Grilled Chicken Salad with Fresh Herbs

Step 1

Pat the chicken breasts dry and season both sides generously with 0.5 tsp salt and 0.25 tsp black pepper. Let sit for 5 minutes to allow the seasoning to adhere. This ensures a better crust when grilling.

Step 2

Heat a grill pan or outdoor grill to medium-high heat and lightly oil the surface. Place the chicken breasts on the hot grill and cook 6–7 minutes per side without moving them, until the internal temperature reaches 165°F and the surface is charred and golden. Transfer to a cutting board and rest for 5 minutes.

Step 3

While the chicken rests, prepare the dressing: mince the garlic and finely chop the parsley, mint, and cilantro. Whisk together 3 tbsp olive oil, lemon juice, minced garlic, and half the fresh herbs in a small bowl; season with 0.5 tsp salt and 0.25 tsp pepper.

Step 4

Tear the romaine into bite-sized pieces and place in a large bowl. Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion; add all to the bowl with the remaining fresh herbs.

Step 5

Slice the grilled chicken against the grain into 0.5-inch strips. Drizzle the dressing over the greens and toss gently to coat. Top with the warm sliced chicken and sprinkle with sumac for a tangy finish.

Step 6

Divide the salad among four plates, ensuring each serving gets an equal portion of chicken and greens. Serve immediately while the chicken is still warm.