Grilled Chicken Salad

If you’re looking for the ultimate combination of fresh, flavorful, and filling, this Grilled Chicken Salad is going to become your new go-to meal. As a busy mom of two, I’m always searching for recipes that deliver big on taste without requiring hours in the kitchen. This salad has saved our family dinners countless times – whether it’s a scorching summer evening when I can’t bear to turn on the oven, or a busy weeknight when we need something nutritious without the fuss.

Imagine tender, juicy grilled chicken with perfectly charred edges, nestled on a bed of crisp mixed greens, alongside creamy avocado, sweet cherry tomatoes, crunchy cucumbers, and sharp red onion. Then it’s all brought together with a tangy homemade honey-dijon vinaigrette that takes just minutes to whisk together. It’s the kind of meal that makes you feel good about what you’re eating while still thoroughly enjoying every bite.

What makes this grilled chicken salad special is its versatility. You can prep the components ahead of time for easy lunches throughout the week, scale it up for summer gatherings, or customize it based on what’s in season or what your family prefers. It’s also the perfect balance between a light meal and something satisfying – you won’t be hungry an hour later!

Why You’ll Love This Grilled Chicken Salad

There are countless reasons to add this grilled chicken salad to your regular rotation:

• Quick and easy: The entire meal comes together in under 30 minutes
• Meal prep friendly: Components can be prepared ahead of time
• Customizable: Easily adapt based on preferences or what’s in your fridge
• Balanced nutrition: Protein, healthy fats, and plenty of vegetables
• Family-approved: Satisfying enough for the adults but easily adaptable for pickier eaters
• Perfect for any season: Refreshing in summer, but hearty enough for cooler months

I first created this recipe after a particularly chaotic day when I needed something healthy but had zero energy for complicated cooking. We had some chicken breasts in the fridge and garden vegetables that needed using. What started as a “throw together” meal has evolved into one of our family’s most requested dinners!

Ingredients You’ll Need

For the grilled chicken:

• 1½ pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

For the salad:

• 8 cups mixed salad greens
• 1 English cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1 large avocado, diced
• ½ medium red onion, thinly sliced
• ½ cup crumbled feta cheese
• ⅓ cup sliced almonds, toasted
• ¼ cup fresh herbs (basil, parsley, or dill work beautifully)

For the honey-dijon vinaigrette:

• ¼ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

How to Make the Perfect Grilled Chicken Salad

Step 1: Prepare and Grill the Chicken

The foundation of an amazing grilled chicken salad is, of course, perfectly grilled chicken. Here’s how to nail it every time:

1. Preheat your grill to medium-high heat (around 375-400°F) or heat a grill pan over medium-high heat on your stovetop.
2. Place chicken breasts between two pieces of plastic wrap and gently pound to an even thickness of about ¾ inch. This ensures even cooking.
3. In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt, pepper, and paprika to create a marinade.
4. Brush the chicken breasts with the marinade on both sides, making sure they’re well coated.
5. Place chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and you have nice grill marks.
6. Transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring your chicken stays moist and tender.

Pro tip: If you’re short on time, you can use a store-bought rotisserie chicken instead. Just shred or dice the meat and you’re good to go!

Step 2: Prepare the Honey-Dijon Vinaigrette

While the chicken is resting, it’s the perfect time to whip up your dressing:

1. In a small bowl or mason jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.
2. Whisk vigorously if using a bowl, or seal and shake well if using a jar, until the dressing is well combined and slightly thickened.
3. Taste and adjust seasonings as needed. If you prefer a sweeter dressing, add a bit more honey. For more tang, add an extra splash of vinegar.

Pro tip: This dressing keeps well in the refrigerator for up to a week, so consider making a double batch to have on hand for other salads!

Step 3: Assemble Your Salad

Now comes the fun part – putting it all together:

1. In a large salad bowl, add your mixed greens as the base.
2. Arrange the cucumber slices, cherry tomato halves, diced avocado, and red onion slices over the greens.
3. Slice the rested chicken against the grain into ½-inch pieces and place on top of the vegetables.
4. Sprinkle with crumbled feta cheese, toasted sliced almonds, and fresh herbs.
5. Drizzle with the honey-dijon vinaigrette just before serving, or serve the dressing on the side so everyone can add their preferred amount.
6. Toss gently to combine, being careful not to mash the avocado.

Pro tip: For a beautiful presentation, you can also arrange this as a composed salad on a large platter, with the greens as a base and all other ingredients artfully arranged on top.

Customization Options

One of the things I love most about this grilled chicken salad is how adaptable it is. Here are some of my favorite variations:

Protein Swaps

• Substitute grilled shrimp for a seafood version
• Use grilled steak for a heartier option
• Try marinated tofu for a vegetarian version
• Add hard-boiled eggs for extra protein

Seasonal Adaptations

• Spring: Add tender asparagus and fresh peas
• Summer: Mix in grilled corn and peaches
• Fall: Include roasted sweet potatoes and dried cranberries
• Winter: Add roasted butternut squash and pomegranate seeds

Cheese Options

• Swap feta for goat cheese for a tangy alternative
• Use shaved parmesan for an Italian twist
• Try crumbled blue cheese for bold flavor
• Skip the cheese altogether for a dairy-free version

Nut and Seed Variations

• Replace almonds with candied pecans for sweetness
• Use pepitas (pumpkin seeds) for a nut-free option
• Try sunflower seeds for extra crunch
• Add pine nuts for Mediterranean flair

Make-Ahead and Storage Tips

This grilled chicken salad works beautifully as a meal prep option. Here’s how to make components ahead of time:

• Grilled chicken: Can be cooked up to 3 days in advance and stored in an airtight container in the refrigerator.
• Dressing: Prepare up to 7 days ahead and store in a sealed jar in the refrigerator. Bring to room temperature and shake well before using.
• Chopped vegetables: Most can be prepped 1-2 days ahead, except avocado, which should be cut just before serving.
• Complete salad: Once dressed, the salad is best consumed within a few hours, as the greens will begin to wilt.

For meal prep containers, I recommend keeping the components separate until ready to eat. Place greens on the bottom, arranged vegetables and chicken on top, and dressing in a small container on the side.

Serving Suggestions

This grilled chicken salad works wonderfully as a:

• Main course: Serve with crusty artisan bread or garlic bread on the side
• Lighter meal: Pair with a cup of tomato soup or broth-based soup
• Shared dish: Bring to potlucks or barbecues as a healthier option
• Meal prep: Portion into containers for grab-and-go lunches

If you’re serving this for a family dinner and worried about keeping everyone happy, try setting up a “salad bar” style meal where each person can customize their own plate. Kids often enjoy having control over what goes on their plate!

Nutrition Information

This grilled chicken salad isn’t just delicious – it’s also packed with nutrition:

• Lean protein from the grilled chicken helps keep you satisfied
• Healthy fats from the avocado and olive oil support brain health
• Fiber from the vegetables aids digestion
• Vitamins and minerals from the colorful produce boost immunity
• Balanced macronutrients make this a complete meal

Each serving contains approximately 420 calories, 24g protein, 26g fat (mostly healthy unsaturated fats), and 18g carbohydrates, making it a nutritionally balanced meal that will leave you satisfied without weighing you down.

Why This Recipe Works

After testing countless variations, I’ve found that these specific techniques make all the difference:

1. Pounding the chicken to even thickness ensures it cooks evenly and stays tender
2. Letting the chicken rest before slicing keeps it juicy
3. Balancing flavors and textures with creamy, crunchy, sweet, and tangy elements
4. Using a homemade dressing with the perfect oil-to-acid ratio
5. Layering ingredients rather than tossing everything together immediately

This grilled chicken salad has become a reader favorite because it strikes that perfect balance between ease and impressive results. It’s the kind of recipe that makes everyday cooking feel special without requiring professional culinary skills.