This Grilled Chicken Salad from Texas Roadhouse restaurant hits all the right spots. It is super simple to prepare, so you can easily recreate it at home. Plus it is loaded with proteins and fiber! For the dressing, I used some home-made ranch.
Tenderise the chicken with the kitchen mallet. Season with salt and pepper on both sides.
Grilled it in the pan with a splash of olive oil. Heat the pan over medium temperature and cook the chicken for about 4-6 minutes per side, depending on how thick the meat is.
Remove from the pan and let it sit for about 5 minutes to absorb all the juices before slicing it.
Making the Croutons
Cube bread, drizzle it with some olive oil, and season. I used Italian seasoning mix, pepper, and a pinch of salt.
Cube bread, drizzle it with some olive oil, and season. Use Italian seasoning mix, pepper, and a pinch of salt.
Mixing the Dressing
In a bowl, fuse together sour cream, mayo, buttermilk, and some lemon juice. Season it with garlic powder, salt, and pepper to taste, and add fresh herbs: dill, parsley, and cilantro.
Assembling the Salad
Start by chopping some Romain salad and placing it on the bottom of the plate. Shred the carrot and sprinkle on top.
Add halved grape tomatoes, cheddar cheese cubes, crumbled turkey bacon, and croutons. Slice eggs into cubes. Slice the chicken into strips. Arrange on the top, and garnish with red onion rings.
Drizzle with dressing.
Notes
Storing TipsStore croutons in zip-lock bag for 5 days at room temperature. Store chicken in the fridge up to 3 days and dressing up to 2 weeks.