Grilled Chicken Salad; and more salads

After having no salads from my potager last year I may have been a bit too enthusiastic when planning and planting this year.

Suffice it to say that I am quite happy the row of dark Romaine I planted didn’t come up.

We have been eating salads once, if not twice, every day for two months.

We’re not tired of them yet…. And we still haven’t had a few of our summer classics. Mon mari is making his Caesar Salad tonight and I have a warm Goat Cheese Salad planned for Sunday.

If that’s tempting here are lots more salad recipes.

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Grilled Chicken Salad, with Corn, Tomatoes, Artichoke Hearts and Herbs

Greek yogurt makes a creamy dressing reminiscent of the old favorite ‘Ranch’ but without all the unpronounceable stuff.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Cuisine: American

Ingredients

Scale
  • 2 chicken breasts, boneless, skinless
  • 8oz (240gr) sweet corn, drained
  • 6 marinated artichoke hearts, cut in half
  • 10 cherry tomatoes, cut in half or quarters
  • 1 large carrot, shredded – with peeler
  • 1/2 cup feta, crumbled
  • lettuce for 2 main meal salads, rinsed, spun dry
  • 2 tbs fresh marjoram leaves, roughly chopped
  • 2 tbs fresh tarragon leaves, roughly chopped
  • 2 tbs fresh lemon balm, roughly chopped
  • Marinade for chicken:
  • 2 tbs Worcestershire sauce
  • 2 tbs tarragon white wine vinegar
  • 3 tbs olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Yogurt Dressing:
  • 1 tbs Dijon-style mustard
  • 2 tbs tarragon white wine vinegar
  • 2 tbs chopped regular or garlic chives
  • 2 tbs salad olive oil
  • 4 tbs Greek or plain yogurt

Instructions

  • Chicken:
  • Make marinade, pour over chicken and allow to marinate 10 minutes.
  • Cook chicken on barbecue grill, 12 – 15 minutes, turning once.
  • Dressing:
  • Whisk vinegar and mustard.
  • Slowly add olive oil, whisking constantly.
  • Add chives, yogurt and whisk to combine.
  • Salad:
  • Put lettuce in large salad bowl.
  • Add a bit (2 tbs) of dressing to lettuce and toss well to coat.
  • Add carrot, corn, tomatoes, artichoke hearts, herbs, and a bit (1 tbs) more dressing and toss well.
  • When chicken is done, slice and add to salad along with feta. Toss gently to combine.
  • Serve, any remaining dressing on the side.

Notes

As with any salad, add or subtract what you like

Keywords: yogurt dressing, summer salads

Grilled Chicken Salad

School is out for summer – which, on this side of the pond, means we have a two month holiday.

Actually, in some countries here it’s less than that….

Before every holiday, whether it’s two weeks or two months, our teacher always asks us what projects we have planned for our time off.

We have given up trying to explain that none of us are employed therefore every week is pretty much the same, and not having class on Tuesday morning really doesn’t open up a huge window of free time for us.

Actually, for the parents in the class, school holidays are more restrictive as their children are home all day.

Anyway – she’s excited about her time off (she teaches every day) so we attempt to play the game and expand on whatever is next on the to-do list.

If our current heat wave continues much longer this is going to be my big project:

I may even invest in a flotation device of some sort…. with a drink holder.

And a Kindle holder – do they come with Kindle holders?

8 thoughts on “Grilled Chicken Salad; and more salads”

  1. Today is one of those rare days when I wish we had a pool. Rare though. But it’s 1pm here and 85 already. It was in the 50’s last week. *sigh*

    Hubs eats a salad for lunch and dinner every day. I do not. Roughage. I don’t eat a lot of that. It doesn’t agree with me.

    And I wish I hadn’t bought dill this year. I bought fern dill. Right after, all the volunteer plants from last year came up. It’s everywhere! But my cukes are doing well. They all have flowers on them. Lots of flowers. Didn’t lose anymore leaves so I’m still not sure what happened. I would have suspected, had they been eaten by slugs, the slugs would have returned for more, but no plants have been touched since.

    • Slugs are strange… they ate all the lower leaves off 2 Delicata squash plants and then nothing else anywhere in the garden. Maybe the birds eat the slugs.
      I don’t ever buy lettuce…. We eat mostly from the garden so we eat salads like crazy for 6 weeks then not at all. lol
      I tried planting cukes here – at our last place I made lots of pickles… But here they were bitter. I was told it was something in the soil – and to buy them lol

  2. According to the forecast we’ve got at least another week of days in the 30s, but night time temps are going down to something more reasonable thank goodness. It’s been salads, salads and more salads here in the Touraine. I’ve cooked a couple of things in the mini oven, but that’s all. Last night I boiled sushi rice and edamame beans and increased the humidity levels to about a billion. Not doing that again!

    • We get direct sun all afternoon into the kitchen so it gets hot…. I close it up by noon, but still. Cooking is at a minimum inside. It’s the hubs turn to do it outside.

  3. I just love your holiday project; I would add a cold refreshing cocktail. I’m in school studying nutrition and wellness. What classes are you taking?

    • French lol. Still trying to wrap my mind and tongue around the language. I’m thinking about doing something else in the fall but class here are somewhat limited. This year we started studying French literature…. Yikes!

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