The Ultimate Grilled Chicken Salad Recipe: Never Boring Again!

Tired of bland, boring salads? This Grilled Chicken Salad is here to revolutionize your lunch and dinner routine. We’re not just throwing chicken on lettuce; we’re creating a masterpiece of textures and flavors with a zesty homemade dressing that makes this the ultimate grilled chicken salad you’ll crave again and again.

Why This Grilled Chicken Salad Recipe is a Game-Changer

✅ Juicy, Flavorful Chicken: Marinated to perfection, not dry and bland.
✅ Zesty Homemade Dressing: A simple vinaigrette that elevates every bite.
✅ Perfect Meal Prep: Stays fresh and delicious for days.
✅ Packed with Protein & Nutrients: A truly satisfying and healthy meal.
✅ Endlessly Customizable: Use your favorite veggies and toppings.

Ingredients for the Ultimate Grilled Chicken Salad

For the Chicken & Marinade:

1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried oregano
Salt and black pepper to taste

For the Lemon Herb Vinaigrette:

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
Salt and black pepper to taste

For the Salad Base:

5 oz mixed greens (romaine, arugula, or spinach)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 avocado, sliced
¼ red onion, thinly sliced
⅓ cup crumbled feta cheese (optional)
¼ cup toasted nuts or seeds (sunflower seeds, almonds, or walnuts)

How to Make This Grilled Chicken Salad: Step-by-Step

Step 1: Marinate the Chicken

In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Ensure they are well-coated. Let them marinate for at least 30 minutes in the refrigerator (or up to 4 hours for maximum flavor).

Step 2: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let it rest for 5 minutes before slicing. This keeps the juices locked in.

Step 3: Make the Vinaigrette

While the chicken is resting, make the dressing. In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, and chopped parsley. Shake or whisk vigorously until the dressing is well-emulsified. Season with salt and pepper.

Step 4: Assemble the Salad

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion. Slice the rested grilled chicken against the grain into strips. Arrange the sliced chicken over the salad. Sprinkle with feta cheese and toasted nuts.

Step 5: Serve and Enjoy!

Drizzle the salad with the lemon herb vinaigrette right before serving. Toss gently to combine all the flavors.

Expert Tips for the Best Grilled Chicken Salad

✅ Pound the Chicken: For even cooking, place the chicken breasts between two pieces of plastic wrap and gently pound them to an even ½-inch thickness.

✅ Don’t Skip the Rest: Letting the chicken rest after grilling is non-negotiable. It allows the juices to redistribute, ensuring every bite is moist.

✅ Dress at the Last Minute: To keep the greens crisp and vibrant, add the dressing just before you serve the salad.

✅ Toast Your Nuts: Toasting nuts and seeds in a dry pan for a few minutes unlocks their flavor and adds a deeper crunch to your grilled chicken salad. Bon Appétit’s guide to toasting nuts provides excellent techniques.

Variations to Customize Your Salad

Southwestern Style: Use a lime-cilantro vinaigrette, add black beans, corn, and tortilla strips. Swap feta for cotija cheese.
Greek Style: Add Kalamata olives, pepproncini, and extra oregano. Use a classic Greek vinaigrette.
Asian Style: Marinate the chicken in soy sauce, ginger, and garlic. Use a sesame-ginger dressing and top with mandarin oranges and chow mein noodles.
Cobb Salad Variation: Arrange hard-boiled eggs, bacon, blue cheese, and avocado in rows over the greens.

Frequently Asked Questions

Can I make this grilled chicken salad ahead of time?

Yes, it’s a fantastic meal prep option! Store the components separately. Keep the dressing in a small jar, the grilled chicken sliced in one container, and the washed and chopped veggies in another. Assemble right before eating.

What’s the best way to grill chicken for salad?

A grill pan on the stovetop or an outdoor grill over medium-high heat works best. The key is getting those nice grill marks without overcooking. Using a meat thermometer to check for 165°F (74°C) is the most reliable method.

I don’t have a grill. Can I cook the chicken another way?

Absolutely! You can pan-sear the chicken in a skillet over medium heat with a little oil, or bake it on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes.

How long will leftover grilled chicken salad last?

Once dressed, the salad is best eaten immediately. However, the undressed components will last for 3-4 days in airtight containers in the refrigerator.

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The Ultimate Grilled Chicken Salad Recipe | Easy & Flavorful