Lake Isle Press

Grilled Chicken Salad with Red and Yellow Peppers

Tender, grilled chicken with crisp lettuce greens, colorful peppers and celery are dressed with a nicely balanced Honey-Dijon dressing. All ages, from kids to grandparents, like this one. I often serve it with some grilled bread.

Grilled Chicken Salad with Red and Yellow Peppers


    Serves 5 to 6
  • 4 boneless skinless chicken breast halves
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs, such as parsley, dill, tarragon, chives or thyme
  • 1 head of lettuce, washed and dried
  • 2 celery stalks, peeled, halved lengthwise and very thinly sliced
  • 1 red bell pepper, cored and cut into thin strips
  • 1 yellow bell pepper, cored and cut into thin strips
  • 1/4 red onion, very thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon plus 2 teaspoons honey
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • pepper


Remove the tenderloin from each cutlet and reserve.  Pound the breasts to an even thickness, and marinate all the chicken in lemon juice, olive oil and herbs for at least 30 minutes or up to a few hours in the refrigerator.  Meanwhile, tear the lettuce into bite-sized pieces.

Preheat a stovetop grill pan or an outdoor grill.  Remove chicken from the marinade and generously season with salt and pepper on both sides.  Grill chicken 4 to 6 minutes on each side until grill marks form and chicken is just cooked, 160 degrees on an instant-read thermometer.  When cool enough to handle, thinly slice chicken.

To make dressing, in a small bowl, whisk all of the dressing ingredients until creamy.

When ready to serve, place lettuce on a large serving platter and add just enough dressing to coat the leaves.  Top with celery, peppers, red onion and the chicken slices.  Drizzle additional dressing over the chicken and vegetables.  Store any leftover dressing, covered, in the refrigereator.

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