Go Back

Grilled Chicken Salad

A delicious and nutritious meal featuring grilled chicken, fresh vegetables, and a flavorful dressing, perfect for meal prep and healthy eating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound boneless skinless chicken breasts For grilling
  • 6 cups romaine lettuce, coarsely chopped Base of the salad
  • 3/4 cup cherry tomatoes, halved For freshness
  • 3/4 cup corn kernels, fresh or thawed Add sweetness
  • 3/4 cup cucumber, chopped For crunch
  • 1/4 cup red onion, thinly sliced Optional for flavor
  • 1/2 cup cooked crumbled bacon For richness
  • 1/2 cup blue cheese, crumbled Can substitute with lighter cheese
  • 1 each avocado, peeled, pitted, and sliced Add creaminess
For the Dressing
  • 3 tablespoons lemon juice For acidity
  • 2 tablespoons Dijon mustard For tanginess
  • 3 tablespoons red wine vinegar For flavor
  • 2 teaspoons granulated sugar For balance
  • 2 tablespoons finely minced shallot For flavor
  • 1/2 teaspoon dried oregano For herby flavor
  • 1 1/2 teaspoons dried parsley For garnish
  • 2/3 cup olive oil For richness
  • Salt and pepper to taste Salt and pepper to taste To season dressing

Method
 

Preparation
  1. Place all the dressing ingredients in a medium bowl and whisk until well combined. Pour half the dressing into a container and save for later use.
  2. Add the chicken breasts to the bowl with the remaining dressing and marinate for at least one hour or up to 8 hours.
Cooking
  1. Preheat an outdoor grill or indoor grill to medium high heat. Remove the chicken from the marinade and place on the grill.
  2. Cook for 5-6 minutes per side or until the chicken is browned and cooked through. Let the chicken cool for 5 minutes, then slice.
Assembly
  1. Place the lettuce in a large bowl, drizzle half of the reserved dressing over it, and arrange the chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado on top.
  2. Drizzle the rest of the dressing over the top, then serve immediately.

Notes

Best to store the salad ingredients and dressing separately to maintain freshness. Can be kept in the refrigerator for up to three days.