Texas Roadhouse Grilled Chicken Salad [Copycat Recipe]
This Grilled Chicken Salad from Texas Roadhouse restaurant hits all the right spots. It is super simple to prepare, so you can easily recreate it at home. Plus it is loaded with proteins and fiber! For the dressing, I used some home-made ranch.
Equipment
- 1 grilled chicken
Ingredients
For the Chicken
- 4 oz chicken breast
- salt and pepper (to taste)
- 1 tbsp olive oil
For the Salad
- 2 cups Romain lettuce
- ½ cup carrot (shredded)
- ½ red onion (sliced)
- 1 cup cherry tomatoes
- 1 egg (boiled)
- ⅓ cup cheddar (cubed)
- ⅓ cup turkey bacon
For the Croutons
- 1 bread slice (cubed)
- 1 tbsp olive oil
- salt and pepper (to taste)
- 1 tsp Italian spice mix
For the Ranch
- 2 tbsp sour cream
- ½ tbsp mayonnaise
- 1 tbsp buttermilk
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- parsley, dill, cilantro (fresh) (to taste)
Instructions
Grilling the Chicken
- Get the eggs on the stove to hard-boil.
- Tenderise the chicken with the kitchen mallet. Season with salt and pepper on both sides.
- Grilled it in the pan with a splash of olive oil. Heat the pan over medium temperature and cook the chicken for about 4-6 minutes per side, depending on how thick the meat is.
- Remove from the pan and let it sit for about 5 minutes to absorb all the juices before slicing it.
Making the Croutons
- Cube bread, drizzle it with some olive oil, and season. I used Italian seasoning mix, pepper, and a pinch of salt.
- Cube bread, drizzle it with some olive oil, and season. Use Italian seasoning mix, pepper, and a pinch of salt.
Mixing the Dressing
- In a bowl, fuse together sour cream, mayo, buttermilk, and some lemon juice. Season it with garlic powder, salt, and pepper to taste, and add fresh herbs: dill, parsley, and cilantro.
Assembling the Salad
- Start by chopping some Romain salad and placing it on the bottom of the plate. Shred the carrot and sprinkle on top.
- Add halved grape tomatoes, cheddar cheese cubes, crumbled turkey bacon, and croutons. Slice eggs into cubes. Slice the chicken into strips. Arrange on the top, and garnish with red onion rings.
- Drizzle with dressing.
Notes
Storing Tips
Store croutons in zip-lock bag for 5 days at room temperature. Store chicken in the fridge up to 3 days and dressing up to 2 weeks.