Have you been wondering how to make a mouthwatering grilled chicken salad that’s both satisfying and healthy? Well, you’re in luck! Today I’m sharing my absolute favorite grilled chicken salad recipe that’s perfect for summer dinners or meal prep lunches
As someone who’s tried countless grilled chicken salad recipes, I can tell you this one is truly special. It’s fresh, vibrant, and packed with juicy grilled chicken and complementary ingredients that make every bite exciting Best of all, it’s super adaptable to whatever you have on hand!
Why You’ll Love This Grilled Chicken Salad
Before we dive into the recipe, let me tell you why this salad is worth making:
- It’s light and fresh but totally satisfying
- The combination of flavors is incredible – from juicy chicken to crunchy veggies
- You can prep most components ahead of time
- It’s perfect for hot summer days when you don’t want to cook inside
- The marinade makes the chicken super flavorful and tender
Ingredients You’ll Need
For the chicken and marinade:
- 2-3 boneless, skinless chicken breasts (about 1.25 pounds)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Optional: 1/4 cup prepared pesto (for an alternative marinade)
For the salad
- 8-10 cups chopped romaine lettuce (or mixed greens)
- 1 English cucumber, sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 ripe avocado, sliced
- 1 1/2 cups fresh berries (blackberries or strawberries work great)
- 3-4 ounces feta or goat cheese, crumbled
- 3/4 cup toasted walnuts or pecans
- Optional: 2 ears sweet corn for grilling
For the balsamic dressing:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- Salt and pepper to taste
How to Make the Perfect Grilled Chicken Salad
Step 1: Marinate the Chicken
First things first, let’s get that chicken marinating so it can soak up all those delicious flavors!
- Pound your chicken breasts to an even thickness using a meat mallet. This ensures they cook evenly.
- Combine olive oil, soy sauce, lemon juice, minced garlic, Italian seasoning, and black pepper in a ziplock bag or shallow dish.
- Add the chicken and coat thoroughly with the marinade.
- Refrigerate for at least 30 minutes and up to 12 hours. (The longer, the better!)
Step 2: Grill the Chicken
Now let’s get that chicken perfectly grilled:
- Preheat your grill to medium-high heat (about 400°F).
- Oil the grill grates to prevent sticking.
- Remove chicken from marinade and grill for 5-8 minutes per side, until internal temperature reaches 165°F.
- Let the chicken rest for at least 5 minutes before slicing. This keeps all those juices inside!
If you don’t have a grill, no worries! You can use a grill pan on the stove or even broil the chicken in your oven.
Step 3: Prepare the Dressing
While the chicken is grilling, let’s make that yummy dressing:
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl or jar.
- Season with salt and pepper to taste.
- Whisk vigorously or shake until well combined.
Step 4: Toast the Nuts (Optional but SO Worth It!)
- Heat a small skillet over medium-low heat.
- Add chopped walnuts or pecans and toast for 4-5 minutes, stirring frequently, until fragrant.
- Watch them carefully so they don’t burn!
Step 5: Assemble Your Salad
Now for the fun part – putting it all together:
- Arrange your chopped romaine or mixed greens on a large platter or individual plates.
- Slice the rested chicken against the grain (this makes it more tender).
- Arrange the chicken and all your toppings (cucumber, tomatoes, red onion, avocado, berries, cheese, and toasted nuts) over the greens.
- Drizzle with your homemade dressing just before serving.
Pro Tips for the Best Grilled Chicken Salad
I’ve made this salad countless times, and I’ve picked up some tricks along the way:
- Don’t skip the marinating step! Even 30 minutes makes a huge difference in flavor.
- Use a meat thermometer to ensure your chicken is perfectly cooked to 165°F.
- Let the chicken rest before slicing to keep it juicy.
- Make extra chicken for meal prep – it’s great on salads all week long!
- If taking to work, pack the dressing separately and add right before eating.
- For extra flavor, try grilling some corn alongside your chicken. The charred, sweet kernels are AMAZING in this salad!
Make-Ahead Options
Life gets busy, so here’s how to prep components ahead:
- Dressing: Make up to 2 weeks ahead and store in the fridge.
- Toasted nuts: Make up to 5 days ahead and store in an airtight container.
- Marinate chicken: Up to 12 hours before grilling.
- Grill chicken: Up to 2 days ahead; slice right before serving.
- Wash and chop lettuce: Up to 2 days ahead; store with a paper towel in container to absorb moisture.
Variations to Try
The beauty of a grilled chicken salad is how versatile it is! Here are some delicious variations:
- Mediterranean style: Add kalamata olives and swap berries for roasted red peppers.
- BBQ chicken salad: Use BBQ sauce on your chicken and add black beans and corn.
- Caprese inspired: Add fresh mozzarella balls and swap the dressing for a basil vinaigrette.
- Pesto chicken: Marinate chicken in pesto instead of the standard marinade.
Why This Recipe Works
What makes this grilled chicken salad so special is the perfect balance of flavors and textures. You get:
- Protein-packed grilled chicken that’s tender and flavorful
- Crisp, fresh vegetables for crunch and freshness
- Creamy avocado and cheese for richness
- Sweet berries for a burst of flavor
- Crunchy toasted nuts for texture
- Tangy balsamic dressing that brings everything together
It’s a complete meal that’s satisfying without weighing you down – exactly what you want in a main dish salad!
Final Thoughts
Grilled chicken salad is one of those recipes that seems simple but can be extraordinary when done right. The key is using quality ingredients, marinating your chicken properly, and balancing your flavors and textures.
I make this salad at least once a week during summer when it’s too hot to cook inside, and it’s always a hit with my family. It’s also become my go-to for lunch meal prep because all the components keep well separately and come together quickly.
And if you try this recipe, I’d love to hear how it turned out for you. Happy grilling!
FAQ: Grilled Chicken Salad
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are even more forgiving on the grill and stay juicy. Just adjust cooking time as needed.
Q: How can I tell when my chicken is done?
A: The most reliable way is using a meat thermometer – chicken should reach 165°F. Visually, you’ll see the chicken turning opaque up the sides when it’s ready to flip.
Q: Is this salad healthy?
A: Yes! It’s packed with lean protein, healthy fats from avocado and nuts, and plenty of vegetables. It’s a balanced meal!
Q: What if I don’t have a grill?
A: No problem! You can use a grill pan on the stove or broil the chicken in your oven until it reaches 165°F internal temperature.
Q: How long will leftovers keep?
A: Store components separately. Grilled chicken will keep for 3-4 days, and most veggies will stay fresh for 2-3 days. Just don’t dress the salad until ready to eat!
Tips for Grilling Chicken Breasts
- Before grilling: Just like sauteing chicken in a skillet on the stovetop, be sure to pound chicken breasts to an even thickness before grilling to ensure even cooking. I place chicken breasts on a cutting board then cover with saran wrap and use a meat mallet to pound them to an even thickness. Prefer chicken thighs instead? Here’s how to grill ’em.
- Keep it nonstick: Chicken has a tendency to stick to grill grates so spray both sides of the chicken breasts with nonstick spray before placing on the grill. Don’t spray one side, place it on the grill, then spray the top, as the nonstick spray can cause flare ups. Keep your fingers, people!
- Preheat: I heat my grill to at least 400 degrees before adding the chicken. Flip when you can see the chicken turning opaque up the sides (check out the photo below to see what I mean.)
- Let it rest: Like any other meat, let the chicken breasts rest off the heat for at least 5 minutes before slicing to ensure all the juices don’t run out.
How to Make This Recipe:
Start by preheating your grill to 400 degrees. For a gas grill that’s medium-high for 8-10 minutes.
While the grill is heating up, place 2 chicken breasts that have been pounded to an even thickness inside a large Ziplock bag with prepared pesto. Again, you can make this recipe with boneless, skinless chicken thighs as well.
Once the grill is hot, spray both sides of the chicken breasts with nonstick spray then place on the hot grates and grill until you can see the chicken turning opaque up the sides. For me, this is the best indicator of when the chicken is ready to be turned.
Flip then cook until the chicken is cooked through, another 3-4 minutes. Keep the lid down between flipping! Remove the chicken to a cutting board to rest for at least 5 minutes before slicing. I prefer the chicken warm vs piping hot so I let it rest a little longer.
Toss 2 sweet corn cobs onto the grill alongside the chicken – no oil needed! – then grill, rotating frequently, until the kernels are slightly charred, and then slice off the cobs. The sweet/smokey flavor combo is incredible. LOVE me some grilled sweet corn in the summertime!
All together now! Arrange fresh lettuce (whatever you love) on a platter or plates then top with the charred sweet corn plus sliced grape or cherry tomatoes, sliced red onion, and diced avocado. You can use whatever dressing you love but tangy-sweet (but not too sweet) Honey-Dijon Vinaigrette cannot be beat. I hope you love this fresh and filling grilled chicken salad – enjoy!
