Grilled Chicken Salad

Grilled Chicken Salad

I’m a big fan of Gourmet magazine (I still miss the monthly version), and I found this appealing summer salad recipe in their grilling issue a few months ago. It’s fresh, and very beautiful – all the bounty of summer on one big treat-yourself plate. Pair this with a baguette and a glass of icy white wine, and you’ve got a brilliant, elegant meal.


Grilled Chicken Salad

Prep time: 1 ½ hours

Serves: 4

Adapted from Gourmet magazine

For lettuce: 


  • 4 cups romaine of Bibb lettuce, thinly sliced

For tomato salad: 


  • 2 medium tomatoes, cut into wedges
  • ¼ cup basil, thinly sliced

 For grilled mushrooms and chicken: 


  • ¾ pound cremini mushrooms, cut in half
  • ¾ pound fresh shitake mushroom stems, caps cut in half, stems reserved for another purpose
  • 2 pounds skinless, boneless chicken breasts
  • ½ cup basil pesto

For green bean salad: 


  • 1 pound fresh green beans
  • ½ cup whole almonds with skin, toasted and chopped coarsely

For chickpea salad: 


  • 1 15-ounce can chickpeas, rinsed and drained
  • ¼ cup red onion, finely chopped
  • Salt and pepper to taste

For radish cucumber salad: 


  • 1/3 cup salt
  • 2 tablespoons sugar
  • 4 garlic cloves, smashed
  • 1 teaspoon black pepper
  • 1 bunch radishes
  • 4 small cucumbers or 1 seedless cucumber
  • ½ cup flat leaf parsley, chopped

For vinaigrette: 


  • 5 tablespoons red wine vinegar
  • 1 tablespoon and 1 teaspoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 small garlic clove, minced
  • ¾ teaspoon sugar
  • ¾ cup olive oil
  • ¼ cup chives
  • ½ teaspoon salt
  • ¼ teaspoon pepper


To make the vinaigrette: 


  1. Whisk together vinegar, lemon juice, mustard, garlic cloves, sugar, olive oil and chives with ½ teaspoons salt and ¼ teaspoon pepper.
  2. For the tomato salad:

  3. Combine tomato segments and finely chopped basil.
  4. For the radish-cucumber salad:

  5. Boil 4 cups of water with salt, sugar, garlic, and pepper in a 4-quart pot for ten minutes.
  6. Trim and halve radishes. Halve cucumbers lengthwise and cut into ½ inch slices.
  7. Remove brine from heat and add radishes and cucumbers, allowing them to stand uncovered for ten minutes.
  8. Drain in a colander, and remove garlic.
  9. Put radishes and cucumbers in an ice bath and drain well.
  10. Chill for 20 minutes in refrigerator, and garnish with parsley.
  11. For the chickpea salad: 

  12. Combine chickpeas, onion, ¼ cup vinaigrette and salt and pepper to taste.GRILLED CHICKEN SALAD on
  13. For the green beans: 

  14. Cook green beans in a pot of well-salted boiling water until tender – 3-5 minutes.
  15. Drain and transfer to ice bath to stop the cooking. Drain again and pat dry.
  16. For the mushrooms and chicken: 

  17. Heat grill to medium high. Mix mushrooms with 2 tablespoons vinaigrette and marinate for ten minutes.
  18. Grill mushrooms on oiled grill until browned, about 5 minutes.
  19. Toss grilled mushrooms with vinaigrette.
  20. Season chicken with ½ teaspoon of salt and ½ teaspoon of pepper.
  21. Grill chicken on oiled grill, turning as necessary until cooked through – about ten minutes.
  22. Cut chicken into ½ inch slices and toss with pesto in a bowl.GRILLED CHICKEN SALAD on
  23. Toss cucumbers and radishes with parsley, 3 tablespoons vinaigrette, and salt and pepper to taste.
  24. Toss beans with 2 tablespoons vinaigrette and sprinkle with almonds.
  25. Toss tomatoes with 3 tablespoons vinaigrette and basil.
  26. Toss lettuce with 1 tablespoon vinaigrette. 
  27. Arrange chicken, mushrooms and salads in long rows on a large platter, like a composed salad.
  28. Serve remaining vinaigrette on the side.
  29. Serve at room temperature.GRILLED CHICKEN SALAD on

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