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Grilled Chicken Salad Recipe | Fresh, Healthy & Delicious

I absolutely love a fresh, vibrant salad, and this grilled chicken salad recipe quickly became one of my favorites. The first time I made it, I couldn’t believe how simple it was to get juicy, flavorful chicken paired with crisp veggies and creamy avocado. Every bite is a perfect mix of textures and flavors.

It’s my go-to when I want something light yet satisfying. Plus, it’s a colorful dish that always looks amazing on the table. If you enjoy dishes like this, you might also like my Mongolian Beef Recipe for a savory alternative.

Ingredients

Here’s everything you need to make this salad taste incredible. I like to focus on fresh ingredients because they make a big difference in flavor.

For the Salad:

1 pound boneless skinless chicken breasts – I always use fresh chicken for juicier meat.
6 cups romaine lettuce, coarsely chopped – avoid pre-washed bags; fresh leaves are crispier.
3/4 cup cherry tomatoes, halved – fresh and ripe tomatoes add a natural sweetness.
3/4 cup corn kernels – fresh or thawed frozen works best, gives a nice crunch.
3/4 cup cucumber, chopped – keeps the salad refreshing and light.
1/4 cup red onion, thinly sliced – provides a sharp flavor contrast.
1/2 cup cooked crumbled bacon – for a smoky, savory touch.
1/2 cup blue cheese, crumbled – I love using fresh blue cheese for creaminess.
1 avocado, peeled, pitted, and sliced – adds healthy fats and a silky texture.

For the Dressing:

3 tablespoons lemon juice – brightens up all the flavors.
2 tablespoons Dijon mustard – helps emulsify the dressing.
3 tablespoons red wine vinegar – balances the richness.
2 teaspoons granulated sugar – optional, enhances flavor slightly.
2 tablespoons finely minced shallot – mild onion-garlic flavor, crucial for depth.
1/2 teaspoon dried oregano – gives a subtle herbal note.
1 1/2 teaspoons dried parsley – adds freshness.
2/3 cup olive oil – use extra virgin for the best taste.
Salt and pepper to taste – always season gradually to balance flavors.

Note: This recipe serves approximately 6 generous portions.

Variations

I love experimenting with this salad. Here are some ways to make it your own:

Swap chicken for grilled shrimp, salmon, or steak for different proteins.
Use spinach, kale, or a spring mix instead of romaine.
Add grilled veggies like zucchini, bell peppers, or asparagus.
Replace blue cheese with feta, goat cheese, or skip cheese for a dairy-free option.
Use maple syrup instead of sugar for a natural sweetener in the dressing.

For a seafood twist, you could also try my Baked Parmesan Garlic Herb Salmon in Foil Recipe, which pairs beautifully with salads.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

Grill or indoor grill pan – for perfectly seared chicken.
Medium mixing bowl – to whisk the dressing and marinate chicken.
Knife and cutting board – for chopping veggies and slicing chicken.
Tongs – to handle hot chicken on the grill.
Large salad bowl – for tossing and serving the salad.

How to Make Grilled Chicken Salad Recipe

Preparing the Dressing and Marinating Chicken

Start by mixing lemon juice, Dijon mustard, red wine vinegar, sugar, minced shallot, oregano, parsley, olive oil, salt, and pepper. Divide the mixture, using half to marinate the chicken for at least one hour. The rest becomes your salad dressing. Marinating helps the chicken soak up flavor and stay juicy on the grill.

Grilling the Chicken

Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook about 5-6 minutes per side, depending on thickness. I like to let it rest for 5 minutes before slicing to lock in the juices and maintain tenderness.

Assembling the Salad

In a large bowl, toss romaine lettuce with half of the reserved dressing. Arrange sliced chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado over the top. Drizzle remaining dressing and serve immediately. It looks as good as it tastes!

Additional Tips for Making This Recipe Better

From my experience, small adjustments can make a big difference:

I always marinate chicken for at least one hour, but overnight gives extra flavor.
Use a mix of colorful vegetables to make the salad visually appealing.
Toasted corn adds a smoky flavor that pairs beautifully with grilled chicken.
Freshly squeezed lemon juice brightens the dressing more than bottled.
I sometimes add a handful of nuts or seeds for a crunchy texture.

How to Serve Grilled Chicken Salad Recipe

This salad is perfect for a light lunch or dinner. For a beautiful presentation, serve in individual bowls or a large platter with chicken slices neatly arranged. Garnish with extra herbs, a few cherry tomato halves, and a sprinkle of cheese on top. A lemon wedge on the side makes it look fresh and inviting.

Nutritional Information

Here’s a quick glance at the nutrition for one serving:

Calories: 480 kcal – perfect for a filling yet light meal.
Protein: 23 g – thanks to the chicken and bacon.
Carbohydrates: 12 g – mostly from veggies, making it low-carb friendly.
Fat: 23 g – healthy fats from olive oil, avocado, and cheese.

Make Ahead and Storage

Storing

You can prep all ingredients ahead except for avocado and dressing. Keep chicken, bacon, and chopped vegetables in airtight containers in the fridge. The salad stays fresh for 2-3 days.

Freezing

I don’t recommend freezing the salad after assembly because the veggies and dressing can get soggy. You can freeze grilled chicken separately for up to 1 month and use it later.

Reheating

If using pre-cooked chicken, warm it briefly on the grill or microwave before adding to the salad. I usually prefer it slightly warm over cold for the best texture.

Why You’ll Love This Recipe

Here’s why this grilled chicken salad has become one of my favorites:

Quick and easy – Ready in just 35 minutes, perfect for busy days.
Versatile – You can swap proteins, greens, or toppings to suit your taste.
Healthy – Packed with protein, fiber, and healthy fats, making it a balanced meal.
Flavorful – The dressing doubles as a marinade, giving every bite maximum flavor.
Crowd-pleaser – Perfect for family dinners, meal prep, or entertaining guests.

This grilled chicken salad is a wonderful combination of fresh vegetables, juicy chicken, and a tangy, herby dressing. It’s simple to make, adaptable, and delicious every time. I always feel like I’m treating myself to a restaurant-quality meal when I make it at home.

Ben Carraoli