The Ultimate Juicy Grilled Chicken Salad You Will Crave Every Day
This Grilled Chicken Salad is the ultimate fresh dinner. Juicy marinated chicken meets crisp garden veggies for a healthy reset that actually tastes amazing.
Too hot to turn on the oven? This Grilled Chicken Salad is the refreshing answer you need right now.
It is bright, crisp, and incredibly satisfying. You get juicy chicken and crunchy veggies in every single bite. It feels like summer on a plate!
Why You’ll Love This Recipe
This recipe is a total game-changer for your routine. It is perfect for a healthy reset after a busy weekend. You get restaurant-quality flavor without the heavy restaurant calories.
The lemon-herb vinaigrette pulls double duty here. It acts as both a marinade and a dressing. This saves you time and keeps your kitchen clean. You will love how fast it comes together.
Easy Cooking Steps
Making this salad is incredibly straightforward and fast. You just whisk, grill, and toss. Even if you are a grill novice, you can do this. The secret is pounding the chicken for even cooking.
Ingredients You’ll Need
This recipe uses fresh, seasonal produce and simple pantry staples. Everything is easy to find at your local market.
- 2 boneless, skinless chicken breasts (approximately 1 lb)
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced into half-moons
- 0.25 cup red onion, thinly sliced
- 0.33 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon neutral high-smoke point oil for grilling
Step-by-Step Directions
- Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl to create the vinaigrette/marinade.
- Place chicken breasts between plastic wrap and pound to a uniform thickness of 0.75 inches for even cooking.
- Marinate chicken in 3 tablespoons of the prepared vinaigrette for 15 minutes at room temperature.
- Preheat grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit) and lightly coat with neutral oil.
- Grill chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch thick strips.
- In a large chilled bowl, combine mixed greens, tomatoes, cucumber, and red onion.
- Toss the vegetable mixture with the remaining vinaigrette until evenly coated.
- Divide the salad base among four plates and top each with a portion of the sliced grilled chicken.
Best Ways to Enjoy It
Serve this salad while the chicken is still warm and juicy. It creates a beautiful contrast with the cold, crisp greens. It is the perfect weeknight dinner for busy families.
Pair it with a slice of crusty sourdough bread. A cold glass of sparkling water with lemon is great too. You can even add some feta cheese for extra tang.
How to Store Leftovers
Store the chicken and vegetables in separate airtight containers. This keeps the greens from getting soggy. The chicken stays fresh for up to three days. Reheat the chicken gently or enjoy it cold for lunch. This recipe is fantastic for healthy meal prep.
Tips for Best Results
- Always rest your chicken before slicing to keep it juicy.
- Use an English cucumber to avoid peeling and bitter seeds.
- Pat your greens dry so the dressing sticks better.
- Don’t skip the pounding step for perfectly even chicken.
- Use fresh lemon juice for the brightest flavor profile.
- Make sure your grill pan is hot before adding chicken.
Ways to Switch It Up
- Add sliced avocado for a dose of healthy fats.
- Swap the mixed greens for chopped kale or spinach.
- Top with toasted sunflower seeds for an extra crunch.
- Use lime juice and cilantro for a zesty twist.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work great and stay very juicy. Just adjust the cook time as needed.
How do I know when the chicken is done?
Use a meat thermometer to check for 165 degrees Fahrenheit. This ensures perfectly cooked chicken every time.
Can I make the dressing in advance?
Absolutely, the vinaigrette keeps well in the fridge for a week. Just shake it well before using.
You are going to love how fresh and easy this is!
— Jasmine
Ingredients
Method
- Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl to create the vinaigrette/marinade.
- Place chicken breasts between plastic wrap and pound to a uniform thickness of 0.75 inches for even cooking.
- Marinate chicken in 3 tablespoons of the prepared vinaigrette for 15 minutes at room temperature.
- Preheat grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit) and lightly coat with neutral oil.
- Grill chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch thick strips.
- In a large chilled bowl, combine mixed greens, tomatoes, cucumber, and red onion.
- Toss the vegetable mixture with the remaining vinaigrette until evenly coated.
- Divide the salad base among four plates and top each with a portion of the sliced grilled chicken.
