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Grilled Chicken Salad

Linda M. Harris
Grilled Chicken Salad is a light and healthy dish featuring tender grilled chicken, fresh vegetables, and a flavorful dressing.
It’s a perfect choice for a nutritious lunch or dinner that can be customized with your favorite toppings and dressings.
With lean protein, vibrant veggies, and a choice of dressings, it’s a balanced meal that’s both satisfying and refreshing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American, Healthy
Servings 4 Servings
Calories 400 kcal

Equipment

  • 1 Grill (or grill pan)
  • 1 meat thermometer
  • 1 Large Bowl (for marinating)
  • 1 small bowl for dressing
  • 1 Tongs (for flipping chicken)
  • 1 Knife (for slicing chicken)
  • 1 Salad Bowl (for mixing)

Ingredients
  

For the Grilled Chicken:

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Salad:

  • 4 cups mixed greens spinach, arugula, romaine
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1 medium carrot julienned
  • 1/4 cup crumbled feta cheese optional
  • 1/4 cup sliced almonds or walnuts optional
  • 1/2 cup croutons optional

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions
 

  • Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
    Coat the chicken breasts with the marinade and let them sit for at least 30 minutes (up to several hours for extra flavor).
  • Grill the Chicken: Preheat the grill or grill pan to medium-high heat.
    Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
    Let the chicken rest for 5 minutes before slicing into thin strips.
  • Prepare the Salad: While the chicken is grilling, prepare the salad.
    In a large bowl, mix together the mixed greens, tomatoes, cucumber, red onion, and carrot.
    Add the feta cheese, almonds, and croutons if desired.
  • Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  • Assemble the Salad: Place the grilled chicken slices on top of the salad, drizzle with the dressing, and toss gently to combine.
  • Serve: Divide the salad into four servings and enjoy!

Notes

  • You can substitute the chicken with other proteins like grilled shrimp or tofu for a different variation.
  • Marinate the chicken for several hours or overnight for maximum flavor.
  • Feel free to add extra veggies, like bell peppers or avocado, to increase the salad’s richness and texture.
  • If you prefer a lighter dressing, you can skip the honey or use a low-fat version of the dressing.
  • Leftover chicken can be stored in an airtight container in the fridge for up to 3-4 days.
Keyword Grilled Chicken Salad