Grilled Chicken Salad Recipe

Ash Tyrrell

Grilled Chicken Salad Recipe

I recently made this grilled chicken salad recipe for a quick family dinner, and honestly, it turned out better than I expected. The juicy grilled chicken paired with the crunchy lettuce and creamy avocado created the perfect balance of flavors. I loved how the homemade dressing added a fresh and tangy taste without overpowering the salad

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Total Time 35

Servings: 6

Ingredients Method Notes

Ingredients

1 pound boneless skinless chicken breasts – Fresh chicken grills evenly and stays juicy after marinating.
6 cups romaine lettuce chopped – Romaine gives the salad a crunchy texture that holds dressing well.
¾ cup cherry tomatoes halved – Sweet tomatoes add freshness and color to the salad.
¾ cup corn kernels – Fresh grilled corn gives the best smoky flavor but canned or thawed corn also works.
¾ cup cucumber chopped – Adds a refreshing crunch and keeps the salad light.
¼ cup red onion thinly sliced – Thin slices provide flavor without becoming overpowering.
½ cup cooked bacon crumbled – Crispy bacon adds a smoky and savory bite.
½ cup blue cheese crumbled – Freshly crumbled cheese tastes creamier and richer.
1 avocado sliced – Choose a ripe avocado for the perfect buttery texture.
3 tablespoons lemon juice – Brightens the dressing and balances the richness.
2 tablespoons Dijon mustard – Helps create a creamy and flavorful dressing.
3 tablespoons red wine vinegar – Adds tanginess and depth to the salad.
2 teaspoons sugar – A small amount balances the acidity in the dressing.
2 tablespoons shallot finely minced – Shallots give a mild onion-garlic flavor.
½ teaspoon dried oregano – Adds earthy herbal notes.
1½ teaspoons dried parsley – Enhances freshness in the dressing.
⅔ cup olive oil – Use good-quality olive oil for the best flavor.
Salt and black pepper to taste – Essential for seasoning both the chicken and dressing.

Method

In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, red wine vinegar, sugar, shallots, oregano, parsley, salt, and pepper. The dressing should look smooth and well combined. Divide the dressing into two equal portions so one can be used for marinating the chicken.
Place the chicken breasts into a bowl or zip-top bag with half of the dressing mixture. Let the chicken marinate for at least one hour in the refrigerator for maximum flavor. I noticed the chicken becomes much juicier and more tender after proper marination.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill each side for about 5–6 minutes until fully cooked and golden brown. Allow the chicken to rest for a few minutes before slicing to keep the juices inside.
While the chicken cools, chop the romaine lettuce and prepare all vegetables and toppings. Slice the tomatoes, cucumber, avocado, and onions evenly for a beautiful presentation. Crisp bacon and fresh vegetables create the perfect mix of textures.
Place the lettuce into a large serving bowl and drizzle a little reserved dressing over it. Arrange the grilled chicken slices, tomatoes, corn, cucumber, bacon, onion, avocado, and blue cheese neatly on top. This step makes the salad look colorful and restaurant-style.
Drizzle the remaining dressing evenly over the salad right before serving. Toss gently if you prefer every bite coated with dressing. Serve immediately while the chicken is still slightly warm for the best flavor combination.

Notes

I always marinate the chicken for at least 2 hours because it gives deeper flavor.
I prefer grilling fresh corn alongside the chicken for extra smoky taste.
I like chilling the lettuce before assembling because it keeps the salad crisp.
I usually slice the avocado at the very last minute so it stays fresh and green.
I found that freshly cooked bacon tastes much crispier than packaged bacon bits.
I sometimes add extra lemon juice for a brighter and fresher dressing.
I recommend using freshly grated or crumbled cheese because the flavor is richer.