Grilled Herb Chicken Salad

This grilled herb chicken with creamy dressing and salad transforms ordinary chicken into a restaurant-worthy meal with minimal effort. The juicy chicken paired with a tangy dressing creates a perfect balance of flavors that works for both casual weeknight dinners and entertaining guests.

I discovered this recipe during a particularly busy work week when I needed something quick yet impressive. Now it has become my go-to dish whenever friends drop by unexpectedly because it always earns compliments while keeping my stress levels low.

Ingredients

• Boneless chicken breasts: Choose organic if possible for best flavor and texture
• Olive oil: Use extra virgin for more robust flavor
• Garlic powder: Provides even flavor distribution throughout the chicken
• Paprika: Adds a subtle smoky note and beautiful color
• Salt and black pepper: Essential for bringing out all other flavors
• Fresh herbs: Parsley and chives add brightness and visual appeal
• Greek yogurt or sour cream: Greek yogurt offers a healthier option with similar creaminess
• Lemon juice: Fresh is best for that vibrant citrus kick
• Chopped chives: Provides mild onion flavor and pretty green specks
• Salt and pepper: Always taste and adjust seasoning before serving
• Mixed greens: Combine different textures like crisp lettuce with peppery arugula
• Optional additions: Roasted sweet potatoes add heartiness while radishes provide crunch

How To Make Grilled Herb Chicken with Creamy Dressing

Marinate the chicken:

Begin by placing chicken breasts in a shallow dish. Drizzle with olive oil then sprinkle evenly with garlic powder, paprika, salt, and pepper. Use your hands to massage the seasonings into the meat ensuring complete coverage. Let sit for at least 30 minutes at room temperature or up to 8 hours refrigerated for deeper flavor penetration.

Cook the chicken:

Preheat your grill to medium-high heat or your oven to 400°F. For grilling, cook chicken for 5 to 7 minutes per side until internal temperature reaches 165°F. For baking, place on a lined baking sheet and cook for 20 to 25 minutes. The chicken should have beautiful grill marks or a golden crust when done. Let rest for 5 minutes before slicing to keep juices intact.

Prepare the dressing:

While chicken cooks, whisk together Greek yogurt or sour cream with fresh lemon juice in a small bowl. Add finely chopped chives along with salt and pepper. Taste and adjust seasonings as needed. Refrigerate until ready to serve to allow flavors to meld together.

Assemble the salad:

In a large serving bowl, arrange your mixed greens. If using, add roasted sweet potato chunks, sliced radishes, or cucumber. This is where you can get creative with whatever vegetables you have available. Seasonal produce always tastes best.

Finish and serve:

Slice the rested chicken against the grain into half-inch pieces. Arrange atop the prepared salad. Drizzle generously with the creamy dressing. Sprinkle additional fresh herbs over everything for a professional finishing touch and added flavor boost.

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The chives in this recipe hold a special place in my heart as they come from my small herb garden. I started growing them after my grandmother shared cuttings from her decades-old plant. Every time I make this dressing, I remember summer afternoons in her kitchen learning the basics of cooking with fresh ingredients.

Make Ahead Tips

This dish works beautifully for meal planning. Marinate the chicken up to 24 hours in advance for even better flavor. The dressing keeps well in an airtight container for up to three days, which actually improves as flavors meld together. For the ultimate convenience, cook extra chicken to use in wraps, salads, or grain bowls throughout the week.

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Customizing Your Salad

Consider this recipe a template that adapts to any season. In summer, add juicy cherry tomatoes and avocado slices. Fall calls for roasted butternut squash and dried cranberries. Winter works beautifully with citrus segments and pomegranate seeds. Spring shines with tender asparagus tips and fresh peas. The dressing pairs well with all these variations, making this truly a year-round recipe.

Perfect Pairings

This versatile dish works with many accompaniments. For a heartier meal, serve alongside crusty bread or a simple quinoa pilaf. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the herbs and creamy dressing beautifully. For casual gatherings, consider serving this family-style on a large platter allowing guests to build their own plates.

Storage Instructions

Store leftover components separately for best results. Cooked chicken will keep for 3 to 4 days in an airtight container in the refrigerator. The dressing stays fresh for up to 5 days. Leftover undressed greens can be stored with a paper towel to absorb moisture, keeping them crisp for 2 to 3 days. This makes for quick grab-and-go lunches throughout the week.

Frequently Asked Questions

→ How do I marinate the chicken for the best flavor?

Marinate the chicken with olive oil, garlic powder, paprika, salt, pepper, and fresh herbs for at least 30 minutes to enhance its flavor.

→ Can I prepare the dressing in advance?

Yes, the dressing can be prepared ahead and chilled for up to 2 days. Stir before serving to ensure it’s well mixed.

→ What are alternative greens I can use?

You can use any variety of greens like kale, romaine, or baby spinach to suit your preference or what you have available.

→ How do I know when the chicken is cooked?

The chicken is fully cooked when the internal temperature reaches 165°F (74°C) and juices run clear.

→ Can I substitute Greek yogurt in the dressing?

Yes, you can substitute Greek yogurt with sour cream or even plain, unsweetened yogurt based on preference.

→ What toppings can I add to the salad?

Some optional toppings include roasted sweet potatoes, sliced radish, cucumbers, or even croutons for added texture and flavor.