Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Chicken Salad

Grilled Chicken Salad

A fresh and vibrant grilled chicken salad perfect for summer, combining juicy seared chicken breasts with crisp mixed greens, colorful vegetables, and a zesty lemon olive oil dressing. Quick to prepare in under 30 minutes, healthy, customizable, and ideal for light lunches, picnics, or weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Protein

  • 2 skinless, boneless chicken breasts

Vegetables & Greens

  • 4 cups mixed salad greens (arugula, spinach, romaine blend)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 avocado, diced

Dressing & Seasoning

  • 3 tablespoons olive oil (for grilling and dressing)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (basil or parsley), optional garnish

Instructions

  1. Prepare the Chicken: Trim excess fat from the chicken breasts. Pat dry and season generously with olive oil, garlic powder, salt, and black pepper. Let the chicken rest for 10 minutes to absorb the flavors.
  2. Grill the Chicken: Preheat grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, until internal temperature reaches 165°F (75°C) and nice char marks appear. Remove and let rest for a few minutes, then slice thinly.
  3. Prepare the Vegetables: While the chicken rests, wash and dry salad greens thoroughly. Halve cherry tomatoes, slice cucumber and red onion thinly. Dice avocado just before serving to prevent browning.
  4. Assemble the Salad: In a large bowl or individual plates, layer mixed greens. Scatter tomatoes, cucumber, red onion, and avocado over the greens. Arrange sliced grilled chicken on top.
  5. Make and Drizzle Dressing: Whisk together olive oil, lemon juice, salt, and black pepper. Drizzle evenly over the salad and toss gently to combine. Garnish with fresh herbs if desired. Serve immediately for best texture.

Notes

  • Marinate chicken for at least 10 minutes to enhance flavor and juiciness.
  • Use a meat thermometer to avoid overcooking the chicken and ensure juiciness.
  • Dry salad greens well to prevent sogginess.
  • Slice chicken thinly for better flavor distribution and ease of eating.
  • Assemble salad just before serving to maintain crispness and vibrant textures.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 salad (approx. 1/2 recipe)
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 6 g
  • Protein: 32 g
  • Cholesterol: 85 mg

Keywords: grilled chicken salad, healthy summer salad, quick chicken salad, gluten free salad, fresh chicken salad