Grilled Chicken Salad Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 05/27/22
grilled chicken salad

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 18 mins
Marinating: 30 mins
Total: 63 mins
Servings: 4 servings
Yield: 4 portions
Nutrition Facts (per serving)
716 Calories
57g Fat
28g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 716
% Daily Value*
Total Fat 57g 73%
Saturated Fat 11g 54%
Cholesterol 64mg 21%
Sodium 850mg 37%
Total Carbohydrate 28g 10%
Dietary Fiber 15g 54%
Total Sugars 10g
Protein 29g
Vitamin C 30mg 149%
Calcium 257mg 20%
Iron 6mg 32%
Potassium 1631mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This grilled chicken salad cuts down on prep time by using one mixture as both the marinade and the dressing (separated before marinating of course!). The flavor is incredible, bursting with citrus, dijon mustard, and sweet shallots. The chicken is served over fresh romaine for the best crunch.

The other vegetables, blue cheese, and kalamata olives add color, flavor, and tang. Feel free to change up the vegetables and cheese based on what you have on hand. The dressing/marinade is super versatile and will compliment many different ingredients.

Ingredients

For the Dressing/Marinade:

  • 1/2 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons minced shallots

  • 1 small clove garlic, minced

  • 1 teaspoon lemon juice

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 boneless, skinless chicken breasts

For the Salad:

  • 2 heads romaine lettuce

  • 1 cup diced tomatoes

  • 1 cup chopped kalamata olives

  • 1 cup chopped cucumbers

  • 1 avocado

  • 1/2 cup blue cheese crumbles

Steps to Make It

  1. Gather the ingredients.

    grilled chicken salad marinade

  2. Whisk together the dressing/marinade ingredients in a bowl or measuring cup until the ingredients are emulsified and completely combined.

    marinade for chicken whisked together

  3. Pour half of the mixture into a large bowl and reserve the other half for the dressing. Add the chicken breasts, toss to coat, and cover. Store in the refrigerator for at least 30 minutes or up to 2 hours. Any longer and the lemon juice will start to break down the chicken and cause it to become mushy when cooked.

    chicken marinated in dressing

  4. Heat a grill pan or your grill on high heat. Add the chicken and cook for about 5 minutes per side. Don’t move the chicken too soon or the grill marks will not form. Cook until the internal temperature reaches 165 F.

    chicken grilling on a grill pan

Prepare the Salad

  1. Gather the ingredients.

    vegetables for grilled chicken salad

  2. While the chicken is cooking, prep the vegetables. It’s important to have them cut into bite-sized pieces for easy eating. 

    Wash and dry the romaine and cut into bite-sized pieces as well. Lay the romaine on a large serving platter or bowl.

    chopped romaine

  3. Save cutting the avocado for last. Peel and slice thinly or cut into chunks.

    sliced avocado

  4. Place the kalamata olives in one section, the cucumbers in another, and so on. This makes for a pretty presentation and some fun, mixing the ingredients together while eating. Cover and store in the fridge until the chicken is cooked.

    chopped salad

  5. Let the chicken rest for 2 to 3 minutes to let the juices absorb into the meat, then slice and place it in the center of your salad.

    Drizzle the dressing over the entire salad and serve immediately.

    grilled chicken salad

Recipe Variations

  • Different vegetables, cheese, and pickles work great in this salad. Try feta or goat cheese, shredded carrots, or pepperoncini peppers. 
  • You can also mix up the lettuce. Add some arugula, spinach, or use iceberg.

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