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Grilled Chicken Salad

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Prep Time 45 minutes
Cook Time 16 minutes
2 hours
Total Time 3 hours 1 minute
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

BBQ grill and gas/propane,emulsifier,salad spinner,grill veggie basket
  • 2 chicken breast
  • herb marinade OR Primal Kitchen Italian Vinaigrette and Marinade
  • 1 cucumber
  • 2 Roma tomatoes
  • jar of Divina Organic Sliced Kalamata Olives
  • The Big Picture Foods Organic Pepperoncini’s
  • butter lettuce
  • dark lettuce mix
  • prickly lettuce
  • fresh basil
  • grill shallots omit for Low FODMOP
  • Red Wine Vinegarette Dressing Recipe
  • Ranch Dressing Recipe
  • Primal Kitchen Ranch with Avocado Oil

Method
 

  1. Preheat grill to 425–450°F.Cook chicken approximately 6–8 minutes per side until the internal temperature reaches 165°F.Remove from grill and let rest 5–10 minutes.Cut chicken into slices.
  2. Chop shallots and place them in a veggie basket on the top rack of the grill.Grill 8–10 minutes, then remove from grill and set aside.
  3. Wash in a salad spinner.Completely dry lettuce leaves so the dressing sticks better.Chop lettuce.
  4. Wash, pat dry, and separate into individual leaves or pull apart into smaller pieces.
  5. Wash and chop all vegetables into bite-sized pieces.

Notes

Drying the lettuce, basil leaves, and vegetables helps dressing stick better and helps the salad keep longer in the refrigerator.
Basil is a key flavor ingredient in this salad. Do not skip it.
Combining Ranch and Vinaigrette dressing makes this salad a treat.
If you’re Low FODMAP:
  • Omit shallots
  • Omit garlic/onion ingredients from marinades and dressings
  • Omit Ranch dressing
  • Stick to Roma tomatoes
Red coral (prickly lettuce) holds dressing well.
When storing leftovers, store the lettuce/veggies, chicken, and dressing separately to keep it fresher longer.
Removing extra liquid from the lettuce/veggies will also keep it fresher longer.