Grilled Chicken Salad
This grilled chicken salad is a vibrant, easy meal featuring juicy grilled chicken, crunchy veggies, and a tangy homemade dressing. Packed with protein and healthy fats, it’s the best grilled chicken salad recipe for a nutritious lunch or dinner.
Ingredients
- 1 - 1 ¼ lb boneless chicken breasts
- 2 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 head romaine lettuce
- ½ cucumber, chopped
- ½ cup halved cherry tomatoes
- 2-4 Tablespoons chopped red onion
- ½ cup grilled corn
- Roasted sweet potatoes
- 1 avocado
- Feta cheese, optional
- Honey mustard dressing
Instructions
- Whisk the red wine vinegar (or lemon juice), olive oil, garlic powder, thyme, oregano, salt, and pepper in a small bowl until well combined.
- Place the chicken breasts in a shallow dish or plastic zip-top bag, add the marinade, and toss to coat. Refrigerate for at least 1 hour, or up to 12 hours for extra flavor.
- While the chicken marinates, prepare the salad ingredients. Chop the lettuce, cucumber, and onion, and grill the corn if it isn’t pre-cooked.
- Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade (discard the leftover marinade) and grill for approximately 5 minutes per side, or until it reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing.
- To assemble the salad, divide the romaine lettuce between two bowls. Top with cucumber, cherry tomatoes, red onion, grilled corn, sweet potatoes, and sliced avocado.
- Thinly slice the grilled chicken and place it on top of the salad. Finish with crumbles of feta (if using) and drizzle generously with honey mustard dressing.