Grilled Chicken Salad Recipe

This grilled chicken salad is tender marinated chicken that’s grilled to perfection then served over lettuce with bacon, avocado, corn, blue cheese and tomatoes. A hearty salad that’s packed with flavor and also happens to be full of nutrition.

I love a fresh and colorful salad on those days when I’m trying to eat a little lighter. Some of my favorites include Chinese chicken salad, avocado tuna salad and this easy grilled chicken salad.

Grilled chicken salad is a classic recipe for good reason. It’s simple to make, and you really can use any variety of fruits and veggies you have on hand to create a satisfying meal. My version features plenty of fresh produce and crispy bacon, all tossed in a homemade dressing. Best of all, the dressing also doubles as the chicken marinade!

Start by preparing the olive oil and herb mixture that will serve as both the chicken marinade and the salad dressing. Whisk together the oil with lemon juice, Dijon mustard, shallot, herbs and spices. Divide the mixture in half. Place the chicken in half the mixture, and save the other half as the dressing. Let the chicken sit in the marinade for at least one hour, then grill the chicken until it’s golden brown. Slice the chicken, then place it in a bowl with romaine lettuce, corn, red onion, tomatoes, bacon, avocado and blue cheese. Drizzle the remaining dressing over the top, then serve and enjoy.

A typical 4 ounce boneless skinless chicken breast will need to grill for 4-5 minutes per side. If your chicken breasts are larger or smaller, you will need to adjust the cooking time accordingly. You can also make this recipe with boneless skinless chicken thighs, which will cook for 6-7 minutes per side.

This salad is great as-is, but you can absolutely add other ingredients to make it your own.

This grilled chicken salad just screams summer – you simply can’t go wrong with the combination of smoky chicken, fresh greens and plenty of toppings!

Grilled Chicken Salad

This grilled chicken salad is tender marinated chicken that’s grilled to perfection then served over lettuce with bacon, avocado, corn, blue cheese and tomatoes. A hearty salad that’s packed with flavor and also happens to be full of nutrition.

Prep: 20min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 480 kcal, Carbohydrate 12 g, Protein 23 g, Fat 23 g, Saturated Fat 9 g, Cholesterol 70 mg, Sodium 480 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 pound boneless skinless chicken breasts
• 6 cups romaine lettuce (coarsely chopped)
• 3/4 cup cherry tomatoes (halved)
• 3/4 cup corn kernels (fresh, thawed from frozen or canned)
• 3/4 cup cucumber (chopped)
• 1/4 cup red onion (thinly sliced)
• 1/2 cup cooked crumbled bacon
• 1/2 cup blue cheese (crumbled)
• 1 avocado (peeled, pitted and sliced)
• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 2 tablespoons finely minced shallot
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons dried parsley
• 2/3 cup olive oil
• salt and pepper to taste

Instruction:

1. Add the chicken breasts to the bowl with the remaining dressing. Marinate for at least one hour or up to 8 hours.
2. Arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese and avocado on top of the lettuce. Drizzle the rest of the dressing over the top, then serve immediately.

Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, Saturated Fat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• juice of 1 lemon ((1/4 cup fresh squeezed lemon juice))
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic (, minced)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper (, to taste)
• 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
• 4 cups Romaine ((or Cos) lettuce leaves, washed and dried)
• 1 large cucumber (diced)
• 2 Roma tomatoes (diced)
• 1 red onion (sliced)
• 1 avocado (sliced)
• 1/3 cup pitted Kalamata olives ((or black olives), sliced (optional))
• Lemon wedges (to serve)

Instruction:

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Mediterranean Grilled Chicken Salad

This Grilled Chicken Salad is everything you could hope for in a light lunch. Packed with tender chicken, avocado, feta, cucumber and tomato, this salad is A+!

Prep: 10min

Total: 30min

Yield: 4

Nutrition Facts: calories 2580 Calories, Fat 177 g, Saturated Fat 40 g, Trans Fat 0 g, Cholesterol 515 mg, Sodium 6364 mg, Carbohydrate 43 g, Fiber 57 g, Sugar 28 g, Protein 169 g

Ingredients:

• 2 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 5 tbsp. extra-virgin olive oil
• 4 tbsp. red wine vinegar
• 1 tbsp. freshly chopped parsley
• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 1 c. grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz. feta, crumbled
• 1/2 c. pitted kalamata olives, halved

Instruction:

1. Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice.
2. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
3. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.

Grilled Chicken Salad

Complete with crisp, fresh veggies and deliciously creamy buttermilk ranch dressing, my Grilled Chicken Salad is a must-try for the summer!

Prep: 10min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 539 kcal, Carbohydrate 16 g, Protein 33 g, Fat 39 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 85 mg, Sodium 1116 mg, Fiber 6 g, Sugar 8 g, unSaturated Fat 29 g, servingSize 1 serving

Ingredients:

• 1 pound boneless (skinless chicken breasts)
• 2 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3 cups fresh baby spinach
• ¼ red onion (sliced)
• 1 bell pepper (any color, sliced or diced)
• ½ medium cucumber (sliced or diced)
• 1 cup grape tomatoes (halved)
• 1 avocado (sliced)
• 1 cup buttermilk
• ½ cup Greek yogurt (or sour cream)
• ¼ cup mayonnaise
• 2 Tablespoons olive oil
• 2 cloves garlic (minced)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 Tablespoon Dill (chopped)
• 1 Tablespoon Chives (chopped)
• 1 Tablespoon Parsley (chopped)
• 1 teaspoon onion powder
• 1 teaspoon lemon juice

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a grill to medium-high heat and brush with more olive oil. When ready, add chicken and cook about 5 minutes on each side, until internal temperature reaches 165°F. Remove chicken to a cutting board and let rest while you prepare the rest of the salad.’, ‘name’: ‘Cook’, ‘url’: ‘https://sundaysuppermovement.com/grilled-chicken-salad/#wprm-recipe-134330-step-0-1’, ‘image’: ‘https://sundaysuppermovement.com/wp-content/uploads/2021/06/grilled-chicken-salad-12.jpg’}
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4. {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the chicken and toss with the salad.’, ‘name’: ‘Slice’, ‘url’: ‘https://sundaysuppermovement.com/grilled-chicken-salad/#wprm-recipe-134330-step-0-3’, ‘image’: ‘https://sundaysuppermovement.com/wp-content/uploads/2021/06/grilled-chicken-salad-8.jpg’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Top with homemade Buttermilk Ranch Dressing, or your salad dressing of choice. Serve and enjoy!’, ‘name’: ‘Serve’, ‘url’: ‘https://sundaysuppermovement.com/grilled-chicken-salad/#wprm-recipe-134330-step-0-4’, ‘image’: ‘https://sundaysuppermovement.com/wp-content/uploads/2021/06/grilled-chicken-salad-4.jpg’}
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GRILLED CHICKEN SALAD | recipe using ninja foodie grill