Grilled Chicken Salad with Creamy Dressing
This Grilled Chicken Salad with Creamy Dressing is fresh, flavorful, and satisfyingly simple. Juicy, smoky grilled chicken rests on a bed of crisp greens, cucumbers, and cherry tomatoes, all drizzled with a tangy homemade creamy dressing. It’s the perfect blend of protein and crunch—ideal for lunch, a light dinner, or healthy meal prep. Plus, it’s super customizable to fit whatever’s in your fridge!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad:
4 cups mixed salad greens (romaine, spinach, arugula, etc.)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
Optional: sliced red onions, avocado, shredded carrots
For the Creamy Dressing:
1/4 cup mayonnaise or Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp garlic powder
Salt and pepper, to taste
Water to thin (if needed)
Instructions:
1. Marinate the Chicken
In a small bowl, mix olive oil, lemon juice, garlic, paprika, salt, and pepper. Coat chicken breasts with the marinade and let sit for 15–30 minutes.
2. Grill the Chicken
Preheat a grill or grill pan over medium heat. Cook chicken 5–7 minutes per side, or until cooked through and nicely charred. Let rest for 5 minutes, then slice.
3. Make the Dressing
Whisk together mayo or yogurt, mustard, lemon juice, honey, garlic powder, salt, and pepper. Add a splash of water to reach desired consistency.
4. Assemble the Salad
In a large bowl or plate, layer salad greens, cucumber slices, and tomatoes. Top with sliced grilled chicken and drizzle with creamy dressing.
Tips for the Best Salad:
Pound chicken evenly before grilling so it cooks uniformly and stays juicy.
Rest the chicken before slicing to keep the juices in—5 minutes does the trick.
Chill your veggies beforehand for extra crispness.
Make extra dressing and store it in the fridge—it’s great on wraps, sandwiches, or as a veggie dip!
Use a grill pan or cast-iron skillet if you don’t have an outdoor grill—it still gives a nice char.
Tasty Variations:
1. Southwest Style
Add black beans, corn, avocado, and a chipotle-lime ranch dressing.
2. Mediterranean Twist
Use Kalamata olives, feta cheese, cherry tomatoes, and cucumber with a lemon-herb yogurt dressing.
3. Buffalo Chicken Salad
Toss grilled chicken in buffalo sauce and serve with ranch or blue cheese dressing.
4. Asian-Inspired
Swap dressing for sesame ginger vinaigrette, and add shredded cabbage, edamame, and mandarin oranges.
5. Low-Carb/Keto Version
Use full-fat Greek yogurt for the dressing and skip honey. Add avocado and nuts for extra healthy fats.
6. Meal Prep-Friendly
Keep dressing separate until ready to eat, and store chicken, veggies, and greens in separate compartments to keep everything fresh.
Add Crumbled feta or goat cheese
Toasted nuts or seeds (almonds, sunflower seeds)
Croutons or pita chips
Q&A
Q: Can I cook the chicken another way?
A: Definitely! You can pan-sear, bake, or air fry the chicken if grilling isn’t convenient.
Q: Can I make the dressing ahead of time?
A: Yes! Store it in an airtight container in the fridge for up to 5 days. Shake or stir before using.
Q: Is this recipe good for meal prep?
A: Absolutely—just store the components separately and assemble when ready to eat. Keep dressing in a small container to avoid sogginess.
Q: Can I use rotisserie chicken instead?
A: Totally! It’s a great shortcut. Just slice or shred and use in place of grilled chicken.
Q: How can I make it dairy-free?
A: Use a dairy-free mayo or yogurt alternative and skip cheese if you’re adding it.
Nutrition Estimate (per serving, serves 2–3):
Calories: ~400–450 kcal
Protein: ~35g
Carbohydrates: ~8–10g
Fiber: ~3g
Sugars: ~4g
Fat: ~25g
Saturated Fat: ~4g
Cholesterol: ~90mg
Sodium: ~400–600mg
Vitamin A & C: High from the fresh veggies
Calcium & Iron: Moderate depending on greens and add-ins