Grilled Chicken Salad Recipe

Grilled Chicken Salad Recipe Try at Home

When I first made this grilled chicken salad recipe, I honestly didn’t expect it to be such a hit. But the moment I took the first bite, I knew it was something special. The smoky grilled chicken, the crunch of fresh vegetables, and the creaminess of avocado worked together perfectly.

I love meals that taste like summer on a plate. Honestly, it reminded me of the comfort I get from my Tuscan Chicken Pasta Recipe, just in a fresher, lighter way.

Ingredients You’ll Need for This Fresh Summer Salad

Here’s everything you need for the dressing and salad, along with little tips to get the best flavor.

For the Dressing:

• 3/4 cup olive oil – go for extra virgin for the richest taste.
• 1/3 cup fresh lemon juice – freshly squeezed gives a bright, tangy flavor.
• 3 tbsp fresh parsley, finely chopped – adds a fresh, herbal note.
• 1 tsp dried oregano – balances the tang with earthy depth.
• 1 tbsp Dijon mustard – makes the dressing creamy and zesty.
• 1 tbsp honey – just enough sweetness to balance acidity.
• 2 tsp garlic, minced – fresh garlic is best for sharp flavor.
• 1 tsp each salt and black pepper – season lightly, adjust later to taste.

For the Salad:

• 1 1/4 lbs boneless skinless chicken breasts – pound to 1/2-inch thickness for even cooking.
• 2 ears fresh corn, husked – fresh corn gives the best smoky flavor when grilled.
• 1 large head romaine lettuce, chopped, rinsed, and dried – crisp and refreshing.
• 6 slices bacon, cooked until crisp – oven-baking keeps it evenly cooked.
• 1 1/2 cups grape tomatoes, halved – juicy bursts of sweetness.
• 1/3 cup thinly sliced red onion – adds a mild bite.
• 1 avocado, sliced – creamy texture to balance crunch.
• 2/3 cup crumbled feta cheese – tangy and slightly salty, perfect for balance.

Note: The above quantities serve about 5 people.

Variations for More Flavor and Flexibility

This recipe is versatile, so you can easily swap or add ingredients depending on your taste or dietary needs. Perfect for when you’re looking for fresh dinner recipes ideas.

• Dairy-free: Skip the feta or use a dairy-free cheese alternative.
• Low-carb: Replace corn with grilled zucchini or bell peppers.
• Extra protein: Add grilled shrimp or boiled eggs.
• Different greens: Try spinach, arugula, or a spring mix for variety.
• Nutty crunch: Sprinkle toasted almonds or walnuts on top.

Cooking Time

• Prep Time: 40 minutes
• Cooking Time: 12 minutes
• Total Time: 52 minutes

Equipment You’ll Need

• Mixing bowl: For whisking the dressing.
• Resealable bag: To marinate the chicken evenly.
• Grill or grill pan: For cooking chicken and corn to perfection.
• Tongs: For flipping meat and vegetables.
• Salad spinner: To keep lettuce crisp and dry.
• Sharp knife: For slicing vegetables and chicken.

How to Make the Best Grilled Chicken Salad Recipe

Follow these steps for a perfectly balanced and flavorful salad.

Step 1: Prepare the Marinade and Dressing

In a mixing bowl, whisk together olive oil, lemon juice, parsley, oregano, Dijon mustard, honey, and garlic. Add black pepper and mix well. Remove about 1/3 cup of this mixture and place it in a resealable bag with the chicken. Add salt, seal, and massage to coat. Let it marinate in the fridge for 1 to 4 hours for the best flavor. Keep the rest of the dressing chilled until ready to serve.

Step 2: Grill the Chicken and Corn

Preheat your grill to medium-high heat (around 450°F). Place chicken breasts on the grill, close the lid, and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F. At the same time, grill the corn for about 10 minutes, turning occasionally until lightly charred.

Step 3: Cool and Slice the Ingredients

Once cooked, let the chicken rest for about 20 minutes so the juices stay inside. Slice into bite-sized pieces. Cut the corn kernels off the cob.

Step 4: Assemble the Salad

In a large salad bowl or on individual plates, layer romaine lettuce, chicken, corn, crispy bacon pieces, halved tomatoes, red onion slices, avocado, and crumbled feta cheese.

Step 5: Dress and Serve

Shake the dressing to mix it again, drizzle over the salad, and toss gently to combine. Serve immediately while the chicken is still slightly warm.

Additional Tips for Making This Recipe Even Better

From my own kitchen experience, here’s how I make sure my grilled chicken salad turns out amazing every time:

• Always let the chicken rest after grilling—it stays juicier.
• Don’t overdress the salad; add a little at first, then more if needed.
• Use a hot grill for the best char marks and smoky flavor.
• Slice avocado right before serving to keep it fresh-looking.
• If making ahead, keep dressing separate until serving.

How to Serve Grilled Chicken Salad Recipe

This dish is already a complete meal, but presentation can make it even better. I sometimes serve it on a large wooden platter so all the colors stand out. Fresh lemon wedges on the side give guests the option to add extra zing.

You could even pair it with a warm slice of bread or a comforting Chicken Fajita Soup Recipe for a filling dinner combo.

Nutritional Information

Here’s an approximate breakdown per serving:

• Calories: 520
• Protein: 34g
• Carbohydrates: 15g
• Fat: 36g

How to Store Grilled Chicken Salad

• Refrigerating: Store leftovers in an airtight container for up to 2 days, but keep the dressing separate to avoid sogginess.
• Freezing: Not recommended for lettuce-based salads, but grilled chicken can be frozen for up to 2 months.
• Reheating: If reheating chicken, do so gently in a skillet over low heat to avoid drying it out.

Why You’ll Love This Recipe

This grilled chicken salad isn’t just delicious—it’s the kind of meal you’ll want to make again and again.

• Easy to prepare: Simple steps with no complicated techniques.
• Customizable: Swap ingredients to suit your taste.
• Healthy and filling: Packed with protein and fresh veggies.
• Perfect year-round: Works as a light summer meal or a hearty winter lunch.

Common Mistakes to Avoid for Better Results

• Skipping the marinating time—it’s key for flavor.
• Overcooking the chicken—use a thermometer for accuracy.
• Dressing the salad too early—makes lettuce wilt.
• Not resting the chicken—loses juiciness.
• Using low-quality olive oil—affects overall taste.

More Info for Better Experience

This salad can be turned into wraps, stuffed into pita bread, or served over quinoa for extra substance. If you love meal prep, grill extra chicken and corn to have ready for the week. And remember—fresh ingredients make all the difference.