Grilled Chicken Salad

I still remember the first time I made this grilled chicken salad—it was a sunny afternoon, and I was craving something light but filling. I had some chicken breasts in the fridge, fresh greens from the market, and the urge to create something refreshing yet satisfying. As soon as the chicken hit the grill and that smoky aroma filled the air, I knew this would become a favorite. The final result was colorful, vibrant, and incredibly flavorful—everything I wanted in one bowl.

This grilled chicken salad isn’t just a meal—it’s a full experience. It brings together the best of healthy eating and bold taste. You’ll love how the juicy grilled chicken combines with crisp greens, creamy avocado, and a zingy homemade lemon vinaigrette. It’s quick to make, easy to customize, and guaranteed to please.

Why You’ll Love This Recipe

Versatile: This salad works perfectly for lunch, dinner, or even meal prep. You can swap in your favorite veggies or cheese, and it still holds up beautifully. Don’t like feta? Leave it out. Want to use grilled thighs instead of breasts? Go ahead. The base is simple enough to adapt but flavorful enough to impress.

Budget-Friendly: With a few pantry staples and fresh ingredients, you get a restaurant-quality salad at home. No fancy tools or expensive items needed—just wholesome goodness made right in your kitchen.

Ingredients for Grilled Chicken Salad:

• 4 boneless, skinless chicken breasts (or thighs for juicier meat) – the protein-packed heart of the salad.

• 4 cups mixed salad greens (like arugula, spinach, and romaine) – vibrant, crunchy, and full of nutrients.

• 1 ripe avocado (sliced) – buttery texture that balances the freshness of the greens.

• 1 cucumber (sliced) – adds a clean, cool crunch.

• 1/2 red onion (thinly sliced) – offers a sharp, colorful contrast.

• 1/4 cup cherry tomatoes (halved) – sweet, juicy, and bright.

• 1/4 cup crumbled feta cheese (optional) – for a touch of salty creaminess.

• Olive oil – for grilling the chicken and richness.

• Juice of 1 lemon – fresh and zesty base for the dressing.

• 1 tablespoon Dijon mustard – adds a tangy kick.

• 1 tablespoon honey – balances the acidity.

• 1/4 cup extra virgin olive oil – silky base for the vinaigrette.

• Salt and pepper to taste – to season each element.

• 1 garlic clove (minced) – optional, but adds a subtle bite.

  How to Make This Grilled Chicken Salad

  Making this salad is truly a breeze. First, I start by prepping the chicken—marinating it just enough to absorb flavor without adding extra time. Then, I move on to the greens and vegetables, slicing everything fresh so it’s ready when the chicken comes off the grill. I like to keep my kitchen organized, and having everything ready helps the final assembly go smoothly.

  Step-by-Step Instructions

  1. Marinate the Chicken:
  Start by placing the chicken breasts in a shallow bowl. Drizzle with a tablespoon of olive oil, the juice of half a lemon, a pinch of salt, black pepper, and a minced garlic clove. Let it marinate for at least 15 to 20 minutes. This step is key—it ensures the chicken is juicy and flavorful after grilling.

  2. Preheat the Grill:
  While the chicken marinates, preheat your grill or grill pan to medium-high heat. You want it hot enough to sear but not burn the meat. If you’re using a grill pan, brush it lightly with oil to avoid sticking.

  3. Grill the Chicken:
  Place the marinated chicken on the grill. Cook each side for about 5 to 6 minutes, depending on thickness, until the internal temperature reaches 75°C (165°F). Avoid flipping it too often—this helps create those perfect grill marks. Once cooked, set the chicken aside and let it rest for at least 5 minutes before slicing.

  4. Prepare the Salad Base:
  While the chicken rests, place the mixed greens into a large bowl. Add the sliced cucumber, cherry tomatoes, red onion, and avocado. This mix gives a variety of textures—crunchy, creamy, and crisp—all in one bite.

  5. Make the Dressing:
  In a small jar, combine lemon juice (from the remaining half), Dijon mustard, honey, extra virgin olive oil, and a small pinch of salt and pepper. Close the lid and shake well until emulsified. This vinaigrette is zesty, slightly sweet, and coats every ingredient evenly.

  6. Slice the Chicken:
  Once rested, slice the grilled chicken thinly against the grain. This makes it tender and easy to eat.

  7. Assemble the Salad:
  Top the salad base with the grilled chicken slices. Sprinkle feta cheese over the top if using. Drizzle the dressing generously and toss gently to coat every ingredient. Make sure not to overdress—it’s better to start light and add more if needed.

  8. Serve Immediately:
  This salad tastes best fresh. The warmth of the chicken slightly softens the greens, while the cool vegetables create a perfect balance. Serve it on a large platter or individual plates, depending on the occasion.

  Quick and Easy:
  You can prep the vegetables and make the dressing a day ahead. Just keep everything in airtight containers and slice the avocado fresh when serving. Grilling the chicken takes under 15 minutes, which means this meal comes together in about 30 minutes total.

  Customizable:
  Feel free to swap the greens for spinach or kale. Add sliced radishes for an extra crunch or toss in grilled corn during summer. If you want more protein, hard-boiled eggs or chickpeas are great add-ins. Don’t like feta? Goat cheese or a dairy-free version works too.

  Crowd-Pleasing:
  This grilled chicken salad is always a hit. Whether served as a light dinner, taken to a potluck, or packed for lunch, it disappears fast. The flavors are fresh, the texture is varied, and it satisfies without being heavy. It’s also naturally gluten-free and easy to adapt for different dietary needs.

  Frequently Asked Questions (FAQs)

  Can I use chicken thighs instead of breasts?
  Yes, chicken thighs are a great alternative. They’re juicier and full of flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to grill through.

  How long can I store this salad?
  This salad is best enjoyed fresh. However, if you need to store it, keep the dressing separate and refrigerate the salad for up to 24 hours. Add sliced avocado right before serving to prevent browning.

  Can I cook the chicken without a grill?
  Absolutely. You can use a grill pan or even a regular non-stick skillet. Make sure to get a good sear for flavor.

  Is this salad suitable for meal prep?
  Yes, you can prep the chicken, vegetables, and dressing in advance. Store them separately in airtight containers and assemble just before eating for best results.

  What’s a good dairy-free option for the feta?
  You can use a plant-based feta alternative or simply leave it out. The salad still tastes fresh and vibrant without cheese.

  Can I double the recipe for a crowd?
  Of course! This salad scales up easily. Just make sure to use a large enough bowl and adjust the dressing quantity accordingly.

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  Grilled Chicken Salad

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  This grilled chicken salad combines juicy, marinated chicken with crisp greens, creamy avocado, and a bright lemon vinaigrette. Perfect for a quick lunch or a healthy dinner, it’s easy to prepare, full of flavor, and endlessly customizable.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 boneless, skinless chicken breasts

  • 4 cups mixed salad greens (arugula, spinach, romaine)

  • 1 ripe avocado, sliced

  • 1 cucumber, sliced

  • 1/2 red onion, thinly sliced

  • 1/4 cup cherry tomatoes, halved

  • 1/4 cup crumbled feta cheese (optional)

  • 1 tbsp olive oil (for marinating chicken)

  • Juice of 1 lemon

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 1/4 cup extra virgin olive oil (for dressing)

  • 1 garlic clove, minced (optional)

  • Salt and pepper to taste

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  Instructions

  • In a bowl, marinate chicken breasts with 1 tbsp olive oil, juice of half a lemon, garlic, salt, and pepper for 15–20 minutes.

  • Preheat grill or grill pan to medium-high heat.

  • Grill chicken for 5–6 minutes on each side or until internal temperature reaches 75°C (165°F). Let rest for 5 minutes, then slice thinly.

  • In a large bowl, combine salad greens, cucumber, tomatoes, red onion, and avocado.

  • In a jar, mix remaining lemon juice, Dijon mustard, honey, 1/4 cup olive oil, salt, and pepper. Shake well.

  • Top salad with sliced chicken and feta cheese (if using). Drizzle with dressing and toss gently.

  • Serve immediately.

  Notes

  • Avocado should be added just before serving to avoid browning.

  • For dairy-free version, omit feta or use a vegan alternative.

  • Chicken thighs may be used instead of breasts.

  • Dressing can be made ahead and stored up to 5 days.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes