Grilled Chicken Salad Recipe

Ben Carraoli

Grilled Chicken Salad Recipe

I absolutely love a fresh, vibrant salad, and this grilled chicken salad 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.

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Prep Time 20

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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!

Notes

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.