Pittsburgh-Style Grilled Chicken Salad

Prep:10minCook:15min

This is a family favorite for me. My mom used to make this about once a week when I was growing up. I consider this one of my “comfort foods.” The beauty of this dish is that you can substitute anything and everything depending on what you have on hand. All the ingredients below are for the full “Pittsburgh” experience, but I’ve made this countless of times with just chicken, lettuce, tomatoes, onions, and cheese and it’s still been a fantastic, easy lunch or dinner.

Updated at: Thu, 17 Aug 2023 06:34:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories603.8 kcal (30%)

Total Fat46.3 g (66%)

Carbs19.5 g (7%)

Sugars9.2 g (10%)

Protein32 g (64%)

Sodium587.6 mg (29%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Chicken

Salad

1 headRomaine lettuce

or your greens of choice

10cherry tomatoes

sliced

2 handfulsfries

cooked, from frozen or made fresh, optional

⅓ cupcheddar cheese

Shredded, or Monterey Jack

0.25onion

thinly sliced

¼ cupcorn

fresh or frozen, optional

1radish

sliced, optional

1carrot

sliced or shredded, optional

0.5bell pepper

thinly sliced or diced

10olives

sliced, optional

1avocado

sliced or cubed, optional

½ cupdressing

I suggest homemade ranch or balsamic vinaigrette

Instructions

Step 1

Heat a large drizzle of olive oil in a skillet over medium heat. Coat chicken tenders with seasoning, then add to skillet. Cool until chicken is browned and cooked through. Add more oil if necessary to prevent chicken from drying out.

Step 2

While chicken cooks, wash and chop lettuce and divide between two large salad bowls. Divide all remaining salad ingredients except for the dressing between the two bowls.

Step 3

Once chicken is cooked, remove skillet from heat or remove chicken from skillet. Let the chicken cook for about 5 minutes before dividing and adding to the salad bows. Optional: cut the chicken before adding to salad bowls.

Step 4

Coat both salad bowls with equal amounts of dressing. Serve immediately. (If you want to serve later, keep chicken, cheese, and dressing separate from the salad and store in the fridge for up to 2 days, or until lettuce begins to wilt.)