A light and refreshing grilled chicken salad is one of my favorite ways to enjoy a healthy and satisfying meal. With tender grilled chicken breast, crisp veggies, and a zingy vinaigrette, this dish packs in flavor without feeling heavy. Whether I’m prepping lunch for the week or need a quick dinner, this salad never disappoints.

Why You’ll Love This Recipe

I love how this salad strikes a perfect balance between clean eating and full flavor. It’s simple enough for a weeknight dinner but elegant enough to serve to guests. The grilled chicken is juicy and seasoned just right, and the fresh vegetables add a satisfying crunch. Topped off with creamy feta and a tangy balsamic vinaigrette, every bite feels vibrant and wholesome.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 8 oz each)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
6 cups mixed salad greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
¼ cup shredded carrots
¼ cup feta cheese, crumbled
2 tablespoon balsamic vinaigrette (or dressing of choice)

Directions

I start by preheating the grill to medium-high heat.
Then I brush the chicken breasts with olive oil and season them with salt, pepper, and garlic powder.
I grill the chicken for 6 to 8 minutes per side until it's fully cooked and reaches an internal temperature of 165°F (74°C).
Once done, I let the chicken rest for about 5 minutes before slicing it.
In a large salad bowl, I toss together the mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
I add the sliced grilled chicken on top, along with crumbled feta cheese.
I drizzle everything with balsamic vinaigrette and toss gently to combine.
It’s ready to serve immediately.

Servings and timing

This recipe makes 2 hearty servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want to switch things up, I sometimes marinate the chicken in lemon juice, herbs, or even a little yogurt for added flavor and tenderness. If I’m in the mood for a different texture, I swap feta for goat cheese or add crunchy elements like nuts or seeds. To make it heartier, I occasionally toss in quinoa or chickpeas. And for a dairy-free option, I simply skip the cheese or use a plant-based alternative.

Storage/reheating

I store any leftover components separately. The grilled chicken can be refrigerated in an airtight container for up to 3 days and gently reheated in a skillet or microwave. The salad veggies are best eaten fresh but can be prepped and stored in a sealed container for up to 2 days—just keep the dressing separate until I’m ready to eat. I avoid freezing since the vegetables don’t hold up well.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The juices should run clear, and the meat should be white throughout.

Can I use a different type of protein?

Absolutely. I sometimes swap the chicken for grilled shrimp, steak strips, or even tofu for a vegetarian version.

What dressings work best with this salad?

While I usually go for balsamic vinaigrette, I’ve also loved it with lemon tahini, honey mustard, or even a classic ranch, depending on my mood.

How can I make this salad ahead of time?

I prep the veggies and grill the chicken in advance, storing everything separately. When I’m ready to eat, I just assemble and dress the salad.

Is this salad suitable for weight loss?

Yes, I find it’s a great option since it’s high in protein, low in carbs, and packed with fiber and nutrients—plus it keeps me feeling full and energized.

Conclusion

This grilled chicken salad is one of those go-to recipes that checks all the boxes: it’s flavorful, healthy, easy to prepare, and endlessly customizable. Whether I’m enjoying it fresh off the grill or packing it for a meal on the go, it always leaves me feeling nourished and satisfied.

Grilled Chicken Salad

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Author: Sue
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
Category: Salad
Method: Grilling
Cuisine: American
Diet: Low Fat

Print Recipe

Description

A light and healthy grilled chicken salad packed with fresh vegetables, tender grilled chicken breast, and a zesty dressing.

Instructions

Preheat the grill to medium-high heat.
Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
Grill chicken for 6–8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from the grill and let rest for 5 minutes before slicing.
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots.
Top the salad with sliced grilled chicken and crumbled feta cheese.
Drizzle with balsamic vinaigrette and toss gently to combine.
Serve immediately.