Grilled Chicken Salad

What do you do after taking back your yard? Enjoy grilling and eating in a mosquito-free environment, of course! Give this recipe a try:

Grilled Chicken Salad with Garden Greens, Arugula, Baby Spinach, and Herb Sherry Vinaigrette

(makes 6 servings)

For the salad:

  • 2 pounds of assorted seasonal garden greens, arugula, and baby spinach
  • 6 chicken breasts, 6 ounces each
  • 1 tablespoon thyme
  • 1 lemon zest
  • 6 sprigs chives, chopped

For the vinaigrette:

  • 1 cup sherry vinegar
  • 2 lemons, juiced
  • 1 shallot, finely minced
  • 1 tablespoon oregano, chopped
  • 1 tablespoon basil, chopped
  • 1 cup extra virgin olive oil
  • 2 tablespoon honey
  • salt and pepper to taste


  1. Place all ingredients in a bowl except olive oil.
  2. Slowly whisk olive oil into mixture until emulsified and chill.
  3. Wash lettuce.
  4. Marinate chicken with herbs, lemon zest, and olive oil.
  5. Season with salt and pepper and grill.

Recipe Source: United States Department of Agriculture

Flickr Image Credit: Nodame