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Grilled Chicken and Butter Lettuce Salad

  • Serves: 4
  • Complexity: easy
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Grilled Chicken and Butter Lettuce Salad


  • 2 chicken breasts, preferably organic
  • 1 lemon, zested
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. red chili flakes
  • 1 tbsp. vegetable oil
  • 1 lemon juiced, from the zested lemon
  • 1/3 cup olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. Dijon mustard
  • 2 tsp. honey
  • 1 head butter lettuce, washed and leaves torn into bite sized pieces
  • 1/2 cup cannellini beans, rinsed and drained
  • ¼ cup chopped basil
  • 2 tbsp. finely chopped chives


  1. Begin by pounding out the chicken in a resealable bag with a meat tenderizer or a rolling pin. Pound it to an ½ inch even thickness.

    In a small bowl combine the lemon zest, salt, pepper, chili flakes and vegetable oil. Pour over chicken in the bag and marinate for 30 minutes.

  2. Preheat grill to 350°. Clean and oil grates.

  3. While the grill is preheating, make the dressing using the juice from the zested lemon. Place all of the ingredients in a small bowl or jar and stir/shake to combine. Set aside.

  4. Grill chicken 4-5 minutes per side. Remove and let sit before slicing.

  5. On a bed of lettuce, sprinkle beans and then half of the herbs, then the sliced chicken and finish with the remaining herbs. Dress right before serving. Dressing will keep for 1 week in refrigerator.

    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell