If you’re looking for a meal that’s as vibrant as it is satisfying, look no further than Grilled Chicken Salad. This dish brings together juicy, perfectly seasoned chicken, crisp garden-fresh veggies, creamy feta, and a sprinkle of crunchy nuts for a salad that’s anything but boring. Whether you’re after a quick lunch, a light dinner, or a showstopping dish for a summer get-together, Grilled Chicken Salad has you covered with its irresistible flavor and fresh appeal.
Ingredients You’ll Need
One of the joys of this recipe is how accessible every ingredient is, yet each one plays a starring role in the final flavor. From the smoky grilled chicken to the creamy feta and fresh veggies, every component adds its own touch to make this salad truly special.
- Chicken breasts: Go for boneless, skinless for quick cooking and lean protein.
- Olive oil: Adds richness and helps the seasoning stick beautifully to the chicken.
- Garlic powder: Brings a subtle warmth and depth of flavor to the chicken.
- Paprika: Gives a gentle smokiness and a pop of color to the grilled chicken.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Mixed salad greens: Use a combination for texture—think romaine, arugula, and spinach.
- Cherry tomatoes: Their sweetness and juiciness brighten up every bite.
- Cucumber: Adds a crisp, cool crunch for great contrast.
- Red onion: Thinly sliced for a mild, zesty bite that wakes up the whole salad.
- Feta cheese: Adds a creamy, tangy layer that pairs beautifully with the grilled chicken.
- Sliced almonds or toasted pecans: For a satisfying crunch and a hint of nuttiness.
- Balsamic vinaigrette (or dressing of choice): The perfect finishing touch to tie everything together.
How to Make Grilled Chicken Salad
Step 1: Prep and Season the Chicken
Start by giving your chicken breasts a quick brush with olive oil—this not only keeps them juicy, but it also helps your seasonings stick. Sprinkle both sides with garlic powder, paprika, salt, and pepper. The combination of these simple spices creates a wonderfully flavorful crust once the chicken hits the grill.
Step 2: Grill the Chicken
Preheat your grill or grill pan over medium heat. Place the seasoned chicken breasts on the grill and cook for 5 to 6 minutes per side, turning once, until they’re cooked through and have gorgeous grill marks. You’ll know they’re ready when the internal temperature reaches 165°F (74°C). Rest the chicken for about 5 minutes before slicing—this keeps every bite juicy and tender.
Step 3: Assemble the Salad
While the chicken rests, arrange the mixed greens, cherry tomatoes, cucumber slices, and thinly sliced red onion on a large platter or in a roomy salad bowl. Scatter the crumbled feta and sliced almonds (or pecans) over the top to add color, creaminess, and crunch.
Step 4: Add the Grilled Chicken
Slice the rested chicken breasts into strips and lay them over the bed of colorful vegetables. The contrast of warm chicken and cool, crisp veggies is simply irresistible in every forkful of this Grilled Chicken Salad.
Step 5: Dress and Serve
Just before serving, drizzle your salad with balsamic vinaigrette or your favorite dressing. Toss gently if you like, or keep things artfully layered for a stunning presentation. Now you’re ready to dig in!
How to Serve Grilled Chicken Salad
Garnishes
A handful of fresh herbs like basil, parsley, or dill can add a pop of color and a burst of freshness. For a little extra zest, try a squeeze of lemon or a sprinkle of freshly cracked black pepper just before serving. A few shavings of Parmesan or a drizzle of honey can also elevate the finished dish.
Side Dishes
This salad is fantastic all on its own, but if you’re serving a crowd or want to round out the meal, try pairing it with a slice of crusty bread, a side of roasted sweet potatoes, or a chilled soup like gazpacho. Each option complements the flavors of Grilled Chicken Salad without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve the salad in individual Mason jars or on a wooden board for a rustic, picnic-style vibe. You can also make lettuce wraps with the salad mixture for a playful, bite-sized appetizer. However you present it, this Grilled Chicken Salad always looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Grilled Chicken Salad, simply store the components separately in airtight containers in the fridge. Keep the chicken, salad greens, and dressing apart to ensure everything stays crisp and fresh for up to 3 days.
Freezing
While the salad greens and veggies don’t freeze well, you can absolutely freeze the grilled chicken. Slice or dice the cooled chicken, then store it in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before using in fresh salads.
Reheating
If you prefer your chicken warm, reheat the grilled chicken strips gently in the microwave or in a skillet over low heat. Add them to your salad just before serving. The rest of the salad is best enjoyed cold and crunchy!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will offer a richer, juicier flavor. Just adjust your grilling time, as thighs may need a bit longer to cook through compared to breasts.
What are some dairy-free alternatives to feta cheese?
If you’re avoiding dairy, try using a dairy-free feta or a sprinkle of nutritional yeast for a cheesy tang. Sliced avocado can also offer creaminess without the cheese.
Is Grilled Chicken Salad suitable for meal prep?
Yes, it’s a fantastic meal prep option. Just store the chicken, greens, and dressing separately and assemble right before eating for the freshest flavor and texture.
How can I make the salad more filling?
For extra staying power, add cooked quinoa, hard-boiled eggs, or sliced avocado. These additions boost the protein and healthy fats, making Grilled Chicken Salad even more satisfying.
What’s the best way to add extra flavor to the chicken?
Try marinating your chicken in a mixture of olive oil, lemon juice, and your favorite herbs for at least 30 minutes before grilling. This simple step infuses the chicken with even more flavor and tenderness.
Final Thoughts
There’s a reason Grilled Chicken Salad is always a crowd-pleaser—it’s colorful, hearty, and endlessly adaptable to your tastes. Whether you’re enjoying it for a quick weeknight dinner or serving it up at a summer party, give this recipe a try and watch it become a new favorite in your kitchen!
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Grilled Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
A vibrant and healthy Grilled Chicken Salad featuring tender grilled chicken breasts atop a bed of mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and crunchy almonds, all drizzled with a tangy balsamic vinaigrette. This low-carb, gluten-free salad is perfect for a nutritious lunch or dinner.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds or toasted pecans
For the Dressing
- Balsamic vinaigrette or dressing of choice
Instructions
- Prepare the Grill: Preheat a grill or grill pan over medium heat to ensure even cooking and achieve those lovely grill marks.
- Season the Chicken: Brush the chicken breasts evenly with olive oil, then season generously with garlic powder, paprika, salt, and pepper to enhance flavor.
- Grill the Chicken: Place the chicken breasts on the grill, cooking for 5–6 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked but juicy.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Then slice the chicken breasts into thin strips for serving.
- Assemble the Salad: In a large bowl or on a platter, arrange the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced almonds.
- Add the Chicken: Top the salad evenly with the sliced grilled chicken strips, creating a nice balance of protein and vegetables.
- Dress and Serve: Drizzle balsamic vinaigrette or your preferred dressing over the salad just before serving for a fresh and flavorful finish.
Notes
- Substitute goat cheese or shredded cheddar cheese in place of feta for a different flavor profile.
- Add avocado slices or hard-boiled eggs to increase protein and creaminess.
- Marinate the chicken breasts in lemon juice, herbs, or your favorite marinade for added depth of flavor.
- This salad also pairs excellently with grilled shrimp or steak as protein alternatives.
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
