Description
This Ultimate Grilled Chicken Salad is a hearty and fresh main-course salad featuring juicy marinated grilled chicken thighs, smoky crispy bacon, creamy avocado, crunchy fried onions, and tossed with a spicy, zesty chipotle mayo dressing. It’s a protein-packed meal perfect for lunch or dinner and easily customizable for your preference.
Ingredients
Units
Scale
Grilled Chicken
- 4 x 5oz (150g) boneless skinless chicken thighs
- 1.5 tbsp olive oil
- 1 tbsp lime juice
- 1.5 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Chipotle Mayo
- 3/4 cup (180g) mayonnaise
- 1-2 tbsp chipotle paste
- 1/2 lime, juice only (or to taste)
- 1 small clove garlic, minced and smoothed with the blade of your knife
- 1/4 cup (60ml) milk, or as needed to thin out dressing
Salad
- 2 large heads romaine lettuce, chopped
- 8 strips bacon, cooked and chopped
- 7oz (200g) baby plum or cherry tomatoes, halved
- 1 large avocado, sliced or diced
- 1/2 cup crispy fried onions, or to preference
Instructions
- Marinate Chicken: In a medium-sized mixing bowl, whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, lime juice, and olive oil. Add the chicken thighs and mix until completely coated. Marinate for as long as possible, ideally up to overnight, but at least while you prepare other ingredients. If short on time, resting at room temperature while prepping the salad is sufficient.
- Prepare Chipotle Mayo: In a small mixing bowl, combine mayonnaise, chipotle paste, lime juice, and minced garlic. Gradually add milk, a tablespoon at a time, whisking until the sauce reaches your desired consistency for drizzling.
- Grill Chicken: If marinated in the fridge, allow chicken to come close to room temperature. Place on a griddle or grill pan over medium-high heat. Cook for about 4-5 minutes until beginning to char, then flip and cook until cooked through and well-charred on the other side. Rest chicken for a couple minutes, then slice just before assembling the salad.
- Assemble Salad: In a large salad bowl, add chopped romaine lettuce. Top with sliced grilled chicken, avocado, bacon, tomatoes, and half the crispy fried onions. Drizzle several dollops of chipotle mayo over everything (use less at first; you can add more as desired). Gently toss to combine.
- Serve: Plate individual portions, adding extra chipotle mayo and remaining crispy onions on top to taste. Enjoy immediately for best texture.
Notes
- Chipotle Paste: If unavailable, use chipotle chilis in adobo sauce (blend 1-2 chilis or use the sauce), or substitute with chipotle powder, starting with a small amount and adjusting to taste.
- Batch Size: Dressing yields a large batch; store leftovers in the fridge for up to a week, or halve the recipe for a smaller amount.
- Alternative Chicken: Chicken breasts can be used in place of thighs; ensure they’re boneless/skinless and cook slightly less time.
- Marinating Tips: Marinate chicken as long as possible for best flavor, but even 15 minutes improves taste. Always bring chicken to room temperature before grilling to prevent dryness.
- Calorie Count: Nutrition is calculated using half of the chipotle mayo dressing.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 563 kcal
- Sugar: 9.11g
- Sodium: 801mg
- Fat: 38.15g
- Saturated Fat: 7.39g
- Unsaturated Fat: 28.26g
- Trans Fat: 0.067g
- Carbohydrates: 24.33g
- Fiber: 9.7g
- Protein: 34.03g
- Cholesterol: 137mg
