Grilled Chicken Salad with Creamy Dill Dressing
Chopped romaine tossed in Creamy Dill Dressing adorned with seasoned grilled chicken, sliced cucumbers, radishes and scallions and drizzled with additional Creamy Dill make this end of summer salad a celebration for everyone. Shake up the super simple dressing ahead of time, then pop the chicken on the grill while you slice up the veggies and toss the greens, and your simple salad supper is served!
Ingredients
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons red wine vinegar
- 1 teaspoon dillweed
- 1/2 teaspoon kosher salt
- 4 thin cut chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 2 heads romaine, chopped
- 1/2 cup scallions, thinly sliced
- 1 medium cucumber, thinly sliced
- 1/2 cup radishes, thinly sliced
Instructions
- Preheat BBQ grill to 350 degrees.
- Combine sour cream, buttermilk, red wine vinegar, dillweed and 1/2 teaspoon kosher salt in a jar with a lid. Cover jar and shake until thoroughly combined.
- Combine 1/2 teaspoon kosher salt, pepper, and garlic powder and season both sides of chicken breasts.
- Grill chicken about 6 minutes on a side, or until breasts easily release from grill. Flip and grill other sides for an additional 6 minutes, or until internal temperature reaches 162 degrees. Remove from grill and let rest. Slice into thin strips.
- Toss romaine with Creamy Dill Dressing, reserving a bit for drizzling.
- Top dressed greens with grilled chicken, sliced cucumbers, radishes and scallions, drizzling with additional dressing.
Enjoy!