Grilled Chicken Salad

A refreshing fully loaded Grilled Chicken Salad! Includes marinated grilled chicken breast, tender romaine lettuce, bright red onion, crisp salty bacon, charred grilled corn, vibrant fresh tomatoes, tangy feta, and creamy avocado. It’s truly an ideal summer salad!

Summery Grilled Chicken Salad

This ultimate grilled chicken salad is piled high with all the best ingredients, each one adding to it’s well balanced fusion of flavors and satisfying variety of textures.

And I think you’ll appreciate that the dressing also doubles as a chicken marinade so you won’t need to make a separate seasoning for the grilled chicken.

This salad is a perfectly filling, ideal entree for a lunch get together but it also makes for an exceptional dinner salad as well.

You can also easily adjust it to use up what you have by substituting different vegetables or create a new flavor profile by using different fresh herbs in the dressing (basil or cilantro would be welcomed options).

If you are looking for a salad people will remember this is it! It includes that trio people just can’t get enough of – chicken, bacon and avocado.

And here everything is highlighted by an unapologetically lemony dressing to really make it sing. It will get compliments all around!

Grilled Chicken Salad Recipe Ingredients

Salad Ingredients

• Boneless skinless chicken breasts: For even cooking I recommend pounding the thicker parts of the chicken breasts to even out their thickness to about 1/2-inch thickness.
• Corn: I recommend using corn on the cob. Another option is to by frozen roasted corn like they carry at Trader Joe’s.
• Romaine lettuce: To save time you could use pre-chopped lettuce from the store because I know chopping, rinsing and spinning can be a hassle.
• Bacon: I recommend cooking the bacon in the oven on a foil lined or parchment paper lined, rimmed baking sheet at 400F° until just crisp (about 10 to 20 minutes depending on thickness). Just cook the whole package of bacon then you have leftover for breakfast or sandwiches the next day.
• Grape tomatoes: Cherry tomatoes or even diced Romas will work too.
• Red onion: If you don’t like the sharpness of onion you can omit these or just use green onions.
• Avocado: Use one that’s somewhat firm but ripe. You just don’t want it to mash up in the salad.
• Feta: Shredded cheddar cheese or Swiss cheese would be tasty here as well.

Dressing Ingredients

• Olive oil: I use regular refined olive oil, not extra virgin or light here. Extra virgin can be a bit strong here and light too flavorless.
• Lemon juice: Fresh lemon juice is the absolute best here.
• Fresh parsley: This adds a nice herby flavor to the salad. Try other herbs like cilantro or basil if you’d like.
• Oregano: Added for another light herby boost.
• Dijon mustard: You’ll notice a nice tang when you add this. It also helps emulsify the dressing so it doesn’t separate so easily.
• Honey: This balances the tart and tang adding a nice background sweetness that’s not overpowering. It’s also another emulsifier.
• Garlic: Fresh garlic is recommended.
• Salt and black pepper: Seasoning used for marinade and dressing.

How to Season Grilled Chicken for Salad and Make Dressing

• In a medium mixing bowl whisk together olive oil, lemon juice, parsley, oregano, dijon mustard, honey and garlic. Season with 1 tsp black pepper.
• Whisk again then scoop out 1/3 cup of the dressing mixture and pour into a gallon size resealable bag. Add 1 tsp salt to the bag, then add chicken, seal bag while pressing out excess air. Rub dressing over chicken, transfer to fridge to marinate for 1 to 4 hours.
• Season remaining dressing mixture with salt to taste, transfer dressing to an airtight container and chill until ready to serve salad.

How to Grill Chicken for Salad and Prepare Salad

• Preheat a gas grill over medium-high heat to 450 degrees. Grill chicken about 5 to 6 minutes per side (with grill lid closed) until internal temperature registers 165°F on an instant read food thermometer.
• Also grill corn about 10 minutes until lightly charred, turning occasionally.
• Let chicken cool 20 minutes before slicing into bite size pieces. Cut corn kernels from cobs.
• To a large salad bowl or 5 individual serving plates, layer together Romaine lettuce, grilled chicken, corn, bacon, tomatoes, red onion, avocado, and feta cheese.
• Shake dressing then pour over salad and gently toss. Serve right away.

Frequently Asked Questions

Can You Make Grilled Chicken Salad Ahead of Time?

Grilled chicken salad can be made ahead of time with a few exceptions.

• You will want to cool the chicken through before slicing and adding to the salad.
• Wait to cut and add the avocado until ready to serve (or it will turn brown).
• Store salad and dressing separately in the fridge for up to 2 days. Add the dressing just before serving.

 

What to Serve with Grilled Chicken Salad?

I recommend serving a grilled chicken salad with:

• Fresh hearty bread or dinner rolls. With butter and jam.
• Fresh fruit or a fruit salad.
• A simple soup like tomato soup.

What Are Possible Variations for Grilled Chicken Salad?

Greens: Use different lettuces such as a spring lettuce blend, spinach, baby kale or baby arugula.

Vegetables: Add bell peppers, cucumbers, julienned carrots, peas, or jicama.

Fruits: Omit corn and tomatoes and replace with strawberries or blueberries for a fruity grilled chicken salad. Also omit the oregano, mustard and garlic from the dressing for this option.

 

Can I Use Chicken Thighs?

Yes absolutely! Boneless skinless chicken thighs will work just as well as chicken breasts for a grilled chicken salad.

Just increase the grill time as needed to reach that proper internal temperature of 165 F°(with thighs I like to even go a bit over for those crispy charred edges).

 

How Can I Cook Chicken without a Grill?

• Cook marinated chicken breasts in a lightly oiled cast iron skillet over medium-high heat. Or cook it in a grill pan or on an electric grill.

• For this option omit the honey from the chicken marinade and just add 2 teaspoons to the dressing (this is because the chicken will burn in a pan if using honey).
• It will take about 6 minutes to cook per side.

 

Can I Marinate the Chicken Longer than 4 hours?

I don’t recommend marinating the chicken breasts much longer than four hours as the acidity can start to break down an alter the texture of the meat.

More Delicious Chicken Salad Recipes to Try

• Avocado Chicken Salad
• Chicken Taco Salad
• Chinese Chicken Salad
• Cranberry Avocado Spinach Grilled Chicken Salad
• Grilled Chicken Sun Dried Tomato Avocado Salad
• Strawberry Spinach Grilled Chicken Salad