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Chef Megan Mitchell

Online Cookbook

Grilled Chicken and Butter Lettuce Salad

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


  • 2 chicken breasts, preferably organic
  • 1 lemon, zested
  • 1 tbsp. vegetable oil
  • 1 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/4 tsp. red chili flakes
  • 1 lemon juiced, from the zested lemon
  • 1/3 cup olive oil
  • 2 tsp. honey
  • 1 tsp. dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 head butter lettuce, washed and leaves torn into bite sized pieces
  • 1/2 cup cannellini beans, rinsed and drained
  • 1/4 cup chopped basil
  • 2 tbsp. finely chopped chives


  1. Place 1 chicken breast into a resealable bag and pound out using the flat side of a meat tenderizer or a rolling pin. Pound to 1/2-inch thick.

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

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

  3. While the grill is preheating, make the dressing. Add the juice from the zested lemon, oil, honey, dijon, salt and pepper to a small bowl or jar and stir/shake to combine.

  4. Add the chicken to the grill and cook 3-4 minutes per side or until cooked through. Remove and let sit before slicing.

  5. Add the lettuce to a shallow bowl or platter and sprinkle with the beans, half of the herbs followed by the sliced chicken finishing with the remaining herbs.

    Pour over the dressing right before serving. Dressing will keep for 1 week in refrigerator.

    Recipe Courtesy of Megan Mitchell

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