By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
88 cal · 10 min
Zuni-Inspired Grilled Chicken Salad
Recipe GLPRa10ee30c9fe2ed
A fresh and vibrant salad featuring tender grilled chicken breasts seasoned simply with kosher salt and olive oil, then tossed with a bright lemon aioli. Topped with fresh greens and herbs, this dish delivers clean flavors perfect for a light, satisfying main course.
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Ingredients
1 pound Boneless, skinless chicken breasts
¾ teaspoon Kosher salt, divided
1 tablespoon Olive oil, divided
¼ cup Mayonnaise
1 small clove Garlic clove, grated
1 Lemon, zest and juice
Fresh salad greens
Fresh herbs (such as parsley, chives, or dill)
Directions
Pat the chicken breasts dry with paper towels and season both sides evenly with 1/2 teaspoon of kosher salt.
Heat a grill or grill pan over medium-high heat. Lightly brush with 1 tablespoon of olive oil.
Place the chicken breasts on the hot grill and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 2 minutes.
While the chicken cooks, combine the mayonnaise, grated garlic, lemon zest, and lemon juice in a small bowl. Stir until smooth. Season the aioli with a pinch of salt to taste.
Arrange the fresh salad greens on a serving plate and sprinkle with fresh herbs.
Slice the rested chicken breast into strips and arrange over the greens.
Drizzle the lemon aioli over the chicken and greens. Add additional olive oil and lemon juice to taste. Serve immediately.
Comments
This is a straightforward salad with ingredients available at every Charlotte grocer—chicken, olive oil, mayo, garlic, lemon, and mixed greens carry no friction. The real cost driver is the chicken itself, which runs $6–$8 per pound for decent grilling cuts; budget roughly $3–$4 per serving for the protein. The stated 10 minutes glosses over pounding or brining the chicken and getting the grill hot, so plan for 20–25 minutes total, which matters on a Wednesday night. It keeps reasonably well cold the next day if you dress it lightly and pack the greens separate, making it a practical lunch carry-over. The main caveat is "fresh herbs"—if that means cilantro or basil beyond what Harris Teeter's standard produce offers, you'll need to specify; otherwise, parsley and chives from any mainstream grocer work fine.
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