This grilled chicken salad is my favorite main dish salad for summer! It’s light, fresh and so tasty!
Want more main dish salads? I think you’ll love my Chinese Chicken Salad, BBQ Chicken Salad and Taco Salad recipes!
I love to make a big meal-sized salad for dinner in the summer, and this grilled chicken salad is my current obsession! Each bite is bursting with fresh, vibrant flavors and it’s just so gorgeous on our plates. I’ve added plenty of satiating ingredients to keep you full, including juicy grilled chicken, toasted walnuts and creamy avocado. Because there’s nothing worse than eating a salad for dinner and then feeling hungry an hour later!
Why You’ll Love this Grilled Chicken Salad
- You can prep most of it ahead of time. This recipe has a few different components, but it’s overall really simple to put together. I’ve included make-ahead tips below to save you time with dinner prep.
- It has an incredible combination of flavors. The ingredients in this grilled chicken salad recipe work so well together: juicy grilled chicken, crunchy romaine, toasty walnuts, buttery avocado, crisp red onion, tangy feta and sweet blackberries.
- It’s light, fresh and satisfying! Exactly the kind of meal I crave in the summertime!
Grilled Chicken Salad Ingredients
Here’s a look at what you’ll need for this recipe, along with substitution options.
- Chicken Breast: We season it with a delicious marinade, then cook it on the grill (or in a grill pan).
- Walnuts: We toast them briefly in a skillet on the stove to bring out their nutty flavor. Pecans or sliced almonds are great substitutes.
- Romaine Lettuce: I love its crisp texture in this salad. You can also use other salad greens, such as spinach or mixed greens.
- Cucumber: I like to use an English cucumber because they’re less bitter than traditional cucumbers and their thin skin doesn’t require peeling.
- Red Onion: It’s sweet-sharp bite is a lovely addition! If you find the flavor of raw onions too strong, soak the sliced onions in ice water for 5 minutes, then pat them dry before adding to your salad. This mellows their sharpness.
- Avocado: Buttery, creamy and rich, it makes just about any salad better!
- Blackberries: Their sweetness is a lovely contrast to the savory grilled chicken. Strawberries also work really well in this salad, or try them in my Strawberry Spinach Salad.
- Feta Cheese: For a creamy, tangy element. Sometimes I swap the feta for goat cheese.
Find the printable recipe with ingredient amounts below.
Seasoning the Chicken
I season the chicken for this grilled chicken salad with a simple, flavorful marinade. It’s a simplified version of my go-to Chicken Marinade and you’ll need just a handful of everyday ingredients to make it:
- Olive oil
- Soy sauce
- Lemon juice
- Garlic
- Italian seasoning
- Pepper
Best Balsamic Dressing
My favorite Balsamic Vinaigrette is the perfect dressing for this grilled chicken salad. It’s tangy, fruity and so versatile – it’s my go-to quick and easy salad dressing! To make it you’ll need olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper.
How to Make a Grilled Chicken Salad
Marinate the chicken. Combine the marinade ingredients, then add the chicken and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Grill the chicken. You’ll find the full directions in the recipe card below. My grilled chicken recipe has all of my best tips on how to grill perfect, juicy chicken breasts.
Make the salad dressing. Whisk together all of the dressing ingredients.
Toast the walnuts. Heat them in a small skillet over medium-low heat until fragrant.
Assemble the salads. Divide the chopped lettuce between 4 salad bowls. Slice the chicken breasts against the grain (this makes it extra tender) and divide between the salad bowls. Add the toasted walnuts, cucumber, red onion, avocado, blackberries and feta cheese. Drizzle on the dressing, then serve.
Make Ahead Tips
Here’s what you can prep ahead to get a head start on making this salad, so that it comes together extra fast at dinnertime:
- Make the salad dressing up to 2 weeks ahead and store in an airtight container in the refrigerator. If the oil solidifies in the cold fridge, just let it sit at room temperature to warm back up, then whisk or shake in a jar to recombine.
- Toast the walnuts up to 5 days ahead and store in an airtight container in the fridge.
- Marinate the chicken up to 12 hours before grilling.
- Grill the chicken up to 2 days ahead, store it in an airtight container in the fridge, then slice right before serving.
- Wash and chop the lettuce up to 2 days ahead. Place in an airtight container with a paper towel lining the bottom and keep in the refrigerator.
More Main Dish Salads to Try:
These meal-sized salads are some of my favorite salad recipes, perfect for lunch or dinner.
- Cobb Salad – One of my favorite salads to order at a restaurant, I love that I can make an even better version at home.
- Salmon Salad – This fresh, healthy spinach salad has succulent salmon, avocado, blueberries and goat cheese.
- Spinach Salad with Quinoa – I make this one all the time for lunch. It is so good!
- Farro Salad – I turn to this recipe often for a satisfying, meatless meal.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
The BEST Grilled Chicken Salad
Ingredients
For the Chicken and Marinade:
- 3 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1.25 pounds boneless, skinless chicken breast
Balsamic Dressing:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons honey
- salt and pepper, to taste
For the Salad
- ¾ cup walnuts, coarsely chopped
- 10 cups chopped romaine lettuce, 1 large head lettuce or 2 romaine hearts*
- ¾ English cucumber, sliced
- ½ small red onion, thinly sliced
- 1 avocado, pitted, peeled and sliced
- 1 ½ cups fresh blackberries
- 3 ounces crumbled feta cheese
Instructions
Marinate Chicken:
- Combine olive oil, soy sauce, lemon juice, garlic, Italian seasoning and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix. Add the chicken to the bag or bowl and coat chicken with marinade. Refrigerate for at least 30 minutes and up to 12 hours.
Grill the Chicken:
- Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Grill chicken breasts for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165° F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Let chicken rest for 5 minutes before slicing.
Make the Salad Dressing:
- Combine all dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper) in a small bowl. Whisk until very well combined. Set aside.
Toast Walnuts:
- Heat a small skillet over medium-low heat. Add walnuts and toast until fragrant, about 4-5 minutes, stirring often. Watch them carefully so they don't burn. Set aside to cool.
Assemble the Salads:
- Divide the chopped lettuce between 4 large individual salad bowls. Slice the chicken breasts against the grain and divide between the salad bowls. Add the toasted walnuts, cucumber, red onion, avocado, blackberries and feta cheese. Drizzle dressing over salads, then serve.
Notes
- You can substitute the romaine with other salad greens, such as baby spinach or mixed greens.
- Make the salad dressing up to 2 weeks ahead and store in an airtight container in the refrigerator. If the oil solidifies in the cold fridge, just let it sit at room temperature to warm back up, then whisk or shake in a jar to recombine.
- Toast the walnuts up to 5 days ahead and store in an airtight container in the fridge.
- Marinate the chicken up to 12 hours before grilling.
- Grill the chicken up to 2 days ahead, store it in an airtight container in the fridge, then slice right before serving.
- Wash and chop the lettuce up to 2 days ahead. Place in an airtight container with a paper towel lining the bottom and keep in the refrigerator.
