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Italian Grilled Chicken Salad
What you’ll need...
  • 1 pound boneless skinless chicken breast halves
  • 6 cups Italian salad blend
  • 2 garlic cloves, pressed through a garlic press
  • 2 teaspoons sugar
  • 2 teaspoons dried mustard Sea salt and lemon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup canola oil
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon finely chopped fresh oregano

Prepare Grill

Rinse raw chicken in water; set aside on a plate. Season lightly with olive oil, lemon pepper and garlic salt.

Meanwhile, whisk garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together oils; add to vinegar mixture in slowly and continue whisking until emulsified. Whisk in herbs and season with salt and pepper. Refrigerate dressing. 

Grill chicken until cooked through, 5 to 6 minutes per side.

Slice warm chicken crosswise into 1/2-inch-wide strips.

Blend shredded carrots with Italian salad blend. Plate lettuce, layer on warm chicken and drizzle on desired amount of dressing.