Grilled Chicken & Bacon Salad with Avocado Balsamic Dressing

Ingredients

For the Chicken Marinade:
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons vegetable oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper

For the Salad:
- 4 cups chopped Romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- 1/2 red onion, thinly sliced
- 1 cup corn kernels (grilled or canned, drained)
- 6 slices bacon, cooked and crumbled
- 1 avocado, diced
- 1/4 cup fresh basil leaves, torn

For the Avocado Balsamic Dressing:
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 cup fresh parsley leaves, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper

Instructions

1. Prepare the Charcoal Grill:
- Light your charcoal grill and allow it to reach medium-high heat, about 375°F.

2. Marinate the Chicken:
- In a bowl, combine the vegetable oil, thyme leaves, onion powder, garlic powder, kosher salt, and black pepper.
- Rub the mixture generously over the chicken thighs, ensuring an even coating.
- Let the chicken marinate while you prepare the grill.

3. Grill the Chicken:
- Once the grill is ready, place the chicken thighs skin-side down on the grate.
- Grill each side for about 6-7 minutes, or until the internal temperature reaches 165°F.
- Remove chicken from the heat and let rest for 5 minutes before slicing.

4. Prepare the Avocado Balsamic Dressing:
- In a small bowl, whisk together the minced shallot, garlic, Dijon mustard, honey, olive oil, and balsamic vinegar until emulsified.
- Stir in the chopped parsley leaves, kosher salt, and black pepper. Set aside.

5. Assemble the Salad:
- In a large serving bowl, combine chopped Romaine lettuce, halved cherry tomatoes, sliced cucumbers, red onion, corn, crumbled bacon, diced avocado, and torn basil leaves.
- Drizzle with half of the Avocado Balsamic Dressing and toss gently to coat.

6. Serve:
- Arrange the salad on a platter topped with neatly sliced grilled chicken.
- Drizzle additional dressing over the top or serve on the side.

Preparation & Cooking Time

PT15M
15 minutes

Total Time

PT50M
50 minutes

Type of Dish

Lunch

Keywords

Grilled chicken salad, Balsamic dressing, Avocado salad, Charcoal grill, Lunch recipe, Chicken marinade, Fresh herbs, Summer salad, Bacon salad, Healthy lunch

Recipe Yield

Serves 4 adults

Calories

Total: 980 calories

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