This Grilled Chicken Salad recipe is the ultimate go-to for a fresh, satisfying, and quick meal that delivers on both flavor and nutrition. Perfectly grilled chicken paired with a vibrant medley of crisp vegetables, tossed in a zesty dressing—this salad is not just healthy, it’s downright crave-worthy. Whether you’re looking for a weeknight dinner that comes together fast or a meal prep winner, this salad checks all the boxes!

Why You’ll Love This Recipe

Fast and Flavorful: Grilled chicken cooks in minutes, and the rest is just a matter of chopping and tossing. Dinner is served in 25 minutes or less!
Seriously Satisfying: This isn’t a side salad—this is a full-on, protein-packed, hearty meal that leaves you full and happy.
Customizable: Whether you’re craving bold flavors, extra crunch, or a bit of heat, you can make it yours with simple swaps.
Great for Meal Prep: Make a batch of grilled chicken ahead of time and throw this salad together in a flash all week long.

Ingredients You’ll Need

You’ll be amazed how a handful of simple ingredients can create something so delicious and vibrant. Here’s what you need:

Chicken Breast: Go for boneless, skinless chicken breasts. They’re lean, quick to grill, and soak up flavor beautifully.
Olive Oil: Used for marinating the chicken and adding richness to the dressing.
Garlic: Minced fresh garlic adds punch and depth to the marinade.
Lemon Juice: Freshly squeezed for a bright, tangy kick in both the marinade and dressing.
Mixed Greens: A mix of romaine, spinach, and arugula brings balance with crunch and tenderness.
Cherry Tomatoes: Juicy bursts of sweetness that contrast perfectly with the savory chicken.
Cucumber: Crisp and refreshing, it adds a cool crunch to every bite.
Red Onion: Thinly sliced for sharpness and a pop of color.
Avocado: Creamy and buttery, this ingredient takes the salad to the next level.
Feta Cheese: A salty, tangy crumble that brings everything together.
Dijon Mustard: Whisked into the dressing for a bit of zip and depth.
Honey: Balances the acidity in the dressing with a touch of sweetness.
Salt and Pepper: Essential for seasoning every layer of the dish.

Variations

This salad is endlessly versatile—don’t be afraid to put your own spin on it.

Southwest Style: Add black beans, corn, shredded cheddar, and a creamy chipotle dressing.
Mediterranean Flair: Toss in kalamata olives, roasted red peppers, and a splash of red wine vinegar.
Add Grains: Bulk it up with cooked quinoa, couscous, or farro for extra staying power.
Different Protein: Swap grilled chicken for shrimp, salmon, tofu, or steak depending on your mood (or what’s in the fridge).

How to Make Grilled Chicken Salad

Step 1: Marinate the Chicken

Whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes—longer if you have the time.

Step 2: Grill the Chicken

Heat a grill pan or outdoor grill to medium-high. Grill the chicken for about 5–7 minutes per side, or until cooked through and juicy. Let it rest for a few minutes before slicing.

Step 3: Prep the Vegetables

While the chicken grills, chop the lettuce, halve the tomatoes, slice the cucumber, onion, and avocado. Set aside.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste and adjust as needed.

Step 5: Assemble the Salad

In a large bowl, toss the greens, tomatoes, cucumber, and red onion. Drizzle in the dressing and give it a good toss. Top with sliced grilled chicken, avocado, and crumbled feta.

Step 6: Serve

Serve immediately while the chicken is still warm and the greens are crisp. It’s best eaten fresh!

Pro Tips for Making the Recipe

Pound the Chicken Evenly: This helps it cook more evenly and quickly on the grill.
Don’t Skip the Rest Time: Letting the grilled chicken rest before slicing keeps it juicy.
Double the Dressing: It’s that good—and perfect to have on hand for another salad later in the week.
Use a Salad Spinner: Wet greens can water down your salad. Dry them well for best results.

How to Serve

This Grilled Chicken Salad is a meal on its own, but here’s how to round it out or dress it up:

With a Side

Crusty garlic bread or a toasted baguette slice works beautifully.
A cup of soup, like tomato basil or lentil, makes it a cozy combo.

As a Wrap

Toss the salad into a whole-wheat tortilla for a grilled chicken wrap that’s great on the go.

Entertaining Tip

Serve it deconstructed for guests to build their own—great for picky eaters or dinner parties!

Make Ahead and Storage

Storing Leftovers

Store undressed salad and grilled chicken separately in airtight containers. Salad stays fresh for 2–3 days; chicken lasts up to 4 days.

Freezing

You can freeze grilled chicken (sliced or whole) for up to 2 months. Thaw in the fridge overnight.

Reheating

To reheat grilled chicken, use a skillet over medium heat or microwave in short bursts. Avoid overcooking to keep it moist.

FAQs

Can I use pre-cooked chicken or rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut. Just slice it up and toss it in—it still delivers great flavor and saves time.

How do I keep the avocado from browning?
Squeeze a little lemon juice over the cut avocado and store it separately in an airtight container if prepping ahead.

Can I make this salad dairy-free?
Yes! Simply skip the feta or use a plant-based cheese alternative. The salad is still packed with flavor without it.

What’s the best way to grill chicken without a grill?
Use a cast iron grill pan or even a regular skillet. Cook over medium-high heat and make sure the pan is hot before adding the chicken for that golden sear.

Final Thoughts

This Grilled Chicken Salad is everything a busy weeknight dinner should be: fast, fresh, and full of flavor. With tender chicken, crisp veggies, and a punchy homemade dressing, it’s a salad you’ll actually look forward to. Try it once and you’ll be hooked—healthy eating has never tasted this good!

Grilled Chicken Salad Recipe