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Grilled Chicken Salad with a Roasted Red Pepper Dressing from Bon Aippetit
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5 from 1 vote

Grilled Chicken Salad with Roasted Red Pepper Dressing

Juicy chicken with a sweet red pepper dressing make for a great salad that perfect for a summer dinner.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 1326kcal
Author: Beth Chen


  • Chicken Marinade:
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1 tablespoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 3 pounds Chicken Breast tenders
  • Salad Dressing:
  • 1 12 ounce jar Roasted Red Peppers (can either be sweet or spicy), drained
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • salt and pepper to taste
  • Salad:
  • 10 ounces Mixed Lettuce I used 2 bags of the baby spring mix from Trader Joe’s
  • 1/2 12 ounce jar Kalamata Olives, pitted
  • 1/2 Red Onion sliced
  • 4 ounces Crumbled Goat Cheese
  • 4 Middle Eastern Flatbread or Pita Bread cut into four pieces


  • To make the chicken, you need to marinade it with the olive oil, apple cider vinegar, Worcestershire Sauce, Dried Oregano, Garlic Powder, Onion Powder, Salt, Ground Pepper and of course the Chicken Breast tenders in a gallon size resealable bag.
  • Set the chicken aside to marinade while you prepare the rest of the salad.
  • To make the salad dressing, add the roasted red peppers, olive oil, red wine vinegar, garlic powder, dried oregano and smoked paprika to a blender or tall container to blender with an immersion blender.
  • Blend until smooth.
  • Add salt and pepper to taste and then stir to combine.
  • To prepare the salad, distribute the lettuce to four large salad bowls.
  • Top the lettuce with equal amounts of onion, olives and goat cheese.
  • To cook the chicken, either grill or pan fry the chicken tenders for for about 3 minutes on each side.
  • Next, place equal amounts of chicken on top of each salad bowl.
  • Pour about 3-4 tablespoons of the dressing on each bowl of lettuce and then serve with the flatbread.


Serving: 1serving | Calories: 1326kcal | Carbohydrates: 29g | Protein: 82g | Fat: 97g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 63g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1457mg | Potassium: 1528mg | Fiber: 3g | Sugar: 3g | Vitamin A: 952IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 4mg