Grilled Chicken Salad with Tomatoes & Mozzarella

Grilled Chicken Salad

The vinaigrette is my attempt to copy the U.S. restaurant favorite ‘French’ dressing.


  • 2 chicken breasts, boneless, skinless
  • Marinade
  • 1 tbs Worcestershire sauce
  • 1 tbs ketchup
  • 1 tbs red wine vinegar 
  • 1 tbs olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 clove garlic, minced 
  • “French” Vinaigrette
  • 2 tbs ketchup
  • 2 tbs Balsamic vinegar
  • 2 tsp Dijon-style mustard
  • 1/4 tsp paprika 
  • 3 tbs salad olive oil
  • lettuce for 2 main course salads
  • handful fresh basil leaves, large leaves cut in half
  • 1 avocado, sliced, sliced cut into thirds
  • 1216 cherry tomatoes, halved
  • 4oz (125gr) mozzarella ‘pearls’


  • Make marinade, pour over chicken and set aside for 10 minutes. 
  • When ready start to cook chicken on barbecue grill for 12 – 15 minutes, turning once. 
  • Vinaigrette: 
  • Mix ketchup, vinegar, paprika, and mustard.
  • Slowly add olive oil, whisking constantly. 
  • Salad:
  • Prepare lettuce and put in large salad bowl.
  • Add basil leaves to lettuce.
  • Add half of the vinagrette to the salad and toss well to coat. 
  • Add avocado and tomatoes, and toss gently.
  • When chicken is done remove and let rest a few minutes.
  • Slice chicken, cut slices in half and add to salad. 
  • Add more of the vinaigrette (or all of it) and toss gently
  • Serve, any remaining dressing on the side.


If you use larger mozzarella, slice / cut to be bite-size. Do the same if you use large tomatoes.

Keywords: grilled chicken, main course salad, mozzarella pearls

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