Too hot to turn on the oven? This one is for you. This grilled chicken salad is the ultimate refreshing meal for those warm summer nights.
It is fresh, filling, and light all at once. You can have a healthy dinner ready in under 40 minutes. Your whole family will love these bright flavors.
Why This Grilled Chicken Salad Is a Winner
This recipe is perfect for busy summer weeknights. It uses fresh garden produce like cucumbers and tomatoes. You get a massive protein boost without feeling heavy.
The homemade dressing is much better than store-bought. It is bright, tangy, and slightly sweet. This meal is a budget-friendly way to eat restaurant-quality food at home.
Simple Cooking Steps
Do not worry if you are new to grilling. This method is very beginner-friendly and fast. You just marinate, grill, and toss everything together.
The chicken stays juicy thanks to the lemon and herb marinade. You can even use a grill pan indoors if you prefer. It is a no-stress way to get dinner on the table.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 2 large boneless, skinless chicken breasts (approximately 1 lb)
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon ground black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, sliced into half-moons
- 0.25 cup red onion, thinly sliced
- 1 large ripe avocado, diced
- 0.25 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Step-by-Step Directions
- In a shallow dish, combine 1 tablespoon olive oil, lemon juice, minced garlic, dried oregano, 0.5 teaspoon salt, and black pepper.
- Place chicken breasts in the marinade and coat thoroughly; let sit for 15 minutes at room temperature.
- Preheat a grill or cast-iron grill pan over medium-high heat (approximately 400°F/200°C).
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and remaining 0.5 teaspoon salt to create the dressing.
- In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion with half of the dressing.
- Divide the salad base among four plates; top with sliced chicken, diced avocado, and crumbled feta.
- Drizzle the remaining dressing over the assembled salads and serve immediately.
Best Ways to Enjoy It
Serve this grilled chicken salad while the meat is still warm. It creates a lovely contrast with the cold greens. Pair it with a glass of cold iced tea.
Add a slice of crusty bread on the side. It is perfect for soaking up the extra dressing. This is a great meal prep option for healthy weekday lunches.
Keep It Fresh
Store any leftover chicken and vegetables in separate airtight containers. The salad will stay crisp for up to two days. Keep the dressing in a small jar.
Do not dress the salad until you are ready to eat. This prevents the greens from getting soggy. Reheat the chicken gently in a pan for the best texture.
Tips for Best Results
- Don’t skip the rest time for the grilled chicken.
- Use a meat thermometer to ensure the chicken is juicy.
- Pat the lettuce dry so the dressing sticks better.
- Slice the red onions very thin for a milder flavor.
- Add a handful of fresh summer berries for a sweet twist.
- Swap the feta for goat cheese if you want it creamier.
- Make the dressing in a jar and shake it well.
Easy Flavor Ideas
- Swap the chicken for grilled shrimp for a coastal vibe.
- Use maple syrup instead of honey for a different sweetness.
- Add toasted walnuts or pecans for a satisfying crunch.
- Use baby spinach instead of mixed greens for extra iron.
Common Questions
Can I make this ahead of time?
Yes, you can grill the chicken a day early. Store it in the fridge and slice it when cold. Just wait to add the avocado and dressing until serving.
What if I don’t have a grill?
A heavy skillet or cast-iron pan works perfectly. Cook the chicken over medium-high heat on the stove. You will still get a beautiful golden crust.
Is this salad kid-friendly?
Most kids love the simple flavors of chicken and cucumber. You can serve the ingredients side-by-side instead of mixed. It makes it less intimidating for picky eaters.
I hope this fresh salad makes your summer evenings a little easier. It is a simple way to eat well and feel great. Happy cooking!
— Lidia
Irresistible Grilled Chicken Salad
Ingredients
- 2 large boneless , skinless chicken breasts (approximately 1 lb)
- 3 tablespoons extra -virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, divided
- 0.5 teaspoon ground black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, sliced into half-moons
- 0.25 cup red onion, thinly sliced
- 1 large ripe avocado, diced
- 0.25 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon hone y
Instructions
- In a shallow dish, combine 1 tablespoon olive oil, lemon juice, minced garlic, dried oregano, 0.5 teaspoon salt, and black pepper.
- Place chicken breasts in the marinade and coat thoroughly; let sit for 15 minutes at room temperature.
- Preheat a grill or cast-iron grill pan over medium-high heat (approximately 400°F/200°C).
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and remaining 0.5 teaspoon salt to create the dressing.
- In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion with half of the dressing.
- Divide the salad base among four plates; top with sliced chicken, diced avocado, and crumbled feta.
- Drizzle the remaining dressing over the assembled salads and serve immediately.
