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Grilled Chicken Salad

Maria G. Brooks
Looking for a fresh, healthy, and protein-packed meal?
This Grilled Chicken Salad is loaded with juicy, smoky chicken, crisp greens, vibrant veggies, and a zesty homemade dressing. It’s easy to make, perfect for meal prep, and incredibly satisfying.
Whether you need a quick lunch or a light dinner, this salad is a must-try! Save this recipe now and enjoy a nutritious, flavorful meal any day of the week!
Nutrition Facts (Per Serving)
Calories: 350 kcal, Protein: 32 g, Carbohydrates: 12 g, Fat: 20 g, Fiber: 5 g, Sugars: 4 g, Sodium: 520 mg.
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 grill or grill pan
  • 1 Mixing Bowl
  • 1 Cutting board
  • 1 Knife
  • 1 Tongs
  • 1 Whisk
  • 1 Small Jar (for dressing)

Ingredients
  

For the Grilled Chicken

  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper

For the Salad

  • 4 cups mixed greens romaine, spinach, arugula
  • 1 cup cherry tomatoes halved
  • ½ cucumber sliced
  • ¼ red onion thinly sliced
  • 1 avocado sliced

For the Dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley chopped

Instructions
 

Step 1: Marinate the Chicken

  • In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.
    Add the chicken breasts, coat them well, and let them marinate for at least 30 minutes (or up to 12 hours for deeper flavor).

Step 2: Grill the Chicken

  • Preheat your grill or grill pan to medium-high heat.
    Cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.

Step 3: Prepare the Salad Ingredients

  • While the chicken is resting, wash and chop the greens, cherry tomatoes, cucumber, and red onion.
    Slice the avocado just before assembling to prevent browning.

Step 4: Make the Dressing

  • In a small jar, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, pepper, and parsley. Shake well until emulsified.

Step 5: Assemble the Salad

  • In a large salad bowl, toss the greens, tomatoes, cucumber, and red onion with half of the dressing.
    Top with sliced grilled chicken and avocado.

Step 6: Serve and Enjoy

  • Drizzle with the remaining dressing, garnish with fresh herbs if desired, and serve immediately.

Notes

  • For extra crunch, add toasted almonds, walnuts, or croutons.
  • For a creamier dressing, blend the dressing ingredients with Greek yogurt or avocado.
  • For meal prep, store the salad components separately and assemble just before eating to maintain freshness.
  • To make it dairy-free, omit cheese if using and opt for a dairy-free dressing.
Keyword Grilled Chicken Salad