How To Make a Perfect Grilled Chicken Salad

Introduction

This grilled chicken salad has juicy, well-seasoned chicken, crisp fresh vegetables, lightly charred corn and peppers, and a creamy lemon-Dijon dressing. You can marinate the chicken ahead of time, so it works for lunch, dinner, or meal prep. Serves 4. Allow 30 minutes to marinate, plus about 40 minutes to prep and cook.

If you love chicken recipes, don’t miss our Crispy Chicken Wings Recipe for another delicious meal idea.

Table of Contents

Ingredients for Grilled chicken salad

Grilled Chicken

• 4 medium boneless, skinless chicken breasts (about 1½ lb / 680 g total)
• 2 tbsp (30 ml) olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Lemon-Dijon Dressing

• Zest of 2 lemons
• ⅓ cup (80 ml) fresh lemon juice (from 2 to 3 lemons)
• ⅓ cup (80 ml) olive oil
• 1 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 3 garlic cloves, finely grated
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro (coriander in the UK and Europe), chopped

For the Salad

• 2 romaine hearts (cos lettuce in the UK), about 10 oz / 300 g, chopped
• 6 radishes, halved
• 1 red bell pepper (red pepper or capsicum in the UK), cut into large flat pieces
• 2 ears fresh corn (or 1½ cups / 250 g canned or frozen sweetcorn, drained)
• 1 medium cucumber, sliced
• ½ small red onion, thinly sliced
• 1 cup (150 g) cherry tomatoes, halved
• 1 large avocado, chopped
• ½ cup (60 g) crumbled feta or shredded cheddar (optional)
• 1 small chili pepper, thinly sliced (optional)
• Fresh cilantro, for garnish

How to Prepare and Marinate the Chicken

Pound the Chicken Breasts

Chicken breasts are thicker in the center than at the edges, so they cook unevenly. Place each breast between two sheets of parchment or plastic wrap. Gently pound the thickest part until the breast is about ¾ inch (2 cm) thick all over.

Season and Marinate

1. Pat the chicken dry with paper towels.
2. Rub it with the olive oil.
3. Season both sides with the garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
4. Cover and refrigerate for 30 minutes to 1 hour for a quick meal, or 2 to 8 hours for deeper flavor.

Keep the chicken in the fridge the whole time. Never leave raw chicken at room temperature.

How to Make the Lemon-Dijon Dressing

Mix the Dressing

Add all the dressing ingredients to a bowl or jar. Whisk (or shake) until smooth and creamy. Taste and adjust. Lemon and Dijon add brightness, honey balances the sharpness, and mayonnaise makes it creamy. It makes about 1 cup.

How to Fix the Dressing

• Too salty: Add more lemon juice, olive oil, or mayonnaise.
• Too sour: Whisk in a little more honey, a small amount at a time.
• Too thick: Add a splash of water or lemon juice.
• Too oily: Whisk hard to bring it back together, then add a little lemon juice or Dijon.

How to Grill Chicken for Salad

Preheat and Oil the Grill

Heat the grill (barbecue) to medium-high, about 400-450°F (200-230°C). Clean the grates and brush them lightly with a high-smoke-point oil. A hot, oiled grill stops the chicken from sticking and gives it good grill marks.

Pair sweet pastries with Healthy Ginger Lemonade Recipe.

How Long to Grill Chicken Breast

Grill a ¾ inch (2 cm) breast for about 5 to 7 minutes per side. Thicker pieces take longer. Turn it once, when the first side has good grill marks and releases easily.

How to Know Grilled Chicken Is Done

Use a digital probe thermometer. Push it into the thickest part of the breast.

• 165°F (74°C) is the safe temperature for chicken.
• Let the chicken rest for 5 minutes before slicing, so it stays juicy.

In the UK, food safety guidance says chicken is safe at 75°C, or 70°C held for 2 minutes.

How to Grill the Salad Vegetables

Grill the vegetables while the chicken rests. Let them cool for a few minutes before adding them to the salad.

• Bell pepper: 3 to 4 minutes per side, until lightly charred and tender.
• Corn: 10 to 12 minutes, turning often, until charred in spots. Cut the kernels off the cob. If you use canned or frozen corn, grill it in a foil tray or pan for 5 minutes.
• Radishes: 3 to 4 minutes, until lightly browned but still crisp. You can leave them raw if you prefer.

Looking for something crunchy? Try our Perfect Crispy Fried Chicken recipe for a classic favorite.

How to Assemble Grilled Chicken Salad

1. Put the romaine in a large bowl or platter.
2. Add the cucumber, tomatoes, and red onion.
3. Add the grilled pepper, corn, and radishes.
4. Slice the rested chicken into strips and lay it on top.
5. Finish with the avocado, cheese, chili, and cilantro.
6. Add the dressing just before serving and toss gently, so the avocado does not get crushed.

Common Grilled Chicken Salad Problems and Fixes

Why is my chicken dry?

It was overcooked. Pound the breasts to an even thickness, check the temperature early, and take the chicken off at 165°F (74°C).

Why does the chicken stick to the grill?

The grates were dirty, cold, or not oiled. Preheat the grill, clean the grates, and oil them lightly before cooking.

Why is my salad soggy?

The vegetables were wet, the grilled vegetables were still hot, or the dressing went on too early. Dry everything well, let the grilled vegetables cool a little, and dress the salad right before serving.

How to Store and Make Grilled Chicken Salad Ahead

Chicken

Refrigerate cooked chicken within 2 hours in an airtight container. Use it within 3 to 4 days.

Salad

Store the washed, dry lettuce and vegetables in an airtight container. Cut the avocado just before serving. A little lemon juice slows browning.

Dressing

Keep the dressing in a covered jar in the fridge for up to 3 days. Shake or whisk it before using.

Meal Prep

Grill the chicken and vegetables, make the dressing, and chop the raw vegetables ahead. Keep everything in separate containers and assemble just before eating.

What to Serve With Grilled Chicken Salad

This salad is a full meal on its own. If you want a side, choose one or two so the fresh flavors stay the star.

• Fresh fruit
• Crusty bread
• Whole-grain pita
• Roasted potatoes
• A light soup

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