A Grilled Chicken Plate with Salad and Fries is the perfect meal for those who crave a balance of flavors and textures. This dish is easy to prepare, highly customizable, and a crowd-pleaser that works for casual lunches or family dinners. The juicy grilled chicken pairs wonderfully with crisp salad and golden, crispy fries, creating a meal that’s both satisfying and wholesome.
Table of Contents
Why You’ll Love This Recipe of Grilled Chicken
A Complete Meal in One Plate
- Protein-Packed: Juicy grilled chicken as the star.
- Balanced Nutrition: Fresh greens and crispy potatoes round out the meal.
Simple Yet Flavorful
- Customizable: Easy to adjust seasonings, salad toppings, and fry styles.
- Quick to Prepare: Perfect for busy weeknights or lazy weekends.
Ingredients
For the Grilled Chicken:
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 4 pieces | Boneless, skinless. |
| Olive oil | 2 tbsp | For marinating. |
| Lemon juice | 3 tbsp | Adds freshness. |
| Garlic (minced) | 3 cloves | Enhances flavor. |
| Paprika | 1 tsp | Optional, for a smoky kick. |
| Salt and pepper | To taste | Balances the flavors. |
| Fresh parsley (chopped) | 2 tbsp | Optional, for garnish. |
For the Salad:
| Ingredient | Quantity | Notes |
|---|---|---|
| Mixed greens | 4 cups | Use arugula, spinach, or lettuce mix. |
| Cherry tomatoes | 1 cup | Halved. |
| Cucumber (sliced) | 1 medium | Adds crunch. |
| Red onion (thinly sliced) | 1 small | Optional, for extra zing. |
| Feta cheese (crumbled) | 1/2 cup | Optional, for creaminess. |
| Olive oil | 3 tbsp | For dressing. |
| Lemon juice | 2 tbsp | For dressing. |
| Salt and pepper | To taste | Adjust as needed. |
For the Fries:
| Ingredient | Quantity | Notes |
|---|---|---|
| Russet potatoes | 4 large | Peeled or unpeeled, as preferred. |
| Olive oil | 3 tbsp | For coating the fries. |
| Paprika | 1 tsp | Adds color and flavor. |
| Garlic powder | 1 tsp | Optional, for an extra flavor boost. |
| Salt and pepper | To taste | Adjust as needed. |
Directions
Step 1: Marinate and Grill the Chicken
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
- Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- Remove the chicken from the marinade and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate, cover with foil, and let rest for 5 minutes before serving.
Step 2: Prepare the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
Step 3: Make the Fries
- Preheat your oven to 425°F (220°C).
- Cut the potatoes into thin strips or wedges, depending on your preference.
- In a large bowl, toss the potato pieces with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the fries in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Step 4: Assemble the Plate
- Arrange the grilled chicken on a plate alongside a generous serving of salad and a portion of fries.
- Garnish the chicken with fresh parsley, if desired.
- Serve immediately and enjoy!
Pro Tips
- Tenderize Chicken: Pound the chicken breasts to an even thickness for more consistent cooking.
- Crispy Fries: Soak the potato strips in cold water for 30 minutes before baking to remove excess starch.
- Salad Dressing: Prepare the dressing in advance to let the flavors meld together.
Variations
- Spicy Chicken: Add chili powder or cayenne to the marinade for a kick.
- Loaded Fries: Top the fries with shredded cheese and chopped bacon for an indulgent twist.
- Vegetarian Option: Replace chicken with grilled tofu or portobello mushrooms.
Frequently Asked Questions (FAQs)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and work just as well. Adjust the grilling time as needed.
What Other Salad Dressings Can I Use?
Ranch, balsamic vinaigrette, or Caesar dressing all pair wonderfully with this meal.
Can I Air Fry the Fries?
Yes, air frying is a great option! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
How Do I Store Leftovers?
Store the grilled chicken, salad, and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and fries before serving.
Conclusion
A Grilled Chicken Plate with Salad and Fries is a classic and versatile meal that brings together juicy, flavorful chicken, fresh salad, and crispy fries. This balanced dish is easy to prepare and perfect for any occasion. Try it today and enjoy a restaurant-quality meal at home!