Grilled Chicken Chopped Salad With Italian Dressing

We have been trying to eat healthy, that is why I haven’t posted any dessert recipes. I miss it, but it’s for the better. We haven’t omitted sugar fully.. There’s always a cheat day or two but we are trying healthier meals. I had some leftover food from the previous day so instead of making more, I decided to make a salad. I came across this recipe, it has chicken, Italian dressing and lots of veggies.. everything we like.. (Me- not so on the veggies part, but I am trying hehe) The salad was filling and delicious.. the dressing was the extra oomph!! Yes, it’s all written down for you below.. 😀

I did not have some of the ingredients such as Olives, pepperoncini peppers, Croutons, Cucumber and Romaine lettuce. So what I did instead was add chopped Avocados, corn, green pepper, and iceberg lettuce instead..(Lol I know those are a lot of ingredients trust me, it turned out so yummy) We loved every bit of it 🙂



    • 1/2 cup light mayonnaise
    • 1/4 cup olive oil
    • 3 Tbsp white vinegar
    • 3 Tbsp water
    • 1/4 cup finely grated Parmesan cheese
    • 1 Tbsp fresh lemon juice
    • 1 Tbsp finely minced fresh parsley
    • 1 Tbsp granulated sugar
    • 1 1/2 tsp Italian seasoning
    • 1 large clove garlic, minced
    • Salt and freshly ground black pepper
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 Tbsp olive oil, plus more for brushing grill
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, chopped
  • 1 medium cucumber, peeled and chopped
  • 1 (10.5 oz) package grape or cherry tomatoes, halved
  • 1 cup croutons (optional)
  • 1/2 cup sliced black olives
  • 1/3 cup chopped red onion, rinsed under water
  • Finely shredded parmesan, for serving
  • 4 pepperoncini peppers, for serving (optional)


For the dressing:

  • Add all dressing ingredients to a blender, season with salt and pepper to taste (I used about 3/4 tsp salt 1/4 tsp pepper). Blend well. Chill until ready to use.

For the salad:

  • Preheat a grill over medium-high heat to 425 degrees. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet. Brush chicken with olive oil then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on grill and cook about 3 – 5 minutes per side (center should register 165). Transfer to a plate, cover with foil and rest 10 minutes, then cut into cubes.
  • Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan. Add a pepper to each serving if desired and serve immediately after adding dressing.


Enjoy!! Have fun devouring the salad  😉

With love,

Arzina Xo





Recipe Source: Jacklyn


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