A delightful grilled chicken salad with a whiskey marinade, perfect for a summer meal.
Combine the whiskey, hot sauce, and salt in a mixing bowl.
Mix the marinade thoroughly to ensure even flavor distribution.
Place the chicken breasts in the marinade and refrigerate for at least 20 minutes or up to 24 hours.
The longer the chicken marinates, the more flavorful it will be.
Preheat the grill to high heat.
Ensure the grill is clean and oiled to prevent sticking.
Remove the chicken from the marinade and grill for 8-12 minutes, turning halfway through.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
Chop the lettuce, cucumber, celery, bell pepper, carrot, and green onions.
Cut the vegetables into bite-sized pieces for easy eating.
Arrange the salad on plates and top with cherry tomatoes and croutons.
Distribute the toppings evenly for a balanced presentation.
Slice the grilled chicken and place it on top of the salad.
Let the chicken rest for a few minutes before slicing to retain its juices.
Drizzle with ranch dressing and serve immediately.
Serve the dressing on the side for guests to add as desired.
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