Montreal-Grilled Chicken Salad: A Culinary Ode to Summer

My summers as a young chef were always a flurry of activity. One particular memory stands out: the aroma of grilled chicken wafting through the air during a family barbecue. My uncle, a true Montrealer, would always be in charge of the grill, liberally sprinkling everything with Montreal steak spice. This salad is my way of capturing that essence – a light, fresh dish elevated by the bold flavors of summer grilling and that signature Montreal spice blend.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• ¼ cup grapeseed oil or olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dried dill weed
• 1 large garlic clove, minced
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon dried oregano, crushed
• 4 medium boneless skinless chicken breast halves
• McCormick’s Montreal Brand steak seasoning
• 8 cups salad greens or spinach
• ¾ cup red seedless grapes, halved
• ⅓ cup crumbled goat cheese
• ¼ cup pine nuts, toasted

Equipment Needed

• Grill
• Small bowl or screw-top jar
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Prepare the vinaigrette: In a small bowl or screw-top jar, combine the grapeseed oil (or olive oil), balsamic vinegar, dill weed, minced garlic, black pepper, and oregano.
2. If using a jar, cover it tightly and shake well to combine the ingredients. If using a bowl, whisk vigorously until the dressing is emulsified.
3. Let the vinaigrette stand for at least 1 hour at room temperature to allow the flavors to meld. This step is crucial for developing the depth of the dressing. The longer it sits, the better it gets!
4. Prepare the chicken: Generously sprinkle the chicken breast halves on both sides with McCormick’s Montreal Brand steak seasoning. Be sure to coat each breast evenly; this is where the characteristic Montreal flavor comes from.
5. Preheat your grill to medium heat. For a gas grill, this typically means setting the burners to medium. For a charcoal grill, ensure the coals are evenly distributed and glowing red with a light coating of ash.
6. Grill the chicken: Place the seasoned chicken breast halves on the preheated grill rack. Grill, uncovered, directly over medium heat for 12-15 minutes, or until the chicken is tender and no longer pink inside.
7. Turn the chicken once halfway through the cooking time to ensure even cooking and grill marks.
8. Use a meat thermometer to check for doneness. The internal temperature of the chicken should reach 170°F (77°C). This ensures the chicken is safe to eat and not overcooked.
9. Once cooked, remove the chicken from the grill and let it cool slightly on a cutting board. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
10. Assemble the salads: Divide the salad greens or spinach evenly among four plates.
11. Top each bed of greens with halved red grapes, crumbled goat cheese, and toasted pine nuts.
12. Slice the cooled chicken breasts thinly and arrange one sliced breast on top of each salad.
13. Just before serving, give the vinaigrette a final shake or whisk to recombine the ingredients. Drizzle the vinaigrette generously over each salad. Serve immediately.

Expert Tips & Tricks

• Toasting the Pine Nuts: Toasting pine nuts enhances their nutty flavor. Spread them in a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Watch them closely, as they burn easily.
• Montreal Steak Spice Variation: If you can’t find McCormick’s Montreal Brand steak seasoning, you can make your own blend. Search online for a simple recipe that includes ingredients like peppercorns, coriander seeds, dried garlic, dried onion, and paprika.
• Preventing Dry Chicken: To keep the chicken moist while grilling, you can brine it beforehand. Soak the chicken in a saltwater solution (about 1/4 cup salt per quart of water) for 30 minutes to 1 hour before grilling.
• Make-Ahead Vinaigrette: The vinaigrette can be made several days in advance and stored in the refrigerator. Just be sure to bring it to room temperature and shake or whisk well before using.
• Grill Marks: To achieve beautiful grill marks, make sure the grill grates are clean and well-oiled. Press the chicken firmly onto the grill and avoid moving it for the first few minutes of cooking.

Serving & Storage Suggestions

Serve the Montreal-Grilled Chicken Salad immediately after assembling to prevent the salad greens from wilting. The contrast of warm chicken and cool, crisp greens is best enjoyed fresh. If you have leftover salad, store the dressing separately to prevent the greens from becoming soggy. The grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently before adding it to the salad. This salad is best consumed fresh and is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	367 kcal	N/A
Calories from Fat	204 g	56%
Total Fat	22.8 g	35%
Saturated Fat	2.4 g	12%
Cholesterol	75.5 mg	25%
Sodium	182.5 mg	7%
Total Carbohydrate	13.3 g	4%
Dietary Fiber	2.6 g	10%
Sugars	7.6 g	N/A
Protein	28.7 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the chicken with grilled halloumi cheese or portobello mushrooms marinated in balsamic vinegar and steak seasoning.
• Dairy-Free: Omit the goat cheese or substitute it with a dairy-free cheese alternative.
• Nut-Free: Replace the pine nuts with sunflower seeds or pumpkin seeds.
• Seasonal Variation: In the fall, substitute the grapes with sliced apples or pears. In the spring, add fresh strawberries or blueberries.
• Different Greens: Try using a mix of different salad greens, such as romaine lettuce, arugula, and radicchio, for a more complex flavor profile.
• Lemon Vinaigrette: For a brighter, citrusy flavor, substitute the balsamic vinegar with lemon juice. Add a teaspoon of honey or maple syrup to balance the acidity.

FAQs (Frequently Asked Questions)

Q: Can I use leftover rotisserie chicken instead of grilling chicken breasts?
A: Absolutely! Rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the salad. You might want to toss it with a little extra steak seasoning for a boost of flavor.

Q: Can I make this salad ahead of time?
A: While the salad is best enjoyed fresh, you can prepare the individual components ahead of time. Grill the chicken, make the vinaigrette, and chop the vegetables. Store everything separately in the refrigerator and assemble the salad just before serving.

Q: What other types of cheese would work well in this salad?
A: Feta cheese, blue cheese, or even shaved Parmesan cheese would be delicious alternatives to goat cheese. Choose a cheese that complements the other flavors in the salad.

Q: Can I use a different type of oil for the vinaigrette?
A: Yes, you can use any neutral-flavored oil, such as avocado oil or canola oil, in place of grapeseed or olive oil. Just be sure to use a high-quality oil for the best flavor.

Q: Is there a substitute for the dried dill weed?
A: Fresh dill is a great substitute! Use about 2 tablespoons of chopped fresh dill in place of the dried dill weed.

Final Thoughts

This Montreal-Grilled Chicken Salad is more than just a recipe; it’s a culinary journey back to my childhood summers. The combination of savory grilled chicken, fresh greens, sweet grapes, creamy goat cheese, and nutty pine nuts, all drizzled with a tangy vinaigrette, creates a symphony of flavors and textures that is both satisfying and refreshing. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different ingredients and seasonings. And most importantly, share it with your loved ones and create your own memories around this delicious salad. Bon appétit!