Grilled Lemon Pepper Chicken Salad Recipe

Chicken breasts: Boneless, skinless pieces of chicken that are perfect for grilling.

Olive oil: Used to brush the chicken, adding moisture and flavor.

Lemon pepper seasoning: A blend of lemon zest and black pepper that gives the chicken a zesty kick.

Mixed greens: A combination of leafy greens like lettuce, spinach, and arugula for the salad base.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Cucumber: Sliced for a refreshing crunch in the salad.

Red onion: Thinly sliced to add a sharp, tangy taste.

Feta cheese: Crumbled cheese that adds a creamy, tangy element to the salad.

When grilling chicken breasts, ensure they are of even thickness for uniform cooking. If needed, pound them to an even thickness using a meat mallet. This helps prevent overcooking on the edges while ensuring the center is fully cooked. Additionally, let the grilled chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and moist chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be grilled in the same manner as chicken breasts.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• lemon pepper seasoning - Substitute with lemon zest and black pepper: Freshly grated lemon zest combined with black pepper can mimic the citrusy and peppery flavor of lemon pepper seasoning.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile, making it a suitable replacement for mixed greens.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy substitute for cherry tomatoes.

• sliced cucumber - Substitute with zucchini slices: Thinly sliced zucchini can provide a similar crunch and mild flavor to cucumbers.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be used in place of red onions for a subtler taste.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good alternative to feta cheese.

• To store the grilled chicken, allow it to cool completely. Place the chicken in an airtight container and refrigerate for up to 3-4 days. For best results, slice the chicken just before adding it to the salad to maintain its juiciness.

• For the mixed greens, cherry tomatoes, cucumber, and red onion, keep them fresh by storing each ingredient separately in airtight containers or resealable plastic bags. This will prevent the greens from wilting and the vegetables from becoming soggy. Store these in the refrigerator for up to 3-4 days.

• If you want to prepare the salad in advance, assemble the mixed greens, cherry tomatoes, cucumber, and red onion in a large mixing bowl without adding the feta cheese and grilled chicken. Cover the bowl with plastic wrap or a lid and refrigerate. Add the feta cheese and grilled chicken just before serving to keep the salad fresh and flavorful.

• To freeze the grilled chicken, let it cool completely, then wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped chicken in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

• When reheating the grilled chicken, use a microwave, oven, or stovetop. For the microwave, place the chicken on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through. For the oven, preheat to 350°F (175°C), place the chicken on a baking sheet, and cover with foil. Heat for about 10-15 minutes. On the stovetop, heat a skillet over medium heat, add a splash of olive oil, and cook the chicken until warmed through.

• Avoid freezing the mixed greens, cherry tomatoes, cucumber, and red onion as they do not freeze well and will lose their texture and flavor. Instead, prepare these fresh when ready to serve the salad.

• If you have leftover assembled salad, store it in an airtight container in the refrigerator and consume within 1-2 days. The mixed greens may wilt slightly, but the salad will still be enjoyable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken on a baking sheet and cover it with aluminum foil to prevent it from drying out.
  3. Heat for about 10-15 minutes or until the chicken is warmed through.
  4. While the chicken is reheating, keep the mixed greens and other salad components in the refrigerator to maintain their freshness.
  5. Once the chicken is heated, slice it and place it on top of the chilled salad.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the grilled chicken in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the chicken is thoroughly warmed.
  5. Keep the mixed greens and other salad ingredients in the refrigerator until the chicken is ready.
  6. Slice the warmed chicken and add it to the salad.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Keep the mixed greens and other salad components chilled in the refrigerator.
  5. Once the chicken is heated, slice it and add it to the salad.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Keep the mixed greens and other salad ingredients in the refrigerator.
  5. Once the chicken is heated, slice it and place it on top of the salad.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Basting brush: Used to apply olive oil evenly on the chicken breasts before seasoning.

• Meat thermometer: Ensures the chicken is cooked to a safe internal temperature of 165°F.

• Cutting board: Provides a clean surface for slicing the grilled chicken after it has rested.

• Chef's knife: Used to slice the grilled chicken breasts and to cut the vegetables if needed.

• Large mixing bowl: Used to combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

• Salad tongs: Helps to mix the salad ingredients evenly and to serve the salad.

• Measuring spoons: Ensures accurate measurement of the olive oil and lemon pepper seasoning.

• Serving platter: Used to present the finished salad beautifully.

Pre-marinate the chicken: Marinate the chicken breasts in olive oil and lemon pepper seasoning the night before to save time.

Use pre-washed greens: Opt for pre-washed mixed greens to cut down on prep time.

Pre-slice vegetables: Slice the cherry tomatoes, cucumber, and red onion in advance and store them in the fridge.

Batch grill chicken: Grill extra chicken breasts and store them for quick meals throughout the week.

Ready-made feta: Use pre-crumbled feta cheese to eliminate the need for crumbling.