Ingredients

2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*

½ tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon oregano

¼ teaspoon dried dill

1 to 1 ¼ teaspoons kosher salt

Freshly ground black pepper

1 recipe Italian Dressing**

1 romaine heart (3 cups)

5 cups leafy lettuce, like butter (Bibb) lettuce or other varieties

½ small red onion, thinly sliced, soaked in cold water for 5 minutes, and drained

1 English cucumber (2 cups chopped)

½ cup cherry tomatoes, halved

1 avocado, sliced (optional)

½ cup jarred sliced pepperoncini

¼ cup Parmesan shavings or shreds

Fresh basil or dill, for garnish (optional)

Instructions

Step 1: Pat the chicken dry with a paper towel. If not already butterflied, place your hand over each chicken breast and use a sharp knife to slice horizontally, leaving one edge intact so it opens like a book. Unfold the breast and then cut along the fold to separate the two halves.

Step 2: Place the chicken in a container and add olive oil, garlic powder, onion powder, oregano, dried dill, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours.

Step 3: Preheat your grill to high heat, around 450 to 550°F.

Step 4: While the grill heats, prepare the salad ingredients: wash and chop the romaine, leafy greens, onion, cucumber, tomatoes, and slice the avocado if using. Make the Italian dressing.

Step 5: Grill the chicken breasts until grill marks form and the meat releases from the grates, about 2 to 4 minutes per side. Cook until no pink remains and the internal temperature reaches 165°F. Remove the chicken to a platter, cover with foil, and let rest for 5 minutes before slicing.

Step 6: Arrange the greens on plates and top with the vegetables, grilled chicken slices, pepperoncini, Parmesan shavings, and fresh herbs if using. Drizzle with Italian dressing to taste and serve immediately. For make-ahead, keep components separate and bring dressing to room temperature before serving.

Tips & Variations

Butterflying the chicken ensures quicker, even grilling and helps it stay juicy.

Substitute pepperoncini with banana peppers or mild pickled peppers for a different tang.

Use a grill pan indoors if you don’t have access to an outdoor grill.

Try adding toasted nuts like almonds or walnuts for extra crunch.

For a dairy-free option, omit the Parmesan or use a plant-based alternative.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used as a substitute. They will be more flavorful and juicy but may require slightly longer grilling time.

How do I make the Italian dressing?

This recipe refers to a homemade Italian dressing, which typically includes olive oil, vinegar, garlic, herbs, and seasonings. You can find plenty of easy Italian dressing recipes online or use your favorite store-bought version.