If you’re on the hunt for a vibrant, tasty, and nourishing meal that feels both fresh and satisfying, this Grilled Chicken Salad Recipe is an absolute winner. Imagine perfectly seasoned, juicy grilled chicken sliced atop a crisp bed of mixed greens, bright cherry tomatoes, creamy avocado, and punchy red onions, all brought together with a tangy balsamic dressing. It’s the kind of salad that elevates a simple lunch or dinner to something truly special, without any fuss. Whether you’re a salad lover or a newbie wanting a wholesome dish, this recipe is here to impress and delight your taste buds every single time.
Ingredients You’ll Need
This Grilled Chicken Salad Recipe uses simple yet essential ingredients that each play a crucial role in creating a perfect harmony of flavors, textures, and colors. Each component helps make the salad not just delicious, but also visually inviting and full of nutritious goodness.
- Boneless, skinless chicken breasts: The star protein, juicy and tender when grilled right for that smoky flavor.
- Olive oil: Used both for marinating the chicken and in the dressing; it adds richness and helps keep everything moist.
- Salt and pepper: Basic but essential seasoning that brings out natural flavors.
- Garlic powder and paprika: These spices add a subtle kick and warm aroma to your grilled chicken.
- Mixed greens (lettuce, spinach, arugula): A fresh, crunchy base bringing vibrant color and a variety of textures.
- Cherry tomatoes: Sweet bursts of juiciness that brighten the salad.
- Red onion: Thinly sliced for a sharp, slightly spicy contrast.
- Cucumber: Cool, crisp slices that add refreshing crunch.
- Avocado: Creamy and smooth, balancing all the bright veggies perfectly.
- Feta cheese (optional): Crumbly and salty, adding a lovely tangy finish.
- Croutons (optional): For extra texture and a bit of comforting crunch.
- Balsamic vinegar: Adds a sweet and tangy punch to the dressing.
- Dijon mustard: Provides a subtle depth and a hint of heat to the dressing blend.
How to Make Grilled Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by preheating your grill to a medium-high temperature — this is crucial for sealing in the juices. While the grill warms up, give your chicken breasts a quick rub down with olive oil, garlic powder, paprika, salt, and pepper. This simple seasoning combo packs a flavorful punch that complements the smoky grill perfectly.
Step 2: Grill the Chicken
Place the chicken breasts on the grill and cook them for about 6 to 7 minutes on each side. You want to see beautiful grill marks and make sure the internal temperature reaches 165°F to ensure it’s cooked fully but still juicy. Once done, let the chicken rest for 5 minutes — this helps all those delightful juices redistribute for maximum tenderness.
Step 3: Prepare the Salad
While the chicken is resting, toss together your mixed greens, halved cherry tomatoes, thinly sliced red onion, cucumber slices, and creamy avocado in a large bowl. This mix offers such an inviting array of textures and colors, giving your salad that fresh, garden-to-table feel.
Step 4: Make the Dressing
Whisk up a simple but classic dressing by combining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. This dressing ties every single ingredient together with a delicious balance of tanginess and smooth richness.
Step 5: Assemble the Salad
Slice your rested grilled chicken breasts and artfully arrange them on top of your vibrant salad. For an extra flavor and texture boost, sprinkle on feta cheese and croutons if you’re using them. Finally, drizzle the dressing over everything and get ready to dive in!
How to Serve Grilled Chicken Salad Recipe
Garnishes
Adding garnishes like fresh herbs such as parsley or basil can brighten up the salad with fresh green notes. A handful of toasted nuts like walnuts or almonds also brings in a delightful crunch and extra depth of flavor.
Side Dishes
This Grilled Chicken Salad Recipe shines as a light yet satisfying main, but pairing it with warm crusty bread or a bowl of soup can turn the meal into an even heartier feast perfect for any season.
Creative Ways to Present
Try serving your salad in bowls carved out of avocados or arrange it beautifully on large flat plates for a gourmet restaurant vibe at home. Layering the ingredients in mason jars for a picnic or packed lunch is another fun and aesthetically pleasing idea.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from this Grilled Chicken Salad Recipe, store the salad ingredients and grilled chicken separately in airtight containers. This keeps the greens crisp and the chicken moist for up to two days.
Freezing
While the grilled chicken freezes beautifully if sealed properly, it’s best to avoid freezing the salad components like greens and avocado, as they don’t hold up well once thawed.
Reheating
Reheat the grilled chicken gently on the stove or in the microwave, aiming to warm it through without drying it out. Then, simply reassemble the salad with fresh or leftover veggies and dressing for a quick encore meal.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a richer flavor to your Grilled Chicken Salad Recipe. Just adjust grilling time accordingly to ensure they are fully cooked.
What dressings work best with this salad?
While the classic balsamic vinaigrette here is perfect, you can also experiment with honey mustard, lemon herb, or creamy avocado dressings to change up the flavor profile.
Is this salad suitable for meal prep?
Yes, you can prep all the components ahead of time separately and assemble the salad just before eating to keep everything fresh and crisp.
Can I grill the chicken indoors?
If you don’t have a grill, you can pan-sear the chicken on the stove over medium-high heat with a bit of olive oil, achieving a similar delicious result.
How do I keep avocado from browning?
To prevent the avocado slices from browning, toss them lightly in lemon or lime juice right after slicing until you’re ready to add them to your salad.
Final Thoughts
This Grilled Chicken Salad Recipe is so more than just a salad — it’s a celebration of fresh ingredients with bold, satisfying flavors that come together in perfect harmony. Whether you’re making it for a quick weekday lunch or impressing guests at dinner, this dish delivers on all fronts and will quickly become one of your go-to favorites. Give it a try and savor every delicious bite!
Print
Grilled Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh, healthy grilled chicken salad featuring tender, seasoned chicken breasts served over a bed of mixed greens with cherry tomatoes, cucumber, avocado, and a tangy balsamic mustard dressing. Perfect for a light lunch or dinner, this salad combines simple ingredients and quick grilling for a delicious, nutritious meal.
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 the grill heats, rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper to evenly coat and season them.
- Grill the Chicken: Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) indicating the chicken is fully cooked. Remove from heat and let the chicken rest for 5 minutes before slicing to retain its juices.
- Prepare the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and sliced avocado. If desired, sprinkle feta cheese and croutons on top for added texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is well emulsified and smooth.
- Assemble the Salad: Slice the rested grilled chicken breasts into strips or bite-sized pieces. Place them on top of the prepared salad greens. Drizzle with the prepared balsamic dressing just before serving, tossing lightly if preferred.
Notes
- Ensure the chicken is cooked to the proper internal temperature (165°F) for safety and juiciness.
- Letting the chicken rest after grilling helps keep it tender.
- Feta cheese and croutons are optional but add extra flavor and crunch.
- This salad can be customized with additional vegetables or nuts as desired.
- Use fresh, high-quality olive oil for the best dressing taste.
