Selfadvocatenet.com Recipes for the Month of July 2026
This grilled chicken salad is perfect for summer entertaining.
You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.
Ingredients
- 1 small red onion
- 5 tablespoons red-wine vinegar, divided
- 2 medium cloves garlic, grated
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons salt, divided
- ⅔ cup grapeseed oil, plus more for grill grates
- ½ teaspoon paprika
- 1 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
- 1 small yellow bell pepper, cut into 2-inch-thick strips
- 2 large romaine lettuce hearts, halved lengthwise
- 3 (8 ounce) boneless, skinless chicken breasts
- 1 (5 ounce) package fresh baby spinach
- 2 small tomatoes, cut into 1-inch wedges
Directions
Preheat grill to medium-high (400°F to 450°F). Halve onion lengthwise through root end. Cut 1 half into 1-inch wedges; set aside. Thinly slice the other half. Place the onion slices in a small bowl; add 2 tablespoons vinegar; toss to combine. Set aside to pickle, stirring occasionally, until ready to use. Drain before serving.
Whisk garlic, mustard, 1 teaspoon salt and the remaining 3 tablespoons vinegar together in a large bowl until the salt dissolves. Slowly drizzle in oil, whisking constantly, until the dressing is creamy. Set aside 1/4 cup dressing. Stir paprika into the remaining dressing in the bowl. Combine zucchini slices, bell pepper strips, romaine halves and the reserved onion wedges on a large rimmed baking sheet. Drizzle with 1/2 cup dressing; toss to coat well, making sure to get dressing between the lettuce leaves. Place chicken in the large bowl with the remaining dressing; toss to coat. Sprinkle with the remaining 1/2 teaspoon salt.
Oil the grill grates by holding an oil-soaked paper towel with tongs. Grill the chicken and the vegetables, uncovered, for 1 minute. Continue grilling until the romaine is slightly wilted, about 1 minute more; transfer the romaine to the baking sheet. Continue grilling the chicken and vegetables, covered and turning occasionally, until the vegetables are tender-crisp with grill marks and a thermometer inserted into the thickest portion of chicken registers 165°F, about 6 minutes for the vegetables and 8 to 10 minutes for the chicken. Return the grilled chicken and vegetables to the baking sheet with the romaine; let the chicken rest for 5 minutes before slicing. Cut the romaine and vegetables into 1-inch chunks.
Transfer the chopped romaine to a large bowl. Add spinach and the reserved 1/4 cup dressing; toss well. Arrange the mixture on a large platter; top with sliced chicken, zucchini, bell pepper, tomatoes and pickled onions. Serve immediately.
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