Newks Chicken Salad Recipe

A fresh and flavorful chicken salad featuring tender grilled chicken, crisp Romaine and mixed greens, juicy cherry tomatoes, crunchy cucumbers, red onions, shredded cheese, and crunchy croutons, all tossed in a tangy homemade vinaigrette. Perfect for a healthy lunch or light dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil for grilling
For the salad:
4 cups Romaine lettuce chopped
2 cups mixed greens spinach, arugula, spring mix
1 cup cherry tomatoes halved
1 medium cucumber thinly sliced
½ small red onion thinly sliced
½ cup shredded cheddar or Monterey Jack cheese
1 cup croutons
For the dressing optional homemade vinaigrette:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste

Equipment

Grill or grill pan (or oven/baking sheet if baking chicken)
Knife and cutting board
Salad spinner or clean kitchen towels
Large mixing bowl
Whisk or jar for dressing
Meat thermometer (optional but recommended)

Method

Prepare the chicken: Season chicken breasts with salt, pepper, garlic powder, and paprika.
Grill the chicken: Heat grill or grill pan to medium-high. Cook chicken about 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes.
Prep the vegetables: Wash and dry Romaine and mixed greens. Slice cherry tomatoes, cucumber, and red onion.
Make the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the salad: In a large bowl, combine greens, tomatoes, cucumber, and onion. Toss gently with dressing.
Slice chicken: Cut rested chicken into thin strips.
Add toppings: Top salad with shredded cheese, croutons, and sliced chicken. Toss lightly or serve with chicken on top.
Serve immediately.

Notes

For a quicker option, rotisserie chicken can be used instead of grilling fresh chicken.
Store leftover salad and dressing separately to keep greens crisp.
Customize with your favorite add-ons like avocado, nuts, or dried fruit.
For a creamy dressing alternative, substitute the vinaigrette with ranch or Caesar dressing.
Salad is best eaten fresh but can be refrigerated for up to 1 day.