Grilled Chicken Salad with Crispy Salami Croutons

Thinly slicing some gluten free salami, then frying it until crisp makes the perfect ‘crouton’ for this unique salad. Marinating the chicken in the Dijon dressing is what makes this Grilled Chicken Salad with Crispy Salami Croutons even more flavorful.

In a large bowl, whisk together dressing ingredients until smooth. Reserve ½ cup of dressing. Add chicken to bowl, tossing to coat, and allow to marinate for 30 minutes at room temperature.
Fry salami slices until crispy, turning once. Set aside.

Fry chicken until fully cooked. Divide remaining salad ingredients into 4-6 bowls and drizzle with dressing. Add cooked chicken and salami to each bowl, along with some avocado slices.

Grilled Chicken Salad with Crispy Salami Croutons

Marla Hingley

Marinating the chicken in the creamy Dijon dressing first makes it so tender and flavorful.

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 6

Ingredients

  

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• 4 chicken breasts cut into slices or bite-size cubes
• 4 oz GF salami 1/8” sliced
• 6 oz salad greens like frisee, arugula, and spinach
• 1 avocado sliced
• ½ cucumber thinly slices
• ½ preserved lemon rinsed and pulp removed, finely chopped (optional)

Dressing

• 2/3 cup GF mayonnaise
• ¼ cup GF Dijon
• Zest from 2 lemons
• 6 Tbsp lemon juice
• 1 Tbsp olive oil
• ¼ tsp pepper

Instructions

 

• In a large bowl, whisk together dressing ingredients until smooth. Reserve ½ cup of dressing. Add chicken to bowl, tossing to coat, and allow to marinate for 30 minutes at room temperature.
• Fry chicken until fully cooked, set aside.
• Fry salami slices until crispy, turning once. Set aside.
• Divide remaining salad ingredients into 4-6 bowls and drizzle with reserved dressing. Top with cooked chicken and salami.

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