There is something fundamentally satisfying about a well-made salad, especially one that eats like a proper meal. When the sun is out and the grill is calling, this Grilled Chicken Salad Recipe is the first thing that comes to mind. It’s a vibrant, wholesome dish that we turn to time and again for a light dinner or a substantial lunch. The combination of smoky, tender grilled chicken, crisp lettuce, juicy tomatoes, and a bright, zesty vinaigrette is just magic. I’ve been making this for over 9 years, and it never disappoints.

What sets this particular chicken salad apart is the marinade. It’s a simple blend of lemon, garlic, and herbs that infuses the chicken with so much flavour before it even hits the heat. This step ensures every bite of chicken is succulent and flavourful, not just a plain protein added on top. The chicken becomes the star of the salad, perfectly complemented by the creamy avocado and the slight bite of red onion. It’s a complete meal in a bowl that leaves you feeling satisfied and energised.

This recipe works beautifully for a relaxed weekend lunch in the garden, a healthy weeknight dinner that comes together in about 35 minutes, or even for meal prepping. Everyone seems to love this when I make it, from my salad-averse husband to my health-conscious friends. It’s endlessly adaptable, so feel free to make it your own.

Recipe Overview

This Grilled Chicken Salad Recipe features tender, juicy chicken breasts marinated in a zesty lemon-herb mixture, grilled to perfection, and served over a bed of fresh, crisp greens with a homemade vinaigrette. After testing this recipe five times, I finally got the marinade just right for chicken that’s juicy every single time, avoiding the dreaded dry result that can sometimes happen with grilling.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Grilled Chicken Salad Recipe

• Genuine Flavour: The simple marinade of garlic, oregano, and fresh lemon juice permeates the chicken, creating a zesty, savoury taste. This, combined with the smoky char from the grill and the sharp, fresh tang of the vinaigrette, creates a truly balanced and delicious dish.
• Ready in about 35 Minutes: From marinating the chicken to tossing the salad, the entire meal is on the table in well under an hour, making it a brilliant choice for a busy weeknight.
• Flexible Recipe: This salad is a fantastic base for customisation. You can add crumbled feta cheese for a salty kick, toasted pecans for a bit of crunch, or a handful of sweetcorn for extra texture. It’s easy to adapt with what you have in the fridge.
• Great for Summer Dining: It’s an ideal main course for warm evenings when you crave something substantial but not heavy. It also packs well for picnics; just keep the dressing separate until you’re ready to serve.
• Family Tested: My whole family enjoys this one. The kids love the flavourful chicken, and it’s a great way to get them to eat a big bowl of fresh vegetables without any fuss. It always gets compliments.

Grilled Chicken Salad Recipe

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we rely on fresh, high-quality ingredients to let the flavours shine. I always opt for free-range chicken breasts as I find they have a better texture. For the dressing, using a good quality extra virgin olive oil, like a nice robust Greek one, makes a noticeable difference to the final taste.

• For the Grilled Chicken Marinade:
• 4 boneless, skinless chicken breasts (about 600g total)
• 60ml olive oil
• Juice of 1 large lemon (about 60ml)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Salad:
• 1 large head of Romaine lettuce, chopped
• 250g cherry tomatoes, halved
• 1/2 large cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 large ripe avocado, sliced
• For the Lemon-Herb Vinaigrette:
• 80ml extra virgin olive oil
• Juice of 1 lemon (about 60ml)
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Elena’s Tip: Don’t be tempted to skip the Dijon mustard in the vinaigrette. It acts as an emulsifier, which helps the oil and lemon juice bind together to create a smooth, creamy dressing that won’t separate.

How to Make This Grilled Chicken Salad Recipe

The process is straightforward. We’ll start by marinating the chicken to give it flavour, then grill it while we prepare the fresh salad components and whisk together the dressing. The final step is to assemble everything for a beautiful presentation.

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat them completely. Let them marinate at room temperature for at least 15 minutes, or for up to 4 hours in the refrigerator.
2. Preheat the Grill: Heat your outdoor grill or indoor grill pan to a medium-high heat (around 200°C). Make sure the grates are clean to prevent sticking.
3. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side. The exact time will depend on the thickness of your chicken. The chicken is done when it’s opaque all the way through and the internal temperature reaches 74°C. For accurate results, I always use a meat thermometer. You can find safe cooking guidance on the Food Standards Agency website.
4. Rest the Chicken: This is a critical step! Remove the chicken from the grill and place it on a cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays wonderfully moist.
5. Prepare the Vinaigrette: While the chicken is resting, make the dressing. In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, and chopped parsley. Whisk vigorously or shake the jar until the dressing is well combined. Season with salt and pepper to your liking.
6. Assemble the Salad Base: In a large salad bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
7. Slice the Chicken: After resting, slice the grilled chicken breasts against the grain into strips about 1cm thick.
8. Combine and Serve: Add the sliced grilled chicken and the sliced avocado to the salad bowl. Drizzle with about half of the vinaigrette and gently toss to combine. Serve immediately, with the remaining dressing on the side for those who want extra.

Tips From My Kitchen

• Temperature Control: Avoid grilling on a ferociously high heat. A steady medium-high heat allows the chicken to cook through evenly without burning the outside before the centre is cooked.
• The Secret Step: I learned that letting the chicken rest is non-negotiable for juicy results. If you slice into it immediately, all the delicious juices will run out onto your cutting board, leaving you with dry meat. Be patient for those 5 minutes!
• Make-Ahead: The vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the fridge. You can also marinate the chicken a day ahead for even more flavour. Just chop the fresh salad ingredients right before serving.
• Storage: If you have leftovers, it’s best to store the components separately in airtight containers in the fridge. The chicken and vegetables will keep for up to 2 days. The dressing will last for 3-4 days.

Equipment You’ll Need

• Grill or grill pan
• Meat thermometer
• Tongs
• Basting brush (for any extra marinade)
• Large salad bowl
• Whisk or small jar for the dressing

Delicious Variations to Try

One of the best things about a salad recipe is how easily you can adapt it. Here are a few variations we enjoy at home:

• Spicy Version: Add 1/2 teaspoon of red chilli flakes to the chicken marinade for a gentle, warming heat that complements the smoky grill flavour.
• Add Some Grains: For an even more substantial meal, add 200g of cooked quinoa or bulgur wheat to the salad base. It adds a lovely texture and makes the salad even more filling.
• Different Protein: This recipe works wonderfully with other proteins. Try it with grilled salmon fillets, halloumi slices, or prawns. Our Savory Garlic Butter Shrimp For Dinner would be a fantastic substitute.

What to Serve With This Grilled Chicken Salad

While this is a complete meal on its own, here are a few ideas if you’re serving it as part of a larger spread:

• Crusty Bread: A warm, crusty baguette or some garlic bread is ideal for soaking up any leftover vinaigrette at the bottom of the bowl.
• Corn on the Cob: If you’re already using the grill, throw on some corn on the cob. The sweetness is a lovely contrast to the zesty salad.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully. For a non-alcoholic option, a sparkling elderflower pressé or iced green tea is wonderfully refreshing.

Frequently Asked Questions

Grilled Chicken Salad Recipe

A fresh and flavorful main course salad featuring tender marinated grilled chicken, crisp vegetables, creamy avocado, and a zesty homemade lemon-herb vinaigrette.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Grilled Chicken Marinade

• 4 boneless skinless chicken breasts (about 600g total)
• 60 ml olive oil
• Juice of 1 large lemon about 60ml
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Salad

• 1 large head of Romaine lettuce chopped
• 250 g cherry tomatoes halved
• 1/2 large cucumber sliced
• 1/2 red onion thinly sliced
• 1 large ripe avocado sliced

For the Lemon-Herb Vinaigrette

• 80 ml extra virgin olive oil
• Juice of 1 lemon about 60ml
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 1 tbsp fresh parsley finely chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat them completely. Let them marinate at room temperature for at least 15 minutes, or for up to 4 hours in the refrigerator.
2. Preheat the Grill: Heat your outdoor grill or indoor grill pan to a medium-high heat (around 200°C). Make sure the grates are clean to prevent sticking.
3. Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side. The exact time will depend on the thickness of your chicken. The chicken is done when it's opaque all the way through and the internal temperature reaches 74°C. For accurate results, I always use a meat thermometer. You can find safe cooking guidance on the Food Standards Agency website.
4. Rest the Chicken: This is a critical step! Remove the chicken from the grill and place it on a cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays wonderfully moist.
5. Prepare the Vinaigrette: While the chicken is resting, make the dressing. In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, and chopped parsley. Whisk vigorously or shake the jar until the dressing is well combined. Season with salt and pepper to your liking.
6. Assemble the Salad Base: In a large salad bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
7. Slice the Chicken: After resting, slice the grilled chicken breasts against the grain into strips about 1cm thick.
8. Combine and Serve: Add the sliced grilled chicken and the sliced avocado to the salad bowl. Drizzle with about half of the vinaigrette and gently toss to combine. Serve immediately, with the remaining dressing on the side for those who want extra.

Notes

Serve immediately for the best texture. Leftover dressing can be stored separately in an airtight container in the refrigerator for up to 5 days.

I hope you enjoy this Grilled Chicken Salad Recipe as much as we do in our home. It’s a fresh, flavourful, and satisfying meal that truly captures the taste of summer. If you try it, I would love to hear how it turned out for you. Please leave a comment below and let me know your thoughts!