutting board, let rest for 5 minutes, then thinly slice.

Step 3

  • (Dressing) Meanwhile, in a small bowl, whisk vinegar, parsley, and remaining 5 Tbsp oil; season with salt and pepper. Set aside.

Step 4

  • Divide lettuce greens and vegetables among bowls. Top with chicken, then drizzle with dressing.