Grilled Chicken Salad: The BEST Easy Recipe EVER

Grilled chicken salad. Just saying the words conjures up memories of summer picnics and impromptu family gatherings, doesn’t it? For me, it’s more than just a meal; it’s a nostalgic trip back to my grandmother’s sun drenched porch, where she would whip up the most incredible grilled chicken salad with whatever fresh greens and herbs were on hand. This isn’t just any salad recipe; it’s a taste of home.

I’ve refined her recipe through the years, adding my own little twists while preserving the essence of that simple, satisfying dish. I’m so excited for you to try this flavorful and hearty grilled chicken salad.

Why You Will Love This grilled chicken salad Recipe

This grilled chicken salad recipe is a symphony of flavors and textures. The smoky char of the grilled chicken, the crisp freshness of the greens, and the bright zing of the vinaigrette all come together in perfect harmony. It’s so good!

What’s more, it’s incredibly versatile. Use whatever seasonal vegetables you have on hand, and feel free to swap out the herbs for your favorites. Best of all, it’s a quick and easy meal that’s on the table in under 30 minutes. It makes for a perfect weeknight dinner. And as a bonus, it’s a wonderful way to use up leftover Grilled Salmon Salad if you’re looking for a variation!

Ingredients Needed for This grilled chicken salad Recipe

• For the Chicken:

* 2 boneless, skinless chicken breasts (about 6 oz each) * 1 tablespoon olive oil * 1 teaspoon paprika * 1/2 teaspoon garlic powder * 1/4 teaspoon salt * 1/4 teaspoon black pepper

• For the Salad:

* 6 cups mixed greens (spring mix, romaine, spinach) * 1 cup cherry tomatoes, halved * 1/2 cup cucumber, sliced * 1/4 cup red onion, thinly sliced * 1/2 cup crumbled feta cheese * 1/4 cup Kalamata olives, pitted and halved

• For the Vinaigrette:

* 3 tablespoons olive oil * 2 tablespoons red wine vinegar * 1 tablespoon Dijon mustard * 1 clove garlic, minced * 1/4 teaspoon salt * 1/4 teaspoon black pepper

How to Make This grilled chicken salad Recipe

1. 1. Prepare the Chicken: In a small bowl, whisk together olive oil, paprika, garlic powder, salt, and pepper. Rub the mixture all over the chicken breasts.
2. 2. Grill the Chicken: Preheat your grill to medium heat. Place the chicken breasts on the grill and cook for 6 8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing or shredding.
3. 3. Make the Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, until well combined.
4. 4. Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
5. 5. Add the Chicken: Top the salad with the sliced or shredded grilled chicken.
6. 6. Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine. You can use other salad toppings. I often make a Stir Fry Chicken Salad when I want something warm so feel free to grill the toppings as well.
7. 7. Serve Immediately: Serve the grilled chicken salad immediately and enjoy!

How to Serve This grilled chicken salad Recipe

This grilled chicken salad is a wonderful standalone meal. You can also serve it as a side dish with grilled vegetables or a light soup. For a more substantial meal, add a side of crusty bread or pita bread.

I love to garnish it with a sprinkle of fresh herbs, such as parsley or chives. If you’re feeling fancy, you can also add a drizzle of balsamic glaze.

How to Store This grilled chicken salad Recipe

• Refrigeration: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 4 days. Store the salad and vinaigrette separately to prevent the salad from getting soggy.
• Freezing: Freezing is not recommended for the salad components, as they will become mushy when thawed. However, you can freeze the cooked chicken for up to 2 3 months.
• Reheating: Reheat grilled chicken in the microwave or in a skillet over medium heat until warmed through. Add to fresh salad ingredients.

Tips to Make This grilled chicken salad Recipe

• Chicken: For extra juicy chicken, marinate it in the olive oil and spice mixture for at least 30 minutes before grilling.
• Grilling: Be careful not to overcook the chicken, as it will become dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Vinaigrette: Adjust the amount of vinegar to your liking. If you prefer a sweeter vinaigrette, add a teaspoon of honey or maple syrup.

Helpful Notes for This grilled chicken salad Recipe

• Chicken Breasts: I recommend using boneless, skinless chicken breasts for this recipe. However, you can also use chicken thighs or tenders.
• Mixed Greens: Feel free to use any type of mixed greens you prefer. I like using a combination of spring mix, romaine lettuce, and spinach.
• Feta Cheese: If you don’t have feta cheese on hand, you can substitute it with goat cheese or crumbled blue cheese.
• Fresh Garlic: For best flavor, use fresh garlic in the vinaigrette.

Variation of This grilled chicken salad Recipe

• Seasonal Vegetables: Use seasonal vegetables such as asparagus, bell peppers, and corn in the spring and summer months. In the fall and winter, try adding roasted butternut squash or Brussels sprouts.
• Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a spicy kick.
• If you feel like going in a different direction, think about trying my Grilled Salmon Salad 2!
• Different Protein: Replace the chicken with grilled shrimp, salmon, or tofu for a vegetarian option.

Conclusion

I hope you’ll give this grilled chicken salad recipe a try. It’s such a versatile and satisfying meal, perfect for summer lunches, quick dinners, or as a crowd-pleasing potluck dish. Let me know what you think in the comments below! Enjoy this delicious grilled chicken salad you’ll make for yourself!

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