Can I make this salad vegetarian?

Absolutely! Skip the chicken and add roasted chickpeas or cubes of marinated tofu for protein. You could also include more substantial vegetables like roasted sweet potatoes or avocado to make it satisfying without meat.

How can I make this salad dairy-free?

The dairy elements here are the goat cheese and Greek yogurt in the dressing. For a dairy-free version, omit the cheese or replace with a dairy-free alternative. For the dressing, use a thick dairy-free yogurt alternative based on coconut or almond, and add a touch more lemon juice to mimic the tanginess of Greek yogurt.

What's the best way to grill chicken if I don't have an outdoor grill?

A grill pan works wonderfully to achieve those beautiful grill marks and flavor. Heat it over medium-high heat until quite hot, then proceed as directed. Alternatively, you can use a regular skillet – you won't get the grill marks, but the chicken will still be delicious. Just make sure the pan is hot before adding the chicken.

Can I use dried herbs in the dressing instead of fresh?

Fresh herbs are really what make this dressing special, but in a pinch, you can use dried. Use about one-third the amount called for with fresh herbs, and let the dressing sit for longer (about an hour) to allow the dried herbs to hydrate and release their flavors.

Grilled Chicken Salad Recipe

Description

Grilled Chicken Salad is a vibrant, protein-packed dish that combines juicy grilled chicken with fresh arugula, sweet cherub tomatoes, tangy goat cheese, and colorful grated vegetables, all topped with a luscious Green Goddess Dressing. Perfect for an easy, healthy meal that’s both satisfying and nutrient-packed.

Ingredients

Units Scale

Salad

1 chicken breast, sliced into cutlets
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces arugula or mixed salad greens
10 NatureSweet Cherubs, halved
1 carrot, grated
3 ounces pickled beets, grated
1/4 cup goat cheese
Fresh parsley (optional garnish)

Dressing

10 ounces plain Greek yogurt
1 cup fresh parsley
1/4 cup fresh tarragon
1/4 cup fresh mint
1/4 cup fresh dill
2 tablespoons fresh chives
2 tablespoons garlic paste
1 lemon, juiced and zested
1 tablespoon olive oil
1 tablespoon white wine vinegar
3/4 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

Prepare the Chicken
Rub the chicken cutlets with olive oil and season them with salt and pepper. Cook the chicken on a grill or in a grill pan over medium-high heat, flipping it once. Ensure the internal temperature reaches 165°F. Once done, transfer the chicken to a plate and let it rest.
Assemble the Salad
In a large bowl, add the arugula or mixed greens, halved NatureSweet Cherubs, grated carrots, grated beets, and crumbled goat cheese. Gently toss everything to combine. Top with the grilled chicken and garnish with fresh parsley if desired.
Make the Dressing
Combine all the dressing ingredients in a blender or food processor. Blend until smooth and creamy. Adjust the seasonings to taste.
Serve
Drizzle the salad with the Green Goddess Dressing or a dressing of your choice, and serve immediately for a refreshing meal.

Notes

Storage Tips: To meal prep, store the prepared dressing, grilled chicken, and grated vegetables separately in airtight containers. The dressing lasts up to 5 days in the refrigerator, while the chicken can be stored for 3-4 days. Assemble the salad just before serving for maximum freshness.
Dressing Substitutions: If you don’t have Greek yogurt, you can use regular plain yogurt, but note that the dressing might be slightly thinner in consistency.
Boosting Protein: Add toppings like boiled eggs, nuts (peanuts or almonds), or even crispy bacon to increase the protein content.
Using Pre-Cooked Chicken: Pre-cooked, frozen chicken can be used as a convenient alternative. Just heat it according to package instructions and add it to your salad.

Nutrition

Serving Size: 1 salad
Calories: 350
Sugar: 6g
Sodium: 650mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg