If you’re looking for a fresh, vibrant, and satisfying meal that brings together juicy, smoky chicken and crisp, colorful veggies, this Grilled Chicken Salad Recipe is an absolute winner. It’s that perfect balance of smoky grilled chicken resting on a bed of mixed greens, bright cherry tomatoes, creamy avocado, and a tangy homemade dressing that will have you coming back for more. Whether it’s a quick weeknight dinner or a weekend lunch with friends, this salad hits all the right notes for flavor, texture, and nourishment.
Ingredients You’ll Need
This Grilled Chicken Salad Recipe uses simple, straightforward ingredients that each bring something special to the party. The chicken is tender and seasoned just right, the veggies add crunch and freshness, and the dressing ties everything together with a lovely zing.
- 2 boneless, skinless chicken breasts: The star protein that grills perfectly and stays juicy.
- 1 tablespoon olive oil: Helps keep the chicken moist and adds subtle richness.
- Salt and pepper, to taste: Essential to season everything well and enhance flavors.
- 1 teaspoon garlic powder: Adds a warm, savory kick to the chicken seasoning.
- 1 teaspoon paprika: For a gentle smokiness and beautiful color on the grilled chicken.
- 4 cups mixed greens (lettuce, spinach, arugula, etc.): A fresh, leafy base that brings variety and texture.
- 1/2 cup cherry tomatoes, halved: Juicy bursts of sweetness and acidity.
- 1/4 cup red onion, thinly sliced: Adds sharpness and a delicate crunch.
- 1/2 cucumber, sliced: Refreshing and crisp, balancing the salad perfectly.
- 1 avocado, sliced: Creamy richness that pairs wonderfully with the smoky chicken.
- 1/4 cup feta cheese (optional): Salty and tangy, elevates the salad’s flavor profile.
- 1/4 cup croutons (optional): Adds satisfying crunch and texture contrast.
- 1/4 cup olive oil (for dressing): Binds the dressing ingredients and adds smoothness.
- 2 tablespoons balsamic vinegar: Provides a bright acidity that lifts the salad.
- 1 teaspoon Dijon mustard: Brings a subtle heat and emulsifies the dressing.
How to Make Grilled Chicken Salad Recipe
Step 1: Prepare the Chicken
Begin by heating your grill to a medium-high temperature. While waiting, coat the chicken breasts in olive oil and sprinkle them generously with garlic powder, paprika, salt, and pepper. These simple seasonings work together to give the chicken a deliciously savory crust with just the right hint of smokiness.
Step 2: Grill the Chicken
Place the seasoned chicken on the hot grill and cook for about 6 to 7 minutes per side. You’re aiming for that perfect grill mark and an internal temperature of 165°F to ensure it’s fully cooked yet incredibly juicy. Once done, remove the chicken from heat and let it rest for five minutes – this helps seal in the juices and keeps every bite tender.
Step 3: Prepare the Salad
In a large bowl, combine your mixed greens along with halved cherry tomatoes, thinly sliced red onions, sliced cucumber, and creamy avocado. If you love a bit of salty richness, sprinkle crumbled feta cheese over the top, and don’t forget some crunchy croutons for texture — though both are optional, they really make the salad special.
Step 4: Make the Dressing
Whisk together olive oil, balsamic vinegar, and Dijon mustard in a small bowl, then season with salt and pepper to taste. This quick dressing is the perfect balance of acidity and richness, bringing out the best in every ingredient without overpowering the grilled chicken or fresh vegetables.
Step 5: Assemble and Serve
Slice your rested grilled chicken breasts into neat strips and arrange them atop the salad. Finally, drizzle your homemade dressing over everything and toss lightly if you like, or simply serve with the dressing on the side. This salad is ready to impress!
How to Serve Grilled Chicken Salad Recipe
Garnishes
To elevate this Grilled Chicken Salad Recipe, try garnishing with chopped fresh herbs like parsley or basil. A sprinkle of toasted nuts (like almonds or pine nuts) adds an unexpected crunchy dimension that makes the salad feel even more special and inviting.
Side Dishes
This salad pairs beautifully with something light such as crusty garlic bread or a bowl of chilled soup. If you want a heartier meal, a side of quinoa or roasted sweet potatoes will complement the smoky chicken without overshadowing the fresh flavors of the salad.
Creative Ways to Present
For a fun twist, serve this salad in individual mason jars layered with the dressing at the bottom and the greens on top to keep them crisp until you’re ready to eat. Alternatively, arrange the salad components artfully on a large platter, creating a vibrant display perfect for sharing at a casual dinner or picnic.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator, but keep the dressing separate if possible to prevent sogginess. The chicken and salad ingredients will stay fresh for up to two days this way. If the salad becomes a little watery, simply drain excess moisture before serving.
Freezing
While you don’t want to freeze the salad with fresh veggies (they will lose texture), you can make extra grilled chicken and freeze it for up to 3 months. Freeze in a sealed container or bag, and thaw in the fridge before adding to fresh salad greens for a speedy future meal.
Reheating
Reheat leftover grilled chicken gently in the microwave or a skillet over low heat to avoid drying it out. Once warm, add it back on top of freshly tossed salad ingredients and drizzle with fresh dressing. Avoid reheating the salad itself to maintain crispness.
FAQs
Can I use other types of greens for this salad?
Absolutely! This Grilled Chicken Salad Recipe is versatile enough for you to mix and match your favorite greens like kale, romaine, or butter lettuce, depending on what you have on hand or prefer for texture and flavor.
What if I don’t have a grill? Can I cook the chicken another way?
Yes! You can easily grill the chicken indoors on a grill pan or cook it in the oven broiler or sauté in a skillet. Just be sure to achieve a nice caramelized crust and cook through for that smoky character.
Is this salad suitable for meal prepping?
Definitely! Keep the grilled chicken and dressing separate from the salad greens and fresh veggies until ready to eat to avoid soggy leaves. Portion into containers for easy grab-and-go lunches during your busy week.
Can I substitute the feta cheese?
Of course! You can swap feta for goat cheese, blue cheese, or omit cheese entirely if you prefer a dairy-free option. Each brings a different flavor profile but all work beautifully with grilled chicken and fresh veggies.
How spicy is this salad?
This Grilled Chicken Salad Recipe isn’t spicy at all—it focuses on savory, smoky, fresh, and tangy flavors. If you want some heat, consider adding a pinch of chili flakes to the chicken seasoning or a dash of hot sauce in the dressing.
Final Thoughts
This Grilled Chicken Salad Recipe is such a joyful dish to make and eat because it’s fresh, flavorful, and totally satisfying without feeling heavy. It’s proof that simple ingredients can create magic when combined thoughtfully. I hope you enjoy this as much as I do and that it finds a regular spot in your recipe rotation—you really can’t go wrong with a plate full of smoky chicken, crisp veggies, and bright dressing.
Print
Grilled Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and healthy grilled chicken salad featuring juicy, spiced chicken breasts atop a fresh mix of greens, cherry tomatoes, cucumber, avocado, and optional feta cheese and croutons, all tossed in a tangy balsamic vinaigrette dressing. Perfect for a light lunch or dinner, offering a balanced meal with protein and fresh vegetables.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salad
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Preheat your grill to medium-high heat. While it heats, rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper to evenly coat them with flavorful seasoning.
- Grill the Chicken: Place the seasoned chicken breasts on the hot grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is thoroughly cooked and juicy. Remove from the grill and let the chicken rest for 5 minutes to retain its moisture before slicing.
- Prepare the Salad: In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and avocado slices. If desired, sprinkle the salad with feta cheese and croutons to add extra texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well blended to create a smooth, tangy vinaigrette.
- Assemble the Salad: Slice the rested grilled chicken breasts into strips and arrange them on top of the prepared salad. Drizzle the dressing evenly over the salad and chicken. Toss gently if preferred or serve immediately for maximal freshness.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the chicken seasoning.
- To make this salad gluten-free, omit the croutons or use gluten-free varieties.
- Leftover grilled chicken can be refrigerated and used within 2 days for quick salads or sandwiches.
- Avocado can brown quickly; add it just before serving to keep it fresh and vibrant.
- If you don’t have a grill, the chicken can be cooked on a grill pan or skillet on the stovetop with similar results.
