Grilled Chicken Salad is hard to beat! It’s quick to make and hearty enough for a large lunch or dinner.
You can marinate the chicken for just one hour, but if you want max flavor you could marinate the chicken in the morning and it will taste great by dinner once you cook it!
This chicken salad is also really flexible and really you can add whatever vegetables you prefer to make it work for you.
Tips for Making Grilled Chicken Salad
Use fresh thyme leaves for the grilled chicken marinade, the dried stuff just won’t cut it!
Use the FULL marinating time for the grilled chicken, it will make for some really tender, flavorful chicken pieces.
If you have more time and plan ahead you could marinate the chicken in the morning and it will be fabulous by the time you’re ready to cook in the evening.
If you don’t have an outdoor grill you can easily cook the chicken in a cast iron grill pan.
You can make the chicken a day ahead and it will still be good for a grilled chicken salad the following day.
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KITCHEN TOOLS USED TO MAKE GRILLED CHICKEN SALAD
Wooden Salad Bowl – I have a bowl just like this, and it comes with ‘salad hands’ too.
Cast Iron Grill Pan – I use this grill pan ALL THE TIME! it can even make real grill marks if you get it hot enough.
Sharp Knife – I have a large kitchen knife that is similar to this one.
Cutting Board – You can’t go wrong with this set of cutting boards, and you can wash them in the dishwasher.
More Salad Recipes
Grilled Chicken Salad
Ingredients
- 1 lb chicken breast , skinless and boneless
- 4 cups Romaine lettuce , chopped
- 1 small avocado , sliced
- 1/2 English cucumber , sliced into quarters
- 1 cup cherry tomatoes , halved
- 1/4 cup red onion slices
- 1/2 cup Feta cheese , or goat cheese, or blue cheese
- 1/4 cup sliced almonds
Chicken Marinade
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
Salad Dresssing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp oregano
- 1/8 tsp salt
- pinch freshly ground black pepper
Instructions
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Mix together the grilled chicken marinade and pour over the chicken. Marinate for 1 hour.
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Cook the chicken on the grill or in a cast iron skillet with a little oil on a medium heat until it's cooked to an internal temperature of 165°F.
It will take approximately 8-10 minutes per side, but it depends on the thickness of the chicken.
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Mix together the vinaigrette ingredients in a glass measuring cup and whisk until the dressing is emulsified.
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Assemble your grilled chicken salad in a large salad bowl by adding the lettuce, sliced grilled chicken, tomatoes, avocado, onion, cucumber, and cheese.
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Add a couple of tablespoons of salad dressing and toss the salad so that it is well coated. You will not need all of the dressing.
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Serve topped with sliced almonds.
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