Introduction
This delicious recipe combines marinated grilled chicken with a fresh salad, creating a satisfying meal perfect for any occasion. With the blend of flavors from the honey Dijon vinaigrette, crispy bacon, and creamy avocado, this dish is not only nutritious but also mouthwatering. Let’s take a look at the ingredients and instructions for this vibrant salad topped with savory chicken.
Detailed Ingredients with measures
For the chicken marinade:
– ¼ cup reduced sodium soy sauce
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 3 garlic cloves, minced
– Kosher salt and freshly ground black pepper, to taste
– 1½ pounds boneless, skinless chicken thighs
For the salad:
– 6 slices bacon, cut into thirds
– 1 head romaine lettuce, roughly chopped
– 6 campari tomatoes, cut into wedges
– 1 avocado, halved, seeded, peeled, and sliced
– ½ small red onion, thinly sliced
– 4-6 soft-boiled eggs, peeled and halved
For the honey Dijon vinaigrette:
– ⅓ cup extra virgin olive oil
– 3 tablespoons white wine vinegar
– 2 tablespoons Dijon mustard
– 2 teaspoons honey
– Kosher salt and freshly ground black pepper, to taste
Prep Time
Preparation time for this recipe is approximately 2 hours, which includes marinating the chicken.
Cook Time, Total Time, Yield
Cook time is about 15 minutes, making the total time for this recipe around 2 hours and 15 minutes. This recipe yields 4 servings, perfect for a family meal or friendly gathering.
Enjoy this delightful dish that combines rich flavors and fresh ingredients in each bite!
Detailed Directions and Instructions
Prepare the vinaigrette
In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons Dijon mustard, 2 teaspoons honey, and 1 tablespoon water. Season the mixture with kosher salt and freshly ground black pepper to taste. Set the vinaigrette aside.
Marinate the chicken
In another small bowl, combine ¼ cup reduced sodium soy sauce, 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, and 3 minced garlic cloves. Season with kosher salt and freshly ground black pepper to taste. Place 1½ pounds boneless, skinless chicken thighs in a gallon-size Ziploc bag or large bowl, and pour the marinade over the chicken. Seal the bag or cover the bowl and marinate in the refrigerator for at least 2 hours, turning occasionally. After marinating, drain the chicken from the marinade.
Cook the bacon
Heat a large skillet over medium-high heat. Add 6 slices of bacon, cut into thirds, and cook until they are brown and crispy, about 6-8 minutes. Once cooked, drain the excess fat from the skillet and transfer the bacon to a paper towel-lined plate to absorb any remaining grease.
Grill the chicken
Preheat the grill to medium heat. Brush the marinated chicken with the remaining 1 tablespoon olive oil and season it with kosher salt and freshly ground black pepper to taste. Place the chicken on the grill and cook, turning occasionally, until fully cooked through, reaching an internal temperature of 165°F, which should take about 10 minutes.
Assemble the salad
In a large bowl, place the roughly chopped romaine lettuce as the base. Top the lettuce with the grilled chicken, cooked bacon, 6 campari tomatoes (cut into wedges), 1 sliced avocado, ½ small thinly sliced red onion, and 4-6 soft-boiled eggs (peeled and halved). Drizzle the prepared honey Dijon vinaigrette over the salad and gently toss the ingredients to combine them.
Serve
Serve the salad immediately after assembling to enjoy the freshest flavors.
Notes
Marinade Time
For best flavor, marinate the chicken for at least 2 hours, but if time allows, marinating overnight is ideal.
Bacon Cooking Alternatives
Bacon can also be baked in the oven at 400°F on a baking sheet lined with parchment paper for about 15-20 minutes if preferred.
Soft-Boiled Eggs
To soft-boil the eggs, bring a pot of water to a boil, then add the eggs and cook for 6-7 minutes. Transfer the eggs to an ice bath to stop cooking before peeling.
Ingredient Substitutions
Feel free to replace the romaine lettuce with mixed greens or spinach, and use your favorite tomatoes if Campari tomatoes are unavailable. Adjust the ingredients based on personal preference.
Cook techniques
Marinating
Marinating chicken enhances flavor and tenderness. Combine reduced sodium soy sauce, olive oil, chopped fresh rosemary, and minced garlic to create a flavorful marinade. Let the chicken marinate for at least 2 hours to absorb the seasonings.
Grilling
Grilling is a cooking method that imparts a smoky flavor. Preheat your grill to medium heat, brush marinated chicken with olive oil, and season with salt and pepper. Grill the chicken until it reaches an internal temperature of 165°F, which takes about 10 minutes.
Cooking bacon
Cooking bacon in a skillet is a simple way to achieve a crispy texture. Cut the bacon into thirds and cook over medium-high heat until brown and crispy, about 6-8 minutes, then drain excess fat.
Soft-boiling eggs
Soft-boiling eggs involves cooking in boiling water to achieve a runny yolk. Boil eggs for about 6-7 minutes, then transfer to an ice bath to stop the cooking process. Peel and halve for use in salads.
Whisking vinaigrette
Whisking together olive oil, white wine vinegar, Dijon mustard, honey, and seasoning creates a smooth emulsified dressing. Use this technique to blend ingredients thoroughly for a balanced flavor.
FAQ
How long should I marinate the chicken?
Marinate the chicken for at least 2 hours for optimal flavor, but longer marinating, up to overnight, is even better.
What should I look for when grilling chicken?
Ensure the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked. It should also have nice grill marks and be firm to the touch.
Can I substitute the bacon?
Yes, you can substitute bacon with turkey bacon or omit it for a vegetarian option.
How do I make the vinaigrette thicker?
To make the vinaigrette thicker, add more Dijon mustard or a bit of mayonnaise to achieve the desired consistency.
Can I use other types of lettuce for the salad?
Yes, you can substitute romaine lettuce with other greens like spinach, kale, or mixed salad greens based on your preference.
Conclusion
This grilled chicken salad with honey Dijon vinaigrette is a delightful combination of flavors and textures. The marinated chicken thighs, crispy bacon, fresh vegetables, and creamy avocado come together to create a satisfying meal. It’s perfect for a nutritious lunch or a light dinner, and the vinaigrette adds a tangy sweetness that elevates the dish.
Grilled Shrimp Salad
Swap the chicken for grilled shrimp marinated in lime juice, garlic, and cilantro for a refreshing seafood twist.
BBQ Chicken Salad
Use barbecue sauce instead of the marinade for a smoky flavor, paired with corn, black beans, and tortilla strips for a southwestern flair.
Vegetarian Avocado Salad
Replace the chicken and bacon with chickpeas and quinoa, and add roasted sweet potatoes for a hearty vegetarian option.
Mediterranean Chickpea Salad
Incorporate cherry tomatoes, cucumber, kalamata olives, and feta cheese with the honey Dijon vinaigrette for a Mediterranean-inspired salad.
Asian Chicken Salad
Add shredded cabbage, mandarin oranges, and sliced almonds, and use sesame oil and rice vinegar for a flavorful Asian twist on the dressing.
Breakfast Salad
Top your lettuce with sautéed mushrooms, chopped spinach, and poached eggs for a nutritious breakfast option.
Caesar Salad with Grilled Chicken
Use Caesar dressing and add croutons and Parmesan cheese for a classic salad with a protein boost from the grilled chicken.
Fruit and Nut Salad
Incorporate seasonal fruits such as strawberries or apples, and add walnuts or pecans, drizzled with a light balsamic vinaigrette for a sweet crunch.
