Grilled Chicken Blue Cheese

This grilled chicken salad brings everything I love about fresh summer cooking into one bowl. It is crisp and colorful with juicy chicken, creamy avocado, smoky bacon and a tangy balsamic vinaigrette that pulls it all together. Whether I am making lunch for two or a big bowl for a picnic this salad never fails to satisfy.

I first made this when I had leftover grilled chicken from the night before and needed a way to make it exciting. That little experiment turned into a weekly staple everyone asks for.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and grill up beautifully when butterflied for even cooking
• Romaine lettuce: offers a crisp base that holds up well to the warm chicken and rich dressing
• Kosher salt and coarse ground black pepper: season the chicken simply but effectively
• Olive oil: helps in searing the chicken and forms the base of the dressing for a velvety mouthfeel
• Cooked and chopped bacon: adds smokiness and crunch that pairs well with the creamy ingredients
• Tomatoes: give a burst of juiciness and color choose ripe but firm ones
• Crumbled blue cheese: brings a bold tangy note that balances the sweet dressing
• Avocado: adds richness and creaminess select one that yields slightly when pressed
• Cucumber: keeps the salad refreshing with extra crunch and hydration
• Balsamic vinegar: delivers acidity and depth go for aged if possible for more complex flavor
• Honey: sweetens the vinaigrette just enough without overpowering
• Dijon mustard: emulsifies the dressing while adding a slight kick
• Garlic powder: lends a subtle warmth and savory backbone to the dressing

Step-by-Step Instructions

Prepare the Chicken:

Butterfly each chicken breast into two thin fillets by slicing horizontally through the center. Season both sides evenly with kosher salt and black pepper

Cook the Chicken:

Warm the olive oil in a large deep skillet over medium high heat. Place the chicken fillets in a single layer and cook for 6 to 8 minutes per side until golden brown and fully cooked through. Transfer to a plate and rest for a few minutes

Slice the Chicken:

Once slightly cooled slice the chicken into strips about half an inch thick. Keep them warm or let them cool depending on your salad preference

Assemble the Salad:

In a large serving bowl layer the romaine lettuce then top with sliced chicken chopped bacon tomatoes blue cheese avocado and cucumber. Try to distribute everything evenly for balanced bites

Make the Dressing:

In a medium bowl whisk together the olive oil balsamic vinegar honey Dijon mustard kosher salt black pepper and garlic powder until the mixture is emulsified and smooth

Dress and Serve:

Drizzle the balsamic vinaigrette over the salad and toss gently until everything is lightly coated. Serve immediately and enjoy every bite

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One of my favorite parts is the avocado. I always try to cut it right before serving to keep it from browning and I love how it contrasts with the tangy cheese. This salad also reminds me of when we made it for my daughter’s birthday picnic and she actually asked for seconds.

Storage Tips

If you are planning to store leftovers keep the dressing separate and only mix just before eating. The undressed salad can be stored in an airtight container in the fridge for up to two days though the avocado may brown slightly. Cooked chicken can be made ahead and refrigerated for up to three days

Ingredient Substitutions

You can swap the blue cheese with feta or goat cheese if you prefer a milder flavor. Instead of bacon try using turkey bacon or crispy pancetta. Any sturdy leafy green like kale or spinach can replace romaine if needed

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Serving Suggestions

This salad is filling enough on its own but I sometimes serve it with a slice of crusty bread or grilled flatbread. For a lighter option pair it with chilled gazpacho or fruit infused water on hot days

Cultural Context

While this salad is inspired by classic American flavors it takes cues from cobb salads with its layered toppings and vinaigrette. The blue cheese and bacon nod to steakhouse flavors but the vinaigrette keeps it bright and modern

Frequently Asked Questions About Recipes

→ How do I keep grilled chicken juicy for salads?

Butterflying the chicken helps it cook evenly and stay moist. Avoid overcooking and let it rest before slicing.

→ Can I make the dressing ahead of time?

Yes, you can prepare the balsamic vinaigrette up to 5 days in advance. Store in a sealed jar and shake well before using.

→ What can I substitute for blue cheese?

Feta or goat cheese offers a milder tang if you prefer a less intense flavor. Both crumble nicely into the salad.

→ Is there a good vegetarian version of this?

Yes, simply omit the chicken and bacon. Add extra avocado or chickpeas for protein and texture.

→ How should I serve this salad?

Serve immediately after tossing with the dressing for best texture. Pair with crusty bread or enjoy on its own.