Best Summer Salad with Chicken Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4 to 6 servings
Ingredients
  • Juice of 1 lemon
  • 1 tablespoon Champagne vinegar
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • ⅓ cup olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon vegetable oil
  • 2 chipotle chiles in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly cracked black pepper
  • 4 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
  • 3 to 4 cups market greens
  • 4 strips applewood-smoked bacon, cooked and crumbled
  • 8 to 10 strawberries, hulled and quartered
  • 2 ears corn on the cob, kernels removed in strips
  • 1 to 2 ripe avocados—pitted, peeled and sliced
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Lemon-Champagne vinaigrette
Directions
  1. Make the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the refrigerator for up to 5 days (makes ⅔ cup).
  2. Make the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, and black pepper in a small bowl. Place the chicken in a large zip-top bag and add the marinade. Zip the bag and mix the chicken into the marinade to coat. Place in the refrigerator and let it marinate for at least 1 hour and up to 8 hours.
  3. Heat an outdoor grill or grill pan to about 400°F. Place the chicken on the grill and cook for 5 to 6 minutes on each side, until the chicken is cooked through. Remove from the grill and let rest for 10 minutes. Slice the chicken against the grain.
  4. Make the salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado and grilled chicken, and season with salt and pepper. Toss with the vinaigrette to serve.