For a light and satisfying weeknight dinner, this Grilled Chicken Salad comes together with juicy tomatoes and crisp romaine. A quick shake in a jar transforms olive oil and Dijon mustard into a tangy dressing. The key is letting the grilled chicken rest before slicing, ensuring it stays perfectly tender atop the fresh salad for a wholesome meal that feels anything but ordinary.
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Ingredients for Grilled Chicken Salad
For the Dressing
- Extra Virgin Olive Oil – A good quality one will make all the difference here.
- Red Wine Vinegar – Adds that perfect tangy kick.
- Dijon Mustard – Just a bit to give the dressing some depth.
- Honey – A touch of sweetness to balance everything out.
- Garlic – Freshly minced is best for the brightest flavor.
- Kosher Salt – Essential for bringing out all the flavors.
- Black Pepper – Freshly ground is the way to go.
For the Salad
- Boneless, Skinless Chicken Breasts – Grill them up for that smoky goodness.
- Romaine Lettuce – Chopped crisp and fresh for the base.
- Cherry Tomatoes – Halved for a pop of sweetness.
- English Cucumber – Chopped for a cool, refreshing crunch.
- Red Onion – Thinly sliced for a sharp, zesty bite.
- Feta Cheese – Crumble it over the top for a salty finish.
Cook Time for Healthy Grilled Chicken Salad
I love how this Grilled Chicken Salad recipe is one of those healthy lunches that fits perfectly into a busy day. From grabbing the first ingredient to sitting down to eat, this whole process only takes about 35 minutes. It’s one of my favorite summer salad recipes because it’s so quick and leaves me feeling light and energized.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
If you’re looking for other quick and healthy options, I highly recommend my quinoa chickpea salad for another protein-packed meal.
How to Make Easy Grilled Chicken Salad
Step 1: Make the Dressing
In a small bowl or jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously or seal the jar and shake until the mixture is well blended and slightly thickened. This simple summer salad with tangy vinaigrette is the heart of the dish, so give it a good shake! Set the dressing aside for later use.
Step 2: Prep and Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates by rubbing them with a paper towel dipped in vegetable oil to prevent sticking. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.
Place the chicken breasts on the preheated grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when checked with an instant-read thermometer and the juices run clear. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Step 3: Assemble the Salad Base
While the chicken rests, assemble the salad in a large bowl by combining the chopped romaine lettuce, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion. This colorful base is what makes this easy grilled chicken breast salad recipe so vibrant and fresh.
Step 4: Slice, Top, and Serve
Slice the rested chicken against the grain into ½-inch thick strips. Arrange the juicy grilled chicken on crisp greens and sprinkle the crumbled feta cheese evenly on top. Just before serving, drizzle the desired amount of the prepared dressing over the salad.
Toss gently with tongs or a salad spoon until all the ingredients are evenly coated and combined. This quick Mediterranean-inspired salad bowl is now ready to enjoy!
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Grilled Chicken Salad more times than I can count, and I’ve picked up a few tricks along the way. Here’s how I like to keep things interesting and make this recipe truly my own.
- Flavor Swap: For a different twist, swap the feta for goat cheese or even some shredded parmesan. Each cheese brings its own unique salty finish to this healthy lunch with feta and vegetables.
- Diet Tweak: To make this recipe lower in carbs, you can easily turn it into a lettuce wrap situation. Just spoon the mixture into large romaine or butter lettuce leaves.
- Prep Fix: If you’re short on time, use a pre-cooked grilled chicken breast from your meal prep. It makes tossing this together for a weekday lunch a total breeze.
- Storage Tip: Keep the dressing separate until you’re ready to eat. This prevents the greens from getting soggy. The salad components and chicken will stay fresh in airtight containers for up to 3 days. For another make-ahead favorite, try my Mediterranean quinoa salad.
Grilled Chicken Salad
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tsp honey
- 1 small clove garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 pound boneless, skinless chicken breasts
- 1 head romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1 medium English cucumber chopped
- 1/4 small red onion thinly sliced
- 2 ounces feta cheese crumbled
Equipment
- grill
- instant-read thermometer
- large bowl
Method
- In a small bowl or a jar with a lid, whisk or shake together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is well combined and slightly thickened. Set the dressing aside.
- Preheat your grill or a grill pan over medium-high heat. Lightly oil the grill grates with a paper towel dipped in vegetable oil to prevent sticking. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear. Transfer the chicken to a clean cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- While the chicken rests, assemble the salad. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion.
- Slice the rested chicken against the grain into 1/2-inch thick strips. Arrange the sliced chicken over the salad in the large bowl and sprinkle the crumbled feta cheese on top.
- Just before serving, drizzle the desired amount of the prepared dressing over the salad and toss gently to combine everything evenly.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Grilled Chicken Salad isn’t just delicious—it’s packed with nutrients that make you feel good from the inside out. I love knowing that I’m feeding my family something wholesome that tastes incredible too. The lean protein from the chicken keeps us full and satisfied, while all those fresh vegetables deliver vitamins and antioxidants.
According to experts, incorporating more vegetables into your diet offers numerous health benefits of vegetables, including better digestion and improved energy levels. The combination of protein, fiber, and healthy fats in this salad makes it a perfectly balanced meal that supports overall wellness.
| Nutrient | Benefit |
|---|---|
| Lean Protein | Supports muscle health and keeps you full longer |
| Fresh Vegetables | Provides essential vitamins and antioxidants |
| Healthy Fats | Supports heart health and nutrient absorption |
For another nutrient-packed option that’s become a regular in our rotation, try my roasted sweet potato kale quinoa salad. It’s another one of those healthy lunch ideas that never feels like a compromise on flavor.
A Lighter Version of Grilled Chicken Salad
Sometimes I’m looking for an even lighter take on this classic, especially during those weeks when I want to feel extra refreshed. The beauty of this Grilled Chicken Salad recipe is how easily it adapts to different dietary needs without losing any of its appeal.
For a lower-calorie version, simply reduce the olive oil in the dressing by half and add a splash of fresh lemon juice instead. You’ll still get that tangy kick without all the fat. I also sometimes swap the feta for a lighter cheese like goat cheese or even skip the cheese altogether when I want to keep things really clean.
If you’re watching your carb intake, this salad transforms beautifully into lettuce wraps. Just spoon the chicken and vegetable mixture into large romaine or butter lettuce leaves—it makes for a fun, handheld meal that everyone loves. For more low-carb inspiration, check out my cauliflower potato salad that’s become a summer staple at our house.
Thoughtful Tips for Special Diets
Over the years, I’ve shared meals with friends and family who have different dietary needs, and I’ve learned that with a few thoughtful tweaks, this Grilled Chicken Salad can work for almost everyone. It’s all about making small adjustments that keep the spirit of the dish intact while accommodating special requirements.
For my sugar-conscious friends, I simply omit the honey from the dressing and use a pinch of stevia instead—it provides just enough sweetness without affecting blood sugar levels. I also make sure to use a good quality Dijon mustard that doesn’t contain added sugars. Another trick I’ve learned is to increase the fresh herbs in the salad, which adds so much flavor without needing extra sweetness.
If you’re looking for diabetic-friendly options, portion control is key. I serve this salad with a measured amount of dressing on the side so everyone can control how much they use. The combination of protein, fiber, and healthy fats naturally makes this a great option for maintaining steady energy levels. For another recipe that works well for special diets, my Greek chickpea salad offers similar flexibility with its simple, whole food ingredients.
How to Serve Grilled Chicken Salad
I’ll never forget the first time I served this Grilled Chicken Salad to my book club friends—they couldn’t believe something so beautiful could be so simple to prepare. Now it’s my go-to when I want to impress without spending hours in the kitchen. There’s something about arranging those colorful ingredients that feels both rustic and elegant at the same time.
For a complete meal, I love pairing this salad with a crusty whole grain bread or some warm pita triangles. The bread is perfect for soaking up every last bit of that tangy vinaigrette. In the summer, I’ll often serve it with fresh corn on the cob or a simple Caprese pasta salad for larger gatherings.
When it comes to drinks, I find that a crisp white wine like Sauvignon Blanc or a light rosé complements the Mediterranean flavors perfectly. For non-alcoholic options, sparkling water with a squeeze of lemon or a refreshing iced herbal tea works beautifully. The key is keeping everything light and fresh to match the spirit of this wonderful salad.
Mistakes to Avoid
I’ve made my share of mistakes with this Grilled Chicken Salad over the years, and I’m happy to share what I’ve learned so you can get it perfect the first time. It’s the little things that turn a good salad into a truly memorable one. One common error is grilling the chicken straight from the fridge.
When the chicken is too cold, it cooks unevenly—charred on the outside but still raw inside. I always let mine sit at room temperature for about 15 minutes before it hits the grill. This simple step ensures your Grilled Chicken Salad features juicy, perfectly cooked chicken every single time.
Another mistake I see is overdressing the greens. A heavy hand with the vinaigrette can wilt your beautiful lettuce before it even gets to the table. I like to dress the base of the bowl first, then pile the toppings high, and finally drizzle just a little more dressing over the top. For more tips on building the perfect salad, my guide to a perfect kale salad shares the same principle.
Don’t forget to season your chicken adequately! A simple sprinkle of salt and pepper makes a world of difference. I also recommend patting the chicken dry with a paper towel before seasoning to help it get that beautiful sear. For foolproof grilling techniques, check out my easy grilled chicken breast guide.
According to the Harvard School of Public Health, proper food handling is crucial for safety and flavor. Taking these small precautions means your healthy lunch with feta and vegetables will be both safe and spectacular. Trust me, avoiding these pitfalls makes this simple summer salad with tangy vinaigrette an absolute dream.
How to Store Grilled Chicken Salad
I remember the first time I made a huge batch of this salad for a family picnic, only to realize I had no idea how to keep the leftovers fresh. After a bit of trial and error, I’ve perfected my storage method. The key to enjoying your Grilled Chicken Salad later is keeping the components crisp.
I always store the dressing separately from the dry ingredients. This prevents the greens from getting soggy. The chicken, vegetables, and greens go in an airtight container, while the vinaigrette stays in its own jar in the fridge. When you’re ready for another quick Mediterranean-inspired salad bowl, just toss everything together.
The assembled salad will keep for about 3 days in the refrigerator, though I find it’s best eaten within 24 hours for maximum freshness. If you want to prep ahead for the week, you can grill the chicken and chop the vegetables in advance. Then, each morning, you can assemble a fresh, healthy Grilled Chicken Salad in minutes. For another great make-ahead option, my Mediterranean quinoa salad holds up beautifully for days.
I don’t recommend freezing this salad, as the fresh vegetables will lose their delightful crunch when thawed. However, you can freeze the grilled chicken separately for up to three months. It’s perfect for creating a speedy quinoa chickpea salad on a busy weeknight. A little planning means you can enjoy this light lunch idea whenever the craving strikes.
Try This Grilled Chicken Salad Yourself
I truly hope you’ll give this Grilled Chicken Salad recipe a try in your own kitchen. It’s become more than just a meal for my family—it’s a reminder of sunny afternoons and shared laughter around the table. There’s something special about creating a dish that nourishes both body and soul.
Whether you’re looking for a simple summer salad with tangy vinaigrette for a weeknight dinner or preparing a healthy lunch with feta and vegetables for a gathering, this recipe won’t let you down. I’d love to hear how it turns out for you! Share your creations with me, and let me know what personal touches you added to make it your own.
If you enjoyed this recipe, you might also love some of my other favorite salad creations. Each one is designed to be an easy, flavorful addition to your meal rotation. For more inspiration, check out my protein strawberry pretzel salad, Mexican street corn kale salad, farmers market roasted tomato salad, Snickers salad protein bowl, healthy pasta salad, and quinoa tabbouleh.
Frequently Asked Questions
What goes in a grilled chicken salad?
My classic Grilled Chicken Salad includes juicy grilled chicken breast, crisp romaine lettuce, cherry tomatoes, cucumber, red onion, and creamy feta cheese. The whole thing gets tossed in a simple lemon-herb vinaigrette that really makes the flavors pop. Of course, you can always customize it with your favorite vegetables and toppings.
What are the 4 ingredients in chicken salad?
If you’re looking for the absolute essentials, you’ll need grilled chicken, a leafy green base like lettuce or spinach, a crunchy vegetable such as cucumber or bell peppers, and a flavorful dressing. These four components create the foundation for a satisfying Grilled Chicken Salad that’s both nutritious and delicious.
What usually goes in a chicken salad?
Traditional chicken salads often feature a mix of cooked chicken, mayonnaise, celery, and onions. However, my Mediterranean-inspired version lightens things up with fresh vegetables, tangy feta, and a vinaigrette instead of mayo. This creates a healthier twist on the classic that’s perfect for a light lunch or dinner.
What makes Ina Garten’s chicken salad so insanely good?
While I admire Ina’s approach, the secret to any great chicken salad is using quality ingredients and proper seasoning. For my version, I focus on perfectly grilled chicken, the freshest vegetables I can find, and a well-balanced dressing. Letting the chicken rest before slicing and seasoning each component individually makes all the difference in flavor.
More Fresh Salad Recipes You’ll Love
If this grilled chicken salad sparked your appetite for vibrant, healthy meals, you’re in for a treat. I’ve gathered a few more of my go-to recipes that bring color and flavor to any table.
Roasted Sweet Potato Kale Quinoa Salad – A hearty, nutrient-packed bowl that’s as satisfying as it is beautiful.
Caprese Pasta Salad – All the classic Italian flavors you love in a perfect picnic-friendly format.
Cauliflower Potato Salad – A lighter take on the classic potluck favorite that doesn’t skimp on creaminess.
Greek Chickpea Salad – Bright, zesty, and wonderfully simple for those meatless Monday meals.
Simple Quinoa Salad – An endlessly adaptable base recipe that welcomes whatever veggies you have on hand.
