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Grilled Chicken Salad

Easy Grilled Chicken Salad Recipe

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Learn how to make the perfect grilled chicken salad with juicy chicken, crisp veggies, and tangy dressing. Easy recipe that you'll want every day!
Course dinner, lunch, Main Course
Cuisine American
Keyword chicken salad, easy chicken salad, grilled chicken salad, healthy salad recipe, meal prep lunch, protein salad, salad, summer salad
Prep Time 15 minutes
Cook Time 13 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings 2
Calories 380

Equipment

  • A grill or grill pan
  • Something to pound the chicken (rolling pin works fine)
  • A couple bowls
  • Good knife and cutting board
  • Tongs
  • A jar with a lid for the dressing
  • Meat thermometer if you have one

Ingredients

For the Chicken:

  • 2 chicken breasts about 1 pound
  • 3 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Juice from half a lemon
  • Salt and pepper

For the Salad:

  • 6 cups mixed greens romaine, spinach, whatever you like
  • 1 cup cherry tomatoes cut in half
  • 1 cucumber sliced up
  • Half a red onion sliced thin
  • 1 bell pepper chopped
  • Half a cup shredded carrots
  • Quarter cup feta cheese skip it if you're not a fan

For the Dressing:

  • Quarter cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • Bit of salt and pepper

Instructions

  • Put your chicken between plastic wrap and pound it flat so it's all the same thickness. Mix up the marinade stuff in a dish.
  • Dump the chicken in the marinade, flip it around so it's coated, cover it, and stick it in the fridge for at least half an hour. Longer is better if you've got time.
  • Throw all the dressing ingredients in a jar, close the lid tight, and shake it really well for about 30 seconds.
  • Wash your greens and make sure they're dry. Chop up all the vegetables and toss them in a big bowl.
  • Get your grill nice and hot. Let it heat up for a good 10 minutes. Rub a little oil on the grates so nothing sticks.
  • Put the chicken on the grill and don't mess with it for 6-7 minutes. Flip it once and cook another 6-7 minutes. It's done when the inside hits 165 degrees.
  • Take the chicken off and let it sit for 5 minutes. Don't skip this part or all the juice runs out.
  • Slice up the chicken. Pour some dressing on your veggies and toss it all together. Put it on plates and lay the chicken on top.
  • Drizzle more dressing if you want, throw on the feta, and eat it while the chicken's still warm.

Notes

  • You can make the chicken and chop the veggies a day or two ahead. Just keep them separate until you're ready to eat.
  • Leftover grilled chicken keeps in the fridge for 3-4 days. Great for quick lunches all week.
  • No grill? Just use a regular pan on your stove. Works fine.
  • If you want it spicier, add some red pepper flakes to the marinade.
  • The chicken tastes good cold too, so don't worry about reheating if you don't feel like it.
  • Chicken thighs work even better than breasts - they're juicier and harder to mess up.