Grilled Chicken and Pickled Egg Salad Recipe

Chicken breasts: boneless and skinless pieces that grill quickly and stay juicy.

Pickled eggs: hard-boiled eggs soaked in vinegar for a tangy flavor.

Romaine lettuce: a crunchy leafy green that adds freshness.

Cherry tomatoes: small, sweet tomatoes that add color and juiciness.

Red onion: thinly sliced for a bit of sharpness and crunch.

Olive oil: used to dress the salad and add smooth richness.

Balsamic vinegar: gives the salad a sweet and tangy kick.

Salt: enhances all the flavors.

Black pepper: adds a little spice and depth.

Grilling chicken might seem simple, but there’s a little trick that makes a big difference: letting the chicken rest after it’s cooked. Here’s how you do it step by step:

1. After you grill the chicken breasts for about 6-7 minutes on each side, take them off the grill.
2. Place the chicken on a clean plate or cutting board.
3. Let it sit there for about 5 minutes before slicing.

Why does this help? When you cook chicken, the juices inside get pushed toward the center. If you cut into it right away, those tasty juices will spill out, and the chicken can end up dry. Letting it rest gives the juices time to spread back through the meat, making every bite juicy and flavorful.

I remember the first time I skipped this step because I was too hungry to wait. The chicken looked cooked, but when I cut into it, all the juices ran out, and it felt kind of dry. Since then, I always remind myself to be patient—it really makes a difference! Also, resting the chicken makes it easier to slice neatly, so your salad looks prettier and tastes better.

So next time you grill chicken for your Grilled Chicken and Pickled Egg Salad Recipe, give it those few extra minutes to rest. Your taste buds will thank you!

• boneless, skinless chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that can be grilled and seasoned similarly to chicken, making it a suitable substitute for vegetarians or those looking to reduce meat consumption.

• pickled eggs - Substitute with hard-boiled eggs: Hard-boiled eggs can provide a similar texture and protein content, though they lack the tangy flavor of pickled eggs. Adding a splash of vinegar to the salad can help mimic the pickled taste.

• romaine lettuce - Substitute with spinach: Spinach offers a different texture and a slightly more robust flavor, while still providing a healthy, leafy green base for the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative to cherry tomatoes.

• red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can add a subtle sweetness to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative to olive oil.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can complement the salad well, though it is less sweet than balsamic vinegar.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor to the salad, though it will also add a different kind of saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder and less pungent than black pepper.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Store the grilled chicken and salad components separately to maintain freshness. Place the chicken in an airtight container and refrigerate for up to 3 days.
• For the salad, keep the romaine lettuce, cherry tomatoes, and red onion in a separate airtight container. This will keep the vegetables crisp and fresh.
• Store the pickled eggs in their original brine in a sealed jar. They can last in the refrigerator for up to 2 weeks.
• If you have already combined the salad with the dressing, consume it within 1 day to avoid sogginess.
• To freeze the grilled chicken, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Label with the date and freeze for up to 2 months.
• Thaw the grilled chicken in the refrigerator overnight before reheating.
• Reheat the grilled chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Avoid freezing the salad components as they do not retain their texture and flavor well after thawing.
• If you prefer to prepare the salad in advance, keep the dressing separate and add it just before serving to maintain the salad's crispness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken slices on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to prevent it from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. While the chicken is reheating, keep the salad components in the refrigerator.
  6. Once the chicken is warm, add it back to the salad and enjoy.

• Microwave Method:

  1. Place the grilled chicken slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure it heats evenly.
  4. Keep the salad components chilled until the chicken is ready.
  5. Combine the warmed chicken with the salad and serve.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the grilled chicken slices in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the chicken is warmed through.
  5. Keep the salad components in the refrigerator until the chicken is ready.
  6. Mix the reheated chicken with the salad and enjoy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken slices in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Keep the salad components chilled until the chicken is ready.
  5. Combine the warm chicken with the salad and serve.

• Cold Option:

  1. If you prefer, you can enjoy the grilled chicken cold.
  2. Simply slice the leftover chicken and add it directly to the salad.
  3. Drizzle with olive oil and balsamic vinegar and toss to combine.
  4. Serve immediately for a refreshing, cold salad.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Cutting board: Provides a stable surface for chopping the romaine lettuce, slicing the red onion, and cutting the grilled chicken.

• Chef's knife: Ideal for chopping the lettuce, slicing the red onion, and cutting the grilled chicken into pieces.

• Mixing bowl: Used to combine the lettuce, cherry tomatoes, red onion, pickled eggs, and grilled chicken.

• Measuring cups: Necessary for accurately measuring the olive oil, balsamic vinegar, and other ingredients.

• Measuring spoons: Used to measure out the salt, pepper, and other seasonings precisely.

• Salad tongs: Handy for tossing the salad ingredients together evenly.

• Serving platter: Perfect for presenting the finished salad in an appealing manner.

• Resting plate: A plate to let the grilled chicken rest before slicing, ensuring the juices redistribute for a moist result.

Pre-cook the chicken: Grill the chicken breasts ahead of time and store them in the fridge. This way, you can quickly slice and add them to the salad when needed.

Use pre-washed lettuce: Save time by buying pre-washed romaine lettuce. This eliminates the need for washing and chopping.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes in advance. Store them in airtight containers to keep them fresh.

Batch pickle eggs: Prepare a batch of pickled eggs ahead of time. They keep well in the fridge and can be used in multiple recipes.