Grammy's Kitchen · Chicken Salad · Grilled Chicken Salad
One of 109 chicken salad recipes we measured
30 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 6% |
| acid | 7% | 1% |
| sweetener | 1% | 0% |
| salt | 0% | 0% |
| aromatics | 3% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound boneless skinless chicken breasts |
| 180 g | 6 cups romaine lettuce (coarsely chopped) |
| 182 g | 3/4 cup cherry tomatoes (halved) |
| 116 g | 3/4 cup corn kernels (fresh, thawed from frozen or canned) |
| 3/4 cup cucumber (chopped) | |
| 40 g | 1/4 cup red onion (thinly sliced) |
| 112 g | 1/2 cup cooked crumbled bacon |
| 56 g | 1/2 cup blue cheese (crumbled) |
| 200 g | 1 avocado (peeled, pitted and sliced) |
| 46 g | 3 tablespoons lemon juice |
| 26 g | 2 tablespoons Dijon mustard |
| 45 g | 3 tablespoons red wine vinegar |
| 8 g | 2 teaspoons granulated sugar |
| 2 tablespoons finely minced shallot | |
| 1 g | 1/2 teaspoon dried oregano |
| 3 g | 1 1/2 teaspoons dried parsley |
| 145 g | 2/3 cup olive oil |
| salt and pepper to taste |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love that you use the dressing as marinade. Such a timesaver, and it tastes amazing! I used feta instead of blue cheese, and it was so yummy! I've never added corn to salad before, but I loved it!” — a cook, 5.0★
“Hands down, my new favorite salad recipe! Perfectly light for a quick lunch, but also hearty enough to be served as the main course for dinner! Loved every bite!” — a cook, 5.0★