Introduction:
A great Grilled Chicken Salad is the kind of meal that checks every box: it’s fresh but filling, light but satisfying,
and simple enough for a busy weeknight while still feeling “restaurant-worthy.” When chicken is grilled with the right seasoning,
it brings smoky flavor and juicy texture that turns a bowl of greens into a complete meal—especially when you add crunchy veggies,
something creamy, something tangy, and a dressing that ties everything together.
This recipe is built for flexibility. Use your favorite greens, swap vegetables based on what’s in season, and choose toppings
that match your mood—avocado, feta, shredded cheddar, roasted corn, croutons, or toasted nuts. The chicken marinade is quick,
bright, and flavorful, and the dressing is a simple honey-lemon Dijon that complements almost any salad combination.
Whether you’re meal-prepping lunches, making a quick dinner, or serving guests, this grilled chicken salad is a reliable,
delicious option you’ll come back to again and again.
Ingredients:
For the grilled chicken:
- 1 1/2 lb (680g) boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- Optional: 1/2 tsp paprika
For the salad base:
- 6 cups mixed greens (romaine, spring mix, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 bell pepper, sliced
Optional toppings (choose a few):
- 1 avocado, sliced
- 1/2 cup shredded cheese or crumbled feta
- 1/3 cup toasted nuts (almonds, pecans, walnuts)
- 1/2 cup corn (fresh, grilled, or canned/drained)
- Hard-boiled eggs
- Croutons or crispy tortilla strips
Honey-Lemon Dijon Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice (or apple cider vinegar)
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 clove garlic, finely grated (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Marinate the chicken.
Whisk olive oil, lemon juice, Dijon, garlic, salt, pepper, oregano, and paprika.
Coat chicken and marinate 20–30 minutes (or up to 8 hours in the fridge). - Grill the chicken.
Heat grill (or grill pan) to medium-high. Grill chicken 5–7 minutes per side, depending on thickness,
until it reaches 165°F (74°C). Rest 5 minutes, then slice. - Prep the salad ingredients.
While chicken rests, add greens to a large bowl and prep tomatoes, cucumber, onion, and bell pepper.
Add any optional toppings you like. - Make the dressing.
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