Grilled Chicken Salad is a fresh, colorful meal that’s hearty enough for lunch or dinner. Juicy marinated chicken is grilled until lightly charred, then served over crisp romaine lettuce with sweet corn, juicy tomatoes, creamy avocado, crispy bacon, blue cheese, and crunchy cucumber. Everything is finished with a bright homemade herb dressing that also doubles as the chicken marinade, giving every bite incredible flavor.

This salad is perfect for warm weather, meal prep, or anytime you’re looking for a lighter meal that still feels satisfying. It’s easy to customize with your favorite vegetables or cheeses, making it a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

This salad is packed with fresh vegetables, tender grilled chicken, and plenty of texture from the bacon, avocado, and blue cheese.

The homemade dressing does double duty as both a marinade and dressing, saving time while adding flavor to every part of the dish.

It’s easy to prepare ahead, making it perfect for busy weeknights, lunches, or entertaining.

What You Will Need

You’ll need a grill or grill pan for cooking the chicken and a large mixing bowl for tossing the salad.

A small whisk and bowl make it easy to prepare the dressing, and a sharp knife is helpful for slicing the vegetables and grilled chicken.

Ingredients

Salad

• 1 pound boneless, skinless chicken breasts
• 6 cups chopped romaine lettuce
• ¾ cup cherry tomatoes, halved
• ¾ cup corn kernels
• ¾ cup chopped cucumber
• ¼ cup thinly sliced red onion
• ½ cup cooked crumbled bacon
• ½ cup crumbled blue cheese
• 1 avocado, sliced

Dressing

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 2 tablespoons finely minced shallot
• ½ teaspoon dried oregano
• 1½ teaspoons dried parsley
• ⅔ cup olive oil
• Salt and black pepper, to taste

How to Make Grilled Chicken Salad

Step 1: Make the Dressing

In a medium bowl, whisk together the lemon juice, Dijon mustard, red wine vinegar, sugar, shallot, oregano, parsley, olive oil, salt, and black pepper until smooth.

Reserve half of the dressing for serving.

Step 2: Marinate the Chicken

Place the chicken breasts in the remaining dressing.

Cover and refrigerate for 1 to 8 hours.

Step 3: Grill the Chicken

Preheat an outdoor grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Step 4: Assemble the Salad

Place the chopped romaine lettuce in a large serving bowl.

Drizzle about half of the reserved dressing over the lettuce and toss lightly.

Arrange the sliced chicken, tomatoes, corn, cucumber, red onion, bacon, blue cheese, and avocado over the lettuce.

Drizzle the remaining dressing over the top and serve immediately.

Tips

Marinate the chicken for at least one hour for the best flavor, but no longer than eight hours.

Allow the grilled chicken to rest before slicing so it stays juicy.

Fresh grilled corn adds extra flavor during summer, but canned or frozen corn works just as well.

Add the avocado just before serving to keep it fresh and prevent browning.

If serving later, keep the dressing separate until ready to eat so the lettuce stays crisp.

Storage

Store leftover grilled chicken separately from the salad in airtight containers in the refrigerator for up to 3 days.

The dressing can be refrigerated for up to 1 week. Shake or whisk well before using.

Assembled salad is best enjoyed immediately after adding the dressing.

More Dinner Recipes

• Baked Pork Chops
• Taco Pasta
• Stuffed Bell Peppers
• Miso Grilled Chicken
• Oven Baked Ribs