Marinated and grilled chicken with lettuce, tomatoes, corn, avocados and more!
Prep:15 mins
Cook:15 mins
Marinating Time:1 hr
Total:1 hr 30 mins
INGREDIENTS
Chicken Marinade
▢8 ounces boneless, skinless chicken breasts about 2-4 chicken breasts, pounded to even thickness
▢½ cup fresh lemon juice
▢3 Tablespoon Worcestershire Sauce
▢¼ cup olive oil
▢2 Tablespoons fresh oregano minced or 2 teaspoons dried oregano
▢¼ cup fresh parsley minced and lightly packed or 4 teaspoons dried parsley
▢¼ cup fresh basil minced and lightly packed or 4 teaspoons dried basil
▢3 cloves garlic minced
▢1 Tablespoons brown sugar
▢½ teaspoon paprika
▢½ teaspoon salt
▢½ teaspoon black pepper
Salad
▢Lettuce
Optional toppings
▢Tomatoes
▢Corn grilled or canned
▢Red onion
▢Avocado
▢Hard boiled eggs
▢Cucumbers
▢Red peppers grilled
INSTRUCTIONS
Marinate Chicken
Place chicken in shallow dish or resealable bag. Set aside.
In a small bowl whisk together the ingredients for the chicken marinade.
Pour marinade over chicken, cover and place in refrigerator for 1-4 hours.
Grill Chicken
Remove the chicken from the refrigerator. Take chicken out of marinade and place on a plate. Discard marinade.
Heat grill to medium high or 375 degrees F.
Place chicken on grill grates and cook on each side for 4 minutes.
Turn grill to low and continue cooking for 10-15 minutes or until internal temperature reaches 160 degrees F.
Remove from grill and allow to rest while you prepare the salad. The temperature of the chicken will raise the 5 degrees during resting to get to an internal temperature of 165 degrees F which is recommended by the USDA.
Assemble Salad
Cut lettuce and any toppings you like. Slice chicken and layer on salad with favorite toppings
Serve with your favorite salad dressing.