This ultimate grilled chicken salad is everything you could ask for in a dish—light, refreshing, and packed with protein. It’s perfect for lunch, dinner, or even as a prep-friendly option for those busy days when you still want something healthy and satisfying. With juicy marinated grilled chicken, a mix of crispy greens, fresh veggies, and a tangy dressing, this salad is not only a crowd-pleaser but also incredibly versatile. Plus, it comes together in just about 30 minutes! Whether you’re grilling outdoors or cooking indoors on a grill pan, this recipe is as easy as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 6 cups of romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- Balsamic vinaigrette or your favorite dressing of choice
Instructions
- Marinate the Chicken
Start by preparing the chicken marinade. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. This simple marinade is packed with flavor and will make your chicken juicy and tender. Place the chicken breasts into the marinade and coat them well. Cover the bowl and let the chicken marinate for at least 20 minutes. If you have extra time, you can let it marinate for up to 2 hours to intensify the flavors even more. - Grill the Chicken
Preheat your grill or grill pan to medium-high heat. If you’re using an outdoor grill, be sure it’s nice and hot before placing the chicken on. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C), and the juices run clear. After grilling, let the chicken rest for about 5 minutes. This helps the juices redistribute, keeping the chicken moist and tender. Once rested, slice the chicken thinly across the grain. - Assemble the Salad
In a large salad bowl, combine the romaine lettuce or mixed greens with the cherry tomatoes, cucumber slices, red onion, and avocado. You can get creative here—if you have other vegetables you love, feel free to toss them in! Some bell peppers, radishes, or even some shredded carrots can add extra flavor and color. Sprinkle the feta cheese over the top if you’re using it. The creamy feta pairs perfectly with the tangy grilled chicken. - Dress the Salad
Drizzle your salad with a balsamic vinaigrette or your favorite dressing. Gently toss the salad to ensure everything is evenly coated with the dressing. If you prefer a lighter dressing, a lemon-herb vinaigrette or even a simple olive oil and balsamic vinegar combination works wonderfully. The dressing pulls all the flavors together, making each bite fresh and flavorful. - Serve
Once your salad is all tossed and ready, serve it immediately. The fresh, warm chicken on top of the crisp veggies is a perfect combination. This salad is not only quick and easy but also looks stunning on the plate, making it ideal for a meal prep option or even for serving guests.
Variations
One of the best things about this grilled chicken salad is how easy it is to customize! You can tweak it according to your preferences, dietary needs, or what you have on hand. Here are a few tasty variations to try:
- Spicy Kick: Want to spice things up? Add a pinch of chili flakes or cayenne pepper to the marinade for a fiery kick. It pairs beautifully with the fresh veggies and creamy dressing.
- Asian-Inspired: For an Asian twist, use soy sauce, sesame oil, and ginger in the marinade, and serve the salad with a sesame dressing. Add some crunchy sesame seeds and even some sliced almonds to finish it off.
- Tex-Mex Style: If you’re craving something a little bolder, try adding black beans, corn, shredded cheese, and a cilantro-lime dressing. This variation gives the salad a Tex-Mex vibe that’s both hearty and delicious.
- Low-Fat Version: You can easily make this salad lighter by skipping the cheese and using a light vinaigrette. It still tastes great without sacrificing flavor!
- Swap the Protein: Not a fan of chicken? No worries! You can swap it for grilled shrimp, steak, or tofu. Grilled shrimp would work especially well with a lemon-garlic marinade for a fresh, coastal flavor.
- Make It a Wrap: If you’re in the mood for something more portable, take your salad ingredients and wrap them up in a large tortilla for a grilled chicken wrap. It’s perfect for lunch on the go!
- Add Crunch: Craving some crunch? Toss in croutons, sunflower seeds, or even chopped nuts like almonds or walnuts for a satisfying crunch that contrasts beautifully with the tender chicken and creamy avocado.
Storage Instructions
This grilled chicken salad is perfect for meal prep or leftovers, as long as you store the components separately to keep everything fresh. Here’s how you can store the ingredients:
- Chicken: After grilling, store the leftover chicken in an airtight container in the fridge for up to 4 days. You can also freeze the grilled chicken for up to 2 months. Just be sure to thaw it overnight in the fridge before using it again.
- Greens and Veggies: Store your salad greens and veggies in a sealed container with a paper towel to absorb any excess moisture. This will help them stay fresh for 2-3 days. Keep in mind that the avocado should be added just before serving to prevent browning.
- Reheating: When you’re ready to enjoy your salad again, warm the chicken in the microwave or on a skillet for a few minutes. Add it to a fresh batch of greens, drizzle with dressing, and you’re good to go!
Tips and Tricks
- How to Grill the Chicken Perfectly: If you’re using a grill pan indoors, make sure it’s preheated well before placing the chicken on it. For an even sear, avoid moving the chicken too much once it’s on the pan or grill. Let it sit undisturbed for those first few minutes, and you’ll get those lovely grill marks.
- How to Keep Avocado from Browning: The best way to keep your avocado from turning brown is to add it to the salad right before serving. If you need to store the avocado for a bit, you can toss it in lemon juice to help slow down the oxidation process.
- Meal Prep-Friendly: This salad is great for meal prep. You can assemble the salad ingredients in individual containers (without the dressing) and store them in the fridge for up to 3 days. When you’re ready to eat, just add your dressing and enjoy a quick, healthy meal!
- How to Make It More Filling: If you’re looking for a more filling salad, consider adding quinoa, farro, or even chickpeas for some extra fiber and protein. These grains pair nicely with the grilled chicken and add a hearty touch to the salad.
Serving Suggestions
This grilled chicken salad is a versatile dish that can be served in many ways. Whether you’re making it for a family dinner, a light lunch, or prepping for the week, here are a few ways to enjoy it:
- With a Side of Garlic Bread: Serve the salad with some crispy garlic bread or a warm, crusty baguette on the side for a more filling meal.
- Pair with a Glass of Lemonade or Iced Tea: This salad is perfect for summer days, so pair it with a cold glass of lemonade, iced tea, or even a refreshing cucumber-mint water for a light, hydrating meal.
- For a Potluck or Party: This salad is not only easy to make, but it also looks stunning on a platter. It’s perfect for sharing at potlucks or casual parties where you want to serve something light but satisfying.
Conclusion
This grilled chicken salad is everything you need in a healthy, quick, and delicious meal. The combination of juicy, grilled chicken, crisp veggies, and a zesty dressing makes it a crowd-pleaser, while its versatility allows you to make it your own. Whether you’re meal prepping for the week or serving it for a light family dinner, this salad will quickly become a favorite in your kitchen. So fire up the grill, toss together your ingredients, and enjoy a fresh, satisfying salad that’s packed with flavor and goodness!
Grilled Chicken Salad
This refreshing and healthy grilled chicken salad is packed with protein, fresh veggies, and a tangy dressing. It’s perfect for a light lunch, dinner, or meal prep, and comes together in just 30 minutes!
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- to taste salt and pepper
- 6 cups romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 piece red onion, thinly sliced
- 1 piece avocado, sliced
- 1/4 cup feta cheese (optional)
- to taste Balsamic vinaigrette or dressing of choice
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the marinade.
- Add the chicken breasts to the marinade and let them marinate for at least 20 minutes, or up to 2 hours for more flavor.
- Preheat the grill or grill pan over medium-high heat. Grill the chicken for 5–7 minutes per side or until fully cooked and juices run clear.
- Let the chicken rest for 5 minutes, then slice thinly.
- In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, and avocado. Add the sliced grilled chicken on top.
- Top with feta cheese (if using) and drizzle with your favorite dressing. Toss gently and serve immediately.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 14gProtein: 28gFat: 22gSaturated Fat: 4gSodium: 450mgFiber: 5gSugar: 6g
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