Grilled Chicken Salad with Poppy Seed Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2 main dish salads
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp butter, softened
  • 2 ears of fresh corn, shucked
  • 1 head of romaine, washed and torn
  • ¼ cup matchstick carrots
  • ½ red bell pepper, chopped
  • ¼ cup Craisins
  • ¼ cup toasted slivered almonds
  • 2 green onions, sliced
  • 4 strips of cooked bacon, chopped
  • Your favorite poppy seed dressing (I used Brianna's)
Instructions
  1. Preheat grill to medium-high heat.
  2. Prepare chicken. Brush chicken breasts with olive oil on both sides and sprinkle with salt and pepper.
  3. Prepare corn. Brush cobs with softened butter and place each on a square of foil. Wrap corn in foil, folding sides up to close completely.
  4. Grill corn for 18 to 20 minutes, turning frequently. During last 10 minutes, place chicken on grill. Grill chicken for 10 minutes, flipping once halfway through, until internal temperature reaches 165 degrees. Remove corn and chicken from grill.
  5. When chicken is cool enough to handle, cut it into bite-sized pieces or strips.
  6. Carefully unwrap corn. When it's cool enough to handle, stand each ear upright on a cutting board and cut off kernels all the way around.
  7. Divide romaine equally between 2 plates. Top with carrots, corn, chicken, bell pepper, Craisins, almonds, green onions, and bacon. Drizzle with poppy seed dressing and enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/grilled-chicken-salad-with-poppy-seed-dressing/