Grilled Chicken Salad – Full Recipe
Description
This grilled chicken salad is a fresh, flavorful, and protein-packed meal. Juicy marinated chicken breasts are grilled until perfectly charred, then sliced over a bed of crisp vegetables, mixed greens, and a bright lemon-herb dressing. Ideal for lunch, dinner, or meal prep—healthy but satisfying.
Total Time Breakdown
Prep Time: 15 minutes
Marinating Time: 20–30 minutes (optional but recommended)
Cooking Time: 12–15 minutes
Assembling Time: 5 minutes
Total Time: 35–60 minutes
Ingredients
For the Grilled Chicken
2 boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves (minced)
1 tsp paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
For the Salad
4 cups mixed greens (lettuce, spinach, arugula)
½ cup cherry tomatoes (halved)
½ cucumber (sliced)
¼ red onion (thinly sliced)
½ avocado (sliced) – optional
¼ cup shredded carrots
¼ cup crumbled feta or parmesan (optional)
For the Dressing
3 tbsp olive oil
1 tbsp lemon juice (or vinegar)
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 clove garlic (minced)
Salt & pepper to taste
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
Add chicken breasts and coat evenly.
Marinate for 20–30 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Grill the Chicken
Heat a grill or grill pan over medium-high heat.
Grill chicken for 6–7 minutes per side, or until:
internal temperature reaches 165°F (74°C)
juices run clear
Remove from grill and rest for 5 minutes before slicing.
3. Prepare the Salad
In a large bowl, place mixed greens.
Add tomatoes, cucumber, red onion, carrots, and avocado.
Toss lightly.
4. Make the Dressing
Whisk together olive oil, lemon juice, honey, mustard, garlic, salt, and pepper.
Adjust sweetness or tanginess to your taste.
5. Assemble
Slice grilled chicken.
Place over the salad.
Drizzle with dressing.
Top with feta or parmesan if desired.
Serving Suggestions
Serve with warm garlic bread or toasted pita.
Add nuts (almonds, walnuts) for crunch.
Substitute chicken with shrimp, tofu, or grilled mushrooms.
Storage
Salad without dressing: 1–2 days in fridge
Chicken: up to 3 days
Dressing: 1 week in airtight jar
(Keep everything separate until serving.)
Nutrition Estimate (per serving)
Calories: 380–480
Protein: 32–38g
Carbs: 12–18g
Fat: 20–28g
(Varies with cheese, avocado, and dressing amounts.)
Frequently Asked Questions (Q&A)
Q1: Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works perfectly. Just season lightly and warm before adding.
Q2: What can I use instead of lemon in the dressing?
You can replace lemon with apple cider vinegar, red wine vinegar, or lime juice.
Q3: How do I keep chicken juicy on the grill?
Marinate for at least 20 minutes.
Grill on medium-high heat, not high heat.
Let the chicken rest before slicing.
Q4: Can this be made ahead for meal prep?
Absolutely. Store chicken, dressing, and salad separately to keep greens crisp.
Q5: What greens work best?
A mix of crunchy and soft greens—like romaine + spinach or arugula + spring mix—is ideal.
Q6: How can I make this salad more filling?
Add quinoa, brown rice, chickpeas, or boiled eggs.