Why You’ll Love This Recipe

Grilled Chicken Salad is a fresh, protein-packed dish that combines tender grilled chicken with crisp greens and vibrant vegetables. It’s a perfect light lunch or dinner option, offering a satisfying balance of flavor, texture, and nutrition. Whether you’re meal prepping or serving a crowd, this salad is easy to customize and always a hit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastolive oilgarlic powderpaprika salt and peppermixed greens (such as romaine, spinach, or arugula)cherry tomatoescucumberred onionavocadofeta cheese (optional)lemon or balsamic vinaigrette dressing

directions

Preheat your grill to medium-high heat.

Brush the chicken breasts with olive oil, then season with garlic powder, paprika, salt, and pepper.

Grill the chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).

Remove from the grill and let rest for 5 minutes before slicing.

In a large salad bowl, combine the mixed greens, cherry tomatoes (halved), sliced cucumber, thinly sliced red onion, diced avocado, and crumbled feta if using.

Top the salad with the sliced grilled chicken.

Drizzle with your preferred dressing and toss gently to combine.

Servings and timing

This recipe serves 2-3 people.Preparation time: 10 minutesGrilling time: 12-15 minutesAssembly time: 5 minutesTotal time: 25-30 minutes

Variations

Use grilled shrimp or tofu instead of chicken for a seafood or vegetarian option.

Add roasted corn or black beans for a southwestern twist.

Include croutons or nuts for added crunch.

Swap the vinaigrette for ranch or Caesar dressing for a richer flavor.

Use grilled peaches or apples for a sweet contrast.

storage/reheating

Store leftover grilled chicken and salad components separately in airtight containers in the refrigerator for up to 3 days.For best texture, dress the salad just before serving.If needed, reheat chicken slices briefly in the microwave or in a skillet before adding to the salad.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs offer a juicier option and work just as well in this recipe.

What dressing goes best with grilled chicken salad?

Lemon vinaigrette, balsamic, or a light Greek dressing complement it beautifully.

How do I keep my greens from wilting?

Store greens separately from the warm chicken and dressing, and combine right before eating.

Can I meal prep this salad?

Absolutely, just store components separately and assemble when ready to eat.

What can I add for more protein?

Hard-boiled eggs, chickpeas, or extra chicken are great protein-boosting options.

Can I grill the chicken in advance?

Yes, grilled chicken can be made ahead and stored for up to 3 days in the fridge.

Is this salad low-carb?

Yes, it’s naturally low in carbohydrates, especially if you skip sweet dressings or croutons.

Can I make this dairy-free?

Skip the feta or replace it with a dairy-free cheese alternative.

What type of greens are best?

Romaine, spinach, arugula, or a spring mix all work well—use your favorite!

How do I keep avocado from browning?

Toss avocado slices in a bit of lemon juice before adding to the salad.

Conclusion

Grilled Chicken Salad is a wholesome, delicious, and versatile meal that fits into nearly any dietary preference. With its blend of grilled goodness and crisp freshness, it’s a go-to recipe for healthy eating that doesn’t sacrifice flavor. Try it once and you’ll see just how satisfying a simple salad can be.