This grilled chicken salad is packed full of tangy and smoky flavors!
Crisp romaine, colorful veggies, and cheese are topped with slices of grilled BBQ chicken and a tangy dressing make a fresh meal anytime of year.
This is the best of summer salad recipes!
Fresh Grilled Chicken Salad
- Protein salads are one-bowl wonders any time of year! Use this recipe as a base for other variations! Just prep it, toss it, and enjoy it!
- Grilled chicken salad is a low-carb, low-calorie recipe that’s refreshing, filling. Skip the takeout, and it’s easy to prep ahead of time.
- Budget-friendly grilled chicken salad is a great recipe for tossing in leftover meat and veggies from the fridge!
Ingredients and Variations
Lettuce – We love a crisp fresh lettuce in this salad, like romaine or even iceberg although any variation of lettuce or even baby spinach or kale will work. Save time with prewashed lettuce.
Vegetables – Corn, onion, peppers, tomatoes, and avocado give this salad a southwest flair!
PRO TIP: While the chicken is grilling, also grill the corn on the cob, if using.
Chicken – Use boneless chicken breasts, cutlets or chicken thighs for this recipe. You can also use grilled shrimp or steak!
Dressing – This zesty dressing is a tasty contrast to the bold BBQ sauce flavor. It also doubles as a marinade for chicken, beef, or fish! A bottle of vinaigrette or Italian dressing will do in a pinch!
Variations – Add sliced hardboiled eggs, bacon bits, a handful of blue cheese crumbles, and a buttermilk ranch dressing, to make a hearty Cobb salad. Switch out the pepper jack for parmesan, add croutons, and drizzle with Caesar dressing for a Caesar salad.
How to Make Grilled Chicken Salad
- Shake dressing ingredients in a jar and chill in the refrigerator.
- Grill the chicken and corn on the cob.
- Add lettuce corn kernels and the rest of the vegetables to a large bowl.
- Slice the chicken and place it on top of the salad.
- Drizzle with dressing and sprinkle with cheese.
You can change up the additions in this salad and add cucumbers, kalamata olives, or even feta cheese.
Quick Tips
- Marinate the chicken in barbecue sauce for up to 4 hours if time allows or use your favorite chicken marinade. Add fresh herbs, dried oregano, basil, or lemon juice if desired.
- Pound chicken for even cooking.
- Cook the chicken to 165°F using a meat thermometer.
How to Store Salad
- If you are planning for leftovers, store the salad, chicken, and dressing separately.
- Keep leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
- Store the salad in a sealed container or vegetable storage container.
More Grilled Chicken Favorites
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Grilled Chicken Salad
Juicy grilled chicken breasts are sliced and added to a crisp salad with romaine lettuce, corn, avocado, cheese, and a zesty Dijon drissing.
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Preheat the grill to medium high (400°F).
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In a small jar with a lid, combine vegetable oil, lime juice, Dijon mustard, honey, cider vinegar, minced garlic, and salt (to taste). Shake well to mix and refrigerate.
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Using the flat side of a meat mallet, pound the chicken breasts to ½ inch thickness and season with ¼ teaspoon each of salt and pepper. Toss with barbecue sauce.
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If using corn cobs, brush lightly with oil, season with salt and pepper, and place on the grill. Cook until lightly charred. Cool slightly and cut the kernels off the cob.
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Cook the chicken on the grill for 6 minutes, flip, and cook for an additional 6-8 minutes until fully cooked and reaches 165°F. Remove from the grill and set aside to rest for 5 minutes.
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Add romaine lettuce to a large salad bowl. Add corn kernels, red onion, bell pepper, chopped tomatoes, and sliced avocado.
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Slice the chicken and place it on top of the salad.
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Drizzle with dressing and sprinkle with cheese.
The dressing can double as a marinade for the chicken and a substitute for the barbecue sauce, if desired.
Calories: 1912 | Carbohydrates: 106g | Protein: 123g | Fat: 116g | Saturated Fat: 26g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 41g | Trans Fat: 0.4g | Cholesterol: 341mg | Sodium: 2107mg | Potassium: 4062mg | Fiber: 24g | Sugar: 58g | Vitamin A: 8642IU | Vitamin C: 233mg | Calcium: 577mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
