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Grilled and Marinated Chicken and Salad Bar

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Save time in the kitchen with two recipes full of summer freshness. Start by grilling marinated chicken breasts for dinner, then slice the leftovers to add to a beautiful salad bar

For the Marinated and Grilled Chicken Breasts:

1 cup of red wine vinegar
1 tablespoon each of dry oregano and thyme
4 finely minced cloves of garlic
2 tablespoons of stone ground mustard
1 tablespoon of sugar
3 tablespoons of Worcestershire sauce
1 cup of olive oil
3 Organic Smart Chicken Breasts

For the Salad Bar:

4 cups each of packed spring mix lettuce, chopped Romaine lettuce and thinly sliced kale
1 seeded and thinly sliced red bell pepper
1 head of trimmed broccoli
½ peeled and thinly sliced red onion
1 thinly sliced cucumber
1 15-ounce can of chickpeas, drained
1 cup of mixed pitted olives
1 cup of cherry tomatoes
20-25 pepperoncini’s
1 cup each of shaved parmesan, shredded cheddar, and crumbled blue cheese
4 cups of croutons
1 thinly sliced leftover marinated and grilled chicken


Marinated and Grilled Chicken Breasts:
1. In a medium size bowl mix together, all of the ingredients except for the chicken and transfer it to a plastic bag along with the chicken. Mix and marinade for at least 2 hours or overnight.
2. Preheat the grill to high heat, 450° to 550°.
3. Add the chicken to the grill and cook until dark grill marks are formed, and the chicken is cooked through, about 6 to 7 minutes per side.
4. Serve with fresh herbs and optional lemon slices.

Salad Bar:
1. Evenly spread out all of the ingredients on a large serving platter and serve alongside your favorite salad dressings.

Grilled and Marinated Chicken and Salad Bar

Grilled and Marinated Chicken and Salad Bar

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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