epicurious4.7
Grilled Chicken Salad With Creamy Any-Pickle Dressing
The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready grilled chicken salad recipe.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 30 min👤 Asha Loupy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●baking dish
- ●baking sheet
- ●cutting board
- ●peeler
📝 Preparation Steps
1
Stir ¾ cup Creamy Any-Pickle Dressing, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¼ tsp. MSG (if using) in a small bowl to combine.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
2
Pat 1½ lb. skinless, boneless chicken breasts (about 3 large) dry. Place 1 breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, a rolling pin, or a heavy skillet, pound to ½" thick. Place on a small rimmed baking sheet or in a 13x9" glass or ceramic baking dish. Repeat with remaining chicken breasts. Add dressing mixture and turn chicken to coat evenly. Cover and chill at least ⏱️ 4 hours and up to ⏱️ 12 hours.
½ lb. skinless, boneless chicken breasts (about 3 large)1
3
Let chicken sit at room temperature ⏱️ 30 minutes.
4
Meanwhile, prepare a grill for medium-high heat; oil grate with vegetable oil.
Vegetable oil (for grilling)
5
Remove chicken from marinade, letting excess drip back into baking sheet; discard marinade. Grill chicken, turning halfway through, until cooked through, an instant-read thermometer registers 165°, and deeply browned grill marks appear, 7–⏱️ 12 minutes. (If you want crisscross grill marks, rotate chicken 45° on the same side after about ⏱️ 2 minutes.) Transfer to a cutting board and let rest 5–⏱️ 10 minutes before slicing.
6
Meanwhile, toss 3–4 heads of Little Gem lettuce or 2 romaine hearts (about 12 oz.), cores removed, leaves separated, torn if large, 2 Persian or mini seedless cucumbers (about 7 oz.), sliced lengthwise with a vegetable peeler or mandoline, 1 cup halved cherry tomatoes (about 6 oz.) and about half of remaining dressing (6 Tbsp.) in a large bowl to combine and coat lettuce in dressing. Add ½ cup (loosely packed) torn dill fronds and gently toss to distribute evenly.
–4 heads of Little Gem lettuce or 2 romaine hearts (about 12 oz.), cores removed, leaves separated, torn if large3Persian or mini seedless cucumbers (about 7 oz.), sliced lengthwise with a vegetable peeler or mandoline2halved cherry tomatoes (about 6 oz.)1 cup
7
Transfer salad to a platter. Slice chicken against the grain ¾" thick and arrange on top of salad. Spoon remaining dressing over; season with freshly ground pepper and scatter more torn dill fronds over.
Freshly ground pepper
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