Cracker Barrel Grilled Chicken Salad is an easy healthy dinner of honey lime marinated chicken tenders over romaine lettuce with eggs, tomatoes and cheese. So it works as a quick weeknight dinner or summer potluck favorite, since the whole salad comes together in about thirty minutes.
Marinating the tenders in lime juice, honey and Italian dressing for one hour matters most, because that tangy sweet base builds all the flavor. You do not want to go longer than that though, since the lime acid starts breaking down the protein and turns the meat mushy.
This version uses chicken tenders instead of breast, which cook faster on the grill and stay juicier because there is less meat to dry out. The salad itself keeps things simple with romaine, hard boiled eggs, cherry tomatoes and Colby Jack, so the honey lime chicken stays the star.
Cracker Barrel Grilled Chicken Salad
Course: SaladsCuisine: AmericanDifficulty: Easy2
servings10
minutes20
minutes605
kcalHoney lime marinated chicken tenders grilled and served over romaine lettuce with hard boiled eggs, cucumber, cherry tomatoes, Colby Jack cheese and croutons. Choose any dressing you like to finish.
Ingredients
- For the Chicken Marinade:
4 chicken tenderloins, thawed
1 tablespoon lime juice
2 tablespoons Italian dressing
1 tablespoon honey
1 teaspoon garlic salt, or to taste
2 tablespoons olive oil
- For the Salad:
4 cups romaine lettuce, washed and cut
2 eggs, hard boiled and sliced
1/2 cup cucumber, washed and sliced
12 cherry tomatoes, washed and dried
1/2 cup Colby Jack shredded cheese
16 croutons
Dressing as desired
Directions
- Make the marinade:Combine lime juice, Italian dressing, honey, garlic salt and olive oil in a bowl or plastic storage bag.
- Marinate the chicken:Add the chicken tenderloins to the marinade and toss to coat. Place in the refrigerator and marinate for one hour. Do not go longer than one hour because the lime acid will break down the meat.
- Grill the chicken:Remove the tenders from the marinade and place onto a grill or griddle. Cook over indirect medium low heat until the internal temperature reaches 165F. Remove from heat and set aside.
- Assemble the salad:Create a bed of romaine lettuce and top with sliced hard boiled eggs, sliced cucumbers, cherry tomatoes, shredded Colby Jack cheese and croutons.
- Serve: Place the warm grilled chicken tenders on top of the salad, add your preferred dressing and serve right away.
FAQs
How long should you marinate the chicken?
Marinate the tenders for one hour in the refrigerator, because the lime juice needs that long to work its flavor into the meat. Going past one hour is not a good idea though, since the citrus acid softens the chicken too much and makes it mushy. Thirty minutes is the minimum if you are short on time.
Can you use chicken breast instead of tenders?
Chicken breast works fine as a swap, but you should slice it into thin strips so that it cooks evenly on the grill. Tenders are naturally thinner and more tender, which is why this recipe calls for them over regular breast meat. Pound the breast to an even thickness if you go that route, so no part dries out.
What is the best way to grill the chicken tenders?
Grill the tenders over medium low heat using indirect heat if your grill allows, so the outside does not char before the center cooks. Check with a thermometer and pull them off at 165F, because carryover heat brings the temperature up a few more degrees while resting. Let the tenders rest for two minutes before slicing them over the salad.
Can you add other vegetables to this salad?
Cherry tomatoes, cucumbers and hard boiled eggs make up the base, but you can swap in whatever fresh vegetables you enjoy. Avocado, bell peppers, red onion or shredded carrots all work well, since they hold up next to the warm grilled chicken. Keep the add ins light though, because too many toppings hide the honey lime flavor of the tenders.
How many calories are in this salad?
Each serving has roughly 605 calories based on the ingredients listed, which makes it a filling but balanced meal for lunch or dinner. Most of the fat comes from the olive oil in the marinade and the Colby Jack cheese on top. You can lower the count by using less cheese or swapping the croutons for toasted nuts.
