Cracker Barrel Grilled Chicken Salad Recipe

Cracker Barrel Grilled Chicken Salad Recipe is a fresh American bistro-style dish featuring charred poultry, creamy avocado, and salty feta. This hearty lunch combines crisp romaine lettuce with vine-ripened tomatoes and a sharp red wine vinegar dressing.

The first time I made this, I rushed the chicken straight from the pan to the salad bowl and ended up with a soggy mess. Now I always let the meat sit on a board for a full ten minutes so the juices stay put. If you skip the resting stage, the heat from the chicken will wilt your lettuce and water down the dressing.

Getting the grill pan hot enough is what gives you those dark, smoky lines that define this specific restaurant style. I used to be afraid of high heat, but that’s what makes the coriander and oregano rub actually toast and stick to the meat. This recipe reminds me of summer road trips where stopping for a big salad was the only way to survive a long drive.

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Cracker Barrel Grilled Chicken Salad Recipe Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tsp ground coriander
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp extra-virgin olive oil

For the Dressing

• 5 tbsp extra-virgin olive oil
• 4 tbsp red wine vinegar
• 1 tbsp chopped parsley
• Salt and pepper, to taste

For the Salad Bowl

• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 150g (5oz) cherry tomatoes, halved
• 2 avocados, sliced
• 115g (4oz) crumbled feta
• 75g (3oz) kalamata olives, pitted and halved

How To Make Cracker Barrel Grilled Chicken Salad Recipe

1. Season and grill: Rub the chicken thoroughly with the coriander, oregano, salt, pepper, and 2 tablespoons of olive oil. Preheat a grill pan over a medium-high heat on the hob until it starts to smoke slightly. Cook the chicken for 20-25 minutes, flipping halfway through, until the juices run clear and the middle reaches 75°C (165°F).
2. Rest the meat: Remove the chicken from the heat and place it on a clean board. Leave it alone for 10 minutes before you even think about touching it with a knife. This step keeps the meat tender and prevents the salad from becoming watery.
3. Make the dressing: Whisk 5 tablespoons of olive oil, the red wine vinegar, and the chopped parsley in a small bowl. Keep mixing until the oil and vinegar hold together rather than sitting in separate layers. Add a small pinch of salt and pepper after tasting to make sure the balance is right.
4. Assemble the salad: Place the chopped romaine in a large bowl to create a sturdy base for the heavier toppings. Layer the cucumbers, tomatoes, avocado, feta, and olives across the top so everyone gets a bit of everything. Do not toss the greens yet or the heavy ingredients will all sink to the bottom.
5. Serve: Slice the rested chicken into thick strips across the grain. Arrange the warm meat over the cold vegetables and pour the dressing over the top just before you put the bowls on the table. Eat it immediately while the contrast between the hot chicken and cold greens is at its best.

Recipe Tips

• Choose heavy avocados. Pick fruit that yields slightly to a gentle squeeze but isn’t mushy. If they are too hard, they won’t provide that fatty contrast to the sharp vinegar dressing.
• Dry the lettuce. Use a salad spinner or kitchen roll to get every drop of water off the romaine. Wet leaves mean the dressing will slide right off to the bottom of the bowl instead of sticking to the vegetables.
• Use a meat thermometer. Chicken breasts dry out the second they go past the safe internal temperature. Pull them off the heat exactly at 75°C (167°F) to keep them juicy.
• Prep the veg late. Slice the avocado and cucumbers just before serving to stop them from turning brown or losing their crunch. If you must prep early, squeeze a little lemon juice over the avocado slices.
• Store dressing separately. Make a double batch of the vinaigrette and keep it in a jam jar in the fridge. It stays fresh for a week and saves you time on busy weeknights.

What To Serve With Grilled Chicken Salad

This salad is quite substantial on its own, but it goes well with a side of warm crusty bread or garlic focaccia. The bread is perfect for mopping up the leftover dressing and feta crumbles at the bottom of the bowl.

If you want a fuller meal, serve a small bowl of vegetable soup or a baked potato on the side. A cold glass of sparkling water with plenty of lemon helps cut through the richness of the avocado and salty olives.

How To Store Grilled Chicken Salad

• Fridge: Keep the salad components and the dressing in separate airtight containers for up to two days. Once the dressing touches the leaves, the romaine will go limp within an hour. The sliced chicken stays fresh in the fridge for three days if wrapped tightly in clingfilm.
• Reheat: The best way to reheat the chicken is in a dry pan over medium heat for two minutes per side. Avoid using the microwave as it often makes the poultry rubbery and tough. Only reheat the meat, never the dressed salad leaves.
• Freeze: Do not freeze the assembled salad or the fresh vegetables as they will turn to mush when thawed. You can freeze the grilled chicken breasts in a freezer bag for up to two months. Defrost them in the fridge overnight before reheating in a pan.

Cracker Barrel Grilled Chicken Salad Recipe Nutrition Facts

• Calories: 485
• Protein: 28g
• Fat: 36g
• Carbohydrates: 12g
• Sugar: 4g
• Sodium: 850mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken n’ Rice Recipe
• Cracker Barrel Chicken Noodle Soup Recipe
• Cracker Barrel Fried Okra Recipe