This Grilled Chicken Salad is a delicious one plate that has smoky grilled vegetables, juicy grilled chicken, crisp greens, and a bright lemon dressing. It’s a perfect for dinner and super satisfying for entertaining or for a BBQ party! Grilling both the chicken and the veggies with a secret spice blend, tossing them with greens and a lemony salad dressing, it makes the absolute grilled chicken salad recipe of your dreams!
This is not a salad where the chicken is just an add on to an average salad. We tried so many versions of grilled chicken salad and we found this to be the winner!
Tender juicy seasoned chicken is grilled and sliced thick, and perfectly seasoned veggies are char grilled as well. While it’s perfect served as is, adding some baby spinach or peppery arugula add another level of freshness to the salad. The dressing brings everything together with a zesty tangy sweet finish!
If you’re looking for a grilled chicken salad recipe that actually feels like a complete meal, this is it.
What Is A Grilled Chicken Salad?
Grilled chicken salad is a salad built around grilled chicken, fresh greens, vegetables, and a dressing. Unlike a basic chicken salad made by adding cold or leftover chicken to an existing salad, this is different. Grilling gives the chicken a smoky, savory flavor and creates a crispy surface for another layer of texture.
Veggies are key to this salad as they compliment the dish perfectly! For this version, the vegetables are grilled too which makes a big difference.
Zucchini, bell peppers, red onion, corn, mushrooms, fennel and your favorite vegies can be used here! When grilled, they develop caramelized edges and a smoky flavor.
Why Grill the Vegetables for a Chicken Salad?
You could absolutely make grilled chicken salad with raw vegetables, but grilling changes the entire dish. They become richer in flavor, the char also adds flavor and you could taste the sweetness of each veggie. The texture becomes incredible when grilled.
The key is not to grill everything until soft or mushy. You want a blend of charred edges, some sweetness to come out and a tender chewy texture.
Why You’ll Love This Grilled Chicken Salad
- The chicken is so juicy and full of grilled flavor!
- The vegetables get beautifully charred while their flavors intensifies and shines.
- Crisp greens balance the warm grilled ingredients.
- The dressing is bright enough to cut through the smoky flavors.
- It works as lunch or a complete dinner.
- Most of the cooking happens on the grill, so there is very little mess.
- This recipe is so versatile, you can change the vegetables according to the season or your preference.
- It’s one of those make ahead meals that are a life saver on busy days, or life saver lunches the next day.
- You only need one seasoning blend which you will use on all chicken and veggies!
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts work particularly well because they’re lean, quick to cook, and easy to slice for a salad. Chicken thighs are another excellent option if you prefer darker meat.
- Zucchini: Zucchini grills quickly and develops attractive charred edges while retaining some of its moisture.
- Bell Peppers: Red, yellow, or orange bell peppers are particularly good here because grilling brings out their natural sweetness.
- Onion: Red onion and onions in general becomes much sweeter and more mellow when grilled. Be sure to cut each into half so they don’t fall off the grill.
- Greens: Use a sturdy green that can stand up to warm ingredients and dressing. Romaine, mixed greens, arugula, baby spinach, or chopped kale can also work.
- Fennel: Fennel becomes sweet and tender when grilled.
- Mushrooms: Mushrooms grill so well and add a rich umami taste to your salad.
- Corn: Grilled corn offers a a char with sweetness!
Dressing and Seasoning Ingredients
- Lemon: Fresh lemon gives the salad the acidity it needs to balance the grilled chicken and vegetables.
- Extra Virgin Olive Oil: Olive oil helps season the ingredients, promotes browning, and adds richness to the dressing.
- Mustard and Honey: For emulsifying the dressing.
- Fresh Herbs: Parsley, cilantro, basil, oregano, or a combination can work depending on what you prefer.
- Seasoning: Salt and black pepper, Oregano, paprika, granulated onion and garlic, lemon pepper and Italian seasoning.
How to Make Grilled Chicken Salad
Blend The Seasoning
- In a wide bowl, mix the seasonings together. We love using dry seasoning so that nothing burns on the grill and the flavor infuses well into the chicken and veggies.
- Mix the blend well and prepare the chicken and veggies in the meantime.
Prepare The Chicken and Veggies
- Pat the chicken dry. You can slice the chicken breasts into two for quicker grilling. And if the chicken breasts are particularly thick, gently pound them to an even thickness.
- This helps them cook more evenly and reduces the chance of having a dry exterior while the center is still undercooked.
- Cut the vegetables into pieces large enough to handle easily on the grill.
- Sprinkle some of the seasoning over the veggies, add in some olive oil and toss well with your hands to flavor them.
- Similarly, use the rest of the seasoning on both sides of the chicken breasts, add in olive oil and toss well.
- Make sure the chicken is well seasoned on both sides.
Grill The Chicken
- Preheat the grill. A hot grill helps create those flavorful browned and charred surfaces instead of allowing the vegetables and chicken to slowly cook without developing much color.
- Place the chicken on the hot grill and cook until the chicken reaches a safe internal temperature of 165°F (74°C) in the thickest part. This takes about 4-5 minutes per side on a medium hot grill.
- Repeat with the veggies. Grilling them depends on the thickness and texture. Onions will need the most time, followed by fennel, mushrooms, peppers, zucchini and corn are the least.
- Remove the chicken and veggies from the grill.
Preheat the grill. A hot grill helps create those flavorful browned and charred surfaces instead of allowing the vegetables and chicken to slowly cook without developing much color.Prepare the Salad
- Whisk together the dressing ingredients like lemon juice, olive oil, mustard, honey, salt, pepper, and herbs.
- Assemble the salad by layering greens at the bottom of the dish.
- Pile on top the grilled veggies and chicken. You can slice the chicken once it has rested, or leave it as is.
- Drizzle with the dressing and toss gently.
- Finish with fresh herbs and any additional toppings you’re using. PS, we also added some butter toasted pine nuts here which are just PERFECT!
- If you love finishing your dishes with nuts, you’ll love the Mediterranean Bowls Cookbook!
Expert Tips For Grilled Chicken Salad
- For perfectly grilled chicken, especially a boneless cut like chicken breasts or thighs, make sure to use a dry marinade. This means dry seasoning and olive oil rather than wet marinades and chunks of fresh onions or garlic.
- For faster cooking, cut each chicken breast into halves and pound them as needed.
- Make sure the chicken is all the same thickness, even if different in size.
- Get the grill hot before you start. A properly preheated grill is what gives you those flavorful browned edges and defined grill marks.
- Don’t keep flipping the chicken once you start grilling it. Allow the sear to happen and the golden brown char to develop before flipping.
- If you’re unsure about the doneness of the chicken, use a thermometer. Aim for 165°F internally.
- Grill the veggies in different phases because some cook really fast like the zucchini, while onions usually take longer.
- When grilling both veggies and chicken, avoid over crowding the grill or pan because crowding traps moisture.
- It’s always best to allow the chicken to rest for just a few minutes before slicing.
- Make sure the lettuce or greens you’re using as the salad base are not watery either because they dilute the flavor and make a soggy salad.
- Make the dressing ahead of time if you’d like, up to 3 days. But always dress the salad right before serving.
- Pick veggies that create contrast, so some sweet bell peppers and corn contrasting onions. Also tender zucchini with chewy mushrooms are a great contrast. Use as plenty of a variety as you can.
- You can create this whole recipe in an indoor grill if outdoor grilling isn’t accessible to you.
- Finishing off with toasted pine nuts is just like the icing on the cake! You can use our viral Candied Walnuts recipe as well.
Grilled Chicken Salad Variations
- Mediterranean Grilled Chicken Salad: Add grilled zucchini, peppers, and red onion with feta, olives, oregano, and lemon-olive oil dressing.
- Grilled Chicken Avocado Salad: Add sliced avocado just before serving for a creamy contrast.
- Spicy Grilled Chicken Salad: Season the chicken with chile flakes, cayenne, or fresh jalapeño and use a cooling yogurt dressing.
- Grilled Chicken Salad with Balsamic Dressing: Swap the lemon dressing for balsamic vinaigrette and add grilled eggplant.
- Grilled Chicken and Vegetable Salad Bowl: Serve the grilled chicken and vegetables over quinoa, couscous, farro, or rice. You can find 100 Mediterranean bowls recipes in our new Mediterranean Bowls Cookbook.
Best Dressing for Grilled Chicken Salad
A bright lemon herb dressing is particularly good because grilled chicken and vegetables already bring plenty of savory, smoky flavor.
How to Make a Grilled Chicken Salad Bowl
This same recipe can easily become a grilled chicken salad bowl. Along with the greens, add in a type of grain like rice, bulgur, quinoa or even potatoes. Try our Potato Wedges or Crispy Potatoes. Also try our exotic Coconut Rice or Cilantro Lime Rice.
Add in to the bowl nuts like Candied Walnuts, some cheese like feta, and the dressing. You can also use Tahini Sauce keeping with the Mediterranean flair and Garlic Sauce. Or try Poblano Sauce and Pineapple Salsa or Mango Pico De Gallo for a Mexican twist.
The bowl is useful for meal prep because the components can be stored separately and assembled when you’re ready to eat.
Can You Make Grilled Chicken Salad Ahead?
Yes! The key is not to assemble everything at once. For the best texture, prepare the components separately. So here’s what you can make ahead:
- Grilled chicken and Grilled vegetables
- Dressing
- Washed and dried greens
Just before serving , you would assemble, drizzle the dressing and add any crunchy topping like nuts and croutons if using.
How to Store Grilled Chicken Salad
- Store the chicken and grilled vegetables in airtight containers in the refrigerator. They can last up to 3 days without dressing.
- Keep the dressing separate from the greens.
- The fully dressed salad leftovers are best to eat within 24 hours.
- You don’t need to reheat the salad, as this recipe is really good when enjoyed cold.
Why is my Grilled Chicken Dry?
The most common reason is overcooking. Chicken breast is lean, so it has less room for error than chicken thighs. Use a thermometer and remove it once the thickest part reaches 165°F.
What if my chicken is cooked on the outside but raw inside?
The chicken may be too thick or the grill temperature too high. Flatten any thick chicken breasts to an even thickness and use moderate grill heat if necessary.
Why isn’t my chicken getting grill marks?
The grill may not be hot enough, the chicken may be too wet, or you may be turning it too soon. Pat the chicken dry, preheat the grill thoroughly, and allow the first side to sear before turning.
What if my chicken sticking to the grill?
The grates may need cleaning and light oiling, or the chicken may be moved before it has developed a seared surface. Make sure the grill is properly preheated because a cold grill will have the meat sticking to it.
Why are my grilled vegetables soggy?
They may be cut too thin, overcrowded, or cooked for too long.
What if the vegetables are burning before they’re cooked through?
The pieces may be too large for the heat level, or they’re sitting directly over an excessively hot area.
Why is my salad watery?
If your greens are washed and not dried thoroughly, or the vegetables have released too much moisture, or you could have over dressed the salad. Make sure to dry the greens well, keep veggies crisp and dress only before serving.
Should grilled vegetables be hot or cold in a salad?
Either works. Slightly warm vegetables are especially delicious because they release more aroma into the salad, but they shouldn’t be piping hot when mixed with delicate greens.
What is the best chicken for grilled chicken salad?
Boneless, skinless chicken breasts are convenient and lean, while boneless chicken thighs are juicier and more forgiving on the grill. Both work well.
How long do you grill chicken for a salad?
Cooking time depends on the thickness of the chicken and grill temperature. Instead of relying on time alone, cook chicken until the thickest part reaches 165°F.
What vegetables are best for grilled chicken salad?
Zucchini, bell peppers, red onion, corn, asparagus, eggplant, mushrooms, and cherry tomatoes are all excellent choices.
Should you grill vegetables before putting them in a salad?
Yes. Grilling adds char, sweetness, tenderness, and smoky flavor that creates more contrast than using only raw vegetables.
How do you keep grilled chicken from drying out?
Use evenly thick chicken, avoid overcooking, and check the internal temperature with a thermometer.
How do you keep grilled vegetables from getting soggy?
Cut them into appropriately sized pieces, don’t overcrowd the grill, use enough heat to create browning, and remove them once tender.
Can I use leftover grilled chicken?
Yes. Leftover properly refrigerated grilled chicken is excellent in this salad. Slice it cold or gently warm it before serving.
Is grilled chicken salad good for meal prep?
Yes. Store the chicken, vegetables, greens, dressing, and toppings separately and assemble individual portions when ready to eat.
What can I serve with grilled chicken salad?
Warm pita, crusty bread, hummus, tzatziki, grilled corn, roasted potatoes, or a grain such as quinoa or couscous all pair well.
What makes grilled chicken salad different from regular chicken salad?
Grilled chicken salad typically uses grilled chicken with fresh greens, vegetables, and a vinaigrette. However a common chicken salad can refer to a regular salad where a cold chopped chicken is added in.
Popular Chicken Recipes
Grilled Chicken Parmesan
Chicken Biscuit
Orange Chicken
Chicken Sliders
Chicken Spiedini
Buffalo Chicken Wrap
Ground Chicken Tacos
Air Fryer Whole Chicken
Chicken Scallopini
Grilled Chicken Salad
Ingredients
Spice Blend:
- 1 teaspoon each salt and pepper
- 1 1/2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon each granulated onion and garlic
- 1/2 teaspoon lemon pepper
- 1 teaspoon Italian Seasoning blend of your choice
- 2-3 Tablespoons olive oil
Veggies and Chicken:
- 2 zucchinis cut into 1/1 inch slices
- 8-10 mini colored peppers
- 1 fennel bulb cut into quarters
- 8 mushrooms
- 1 large white onion sliced into thirds
- 2 fresh corn peeled
- 3-4 chicken breasts sliced into half for faster cooking.
Salad (optional)
- 3 cups spinach or any greens
- 2 cups baby tomatoes
Dressing:
- 1 teaspoon honey mustard
- 1 teaspoon white balsamic vinegar
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 cup olive oil
Instructions
-
Start by mixing the seasoning blend in a bowl.
-
Slice and pound the chicken, making sure that they're all the same thickness.
-
Slice, and prepare the veggies as well. Toss them with 1-2 tablespoons of the seasoning blend and olive oil.
-
Preheat your grill to medium high.
-
Season the chicken on both sides with the seasoning blend and olive oil.
-
Toss well to coat.
-
For the dressing: Whisk all ingredients together until smoth
-
Grill the veggies until charred and tender, but still has a bite.
-
Grill the chicken breasts for 7 minutes and flip, cook for another 8 minutes with the lid shut.
-
Assemble the salad by layering the spinach, grilled veggies, grilled chicken.
-
Mix the salad dressing together and drizzle over the platter.
Recipe Video
Recipe Notes
Expert Tips For Grilled Chicken Salad
- For perfectly grilled chicken, especially a boneless cut like chicken breasts or thighs, make sure to use a dry marinade. This means dry seasoning and olive oil rather than wet marinades and chunks of fresh onions or garlic.
- For faster cooking, cut each chicken breast into halves and pound them as needed.
- Make sure the chicken is all the same thickness, even if different in size.
- Get the grill hot before you start. A properly preheated grill is what gives you those flavorful browned edges and defined grill marks.
- Don't keep flipping the chicken once you start grilling it. Allow the sear to happen and the golden brown char to develop before flipping.
- If you're unsure about the doneness of the chicken, use a thermometer. Aim for 165°F internally.
- Grill the veggies in different phases because some cook really fast like the zucchini, while onions usually take longer.
- When grilling both veggies and chicken, avoid over crowding the grill or pan because crowding traps moisture.
- It's always best to allow the chicken to rest for just a few minutes before slicing.
- Make sure the lettuce or greens you're using as the salad base are not watery either because they dilute the flavor and make a soggy salad.
- Make the dressing ahead of time if you'd like, up to 3 days. But always dress the salad right before serving.
- Pick veggies that create contrast, so some sweet bell peppers and corn contrasting onions. Also tender zucchini with chewy mushrooms are a great contrast. Use as plenty of a variety as you can.
- You can create this whole recipe in an indoor grill if outdoor grilling isn't accessible to you.
- Finishing off with toasted pine nuts is just like the icing on the cake! You can use our viral Candied Walnuts recipe as well.
Grilled Chicken Salad Variations
- Mediterranean Grilled Chicken Salad: Add grilled zucchini, peppers, and red onion with feta, olives, oregano, and lemon-olive oil dressing.
- Grilled Chicken Avocado Salad: Add sliced avocado just before serving for a creamy contrast.
- Spicy Grilled Chicken Salad: Season the chicken with chile flakes, cayenne, or fresh jalapeño and use a cooling yogurt dressing.
- Grilled Chicken Salad with Balsamic Dressing: Swap the lemon dressing for balsamic vinaigrette and add grilled eggplant.
- Grilled Chicken and Vegetable Salad Bowl: Serve the grilled chicken and vegetables over quinoa, couscous, farro, or rice. You can find 100 Mediterranean bowls recipes in our new Mediterranean Bowls Cookbook.
Best Dressing for Grilled Chicken Salad
A bright lemon herb dressing is particularly good because grilled chicken and vegetables already bring plenty of savory, smoky flavor.
How to Make a Grilled Chicken Salad Bowl
This same recipe can easily become a grilled chicken salad bowl. Along with the greens, add in a type of grain like rice, bulgur, quinoa or even potatoes. Try our Potato Wedges or Crispy Potatoes. Also try our exotic Coconut Rice or Cilantro Lime Rice.
Add in to the bowl nuts like Candied Walnuts, some cheese like feta, and the dressing. You can also use Tahini Sauce keeping with the Mediterranean flair and Garlic Sauce. Or try Poblano Sauce and Pineapple Salsa or Mango Pico De Gallo for a Mexican twist.
The bowl is useful for meal prep because the components can be stored separately and assembled when you're ready to eat.
Can You Make Grilled Chicken Salad Ahead?
Yes! The key is not to assemble everything at once. For the best texture, prepare the components separately. So here's what you can make ahead:
- Grilled chicken and Grilled vegetables
- Dressing
- Washed and dried greens
Just before serving , you would assemble, drizzle the dressing and add any crunchy topping like nuts and croutons if using.
How to Store Grilled Chicken Salad
- Store the chicken and grilled vegetables in airtight containers in the refrigerator. They can last up to 3 days without dressing.
- Keep the dressing separate from the greens.
- The fully dressed salad leftovers are best to eat within 24 hours.
- You don't need to reheat the salad, as this recipe is really good when enjoyed cold.
Why is my Grilled Chicken Dry?
The most common reason is overcooking. Chicken breast is lean, so it has less room for error than chicken thighs. Use a thermometer and remove it once the thickest part reaches 165°F.
What if my chicken is cooked on the outside but raw inside?
The chicken may be too thick or the grill temperature too high. Flatten any thick chicken breasts to an even thickness and use moderate grill heat if necessary.
Why isn't my chicken getting grill marks?
The grill may not be hot enough, the chicken may be too wet, or you may be turning it too soon. Pat the chicken dry, preheat the grill thoroughly, and allow the first side to sear before turning.
What if my chicken sticking to the grill?
The grates may need cleaning and light oiling, or the chicken may be moved before it has developed a seared surface. Make sure the grill is properly preheated because a cold grill will have the meat sticking to it.
Why are my grilled vegetables soggy?
They may be cut too thin, overcrowded, or cooked for too long.
What if the vegetables are burning before they're cooked through?
The pieces may be too large for the heat level, or they're sitting directly over an excessively hot area.
Why is my salad watery?
If your greens are washed and not dried thoroughly, or the vegetables have released too much moisture, or you could have over dressed the salad. Make sure to dry the greens well, keep veggies crisp and dress only before serving.
Should grilled vegetables be hot or cold in a salad?
Either works. Slightly warm vegetables are especially delicious because they release more aroma into the salad, but they shouldn't be piping hot when mixed with delicate greens.
What is the best chicken for grilled chicken salad?
Boneless, skinless chicken breasts are convenient and lean, while boneless chicken thighs are juicier and more forgiving on the grill. Both work well.
How long do you grill chicken for a salad?
Cooking time depends on the thickness of the chicken and grill temperature. Instead of relying on time alone, cook chicken until the thickest part reaches 165°F.
What vegetables are best for grilled chicken salad?
Zucchini, bell peppers, red onion, corn, asparagus, eggplant, mushrooms, and cherry tomatoes are all excellent choices.
Should you grill vegetables before putting them in a salad?
Yes. Grilling adds char, sweetness, tenderness, and smoky flavor that creates more contrast than using only raw vegetables.
How do you keep grilled chicken from drying out?
Use evenly thick chicken, avoid overcooking, and check the internal temperature with a thermometer.
How do you keep grilled vegetables from getting soggy?
Cut them into appropriately sized pieces, don't overcrowd the grill, use enough heat to create browning, and remove them once tender.
Can I use leftover grilled chicken?
Yes. Leftover properly refrigerated grilled chicken is excellent in this salad. Slice it cold or gently warm it before serving.
Is grilled chicken salad good for meal prep?
Yes. Store the chicken, vegetables, greens, dressing, and toppings separately and assemble individual portions when ready to eat.
What can I serve with grilled chicken salad?
Warm pita, crusty bread, hummus, tzatziki, grilled corn, roasted potatoes, or a grain such as quinoa or couscous all pair well.
What makes grilled chicken salad different from regular chicken salad?
Grilled chicken salad typically uses grilled chicken with fresh greens, vegetables, and a vinaigrette. However a common chicken salad can refer to a regular salad where a cold chopped chicken is added in.
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