Grilled Chicken Salad

Why You’ll Love This Summery Grilled Chicken Salad

• The Juiciest Grilled 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.
• 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.
• 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.)

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

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. Nut allergy? Try pepitas or sunflower seeds for crunch, or hemp hearts for a protein boost.
• 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. I like the contrast of crunchy romaine and tender baby spinach, but you can really use any greens you like for this grilled chicken salad. A spring mix, power greens, or whatever looks good at the farmers’ market will work well here.
• 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.
• 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. 

1. Toast the Almonds. This brings out their flavor. 

2. Soak the Red Onion. This removes the harsh bite.

3. Make the Dressing. A liquid measuring cup is an easy vessel.

4. Toss Everything Together. ENJOY!

Recipe Variations

• 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.

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!