A fresh and satisfying Grilled Chicken Salad is one of my favorite meals when I want something wholesome, colorful, and packed with flavor. I combine juicy grilled chicken with crisp romaine lettuce, smoky beef strips, sweet grilled corn, creamy avocado, juicy tomatoes, tangy feta cheese, and a bright homemade lemon herb dressing for a salad that feels both light and filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon dried oregano
3 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
2 ears fresh corn, husked
1 1/4 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness
1 large head romaine lettuce, chopped, rinsed, and dried
6 slices smoked beef strips, cooked and chopped
1 1/2 cups grape tomatoes, halved
1/3 cup thinly sliced red onion
1 avocado, sliced
2/3 cup crumbled feta cheese
Directions
I whisk together the olive oil, fresh lemon juice, parsley, oregano, Dijon mustard, honey, minced garlic, and black pepper in a medium mixing bowl.
I transfer 1/3 cup of the dressing into a large resealable bag, add the salt and chicken breasts, seal the bag, coat the chicken evenly, and refrigerate it for 1 to 4 hours.
Then I season the remaining dressing with salt to taste, place it in an airtight container, and refrigerate it until serving time.
I preheat the grill to medium-high heat, about 450°F.
I grill the chicken for 5 to 6 minutes per side with the lid closed until it reaches an internal temperature of 165°F.
Next I grill the corn for about 10 minutes, turning it occasionally until lightly charred.
I let the chicken rest and cool for about 20 minutes before slicing it into bite-sized pieces, then I cut the corn kernels from the cobs.
Then I layer the chopped romaine lettuce, grilled chicken, corn, smoked beef strips, tomatoes, red onion, avocado, and feta cheese in a large serving bowl or individual plates.
I shake the chilled dressing well, drizzle it over the salad, gently toss everything together, and serve immediately.
Servings and Timing
Servings: 5
Prep Time: 32 minutes
Cook Time: 20 minutes
Total Time: 52 minutes
Calories: Approximately 620 kcal per serving
Variations
I sometimes swap the feta cheese for goat cheese or shredded mozzarella to create a different flavor profile. When I want extra crunch, I add toasted almonds, pecans, or sunflower seeds. I also like mixing in cucumbers, bell peppers, or cucumbers for even more fresh vegetables. For a spicier version, I sprinkle crushed red pepper flakes into the dressing or add sliced jalapeños. If I prefer a lower-carb option, I simply increase the greens and reduce the corn.
Storage/Reheating
I store the salad ingredients and dressing separately in airtight containers in the refrigerator for up to 3 days. I wait to slice the avocado until just before serving to keep it from browning. If I have leftover grilled chicken, I reheat it gently in the microwave or a skillet before adding it back to a freshly assembled salad. I avoid storing the salad after it has been dressed because the lettuce will lose its crisp texture.
FAQs
Can I make this salad ahead of time?
Yes. I prepare all of the ingredients in advance and store them separately. I assemble and dress the salad just before serving for the freshest texture.
Can I use frozen corn instead of fresh corn?
Yes. I thaw and grill or sauté frozen corn until lightly charred if fresh corn is unavailable.
What can I substitute for smoked beef strips?
I can use grilled turkey, or simply leave them out for a lighter version.
How do I know when the chicken is fully cooked?
I check the internal temperature with a meat thermometer and make sure it reaches 165°F before removing it from the grill.
What other dressings work well with this salad?
Although I love the homemade lemon herb dressing, I also enjoy serving this salad with balsamic vinaigrette, ranch, Caesar dressing, or a light Greek vinaigrette.
Conclusion
I enjoy making this Grilled Chicken Salad because it delivers fresh flavors, satisfying textures, and a healthy balance of protein and vegetables in every serving. Whether I prepare it for a quick lunch, a family dinner, or meal prep for the week, this colorful salad is always a delicious and refreshing choice that I can easily customize with my favorite ingredients.
📖 Recipe:
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Grilled Chicken Salad
- Total Time: 52 minutes
- Yield: 5 servings
- Diet: Halal
Description
A fresh and satisfying grilled chicken salad loaded with juicy grilled chicken, crisp romaine, smoky beef strips, grilled corn, creamy avocado, tomatoes, feta cheese, and a bright homemade lemon herb dressing. Perfect for a wholesome lunch or light dinner.
Ingredients
3/4 cup olive oil
1/3 cup fresh lemon juice
3 tablespoons finely chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 1/4 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 ears fresh corn, husked
1 large head romaine lettuce, chopped, rinsed, and dried
6 slices smoked beef strips, cooked and chopped
1 1/2 cups grape tomatoes, halved
1/3 cup thinly sliced red onion
1 avocado, sliced
2/3 cup crumbled feta cheese
Instructions
- Whisk together the olive oil, lemon juice, parsley, oregano, Dijon mustard, honey, minced garlic, and black pepper in a medium bowl.
- Transfer 1/3 cup of the dressing to a large resealable bag, add the salt and chicken breasts, seal, coat evenly, and refrigerate for 1 to 4 hours.
- Season the remaining dressing with salt to taste, transfer to an airtight container, and refrigerate until ready to serve.
- Preheat the grill to medium-high heat, about 450°F.
- Grill the chicken for 5 to 6 minutes per side with the lid closed until it reaches an internal temperature of 165°F.
- Grill the corn for about 10 minutes, turning occasionally, until lightly charred.
- Let the chicken rest for about 20 minutes before slicing into bite-sized pieces. Cut the kernels from the corn cobs.
- Arrange the romaine lettuce, grilled chicken, corn, smoked beef strips, tomatoes, red onion, avocado, and feta cheese in a large serving bowl or individual plates.
- Shake the chilled dressing well, drizzle over the salad, gently toss, and serve immediately.
Notes
Substitute goat cheese or shredded mozzarella for the feta if desired.
Add toasted almonds, pecans, or sunflower seeds for extra crunch.
Mix in cucumbers, bell peppers, or additional fresh vegetables for variety.
Add crushed red pepper flakes or sliced jalapeños for extra heat.
Store the dressing and salad ingredients separately in the refrigerator for up to 3 days.
Slice the avocado just before serving to prevent browning.
Reheat leftover chicken gently before adding it to a freshly assembled salad.
Do not dress the salad until ready to serve to keep the lettuce crisp.
- Prep Time: 32 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 46 g
- Saturated Fat: 9 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
