I really love grilled chicken salad as a go-to, no-brainer supper solution, but the Chicken Caesar is so over for me—I need a few years off! So here’s another fresh chicken salad idea; eat your heart out, Caesar!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a grill pan or large nonstick skillet over medium high heat.
Step 2
Combine 1 tablespoon of the balsamic vinegar and 3 tablespoons of the EVOO on a plate and add the thyme. Coat the chicken evenly in the dressing, then season the meat liberally on both sides with the grill seasoning. Add the chicken to the hot pan and cook for 6 minutes on each side.
Step 3
While the chicken cooks, add the remaining 2 tablespoons of balsamic vinegar to the bottom of a large, shallow serving bowl. Whisk in the mustard, hot sauce, and remaining 3 tablespoons of EVOO. Transfer the cooked chicken to a cutting board, let it rest for a couple of minutes, then slice it on an angle. Set aside to cool slightly.
Step 4
Add the greens to the serving bowl and toss with the dressing; season with salt and pepper to taste. Arrange the artichokes, hard-boiled eggs, salami, and gorgonzola on top of the salad in rows, with a row of cooled chicken slices down the middle. Scatter a few chopped hot peppers over the salad and serve.
