Savory Grilled Chicken Salad

This grilled chicken salad combines juicy, smoky chicken breasts with fresh, crisp vegetables and a tangy balsamic dressing for a perfect light meal that doesn't skimp on flavor. I created this recipe when looking for a satisfying lunch option that wouldn't leave me feeling sluggish during busy afternoons.

I first made this salad for a backyard gathering last summer and it quickly became my go to lunch option. The combination of warm chicken against cool crisp greens creates that perfect contrast that makes a salad truly satisfying.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and take on flavors beautifully when grilled
• Olive oil: helps carry flavors and prevents chicken from sticking to the grill
• Garlic powder and paprika: create a simple but flavorful seasoning that develops a beautiful crust
• Mixed greens: offer various textures and nutrients choose whatever combination you prefer
• Cherry tomatoes: add juicy pops of sweetness look for firm ones with vibrant color
• Cucumber: brings refreshing crunch and hydration English cucumbers have fewer seeds
• Red onion: provides sharp flavor contrast soak in cold water briefly if you prefer milder taste
• Avocado: contributes creamy richness choose ones that yield slightly to gentle pressure
• Feta cheese: adds tangy saltiness that complements the grilled flavors
• Sliced almonds: bring essential crunch and nutty flavor toast them briefly for enhanced taste
• Balsamic vinegar: creates the tangy base for our dressing aged varieties offer more complexity
• Dijon mustard: helps emulsify the dressing while adding depth
• Honey: balances acidity with gentle sweetness

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil with garlic powder, paprika, salt and pepper in a bowl. Brush generously over both sides of chicken breasts. Allow to sit for at least 10 minutes while the grill heats up. This brief marination time allows the seasonings to adhere and begin flavoring the meat.

Grill to Perfection:

Preheat your grill to medium high heat around 400°F. Place chicken directly over heat and grill for exactly 6 minutes on the first side without moving it. This develops grill marks and seals in juices. Flip once and cook additional 6 minutes or until internal temperature reaches 165°F. Always use a meat thermometer for perfectly juicy chicken.

Rest and Slice:

Transfer chicken to a cutting board and let rest for 5 full minutes. This critical step allows juices to redistribute throughout the meat. Slice against the grain into half inch strips to ensure tenderness. Slicing too soon or too thin will cause juices to escape and result in dry chicken.

Build Your Base:

In a large bowl, combine your chosen greens with halved cherry tomatoes, cucumber slices, and thinly sliced red onion. Add avocado just before serving to prevent browning. The colorful mix provides different textures and complementary flavors with each bite.

Create the Dressing:

Whisk balsamic vinegar with olive oil, Dijon mustard, minced fresh garlic, and honey until fully emulsified. Season with salt and freshly cracked pepper to taste. The mustard helps maintain the emulsion while the honey balances the acidity perfectly.

Assemble with Care:

Arrange sliced chicken over the prepared salad base. Sprinkle with feta cheese and toasted almonds. Drizzle the dressing evenly over everything. Toss gently using two large spoons to coat ingredients without bruising delicate greens or breaking the chicken.

Pin it

The balsamic dressing is truly the unsung hero of this recipe. I discovered its magic when testing different vinaigrettes, and the way it complements both the charred notes of the grilled chicken and the freshness of the vegetables creates a harmony of flavors that elevates this from a simple salad to a memorable meal.

Make Ahead Tips

This salad works beautifully for meal prep when stored properly. Grill extra chicken on Sunday and refrigerate in an airtight container for up to 3 days. Prepare the dressing and store separately in a jar. Wash and dry greens thoroughly using a salad spinner to remove all moisture which significantly extends freshness. When ready to eat, simply reheat chicken briefly if desired, assemble with fresh ingredients, and dress just before serving.

Customization Options

The beauty of this recipe lies in its flexibility. Swap chicken for grilled shrimp, salmon, or even tofu for different protein options. Add seasonal fruits like strawberries in spring, peaches in summer, or apples in fall. Incorporate roasted vegetables for heartier winter versions. Change up the cheese with goat cheese, blue cheese, or manchego depending on your preference. The base recipe provides a template that welcomes creativity.

Serving Suggestions

For a complete dinner, serve this salad with a side of crusty artisan bread to soak up extra dressing. Turn it into a beautiful entertaining option by arranging components on a large platter rather than tossing, allowing guests to build their own portions. For packed lunches, layer ingredients in a mason jar with dressing at the bottom and greens at the top, then shake when ready to eat.

Frequently Asked Questions

→ What type of greens work best?

Mixed greens such as arugula, spinach, or romaine provide a great base, but you can use your favorites or what's available.

→ Can I use a different protein?

Yes, you can substitute the chicken with grilled tofu, shrimp, or even steak for a variation.

→ How can I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add the dressing when ready to eat.

→ Is there a dairy-free option?

You can skip the feta cheese or replace it with a dairy-free alternative to make the dish dairy-free.

→ What nuts can I use instead of almonds?

Walnuts, pecans, or sunflower seeds are great alternatives to almonds for added crunch.