Real Recipes From Real Home Cooks ®

grilled chicken salad, restaurant style

(3 ratings)
Blue Ribbon Recipe by
Peggi Anne Tebben
Granbury, TX

I used to make this in 2 different steakhouse-type restaurants I cooked in. It started out, I made them one day for myself and another worker for lunch when doing prep work one day when we weren't open. It was so well-liked, we had people ordering it, and then at one of the restaurants, I put it on the menu. I'm sure somewhere, someone has done a similar salad to this but I didn't get it from anywhere! You need to cook the chicken as I instruct for the full flavor of this dish and don't drown it in dressing, so it doesn't cover up the flavor of the chicken. Enjoy!

Blue Ribbon Recipe

A fantastic grilled chicken salad that's the perfect light but hearty meal on a hot summer day. It really is restaurant quality. Depending on what ingredients you add, you can make this as fancy or plain as you'd like. We used mixed greens to elevate the salad a bit. The toppings suggested all complement each other. We loved the bit of freshness green onion added. Brushing the chicken with butter as it grills keeps it nice and juicy. It also adds a nice flavor to the chicken breast. Follow with the suggested topics or go crazy with your own, the sliced rilled chicken is the star of this salad.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 1 person
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For grilled chicken salad, restaurant style

  • 1
    boneless, skinless chicken breast
  • lettuce
  • green onions
  • tomato wedges
  • shredded cheddar cheese
  • California style garlic salt /parsley
  • Montreal or Quebec Chicken Seasoning
  • your favorite salad dressing
  • real bacon bits (optional)
  • croutons

How To Make grilled chicken salad, restaurant style

  • Lettuce, onions, and tomato wedges in a bowl.
    Prepare the salad with lettuce, onions, and tomato wedges. Set in the fridge while you cook the chicken.
  • Seasoned chicken breasts on a grill.
    Place the chicken breast on indoor or outdoor grill and cook one side, about 5 or 6 minutes. The temperature is about 400° on an outside grill.
  • Chicken brushed with butter as it cooks.
    Turn over and brush with butter. Sprinkle 2 seasonings on it and continue cooking until just done; no longer or it will dry out.
  • Cooked chicken breasts on a cutting board.
    Remove from heat and lay on cutting board. Let sit a few minutes for the juices to redistribute.
  • Chicken breasts cut into slices.
    Now, cut the chicken breast on an angle in strips.
  • Slices of warm chicken on the lettuce.
    Place it on cold salad while still warm.
  • Shredded cheese, bacon bits, and additional toppings added to salad.
    Garnish with the shredded cheese and then a small amount of your favorite salad dressing. I like either ranch or 1000 Island on mine. Top with croutons and real bacon bits. Enjoy!