Ingredients & Substitutions
Here I explain the best ingredients for salad with grilled chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Grilled Chicken – Use boneless skinless chicken breasts. You can use any kind of grilled chicken for salad, but follow my grilled chicken breast recipe for juicy results every time. The marinade is quick and uses simple ingredients: olive oil, lemon juice and zest, Dijon mustard, honey (or sugar-free honey), garlic, smoked paprika, onion powder, dried thyme, and dried oregano. If you prefer chicken thighs, follow my grilled chicken thighs recipe instead, using boneless skinless chicken thighs so that you can easily slice them over the grilled chicken salad.Lemon Vinaigrette – This quick 5-minute dressing is made with olive oil, lemon juice, dijon mustard, Italian seasoning, garlic powder, salt, and pepper.Romaine Lettuce – I use romaine, but you can use any leafy greens you like, such as spinach, arugula, or kale. Chop the greens into bite-sized pieces.Cherry Tomatoes – Slice them in half. You can also do the same using grape tomatoes, or cut larger tomatoes into chunks.Cucumbers – Cut them into half moons, or quarter moons if they are large. You can use any kind of cucumber here. English cucumbers, Persian cucumbers, or seedless cucumbers are all excellent choices.Red Onion – Slice them thinly. For a differenf lavor, you can substitute white onions or green onions (scallions).Avocado – The perfect creamy addition to any grilled chicken salad! Make sure it’s soft and ripe. You can slice it thinly or dice it into chunks.
How To Make Grilled Chicken Salad
This section shows how to make salad with grilled chicken, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Grilled Chicken Salad Variations
There are lots of ways to customize this grilled chicken salad recipe! Here are some components you can adjust or add to your liking:
Dressing – The lightly sweet lemon vinaigrette pairs perfectly with the marinated chicken, but just about any dressing works! Ranch dressing or green goddess dressing are my favorites when I want something creamy, or sugar-free honey mustard for a sweeter dressing.Cheese – Crumbled cheeses, such as feta, goat cheese, or blue cheese, work well for this healthy grilled chicken salad. You can also try shaved parmesan.Bacon – Add even more flavor with crumbled or chopped cooked bacon, or for a shortcut, store-bought bacon bits.Crunch – If you want a crunchy contrast, try adding some nuts, such as almonds or pecans, or seeds, such as sunflower seeds.
Storage Instructions
Store: Keep leftover salad in an airtight container in the refrigerator for up to 2-3 days, with the dressing stored separately. The dressing will keep in the fridge for 1-2 weeks. If you already added the dressing to the salad, it might last 1 day.Meal prep: Grill the chicken, chop the vegetables (but not the avocado), and make the vinaigrette in advance. Store in separate containers in the fridge. Just before serving, warm up the chicken and assemble the salad. (See the best ways to heat the chicken without drying out in my grilled chicken breast post.)
More Grilled Chicken Salad Recipes
There are lots of different ways to make a grilled chicken salad! Try these other salad recipes with chicken, and just use grilled chicken breast in them: Please enter your first name for your account. Your saved recipe will also be sent to your email.
