A Grilled Chicken Salad is the quintessential summer dinner, and this recipe is my favorite! Tender chicken is paired with crisp greens, feta, strawberries, avocado, and cherry tomatoes, all tied together with a zippy honey mustard dressing.
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Why You’ll Love This Simple Grilled Salad
- It Starts with the Best Chicken. My reader-favorite Grilled Chicken recipe, to be precise, with your choice of marinade. Always tender, always juicy, and perfectly charred for maximum flavor.
- It’s Full of Contrasting Textures and Flavors. Crunchy almonds! Juicy strawberries and tomatoes! Crisp greens! Creamy avocado! Sweet, savory, salty, umami—all supremely delicious elements that are a must in any of my salad recipes.
- It Keeps Your Kitchen Cool. Anyone else just want to abandon their kitchen for the summer? Okay, that’s not exactly an option when you’re a food blogger, but if I can avoid standing over the stovetop or turning on the oven when its warm, that’s a win in my book.
- That Dressing, Though. With honey, Dijon, and bright, citrusy lemon, it’s lick-the-spoon good and perfect for bringing everything together. So much flavor!
- It’s Made to Be Eaten Al Fresco. Grill the chicken outside, toss the salad and dressing together in the kitchen, then eat dinner on the patio so you can enjoy that cool evening breeze. Oh, and make yourself a Skinny Margarita or St. Germain Cocktail too. You can’t have dinner on the patio without a fancy drink. (I made up that rule, but it’s a good one.)
How to Make Grilled Chicken Salad
The Ingredients
For the Salad
- Grilled Chicken Breasts. I like to make these for dinner one night, then set aside two breasts to make this grilled chicken salad the next night. Cook once, eat twice!
- Sliced Almonds. Feel free to swap in walnuts or even cashews. Delish in Chinese Chicken Salad too!
- Red Onion or Shallot. These give the salad a little punch, but I have a secret for mellowing their flavor to make them palatable even if you’re not usually a raw onion fan.
- Romaine Lettuce and Baby Spinach. The salad’s green base.
- Strawberries. Strawberries not lookin’ so hot at the grocery store? Swap in blueberries.
- Cherry Tomatoes. Adds color, flavor, and pops of juicy acidity.
- Avocados. These add a creamy texture and some healthy fats to your salad.
- Kosher Salt. Don’t forget to season your salads!
- Feta Cheese. Goat cheese is delicious in this grilled chicken salad, too.
For the Dressing
- Lemon Juice. Freshly squeezed, not the bottled kind!
- Extra-Virgin Olive Oil. Our dressing base.
- Honey. Adds a touch of sweetness.
- Dijon Mustard. This adds a nice depth to the dressing, making it much more flavorful than a simple lemon vinaigrette.
- Kosher Salt and Black Pepper. Classics.
The Directions
- Toast the Almonds. This brings out their flavor.
- Soak the Red Onion. This removes the harsh bite.
- Make the Dressing. A liquid measuring cup is an easy vessel.
- Toss Everything Together. ENJOY!
Recipe Variations
- Grilled Shrimp Salad. Swap the grilled chicken with grilled shrimp—I have an awesome Grilled Shrimp Seasoning recipe!
- Grilled Chicken Salad With Whole Grains. Add Cooked Quinoa or farro to your salad for extra texture and protein.
- Fruity Grilled Chicken Salad. Swap the honey Dijon dressing for a balsamic vinaigrette, then used sliced ripe peaches in place of the tomatoes.
- Veggie-Packed Grilled Chicken Salad. Instead of strawberries, add slices of cucumber and fresh corn cut off the cob.
- Rotisserie Chicken Salad. No time for grilling? This salad recipe works with rotisserie chicken or even leftover Baked Chicken Breast.
- BBQ Chicken Salad. Use my BBQ Chicken Salad for inspiration.
Storage Tips
- To Store. It’s best to store the salad, dressing, and chicken separately. The chicken and salad will last in an airtight container in the refrigerator for up to 3 days, while the dressing will last a week. If assembled, the salad will keep in the refrigerator for about a day.
- To Reheat. Warm the chicken in a skillet over medium-low heat, or microwave it until it’s heated through.
- To Freeze. With so many fresh ingredients, this is not a recipe that freezes well.
Meal Prep Tip
Prepare the chicken in advance and store it in an airtight container for up to 3 days. You can assemble the salad ahead of time, but don’t dress it until you’re ready to serve to keep the greens from getting soggy.
Leftover Ideas
Transform your grilled chicken salad into a wrap! Tuck the ingredients into a tortilla, roll it up like a burrito, and you’ve transformed your salad into a portable lunch. Or take inspo from Chicken Caesar Pasta Salad and toss it with cooked pasta noodles.
What to Serve with Grilled Chicken Salad
- Soup. Soup and salad is always a good combo! Try it with a light vegetable soup like Roasted Carrot Soup or Instant Pot Tomato Soup.
- Bread. Pairing salad with a crusty piece of bread makes me feel like I’m eating at a cafe. Buy a baguette from your favorite bakery, or if you’re feeling ambitious, try my Crock Pot Bread.
- Summery Cocktail. A Skinny Blackberry Margarita? Don’t mind if I do!
Recipe Tips & Tricks
- Make Sure the Greens are Completely Dry. Before you assemble the salad, use a salad spinner to get them good and dry. This makes for a more flavorful salad, and it also keeps it from getting soggy.
- Don’t Overdress the Salad. You can always add more dressing, but you can’t go back.
- Toss the Salad with Clean Hands. I know this sounds WEIRD, but it’s the best way to get things distributed, not over dress the salad, and not crush softer ingredients, like avocado.
- Or, Wait to Toss. If you know you’ll be enjoying leftovers, only dress the part of the salad you plan to eat right away.
Recommended Tools to Make this Recipe
- Non-slip Cutting Board. I like this cutting board because it doesn’t soak up odors and flavors—which means no more fruit that tastes like onions!
- Mixing Bowls. Yes, these are glass, but they’re totally indestructible because they’re Duralex.
- Citrus Juicer. I love this lemon juicer because it has an insert for limes too. Convenient!
Get out and enjoy dinner al fresco tonight with this summery grilled chicken salad.
Frequently Asked Questions
Is Grilled Chicken Salad Good for You?
Grilled chicken salad is a great way to get in your protein and veggies. The combination of lean protein, fresh produce, healthy fats, and fiber makes it a super-nutritious meal option.
Can I Make Grilled Chicken Salad Ahead of Time?
Yes, you can make grilled chicken salad ahead of time, but I recommend storing the chicken, dressing, and the rest of the ingredients separately and then putting them together right before serving.
What Kind of Dressing Goes Well With Grilled Chicken Salad?
A light vinaigrette is best with grilled chicken salad; a creamy, heavier dressing takes away some of the lightness and freshness of this recipe. I make a dressing with olive oil, lemon juice, and Dijon, but a balsamic vinaigrette or vinaigrette made with red wine vinegar works well too.
Grilled Chicken Salad
Prep: 25 minutes
Total: 25 minutes
Servings: 4 servings
A healthy grilled chicken salad with strawberries, cherry tomatoes, and feta in a honey Dijon vinaigrette. The perfect summer salad recipe!
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Ingredients
For the Salad:
- 2 medium Grilled Chicken Breasts diced into bite-sized pieces
- ½ cup sliced almonds
- ½ small red onion or 1 small shallot, thinly sliced
- 4 cups chopped romaine lettuce about 1 large heart
- 4 cups baby spinach about 4 ounces
- 8 ounces strawberries hulled and quartered (about 1/2 pint)
- 1 cup cherry tomatoes halved (about 6 ounces)
- 2 ripe avocados diced, divided
- ⅛ teaspoon kosher salt
- ¾ cup feta cheese
For the Dressing:
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the almonds: Add the almonds to a large skillet and heat over medium. Cook, stirring constantly to prevent burning, for 2 minutes. Reduce the heat to medium-low. Continue cooking and stirring until they are fragrant and just starting to turn golden, about 3 to 5 minutes more. Immediately transfer to a plate or bowl to cool.
- Place the sliced onion in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps the flavor but removes the harsh onion bite).
- Make the dressing: In a medium bowl or liquid measuring cup with a spout, briskly whisk together the lemon juice, oil, honey, mustard, salt, and pepper until evenly combined.
- In a large bowl, place the romaine and spinach. Add the strawberries, tomatoes, and 1 of the avocados. Sprinkle with salt. Drain the red onion, pat it dry, and add it as well. Add the chicken. Spoon about half of the dressing over the salad and toss to coat (I find that clean hands are an ideal tool for tossing). Assess the amount of dressing. You want the leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences.
- Add the remaining avocado, feta, and almonds. Toss again lightly to combine. Serve immediately, with extra dressing on the side as desired.
Video
Notes
Adapted from my Strawberry Spinach Salad.
Nutrition
Serving: 1of 4Calories: 630kcalCarbohydrates: 32gProtein: 38gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.003gCholesterol: 98mgPotassium: 1320mgFiber: 12gSugar: 15gVitamin A: 7382IUVitamin C: 69mgCalcium: 264mgIron: 4mg
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Such a gorgeous salad! It has summer written all over it!
I can totally relate to your food obsession. It’s pretty much all I think about. There is no denying the beauty that is this dish. I love that food can be both stunning and tasty all at the same time. I can’t wait to make this gorgeous salad this summer. Pinned.
This salad is gorgeous! I also think about food constantly. I can’t help it. I love preparing it, I love eating it, I love looking at it. It’s all so good! No shame in that I think!
Gorgeous salad!
Thank you Emily!
Salads are perfect hot weather food(I live in desert). Using leftover chicken makes this quick. I know my daughter and l will love it.
I hope you both enjoy it very much Janet!
wow this sounds delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
This salad is delicious! We loved it!!! Definitely making it again!
Hooray! Thanks for taking the time to report back, Juliana!
This was so refreshing and a great way to use up some peaches from my backyard! I had goat cheese in the fridge instead of feta and it was a delicious substitute. Loved the sweet/savory/tangy combo!
I’m so happy to hear that you loved this recipe, Emm! Thank you for sharing this kind review!
I made this for an August porch supper, and it was perfect. It’s special, yet comfortable. I skipped the feta, since I didn’t have any, and it was still delicious.
I’m so happy that you enjoyed it, Eileen! Thank you for sharing this kind review!
This salad looks scrumptious! But for those of us who don’t have access to an outdoor grill, how would I go about substituting a grill pan to get similar juicy results? I have never used one before.
And, Do you have any suggestions for choosing a great grill pan?
If you can help me figure this out, I will adore you forever!
Thanks in advance!
Lisa E.
Park City, Utah
Hi Lisa! clicking over to my grilled chicken breast recipe gives you some pointers on how to cook the chicken including using a grill pan. Basically you’ll want to keep your level of heat at least medium-high. This will vary depending on your stove. The cook time will remain the same. Keep an eye on the temperature of the chicken and on your heat as well. For a grill pan, this is the one I recommend: https://www.anrdoezrs.net/click-100795985-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2F40501-107-0.html&cjsku=12123023
This was delicious!! I used the marinade you recommended and poking holes in the chicken was a great tip. It was very moist and flavorful. Thank you for sharing.
Hi Vicky! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and healthy!
Hi Julia! So glad you enjoyed the recipe! Thank you for this kind review!
Totally delicious! Added roasted sweet potato.
Served with roasted corn and cibbata.
Will be making frequently over summer.
Glad you enjoyed it, Lisa!
Could I substitute parmesan cheese? I am not a feta fan and don’t have any in the house. Thank you!
Thank should work, Maureen. Enjoy!
I’m not crazy about feta cheese either, but I’ve found that French feta, which is made from sheep’s milk and is less salty than Greek feta, is a delicious alternative. I don’t like the gaminess that the goat milk adds to the Greek feta.
Thanks Sheila!
Made this salad last night and it was delicious! I’ll be making this a lot throughout the next few months. Thank you for an excellent and easy-to-make recipe.
Thank you Sheila!
We absolutely loved it!
Great to hear, thank you Rachel!
We absolutely loved it! Loved how the sweet and savory ingredients worked together.
Thank you Margaret!