Proud Larry’s Grilled Chicken Salad

Grilled chicken salad is usually a safe bet for lunch so like most of us, I’ve ordered it countless times and tasted countless versions.

It should always be good…it’s pretty hard to mess up….yet rarely am I blown away.  But  Proud Larry’s,  a fixture in Oxford, Mississippi for the last 20 years, proved to me that a simple grilled chicken salad can still impress.  The ingredients are fresh and the chicken is tender and warm.  However, it’s probably the homemade Citrus-Cumin Dressing that makes this salad so memorable.

Here is my copycat recipe and I think it comes pretty close to the original.   This tasty combination will become a favorite to serve for lunch or dinner.

Proud Larry’s Grilled Chicken Salad

Print recipe
Proud Larry’s Grilled Chicken Salad
Serves 6
By author margaret@TheRightRecipe

Ingredients

  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1 teaspoon light brown sugar
  • 1 cup grapeseed oil (or other light vegetable oil)
  • salt and pepper to taste
  • 16oz fresh spring greens
  • 1/2 Small red onion (thinly sliced)
  • 8oz button mushrooms (stemmed and thinly sliced)
  • 1/2 cup slivered almonds (lightly toasted)
  • 1/2 cup finely crumbled feta cheese
  • 6 Small chicken breast halves (grilled...see note below.)

Note

Go to No-Stick Grilled Chicken Marinade recipe for best grilled chicken for this salad.

Directions

1. For the vinaigrette, place first 6 ingredients in a jar with a lid and shake well. Taste and adjust seasonings if necessary adding a pinch of salt and pepper as well. (Oranges and lemons can have different levels of sweet/sour so always taste and tweak)
2. In a large bowl, toss together the greens, red onions, mushrooms and almonds. Shake vinaigrette well and drizzle about 1/2 cup over the greens. Toss to coat well and add more vinaigrette if desired.
3. Divide salad between 6 shallow bowls, sprinkle each with a bit of feta and top with warm, sliced grilled chicken and serve right away with additional ground black pepper to taste.
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3
  • Scott Caradine
    February 20, 2015 at 1:26 pm

    Nice job! Very, very close…I think Liz is going to get with you and share the one from our book here at Proud Larrys. We are flattered by your blog post, and thanks so much for the nice words!
    Scott

    • Margaret
      February 25, 2015 at 9:26 pm

      I’d love to buy your book so I can try more of your menu…can’t seem to order anything but the Grilled Chicken Salad when I am in town.

  • cookinginsens
    February 20, 2015 at 10:02 am

    Looks great and delicious.