Grilled Chicken Salad

Grilled Chicken and Roasted Veggie Salad

  • Servings: 4
  • Print


4 boneless skinless chicken breasts

Assorted vegetables, cut up-red and yellow onions, red and green peppers, asparagus or other vegetables you have available

Romaine lettuce or lettuce of your choice

Salad dressing

Additional salad topping (cheese, croutons, almonds, etc.)


If marinating the chicken, allow to marinate in the refrigerator for 6-8 hours).

Preheat oven to 450 degrees.

Prepare grill for medium direct heat. If using charcoal this usually takes 10-15 minutes to allow coals to “ash” over.

When grill is ready, grill chicken until temperature reaches 190 degrees. Remove from grill and slice into strips.

Meanwhile place cut up veggies on a greased, foil lined baking sheet. Sprinkle with seasonings to taste. Place in oven for 25-30 minutes.

Separate lettuce between chilled plates. Top with grilled chicken and roasted veggies. Top with your favorite dressing and salad toppings. Enjoy!

Grilled Chicken Salad

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