Back to top Shop by AISLE

The Cook Book

Grilled Chicken Salad

Fancy grilled chicken salad your guests would Love

Total time
30 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

INGREDIENTS - 4 servings
  • 2 Chicken Breast Whole, boneless, skinless
  • 12 Teaspoon Sea Salt
  • 12 Teaspoon Black Pepper
  • 1 Tablespoon Olive Oil
  • 12 lb Mixed Greens
  • 2 Oz Pitted dry Cherries
  • 2 Oz Larguetta Almonds
  • 1 Package On Pure Ground Chevre
  • 14 Cup Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 12 Teaspoon Sea Salt
  • 12 Teaspoon Black Pepper
  • 1 Clove Garlic crushed, and left whole
  • Warm a grill to medium high heat. Pat the chicken dry, rub with olive oil, and season with salt and pepper. Place the chicken on the grill and cook 6 minutes per side, until the chicken has dark grill marks and is cooked through. Set aside on a platter to rest and cool to room temperature.
  • Once the chicken has cooled to room temperature, slice it along the diagonal, about ½” thick.
  • While the chicken cooks, In a lidded container, add all of the dressing ingredients and shake vigorously. Place the dressing in the refrigerator until ready to use.
  • Combine the mixed greens, dried cherries, almonds and chevre in a salad bowl and pour at least 3 tablespoons of the dressing (more if you like) and toss. Divide the salad between four serving plates and top each with a few chicken slices. Serve immediately.

BUY THE PRODUCTS Add to Cart (for 4 servings)

This recipe requires:

Need a refill on any of these?


It's time to say goodbye and move on to a newer, updated browser.
Once it's done, you'll be able to fully enjoy artizone's greatest, most delicious features.

Click on the preferred icon to update your browser.