Grilled Chicken Salad

This Grilled Chicken Salad is fresh, hearty, and full of flavor. I love how the smoky, tender chicken pairs perfectly with crisp greens, colorful vegetables, and a light dressing. It’s a balanced meal that’s both healthy and satisfying, making it a dish I enjoy all year round.

Why You’ll Love This Recipe

I love this recipe because it’s versatile and customizable. The grilled chicken adds protein, while the salad base can be adjusted with whatever veggies I have on hand. I can keep it light with a vinaigrette or make it richer with a creamy dressing. It’s quick to prepare, looks beautiful on the plate, and works as a main dish or side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• Boneless, skinless chicken breasts (or thighs)

• Olive oil

• Garlic, minced

• Lemon juice

• Salt and black pepper

• Dried oregano or Italian seasoning

For the Salad

• Mixed greens (romaine, arugula, or spinach)

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Avocado, sliced

• Shredded carrots or bell peppers (optional)

For the Dressing

• Olive oil

• Balsamic vinegar (or lemon juice)

• Dijon mustard

• Honey or maple syrup

• Salt and black pepper

Directions

1. Marinate the chicken: In a bowl, mix olive oil, garlic, lemon juice, salt, pepper, and oregano. Coat chicken and marinate for at least 20 minutes (or up to 4 hours).

2. Grill the chicken: Preheat grill or grill pan to medium-high heat. Cook chicken 5–6 minutes per side, or until internal temperature reaches 165°F. Let rest before slicing.

3. Prepare the salad: In a large bowl, combine greens, tomatoes, cucumber, onion, avocado, and any other vegetables.

4. Make the dressing: Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth.

5. Assemble: Slice grilled chicken and arrange over the salad. Drizzle with dressing and toss gently before serving.

Servings and timing

This recipe makes 4 servings. Prep time is 20 minutes, cook time is 12 minutes, and total time is about 32 minutes (plus marinating time).

Variations

Sometimes I add feta cheese and olives for a Mediterranean twist. If I want a Tex-Mex flavor, I season the chicken with chili powder and cumin, then top the salad with corn, black beans, and salsa. For extra crunch, I sprinkle toasted nuts or seeds on top.

storage/reheating

I store leftover chicken separately from the greens to keep the salad fresh. The chicken lasts in the fridge for up to 3 days, and I slice it cold or reheat gently in a skillet. The dressing keeps in a jar for up to 5 days.

FAQs

Can I use rotisserie chicken instead?

Yes, shredded rotisserie chicken is a quick alternative when I don’t have time to grill.

What’s the best way to keep chicken juicy on the grill?

I marinate it beforehand and avoid overcooking—using a meat thermometer helps.

Can I make this salad ahead of time?

Yes, I prep the veggies and dressing in advance, then grill the chicken just before serving.

Can I use a different dressing?

Of course—ranch, Caesar, or even a tahini-based dressing work beautifully.

Can I make this low-carb?

Yes, I skip starchy add-ins and keep it heavy on greens, avocado, and protein.

Conclusion

I love how this Grilled Chicken Salad is both light and satisfying. The smoky chicken, crisp vegetables, and zesty dressing make it a dish I can enjoy for lunch, dinner, or even meal prep. It’s fresh, customizable, and always delicious.

Print