A grilled chicken salad is a light, nutritious, and flavorful dish perfect for lunch or dinner. Packed with juicy, marinated grilled chicken, crisp greens, fresh veggies, and a zesty dressing, this recipe is easy to prepare and endlessly customizable to suit your tastes.
Why You’ll Love This Recipe
- Perfect balance of protein and veggies
- Great for meal prep or quick weeknight dinners
- Easy to customize with your favorite salad toppings
- Refreshing and satisfying
- Gluten-free and low-carb
- Ideal for summer grilling or indoor cooking
- Works with store-bought or homemade dressing
- A healthy option that doesn’t compromise on flavor
- Ready in about 30 minutes
- Family-friendly and crowd-pleasing
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Lemon juice
- Garlic cloves, minced
- Dried oregano
- Salt and pepper
- Romaine lettuce or mixed greens
- Cherry tomatoes
- Cucumber
- Red onion
- Avocado
- Feta cheese (optional)
- Balsamic vinaigrette or dressing of choice
directions
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- Add the chicken breasts and marinate for at least 20 minutes (or up to 2 hours for more flavor).
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken for 57 minutes per side or until fully cooked and juices run clear.
- Let the chicken rest for 5 minutes, then slice thinly.
- In a large salad bowl, combine lettuce, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.
- Top with sliced grilled chicken.
- Drizzle with your favorite dressing and toss gently.
- Serve immediately.
Servings and timing
This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Spicy Kick: Add chili flakes or cayenne to the marinade for heat.
- Asian-Inspired: Use soy sauce, sesame oil, and ginger in the marinade, and serve with sesame dressing.
- Tex-Mex Style: Add black beans, corn, shredded cheese, and a cilantro-lime dressing.
- Low-Fat Version: Skip the cheese and use a light vinaigrette.
- Swap the Protein: Try grilled shrimp, steak, or tofu for different variations.
- Add Crunch: Toss in croutons, sunflower seeds, or nuts.
- Make it a Wrap: Wrap the salad in a large tortilla for a grilled chicken wrap.
storage/reheating
Store leftover grilled chicken separately from the salad greens to prevent wilting.
- Chicken: Refrigerate in an airtight container for up to 4 days.
- Greens and Veggies: Store in a sealed container with a paper towel to absorb moisture, up to 23 days.
- Reheating: Warm the chicken in the microwave or on a skillet for a few minutes before adding to fresh greens.
FAQs
How do I know when grilled chicken is done?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C). The juices should run clear, and the inside should no longer be pink.
Can I make this salad ahead of time?
Yes, you can prep all ingredients in advance, but store them separately. Assemble the salad right before serving for the best texture.
What dressing goes best with grilled chicken salad?
Balsamic vinaigrette, lemon-herb, honey mustard, or Greek-style dressings work very well.
Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover grilled chicken makes this recipe even quicker.
What vegetables work best in this salad?
Lettuce, tomatoes, cucumbers, onions, avocados, bell peppers, and carrots are great choices.
How can I keep the avocado from browning?
Add avocado right before serving, or toss it in lemon juice to slow oxidation.
Is this recipe good for meal prep?
Yes, just keep components separate and assemble when ready to eat to maintain freshness.
Can I grill the chicken indoors?
Yes, use a grill pan or cast iron skillet on the stovetop if you don’t have access to an outdoor grill.
What’s a good vegetarian substitute?
Grilled tofu, chickpeas, or roasted veggies can replace chicken for a meatless version.
Can I freeze grilled chicken?
Yes, grilled chicken can be frozen for up to 2 months. Thaw overnight in the fridge before using.
Conclusion
This grilled chicken salad is a simple yet satisfying meal full of fresh flavors and healthy ingredients. Whether you’re cooking for yourself or serving a crowd, it’s a versatile dish that you’ll want to make again and again. Enjoy it as a light lunch, hearty dinner, or prep-friendly option throughout the week.
Description
This grilled chicken salad is fresh, flavorful, and packed with protein. Juicy grilled chicken sits on a bed of crisp greens with colorful veggies and a zesty dressing. It’s perfect for a light lunch, dinner, or meal prep. Quick to make and easy to customize with your favorite toppings!
For the Salad:
For the Dressing:
-
Prep the Chicken:
Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. -
Grill the Chicken:
Heat a grill or grill pan over medium heat. Cook the chicken for 56 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice. -
Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until well combined. -
Assemble the Salad:
In a large bowl or plate, layer salad greens, tomatoes, cucumber, red onion, and avocado. Top with grilled chicken slices and sprinkle with feta cheese if using. -
Serve:
Drizzle with the dressing and toss gently before serving.
Notes
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Add croutons or nuts (like almonds or walnuts) for extra crunch.
-
Swap feta for goat cheese or leave it out for a dairy-free option.
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Great for meal prep—store components separately and assemble when ready to eat.
