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Fresh and Flavorful Grilled Chicken Salad Recipes to Try Today

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Learn how to make delicious Grilled Chicken Salad. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil, plus more for grilling
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 6 cups mixed salad greens (I like a mix of baby spinach, arugula, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional but adds a lovely tang)
  • 1/4 cup toasted pecans or walnuts (for a bit of crunch)
  • 1 avocado, sliced (sub with extra cucumbers if preferred)
  • For the dressing:
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons apple cider vinegar or fresh lemon juice
    • 1 teaspoon honey or maple syrup
    • 1 teaspoon Dijon mustard
    • Salt and pepper, to taste

If you’re looking for a twist, swapping the pecans for sliced almonds or even pumpkin seeds works beautifully. And if feta’s not your thing, goat cheese or a handful of shaved Parmesan can bring a similar creamy saltiness.

Instructions

  1. Begin by prepping your chicken. Pat the breasts dry with a paper towel to ensure a good sear.
  2. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts, coating them evenly.
  3. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
  4. Place chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the surface has those beautiful grill marks. Resist the urge to move it around too much; let it develop that char.
  5. While the chicken cooks, prepare your salad base by tossing the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
  6. In a separate small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until the dressing emulsifies into a silky dressing.
  7. Once the chicken is ready, let it rest for about 5 minutes before slicing it thinly against the grain. This keeps it juicy and tender—something Mama Lu always emphasized with her Sunday roasts.
  8. Add the sliced chicken atop the salad greens. Scatter the crumbled feta, toasted nuts, and avocado slices over the top.
  9. Drizzle the dressing over the salad and gently toss everything together just before serving.

My favorite part of this process is letting the chicken rest—something I learned from years of watching Mama Lu’s pot roasts. It’s that little pause that makes all the difference.

Find it online: https://claracooking.com/grilled-chicken-salad/