Summer Grilled Chicken Salad

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Our Grilled Chicken Salad strikes a delicious balance between light and hearty, prepped with a spice mix that's equal parts smoky and sweet, and just a hint spicy. We slice the grilled chicken thin and layer it with mixed fresh greens, caramelized tomatoes, and tie it all together with a drizzle of Andria's Salad Dressing. The end result is a grilled chicken salad that's ideal for quick yet satisfying dinners, or as a hardy lunch.

Delicious warm or cold, this grilled chicken salad recipe is versatile and on-the-go friendly. Best of all, however, it's a breeze to make. Just rub the chicken down with our spice blend, grill in a skillet or on a stovetop griddle, layer with the greens, and you're good to go. The secret ingredient for this salad, however, comes courtesy of our long-time friends over at Andria's Steakhouse, whose flagship salad is both rich and aromatic, bringing depth of flavor - but more on them below.

Now, without further introduction, let's prep some salad.

What to Expect - Recipe Overview

Taste and Texture

In terms of taste, the spice rub is at the forefront with a delicious balance of smoky and savory notes, with just a hint of background spice. This works to give the chicken a warmth and depth, with chili goodness from the gochugaru. The charred grape tomatoes bring caramelized sweetness, and this beautifully complements the chicken, which grills up juicy and tender. We then tie this all together by setting the chicken over a bed of mixed greens with cucumbers, carrots, and red onions, providing some color. Andria's Salad Dressing is the finishing note, tying it all together beautifully.

Difficulty Level

Super simple. This is one recipe that is most definitely accessible for home cooks of all skill levels. The seasoning mix is a simple matter of combining the seasonings in a bowl and then stirring. The chicken requires only the most basic pan searing technique, while the salad is a matter of chopping the greens and tossing. Couldn't be easier.

Preparation Process

Just a few basic steps. We start things off by mixing the spice rub. From there, we rub down the chicken, and then grill it on a cast-iron pan or griddle (yes, this works in a stainless steel skillet, too). After that, we mix the salad, plate the chicken over the salad, and drizzle with Andria's Salad Dressing for a restaurant-quality finish. Seriously, this couldn't be simpler.

Pairings

• Crusty Bread: Think of a nice boule loaf, or garlic bread, to sandwich the chicken and greens in. Delicious.
• White Wine: My go-to would be a nice Pinot Grigio or Sauvignon Blanc.
• Sides: Roasted potatoes, risotto, or a quick macaroni salad can turn this into a complete meal.

Ingredient Checklist

For the Chicken & Spice Rub:

• 1½-2 lbs. chicken breast, sliced thin
  • Tip: Thin slicing is important not only for a tender texture, which complements the salad, but also for quick and even cooking. For even cooking, aim for ¼-inch thick slices.
  • Pro-Tip: Pat the chicken dry before seasoning to allow the spice mix to form a nice crust through cooking.
  • Substitution: Boneless chicken thighs will bring some extra juiciness via added fat, but I do suggest sticking with chicken breast for the best results. And yes, before you ask, this recipe also works with beef or pork - just adjust the cooking time.
• 1 teaspoon sugar
  • Note: To balance out the other spice, while facilitating caramelization.
  • Substitution: When it comes to caramelization, nothing gets the job done like a pinch of sugar.
• ½ teaspoon salt
  • Plain table salt is all you're looking for here.
• 1 teaspoon garlic powder
  • Note: Brings garlicy flavor without overpowering the other spices.
  • Substitution: There really isn't a substitution for garlic powder, as fresh garlic will bring unwanted moisture to the mix and risk overpowering the rest of the mix.
• 1 teaspoon black pepper
  • Note: I say this every chance I get. Freshly ground black pepper brings the best flavor and aromatics.
  • Substitution: Pre-ground pepper will get the job done just fine if you don't have whole peppercorns on hand.
• 1 teaspoon dried oregano, crushed
  • Note: Be sure to crush the oregano in your palms to release its natural juices. Bonus points if you use a mortar and pestle.
  • Can I use fresh?: No. Fresh oregano will overpower the other ingredients. As a rule of thumb, only ever use fresh oregano if a recipe specifically calls for it.
  • Substitution: Dried thyme or basil will work if you don't have oregano on hand.
• 1 teaspoon chili powder (or Gochugaru flakes)
  • Note: I'm using Korean chili powder (gochugaru), which brings a nice balance of chili pepper flavor, smokiness, and just a hint of heat.
  • Substitution: Your chili powder of choice will get the job done just fine. Use cayenne for more heat, or a mild chili blend for less spice, while keeping the chili flavor.
• 2 tablespoon olive oil
  • Note: The olive oil is here to help the spice rub adhere to the chicken and to prevent the chicken from sticking to the griddle. Simple.
  • Which olive oil to use? Extra virgin olive oil will bring the base flavor and aroma, but really, this is not a recipe that calls for a pricey oil since it isn't a big part of the flavor profile.
  • Substitution: If you don't have olive oil on hand, any flavor-neutral cooking oil, such as corn oil, avocado oil, or plain vegetable oil.

For the Salad:

• Mixed salad greens (your choice)
  • Note: Your choice of mixed salad greens will get the job done just fine. Personally, I like Arugula since it brings a nice peppery bite, which I find pairs beautifully with Andria's Salad Dressing.
• 1 cucumber, sliced
  • Which type to use?: For this recipe, I prefer English cucumbers since they have fewer seeds and thinner skin.
  • Absolute Must: Cucumbers drain away their water rapidly after slicing, and that causes them to lose their crisp texture. To prevent this from happening, make the cucumbers the last thing you slice just before serving to maintain their crispness.
  • Pro-Tip: Salt lightly and drain for 10 minutes to remove excess water if desired
  • Substitute: My go-to here would be zucchini ribbons, though they will change the texture of the salad.
• ½ red onion, thinly sliced
  • Note: Red onions bring color and a sharp, oniony flavor.
  • Substitute: My go-to would be sweet onions. You could also use green onions for a milder flavor, or shallots.
• 2-3 carrots, julienned to ribbons
  • Do I need a mandolin for this? No, in fact I'm not using one myself. I'm using a standard vegetable peeler to achieve perfectly elegant ribbons.
  • Which to choose: For the best ribbons, choose firm, fresh carrots.
  • Substitute: Your veggie of choice. My go-to would probably be thin-sliced bell peppers for color and crunch.
• 1 cup grape tomatoes
  • Which to choose? I recommend choosing firm, ripe tomatoes so that they hold up through the charring/caramelization process.
  • Substitution: Cherry tomatoes work equally well. You can also use quartered standard-sized tomatoes, but you'll need to adjust the cook time appropriately.
  • Pro-Tip: Look for varieties with good sugar content for caramelization
• Pinch of sugar (for tomatoes)
  • Note: A pinch of sugar not only works to enhance the natural sweetness of the tomatoes but also promotes caramelization.
  • Pro-Tip: Leave the fancy sugars aside, as plain white granulated sugar works best in this instance. And just a light sprinkle is all that's needed, so don't go overboard.
  • Do I need to use sugar? No, not technically, but then you're charring the tomatoes, rather than caramelizing them, and that will change the intended flavor profile.
• Andria's Salad Dressing
  • Note: The star ingredient that brings all the flavors together
  • Pro-Tip: Room temperature dressing distributes more evenly than cold. Use generously but apply just before serving.
  • The Secret Ingredient: The star of the show, this salad dressing features a rice vinegar base, mixed with molasses and a splash of Worcestershire. Garlic, tamarind, mixed vegetables, and herbs round out the ingredient list, creating a depth of flavor that manages to be both rich and pungent, while retaining a delicious balance. This salad dressing will turn any salad into a delight worth savoring. Seriously, grab a bottle and try it for yourself, I promise you won't be disappointed.

Storing Leftovers

1. Chicken
   • Store cooked chicken slices in an airtight container in the refrigerator - separate from the salad.
   • They will keep well for 3-4 days.
   • Reheating: I recommend reheating them gently in a skillet, heating only until warmed. Conversely, they can be enjoyed cold, so as not to risk drying them out.
2. Salad Greens & Vegetables
   • Keep greens, cucumbers, onions, and carrot ribbons undressed until ready to serve.
   • If possible, store all of the salad ingredients separately, each in a separate container lined with a paper towel, to absorb moisture and prevent sogginess.
   • Stored properly, like this, they will stay fresh for 2-3 days.
3. Charred Tomatoes
   • An airtight container is the way to go. You should probably store them separately, but personally I stored them right with the chicken.
   • The tomatoes are best enjoyed within 1-2 days, as they lose their texture quickly, but will last as long as the chicken does - they'll just lose some of their umph.
   • To refresh, briefly warm them in a skillet along with the chicken.
4. Assembled Salad
   • If already dressed with Andria's Salad Dressing, it's best to eat the salad the same day, as the greens will wilt.
   • For longer storage, always keep the dressing separate and drizzle just before serving, as I mentioned earlier.
5. Freezing
   • Don't. I really do not recommend trying to freeze any part of this recipe.
   • However, cooked chicken slices can be frozen for up to 2 months in a freezer-safe bag or container. Thaw overnight in the refrigerator before use. Again, however, I really don't recommend doing this.

Pro Tips for Perfect Results

• Chicken Perfection: Slicing the chicken thin ensures quick, even cooking and maximum flavor absorption for the spice rub. Remember to rest the chicken after grilling to allow the juices to redistribute (yes, I say this every chance I get). Don't skip the resting time; it really does make a difference.
• Tomato Perfection: Patience. It's that simple. The key to perfectly caramelized tomatoes is patience. Let them sit undisturbed in the hot pan. Resist the temptation to toss and stir and flip. Just don't do it. Instead, let the dry pan develop those beautiful caramelized spots that add smoky sweetness.
• Time the Dressing: Andria's Salad Dressing is best applied just before serving to maintain the perfect balance of flavors and prevent the greens from wilting.

Video for Summer Grilled Chicken Salad

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And that's our Grilled Chicken Salad, courtesy of Andria's Salad Dressing. If you enjoyed today's recipe or have tried Andria's Salad Dressing, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

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