I LOVE the briny combination of flavors in this salad. I also love that it requires zero oven time and some components can be prepped ahead of time for a quick weeknight dinner. And it’s the only salad I know of that has grilled cheese. Like actual cheese that I grilled.

Yes, you read that correctly. Did you know you can grill certain types of cheese, and it won’t be come a melty mess? Sounds a little like witchcraft, but it’s a game changer. I’ll show you exactly what to look for.

Why You'll Love This Za'atar Chicken Salad Recipe

• Easy prep
• Meal prep friendly
• Super versatile – add it to rice bowls, wraps, and salads.
• Expands your flavor profiles if you haven’t used za’atar before. Trying new things is fun, right?

What is za'atar seasoning?

If you've never used za'atar seasoning, it's a common blend used in Middle Eastern countries. The first time I used it was when I received some from a sweet Israeli neighbor. 

There are regional variations of za'atar, but most blends have a mixture of thyme, sumac, & toasted sesame seeds. It's delicious! I love using in a marinade or a dressing with fresh lemon juice. *chef's kiss*

You can find it at some nicer grocery stores in the spice section. Or you can order it online. I just ordered this za'atar seasoning on Amazon and LOVE it. I use it frequently, so this amount is good for me. It's a lot if you're only wanting to try it out, so I'd find a smaller jar if I were you. 

Best Grilled Chicken Salad Recipe Ingredients

• Chicken thighs or breasts
• Sea salt
• Za'atar seasoning or Greek seasoning
• Lemons
• Avocado oil
• Feta cheese
• Romaine lettuce
• English cucumber
• Cherry or grape tomatoes
• Extra-virgin olive oil
• Garlic

Chicken Salad Dressing Ingredients

This dressing only has a few ingredients -- just lemon juice, more za'atar seasoning, garlic, olive oil, and a little salt.

You could just sprinkle the individual ingredients over the salad and mix it up well. But if you don't want to risk a clump of grated garlic punching you in the tongue, you might want to mix it up in a little bowl first. (Speaking from experience here.)

What kind of chicken is best for this recipe?

I really love using chicken thighs because they're more moist and don't dry out or overcook as quickly as chicken breasts.

If you'd rather use boneless skinless chicken breasts, go right ahead. If your cuts are extra thick, butterfly them or slice them in half so you have two thinner breast pieces. This will give the marinade more surface area, help it to grill more quickly, and produce better tasting chicken.

How to make Grilled Chicken Salad with Za'atar Seasoning

This one has a SUPER easy za'atar marinade that gets tossed on your chicken. Let it marinated for a couple of hours at least or up to 24 hours. Or if you're in a pinch, let it sit at room temperature for 30-45 minutes.

While it's griling, get everything chopped up. I liked this as a chopped salad, but you don't have to chop everything up that well if you'd prefer it as a traditional salad. 

Once the chicken's internal temperature reaches 140F, pull it off the grill. Let the chicken rest, chop it up and add it to the salad along with the dressing in a very large salad bowl.

That's it!

How to Make Chicken Zaatar Salad Ahead of Time

If you'd rather do some prep ahead of time, you can prep everything and store the chopped grilled chicken breasts, feta cheese, and vegetables in the large salad bowl and store the dressing separately. It'll keep for a day or so.

Toss everything together right before serving and you're good to go! 

Za'atar Chicken Salad substitutions

Substitute for Feta

If you don't like feta or would rather use another type of cheese, Halloumi cheese is also great for griling!

You could also sprinkle some goat cheese or blue cheese crumbles into this salad.

Substitute for za'atar seasoning

If you don't like or can't find za'atar seasoning, you can use my Greek Seasoning instead. Or another herb-based seasoning you prefer, like Ranch Seasoning mix or Herbs de Provence

Can I use another type of lettuce?

Sure! I love Romaine in this salad, but you can use any lettuce you like. 

You can even use napa cabbage or very finely shredded regular cabbage in place of half of the lettuce. I wouldn't recommend using all cabbage though, because it will make the salad a lot heavier.

Recommended Toppings for the Best Grilled Chicken Salad

I used halved grape tomatoes and cucumbers (my favorite for things like this), but you can use any kind of chopped raw veg you want.

Here are some suggestions if you need some:

• bell peppers
• snap peas
• zucchini (grilled or raw)
• yellow squash (grilled or raw)
• broccoli
• cauliflower
• red onion
• fresh corn

What to Serve with Grilled Chicken Salad with Za'atar Seasoning

This salad is perfect as a main meal or as a side dish for burgers, casseroles, or other hearty dishes.

How to Store Grilled Chicken Salad

Store it in an airtight container for about a day. It would be best to eat the whole thing the same day you make it, honestly.

If you use some cabbage in your salad, it will last an extra day or so in the fridge. If you use all lettuce it'll get slimy more quickly.

Za'atar Chicken Salad Recipe FAQs

More recipes using za'atar seasoning

This Syrian Salad with Za'atar Vinaigrette is one of the best green salads I've ever eaten! It has SO much flavor and goes great with a lot of dishes.

You could also use za'atar in my Mediterranean Ground Turkey Bowls, too!

More Grilled Chicken Salad Recipes

If you like this recipe, try one of my other salads with grilled chicken!

Grilled Jerk Chicken & Mango Salad is a simple grilled chicken salad recipe with a ton of flavor! I love the sweetness from the mango with the jerk spices in the chicken.

Easy Fiesta Lime Chicken Salad is inspired by Applebee's Fiesta Lime Chicken -- but in salad form. (I like it better this way!)

If you're looking for more grilled chicken recipes, here's a collection of mine: Best Grilled Chicken Recipes. 

Some include a chicken marinade and some have just a simple spice rub. All of these can be turned into some kind of salad or used in a grain bowl. Those are my favorite ways to eat grilled chicken for lunch or dinner.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Grilled Chicken Salad Recipe

Yield: 6-8

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 30 minutes

I LOVE this grilled chicken salad! It's filled with marinated za'atar grilled chicken, spiced grilled feta, lots of crisp veggies, and a simple lemon-herb dressing!

Print

Ingredients

• 1 ½- 2 lbs chicken thighs or breasts
• 2 ¼ teaspoons sea salt
• 2 ½ Tablespoons za'atar seasoning or Greek seasoning, divided
• 2 lemons, divided
• 3 Tablespoons avocado oil, divided
• 8 ounce block feta cheese
• 2 heads of Romaine lettuce (see note)
• 1 English cucumber
• 1 cup cherry or grape tomatoes
• 3 Tablespoons extra-virgin olive oil
• 1 clove of garlic, grated or microplanes

Instructions

1. Place the chicken in a medium or large bowl. If you're using really thick chicken breasts, I highly recommend butterflying them or slicing them so you have two thin breasts.
2. Sprinkle with 2 teaspoons of salt, 1 Tablespoon of za'atar, 3 Tablespoons fresh lemon juice (about half of one of the lemons), and 2 Tablespoons avocado oil. Use a pair of tongs to turn the chicken and get everything coated well. Chill and marinate for at least 2 hours, up to 24 hours.
3. When you're ready to grill the chicken and assemble the salad, preheat your grill to high heat.
4. Place the block of feta on a small plate. Sprinkle with a pinch or two of za'atar seasoning and drizzle with the remaining 1 Tablespoon avocado oil.
5. When the grill has preheated, grill the chicken until cooked through and nice grill marks have formed. Set chicken aside to rest for a few minutes.
6. Make sure the grill is really hot and grill the seasoned feta block for a couple of minutes on each side. Set aside.
7. Slice the romaine lettuce thinly, chop the cucumbers, chicken, & feta, and put them all in a very large salad bowl.
8. In a small bowl whisk together the olive oil, garlic, the other 1 ½ Tablesoon of za'atar seasoning, and the juice from one of the lemons (about 3-4 Tablespoons). Pour over the salad and toss to coat.
9. Serve immediately

Recommended Products

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Za'atar by Z&Z (Zaatar/Zatar/Zahtar) – Premium Za'atar, 8oz – Middle Eastern Spice Mix you can Snack on

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 582Total Fat 41gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 27gCholesterol 243mgSodium 1314mgCarbohydrates 13gFiber 5gSugar 6gProtein 47g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Grilled Chicken Salad Recipe appeared first on Perry's Plate.

One of my favorite tricks for adding flavor is to use a combination of raw vegetables and grilled vegetables. This creates a variety of textures and flavor. I’ll show you some of my favorite grilling vegetables below.

You can also add some easy protein – like rotisserie chicken – for a nourishing, protein-rich meal that you can throw together with whatever you have on hand!

Vegetable Salad Recipe Ingredients

This recipe is versatile, but here’s what I used in this particular recipe

• Zucchini
• Yellow squash
• Fresh corn
• Red onion
• Avocado oil
• Cooked chicken
• Cherry or grape tomatoes
• English cucumber
• Green onions, thinly sliced
• ¼ cup chopped fresh herbs

For the dressing:

• Lemon juice
• Extra-virgin olive oil
• Garlic
• Sea salt
• Black pepper

What kind of vegetables are good for grilling?

• Zucchini
• Yellow squash and other summer squash
• Ears of corn
• Onions
• Bell peppers or other types of peppers
• Tomatoes
• Eggplant
• Kale (it's super good -- like kale chips!)
• Asparagus
• Mushrooms
• Cauliflower steaks
• Romaine lettuce (No, seriously, it is. Like in this recipe.)

I love the mixture of grilled and fresh vegetables in this grilled vegetable salad. My favorite salads are ones that have a variety of textures and temperatures.

What fresh vegetables would be good in this salad?

• Cucumbers
• Bell peppers
• Tomatoes
• Small broccoli florets
• Small cauliflower florets
• Shredded cabbage
• Shredded kale or other dark greens
• Shredded carrots

I wanted this salad to let the vegetables shine, and I didn't want a fussy dressing since there's a bit of chopping involved, so I chose a simple dressing of lemon, garlic, and olive oil.

If you have a store-bought dressing or another homemade dressing that you prefer, feel free to use it! I imagine a creamy green goddess dressing would be delicious here, too.

If you want some ideas for another dressing, here are several from other posts that would work well in this salad, too:

How to make Vegetable Salad with Rotisserie Chicken

1. Grill the zucchini, yellow squash, red onion, and corn.
2. Put the diced chicken, tomatoes, cucumber, and green onions, and herbs in a large salad bowl.
3. Chop the cooked zucchini and onions. Remove the corn from the cobs with a sharp knife. Add the grilled veg to the bowl.
4. Whisk together the ingredients for the dressing in a small bowl, then pour it over the chicken & vegetables. Toss gently with a couple of big spoons until thoroughly combined.
5. Serve immediately or chill for up to 6 days. It's good warm, room temperature or chilled. (aka, the perfect potluck salad)

How to serve Veggie Salad

This salad stands alone as a complete meal – especially if you add a rich source of protein.

If you’d rather make it veg-only, it would be delicious with anything off the grill. Here are a few ideas for you:

Chicken: Grilled Balsamic Chicken, Chicken Breast on Pellet Smoker, Chicken with Garlic Sauce

Beef: Burgers on Smoker, Bacon Hamburger

Fish: Blackened Salmon, Sablefish

BBQ: Instant Pot Ribs, Instant Pot Pulled Pork

Storing Grilled Vegetable Salad with Chicken

Good news! Because this is a lettuce-free salad you can store leftovers for up to five days! Just put it in an airtight container in the refrigerator.

Psst… it makes a great meal prep recipe for weekly lunches!

Salad Dressing Ideas for Grilled Vegetable Salad

Cucumber Yogurt Dressing

Strawberry Balsamic Vinaigrette

Za'atar Vinaigrette

Garlic-Lime Vinaigrette

Citrus Poppyseed Dressing

Tangy Avocado Dressing

If you like this salad, try another one of my Summer Potluck Salads!

More Summer Potluck Salads from Perry's Plate

Cucumber Tomato Salad with Feta -- a fresh, Mediterranean-inspired salad full of fresh cucumbers, tomatoes, and salty feta.

Cabbage Slaw with Cucumber Yogurt Dressing -- a riff of of my versatile Southwest Cabbage Slaw but with a creamy yogurt-based dressing with cool cucumbers and a little jalapeño.

Easy Instant Pot Potato Salad -- Yes, mayo, but sometimes it isn't summer without potato salad. I get it. This one is easily made in your Instant Pot, so no more trying to drain a giant pot of boiling water without scalding yourself. You're welcome.

Wild Rice Salad with Cucumber and Pesto -- This is a family favorite with just a handful of ingredients. Use any pesto you like, too! We especially love it with cilantro pesto. There are a bunch of pesto recipes linked in the post.

Sweet Lemon-Herb Quinoa Salad -- The sweet lemon dressing on this salad is unique and I love the toothy quinoa which gives it more heft than a regular green salad.

Mango Cucumber Rice Salad -- Another grain salad with bits of cool cucumber and sweet mango.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Vegetable Salad with Rotisserie Chicken

Yield: Serves 5-6 as a main dish

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This versatile summer salad is a mixture of grilled and fresh vegetables, easy rotisserie chicken, and a light garlic-lemon vinaigrette! It's a great way to use up some fresh garden veggies!

Print

Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• 2 ears of corn
• 1 large red onion
• 2-3 Tablespoons avocado oil
• 1 cups diced cooked chicken
• 1 cup halved cherry or grape tomatoes
• ½ of an English cucumber, diced
• 3 green onions, thinly sliced
• ¼ cup chopped fresh herbs (cilantro, dill, parsley, etc)

For the dressing:

Toggle ingredient group

• Juice from 1 large lemon (about 2 Tablespoons)
• 3 Tablespoons extra-virgin olive oil
• 1 clove garlic, grated or finely minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to high heat.
2. Slice the zucchini and yellow squash lengthwise into ½ inch strips. Shuck the corn, Peel and slice the onion whole into ½ inch rings, keeping the concentric rings together as much as you can. Put the sliced vegetables on a large rimmed baking sheet and drizzle with the avocado oil.
3. Place the vegetables on the preheated grill. Cook for 3-4 minutes until grill marks form. Flip the squash and onions and turn the corn. Continue to cook them until they're just cooked through. The squash should be tender (they'll be finished first), followed by the onions, and then the corn. Put them back on the baking sheet to cool.
4. Meanwhile, put the diced chicken, tomatoes, cucumber, and green onions, and herbs in a large salad bowl.
5. Chop the cooked zucchini and onions. Remove the corn from the cobs with a sharp knife. Add the grilled veg to the bowl.
6. Whisk together the ingredients for the dressing in a small bowl, then pour it over the chicken & vegetables. Toss gently with a couple of big spoons until thoroughly combined. Taste, and add a little more salt or lemon if you think it needs it.
7. Serve immediately or chill for up to 6 days. It's good warm, room temperature or chilled. (aka, the perfect potluck salad)

Notes

1. You can use any kind of cooked chicken here. We especially loved diced rotisserie chicken or smoked chicken.
2. If you don't like some of the vegetables, swap them out! Just make sure the quantities are roughly the same so you have enough dressing to balance it out.
3. I highly recommend adding some feta crumbles or Parmesan cheese shavings to this. *chef's kiss*

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 268Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 21mgSodium 221mgCarbohydrates 23gFiber 3gSugar 13gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Grilled Veggie Salad with Chicken appeared first on Perry's Plate.

Cucumber Tomato Feta Salad

My specialty is creating recipes with bold flavors and fresh ingredients. This Cucumber Tomato Feta Salad is exactly that. It’s an all-star recipe that pairs with just about any Mediterranean or Greek inspired dish and easy to throw together!

It’s perfect in the summer when cucumbers and tomatoes are delicious and abundant. Or when you’re looking for an alternative type of salad that isn’t lettuce-based and will stay fresh and tasty in the fridge for a few days without getting slimy. Or take it to a potluck for a change of pace and watch it disappear.

Ingredients for Cucumber Tomato Salad

Here's what you need to make this Mediterranean cucumber salad:

• Grape tomatoes (or cherry tomatoes)
• English cucumbers or Persian cucumbers
• Red onion
• Fresh garlic
• Lemon juice
• Extra-virgin olive oil
• Fresh herbs (dill, parsley, mint, or cilantro)
• Feta cheese and kalamata olives (optional)

How to make Tomato Cucumber Feta Salad

Just grab a large bowl and mix everything together and season it with a little sea salt and black pepper. That's it!

Ingredient swaps for Mediterranean Cucumber Tomato Salad:

Trying to cook from the hip and don't have all of the ingredients? Here are a few ingredient swaps so you can still make a great version of this Mediterranean salad recipe:

1. Use red wine vinegar or balsamic vinegar instead of lemon juice.
2. Use chopped roma tomatoes or other larger tomatoes in place of the smaller grape/cherry tomatoes.
3. Use dried dill in place of the fresh herbs.
4. Try using a Greek salad dressing in place of the fresh lemon juice, olive oil, and herbs.
5. Add a chopped green bell peppers if you don't have enough fresh cucumbers or tomatoes.

How to Store Cucumber Feta Tomato Salad

I think this salad is best after it has been sitting for 20-30 minutes, but you can definitely eat it right after you make it. Store it in an airtight container for a few days if you want to make it ahead of time. Don't make it too far ahead or those crisp cucumber bites will be a little mushy.

Meal Prep Ideas:

Make a big batch of this easy salad over the weekend for a light lunch option during the week! Try adding one of these protein options to make it more filling:

• Tuna or other fish
• Beans
• Leftover grilled or rotisserie chicken
• Leftover steak
• Chopped hard cooked eggs
• Handful of walnuts

What to serve with Cucumber Tomato Feta Salad

Gyro-inspired Shredded Beef -- Recipe coming soon!

Easy Greek Steak Kabobs -- this recipe is easy to toss on the grill for a great summer meal and would go beautifully with this salad.

Greek Marinated Chicken & Potatoes -- a hearty one-pan meal with marinated roasted chicken & potatoes. This salad would add a nice boost of freshness to this easy meal.

Grilled Sablefish with Garlic-Herb Oil -- A great pairing for summer when it's too hot to spend time in the kitchen! Swap out the sablefish with any white fish you like.

If you like this recipe, you'll love this Asian Cucumber Salad, too! Or try some of these other recipes to use up those summer tomatoes & cucumbers:

More Cucumber & Tomato Recipes on Perry's Plate

Simple Marinated Cucumbers is a fast and easy side that my kids eat like potato chips!

Cucumber Jicama Slaw is a fun alternative for a fresh taco topping!

Grilled Pineapple Salsa is a sweet salsa and a good home for extra tomatoes

Smoky Grilled Salsa is a copycat of the salsa served at Chevy's Mexican restaurant! I love its smoky flavor.

Fresh Pico de Gallo is a classic that everyone should be able to whip up.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Tomato Feta Cucumber Salad

Yield: Serves 6-8 as a side

Prep Time: 20 minutes

Total Time: 20 minutes

This fresh Cucumber Tomato Salad is great wtih or without feta and kalamata olives! It pairs with just about any Mediterranean-inspired meal.

Print

Ingredients

• 1 whole English cucumber
• 8-10 ounces grape or cherry tomatoes
• ½ red onion
• 2 Tablespoons fresh lemon juice
• 2-3 Tablespoons extra-virgin olive oil
• 1 garlic clove
• 2-3 Tablespoons minced fresh herbs (like dill, cilantro, parsley, or mint)
• ½ teaspoon sea salt
• ⅛ teaspoon black pepper
• ½ cup feta cheese crumbles (optional)
• ½ cup halved kalamata olives (optional)

Instructions

1. Cut the cucumber lengthwise into quarters then chop it into ½ inch slices. Half the tomatoes and chop the red onion small.
2. Put all of the vegetables into a large bowl. Use a microplane grater to grate the garlic finely. Or mince it with a sharp knife. Add the garlic as well as the rest of the ingredients to the bowl and stir well.
3. Taste, and add a litte extra salt or lemon juice if you think it needs it.
4. For best flavor, let the salad sit at room temperature for 20-30 minutes for the flavors to blend. You can make this 2-3 days in advance, adding the feta in right before you serve it. Just keep it in an airtight container chilled until ready to eat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 8 Serving Size ½ cup
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 277mgCarbohydrates 54gFiber 3gSugar 45gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Cucumber Tomato Greek Salad appeared first on Perry's Plate.

If you make anything I post this summer -- it has to be this grilled chicken recipe.

Actually.... I've got another recipe in the pipeline I could say the same thing about.

But first, make this. This chipotle-lime marinade is SO SO AMAZING. It goes perfectly with the fruity salsa on top!

Yeah, you could make the chicken and use it in chicken tacos with a dollop of guac (so good), but please make the strawberry mango salsa to go with it.

To be honest, it's probably more like a pico de gallo than a salsa, but I'm from Idaho, and we call all of them all salsa.  (I'd like to know how many people died inside when they read that.)

A Word About Chipotle Peppers

First thing's first. I'm sure you've used chipotles in adobo sauce before, yet? I might be a little fuzzy on the difference between salsa and pico, but I do know what a chipotle is. It's a smoked jalapeno. Sometimes you'll see them dried. Sometimes you'll see them canned with a spicy tomato-based sauce (adobo sauce).

Chipotle peppers are one of my favorite Latin ingredients with their delightful spicy-smoky flavor. Mmm. I love them.

A can of chipotles in adobo sauce can be cumbersome sometimes because I rarely use more than one pepper in a recipe. (They're pretty spicy.) One of two things usually happens:

1. I put the partial can in the fridge covered with plastic wrap and good intentions of using them before they mold. (We know how that ends, right?)
2. I put each pepper with a little sauce in an ice cube tray, freeze them, put the cubes in a freezer bag, and then completely forget about them a few months later when I open another can of peppers to use 1 pepper.

The freezer method is actually a great idea -- if I kept better inventory in my freezer.

GOOD NEWS! I recently found chipotles that were already chopped! They keep for quite a while, too, and I don't have to chop them.

I also use dried chipotle powder which you can find in the spice section in most grocery stores. It's about as spicy as cayenne pepper, so keep that in mind when you're using it in a recipe. It's not mild like regular chili powder.

When I see things that are "Chipotle-Lime" flavored, I'm always disappointed that I don't detect the lime.

In this marinade -- you taste the lime. There are 2 limes juiced and a bunch of zest in there. 

This is a pretty potent marinade, too, so you could leave it at room temperature for around 30 minutes and get some pretty good flavor on that chicken -- if the breasts are fairly thin. Or leave them in the fridge for at least 4 hours, up to 18 hours.

A good way to get a lot of flavor in the meat is to make sure it isn't too thick. I like to take the thicker breasts and butterfly them to create a couple of thinner pieces. 

Plus they cook more quickly, too. But to get juicy grilled chicken, the key is to not overcook it. That's the danger, though, of having thinner pieces, so you just have to be more careful when you're grilling them. Cooking chicken can be tricky like that. Chicken thighs can be more forgiving in that department, so feel free to use those instead of boneless skinless chicken breasts if you like. 

Not only did I put chipotle peppers in the marinade, I put a little in the salsa. It didn't make it too spicy, but gave it a hint of smokey heat. Kind of like when you put chile-lime seasoning on fresh mango. (Apparently that's a thing now.)

You can definitely put more chipotles in there. I didn't want to blow my kids' faces off, so I held back.

Sigh. Isn't this pretty? I love all the colors in there. 

Like, the only reason I used a red onion was to add some of that gorgeous color. 

This might be my favorite mango salsa recipe. It think some avocados would be good, too.

One thing about this, though -- don't make this salsa too far ahead of time. One or two hours tops.

The strawberries start to break down in that lime juice pretty quickly and turn all translucent and weird. They also release a lot of juice. Still tastes good that way, but if you're going for aesthetics, just make the salsa around an hour before you serve it. 

When we moved in December we had to leave our grill behind because we couldn't fit it on the truck. Boo.

We replaced it recently, and I couldn't wait to start grilling ALL THE THINGS.

Sometimes when we have people over for dinner and they see me outside flipping things around on the grill they act surprised that Steve isn't the one doing it. When did grilling become such a stereotypical male thing to do? I'm pretty sure when we all lived in caves, the women were the ones who manned (har har) the fire while the men were off hunting.

I fully support equal grilling rights, though. Steve doesn't mind grilling, but more often than not I'm the one out there because I like it.

Gorgeous, right?? This is a great recipe for entertaining or a potluck with friends! We ate this with some cilantro lime rice (I need to post this recipe because I make it all the time) and sweet potato fries (because I get twitchy if there isn't a vegetable on the table for dinner). 

You could also use this in a taco salad -- like a riff on my Chile-Lime Fish Taco Bowls! 

Want more marinated chicken recipes?

Try my Thai Chicken Sheet Pan Dinner or the Best Chicken Fajitas of your life. (I'm pretty confident in that statement.)

If you love the mango paired with the chicken, you'll love these Grilled Jerk Chicken & Mango Bowls, too! Or Greek Marinated Chicken & Potatoes. Or Grilled Moroccan Chicken! Or Perfect Lemon Grilled Chicken that's SO GOOD with everything!

I kind of like grilled chicken. Can you tell?

Chipotle-Lime Grilled Chicken with Strawberry Mango Salsa

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

I love the way the fiery chipotle flavors mix with the sweet, fruity salsa. This is an easy grilled chicken recipe to throw together on a summer weeknight.

Print

Ingredients

For the Chicken:

Toggle ingredient group

• 1 ½ pounds chicken breasts (3 large breasts or 5-6 smaller ones)
• 1 teaspoon sea salt
• 2-3 Tablespoons freshly squeezed lime juice
• 2 Tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon dried chipotle powder or 1 teaspoon diced chipotle peppers from a can of chipotles in adobo sauce
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Salsa

Toggle ingredient group

• 1 pound tomatoes, diced
• ⅔ cup diced strawberries (about 6 large)
• ⅔ diced mango (about 1 whole)
• ¼ cup diced onion
• 1 jalapeno pepper, seeded and diced finely
• 1-2 Tablespoons freshly squeezed lime juice
• ½ cup fresh chopped cilantro
• ¼ teaspoon sea salt
• Big pinch of dried chipotle powder or ¼ teaspoon diced chipotle peppers from a can of chipotles in adobo sauce

Instructions

1. If you're using 3 large chicken breasts, cut them horizontally (butterfly them) so you have 6 thinner breasts. Sprinkle them with the salt and put them in a shallow dish or in a large zip top plastic bag for marinating.
2. In a small bowl combine the lime juice, avocado oil, chili powder, chipotle powder, cumin, garlic powder, and black pepper.
3. Whisk well and pour it over the chicken. Toss the chicken around in the bag to coat everything in the marinade. Marinate for about 45 minutes at room temperature or for at least 4 hours in the fridge up to 18 hours.
4. Within an hour or two of cooking the chicken, prep the salsa. (I wouldn't do this too far ahead because the strawberries break down pretty quickly.)
5. Put all of the salsa ingredients into a large bowl and mix well. Taste and add more salt, lime juice, or chipotle (if you want it spicier) if needed. Cover and chill until ready to use.
6. Preheat your grill (or grill pan on the stove) to high heat. Cook the chicken for 5-6 minutes on both sides until it's cooked through and juices are running clear from the meat. Cooking time might vary depending on the thickness of the chicken.
7. Serve the salsa over the chicken.

The post Chipotle-Lime Grilled Chicken with Strawberry Mango Salsa appeared first on Perry's Plate.

Hey, it's been a while, hasn't it? Between moving out of state, the holidays, and setting up Steve's new chiro office (We're still not done yet. Ugh.) I'm just about burned to the ground.

I've been in a weird place lately -- a little restless, somewhat in a SAD funk (Boise, why are your skies so gray?!), and, more recently, recovering from pneumonia. While I was sick I got hopelessly addicted to Cooking Craze and Design Home. I'm not usually a phone game kind of girl, but dang.

So, instead of prepping stuff for Perry's Plate, I've been assembling diner food for cartoon people that walk across my tiny counter. (Seriously, Cooking Craze is fun.) And not Instagramming.

And I'm not even sorry. I needed a break, guys, and I love that you still stick around even when my updates become sporadic.

Lately, I've been cooking just for the sake of cooking. And making a lot of things out of my cookbooks and from my blog, which makes sense because all of my favorite recipes are in those place.

It's been really nice not having to worry about testing recipes during the day or using my family as guinea pigs. Or getting photos set up.

By the way, I have an awesome space in our new house with a dedicated prop shelf and space to take photos. You'd think I'd be antsy to get in there and do stuff, but . . . nope. My mojo will return. I just need to give her some space.

Two months is far too long to go without posting a recipe, though. This spaghetti squash bake might look familiar to some of you. It was an exclusive recipe in my newsletter a couple years ago, and I decided that I wanted it to have a home here on my site because it's so dang good.

Have you tried my Whole30 Enchilada Sauce recipe? It's the star of the show here. And this bake is Whole30 compliant!

If you're low-carb/keto and are eating dairy. . . . I highly recommend a few handfuls of shredded pepper jack cheese on this. If not, then cheese-less is still super tasty. And you'll need to use a low-carb sweetener in the enchilada sauce.

If you're paleo . . . you're good to go.

It's also easy to whisk together really quickly. Just let it simmer while you roast the chicken and squash and It'll be ready when it's time to assemble the spaghetti squash bake.

There are a lot of make-ahead options here. You could prep the sauce, chicken, and squash, and then assemble them a day or two later. You could also assemble the whole thing and bake it later.

That tomato-avocado salsa stuff on top? That needs to be there. Truly. Or some kind of salsa or pico de gallo that you like. Mango salsa would be good here, too. It's such a nice, fresh addition to the warm, spicy bake.

By the way, if you'd rather use your Instant Pot to cook the spaghetti squash, see my post on How to Cook Squash in an Instant Pot! (If it's small enough you don't even have to cut the squash in half.)

More Spaghetti Squash Bakes

Have you checked out the other spaghetti squash recipes on my site?

Buffalo Ranch Chicken & Spaghetti Squash Bake

Green Chile Chicken & Spaghetti Squash Bake

Spaghetti Squash with Roasted Mushroom & Garlic Sauce

If you like this, try another one of my enchilada riffs! My Vegetarian Enchiladas have been a fan favorite for over a decade!

Roasted Veggie Enchiladas

Yield: Serves 6-8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This roasted vegetable enchilada casserole is one of the oldest and most popular recipes on my site. So many of you have been making it for years, and I love hearing how this recipe has made it into your regular rotations!

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Ingredients

• 1 poblano chile, seeded and diced
• 2 red bell peppers, seeded and diced
• ½ head of cauliflower, cut into ½-inch chunks
• 1 small sweet potato, peeled and cut into ½-inch cubes (about 1 ½ cups)
• 1 medium onion, peeled and diced
• 1 cup corn kernels, fresh or frozen
• 3 Tablespoons heat-safe oil like avocado or coconut
• 1 ½ teaspoons ground cumin
• ½ teaspoon granulated garlic
• salt and black pepper
• ½ cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 small tortillas, halved (corn or grain-free)
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• sour cream and thinly sliced green onions for garnish, if desired

Instructions

1. Preheat the oven to 425 degrees F.
2. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto a large, rimmed baking sheet. Drizzle oil and sprinkle the cumin and granulated garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan.
3. Roast for 30-40 minutes on a lower oven rack until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
4. Prepare an 9x13" baking pan with nonstick spray.
5. In a small bowl, stir the cilantro into the salsa. Spread ½ cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with ⅓ of the vegetables, a handful of spinach, and ⅓ of the cheese. Make a second layer of tortilla, ½ of the remaining salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese.
6. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
7. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Notes

Recipe Adapted from The Roasted Vegetable by Andrea Chessman

Disclosure: This post contains an Amazon affiliate link. Purchases made by using these links don't cost you any extra and helps to keep my content free.

The post Chicken Enchilada & Spaghetti Squash Bake appeared first on Perry's Plate.

I've got a great little soup for you today that my husband decided tasted like queso. I'm not above eating queso with a spoon, but when it's in soup form, it's more socially acceptable.

This is the Roasted Tomato Jalapeno Cheddar Soup from Carolyn Ketchum's new book, Easy Keto Dinners. Do you follow Carolyn over at All Day I Dream About Food? She's basically the keto/low-carb headmistress and her site is full of great recipes if keto is your thing. Remember those White Chocolate Raspberry Fat Bombs I posted last fall? She's the mastermind behind those, too.

This jalapeno cheddar soup is easy to put together -- just roast some vegetables in a pan and then blend them up with broth, cream cheese, and some grated cheddar. Heck, I'd even eat this in the middle of the summer -- especially with perfectly ripe tomatoes.

Luckily you don't need perfectly ripe tomatoes for this soup to be tasty because roasting and caramelizing them turns mediocre tomatoes into pretty decent ones.

All of the recipes in Easy Keto Dinners are easy (duh) and have easily accessible ingredients.

I've got my eye on a few more recipes, too, including Bacon, Spinach, Feta Chicken, Smoked Salmon Chowder, and something called a Rueben Skillet.

I'm able to tolerate some dairy, which is why I love Carolyn's recipes. Not everyone can, though, and a lot of them can easily be made dairy-free with some substitutions.

If you don't have plans for Cinco de Mayo yet, you can grab the handful of ingredients and make this soup! Carolyn suggested adding some crumbled, cooked sausage (chorizo! *drool*).

Grab a copy of Carolyn's book and head over to her site for more keto recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Keto Roasted Tomato Jalapeno Cheddar Soup

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

My husband ate a few spoonfuls of this soup and declared that it tasted like queso. I completely agree. It comes together so quickly and easily -- perfect for a weeknight.

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Ingredients

Toggle ingredient group

• 2 pounds fresh tomatoes, coarsely chopped
• 2 jalapeno peppers, cut in half (seeded, if desired)
• 2 cloves of garlic, peeled
• ¼ cup avocado or coconut oil
• Sea salt and black pepper
• 4 cups vegetable or chicken broth
• 4 ounces full-fat organic cream cheese (½ cup)
• 2 cups shredded organic cheddar cheese (about 8 ounces)

Instructions

1. Preheat your oven to 400 degrees F.
2. Spread the tomatoes, jalapenos, and garlic cloves on a rimmed baking sheet or a 9x13 glass or ceramic baking dish. Drizzle the oil over the top along with a few generous sprinkles of salt and pepper. Toss well to combine.
3. Roast for 30 minutes, until the tomatoes have begun to caramelize. Transfer to a large saucepan set over medium heat. Add the broth and bring to a simmer.
4. Add the cream cheese and stir until melted. Use an immersion blender to puree the soup until smooth. Alternatively, you can puree the soup in batches in a blender or food processor and then return it to the pot.
5. Add the shredded cheese, a handful at a time, and stirring in between additions to allow each handful of cheese to melt.
6. Serve with an extra sprinkle of cheese, if desired.

Notes

Nutritional info per serving:

Calories 292 | Fat 26.1g | Protein 11.3g | Carbs 8.3g | Fiber: 1.5g

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Keto Roasted Tomato Jalapeno Cheddar Soup appeared first on Perry's Plate.