Let’s be honest this winter hasn’t been that bad, which means I have been grilling all winter long. BUT its finally starting to warm up here and I am here for it. I love the days getting longer/staying lighter longer outside, I love putting on a light jacket and walking outside (instead of the blizzards my dogs enjoy), and I love firing up the grill! You know I love how convenient crockpot chicken is, but honestly there is nothing better than grilled chicken! I use the same seasoning/marinade because I truly believe in the ingredients I add. For that I start with milk as the base, because there are enzymes in the milk that tenderize the chicken. This works even with dairy-alternative milks. Next is the garlic, which adds great flavor! I add salt for flavor and texture, fresh herbs add great flavor, and my favorite go-to seasonings that I always add are garlic powder, onion powder, and adobo seasoning.
Now I am a big salad lover, my husband always questions this…. like really….. do you really prefer a salad over a burger? Well I honestly love both, but usually I pick the salad. What makes a salad go from good to great is ALL THE TOPPINGS. I love adding everything but the kitchen sink. Give me all the avocados, tomatoes, cucumbers, cottage cheese, chips, limes, carrots, peppers, refried beans 😬 (seriously love refried beans), goat cheese, sweet potatoes, bbq, etc.! Seriously I love it all. This salad doesn’t have all of that, but it does have some and it’s so simple yet bold. I went with romaine lettuce because I love the crunch and its a great mild green! Then I topped with the salad with avocado, green onions, grilled chicken, sweet potato fries, and bbq sauce! It was so satisfying, delicious, flavorful, crunchy and bold! This salad does take some time, but its worth it. It’s very simple and you can prepare the remaining ingredients as the chicken cooks. So lets get to it.
Ingredients to Make Grilled Chicken Salad:
8 chicken breasts
1/2 cup milk
1/2 tsp adobo seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp Worcestershire sauce
4 cloves of garlic- crushed
1 large or 2 medium sweet potatoes
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprkia
1/8 tsp garlic salt
4 cups romaine lettuce- chopped
1 green onion- chopped
BBQ sauce to your liking
Trim the fat off the chicken breast. Then in a large bowl combine the milk, adobo, salt, pepper, onion powder, garlic powder, worcestershire sauce, and garlic. Combined until evenly coated, then refrigerate for 20 minutes. Once the chicken has marinated for 15 minutes, heat the grill to high heat. Cover, let it get hot for 5 minutes. Add the chicken breast to the grill, cook for 10 minutes. While the chicken is cooking preheat the oven to 425 degrees. Cut the sweet potatoes into inch thick sticks. Spray with cooking spray then top with paprika, salt, pepper, and garlic salt. Mix until evenly coated, cook for 15 minutes. Flip the sweet potatoes then cook an additional 7-8 minutes (depending on your oven). Remove and set aside.
Reduce the heat on the grill to a medium heat, then flip the chicken breasts and cook for an additional 7-10 minutes. The chicken I cooked was large, so if you are cooking smaller chicken breast check between 6-9 minutes. I cut the chicken through the thickest part to check if it is cooked. A good indicator is when the juice is clear, and when inside is a nice yellow/beige color all the way through. When its the yellow color this is a great way to indicate it hasn’t been overcooked, and will still be juicy. Once the chicken has cooked, remove from the grill to a plate. Let rest for 5-7 minutes. Slice the chicken into small strips once cooled.
By now the sweet potatoes and chicken are cooked. Now assemble the salad, it doesn’t need to be perfect. This is what I did. In a bowl add a handful of romaine lettuce, 1/4 of the avocado, and a sprinkle of green onions. Next add the desired amount of sweet potato fries about 1/2 cup, and sliced grilled chicken breast. Top with a drizzle of BBQ sauce and enjoy!