There are some meals that just sing of sunshine and long, lazy afternoons. For us, that meal is a magnificent Grilled Chicken Salad. It’s more than just leaves and chicken; it’s a vibrant, satisfying dish that bridges the gap between a light lunch and a hearty dinner. I’ve been making this for over 5 years, and it never disappoints, evolving slightly each season depending on what’s looking best at the market. It’s my go-to for a nourishing meal that feels both wholesome and a little bit special.

What sets this particular salad recipe apart is the balance. We have the smoky, charred flavour of the chicken, marinated just long enough to become tender and juicy. This is paired with the crispness of fresh greens, the sweet burst of cherry tomatoes, and the creamy, cooling texture of avocado. A zesty, homemade lime and honey dressing ties everything together, cutting through the richness and brightening every single bite. This isn’t just a salad; it’s a complete, well-rounded meal.

This is the kind of dish that works beautifully for a weekday dinner when you want something substantial but not heavy, or for a weekend lunch shared with friends in the garden. It’s straightforward to make, and the result is always impressive. If you’re looking for a summer salad that truly satisfies, you’ve found it.

Recipe Overview

This Grilled Chicken Salad recipe focuses on creating deeply flavourful, juicy chicken and pairing it with fresh, complementary textures. The star is the simple yet effective marinade and the zesty dressing that brings it all to life. I’ve found that letting the chicken marinate for at least 30 minutes is key, but even 15 minutes makes a noticeable difference if you’re short on time.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Grilled Chicken Salad

• Genuine Flavour: The chicken develops a wonderful smoky char from the grill that contrasts beautifully with the tangy, sweet, and sharp notes of the honey-lime dressing. It’s a genuinely satisfying combination.
• Ready in Under 40 Minutes: From start to finish, this complete meal comes together in about 35 minutes, making it brilliant for a fulfilling weeknight dinner.
• Flexible Recipe: This salad is a fantastic base for customisation. You can swap the feta for goat’s cheese, add a handful of toasted seeds for crunch, or toss in some grilled corn for extra sweetness.
• Great for Summer Gatherings: It’s an ideal main course for a barbecue or a garden party. It feels light and fresh but is substantial enough that you won’t need a huge number of side dishes. Unlike my heartier Meatloaf With Stove Top Stuffing Recipe, this is pure summer fare.
• Family Tested: My family adores this salad. The kids especially love the slightly sweet dressing, and it’s one of the few salads that everyone happily eats as a main meal.

Grilled Chicken Salad

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using fresh, vibrant ingredients. When it comes to olive oil for the dressing, I really recommend using a good quality extra virgin olive oil. You can taste the difference—it adds a lovely, peppery note that a standard oil just can’t replicate.

• For the Chicken Marinade:
• 2 large skinless, boneless chicken breasts (about 500g total)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• For the Salad:
• 150g mixed salad greens (like romaine, spinach, and rocket)
• 250g cherry tomatoes, halved
• 1 large cucumber, chopped
• 1 small red onion, thinly sliced
• 1 large ripe avocado, sliced or diced
• 100g feta cheese, crumbled
• For the Honey-Lime Dressing:
• 80ml extra virgin olive oil
• Juice of 2 limes (about 60ml)
• 1 tbsp honey (or maple syrup)
• 1 tsp Dijon mustard
• 1 small clove garlic, finely minced
• Salt and freshly ground black pepper to taste

Kira’s Tip: If you have time, pound the chicken breasts to an even thickness before marinating. This ensures they cook evenly on the grill, preventing any part from becoming dry while another is still undercooked.

How to Make Grilled Chicken Salad

The process is quite straightforward. We’ll start by getting the chicken marinating to soak up all those lovely flavours, then prep the salad and dressing while the grill heats up. It all comes together beautifully at the end.

1. Marinate the Chicken: In a medium bowl, whisk together the 2 tbsp olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Let it marinate at room temperature for at least 15 minutes, or up to 4 hours in the fridge.
2. Prepare the Dressing: While the chicken marinates, make the dressing. In a small jar or bowl, combine the 80ml extra virgin olive oil, lime juice, honey, Dijon mustard, and the finely minced garlic clove. Season with a pinch of salt and pepper. Seal the jar and shake vigorously (or whisk in the bowl) until the dressing is emulsified and creamy. I find a jar works best for a really well-combined dressing.
3. Prep the Salad Ingredients: Wash and dry your salad greens. In a large salad bowl, combine the greens, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion. You can prepare the avocado now, but I suggest slicing it just before serving to prevent it from browning.
4. Grill the Chicken: Preheat your grill or griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-8 minutes per side. The chicken is done when it’s opaque all the way through and the internal temperature reaches 74°C (165°F). You should have some lovely char marks on the outside.
5. Rest the Chicken: This is a crucial step! Remove the chicken from the grill and transfer it to a clean cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s succulent and tender.
6. Assemble the Salad: While the chicken rests, slice your avocado and add it to the salad bowl along with the crumbled feta cheese.
7. Slice and Serve: Once rested, slice the grilled chicken against the grain into strips. Arrange the warm chicken strips over the top of the salad. Drizzle generously with the honey-lime dressing, toss gently, and serve immediately.

Tips From My Kitchen

• Temperature Control: Ensure your grill is properly preheated. Placing chicken on a lukewarm grill will cause it to stick and it won’t develop that beautiful sear. Medium-high heat is the sweet spot for cooking it through without burning the outside.
• The Secret Step: I learned that resting the chicken is non-negotiable for a juicy result. Skipping this step means all the lovely juices will run out onto your cutting board the moment you slice into it. For a deeper dive into the science, Serious Eats has a great guide on why resting meat is so important.
• Make-Ahead: You can make the dressing up to 3 days in advance and store it in an airtight jar in the fridge. The vegetables (except the avocado) can also be chopped a day ahead and kept in a sealed container. This makes assembly very quick.
• Storage: If you have leftovers, it’s best to store the salad components separately in the fridge. The dressed salad will become soggy. The chicken, vegetables, and dressing will keep well for up to 2 days when stored apart.

Common Mistakes to Avoid

• Overcrowding the grill: If your chicken breasts are very large, or you’re doubling the recipe, cook them in batches. Overcrowding lowers the grill’s temperature, meaning the chicken will steam rather than sear, and you’ll miss out on those delicious charred bits.
• Wrong temperature: Don’t guess when your chicken is cooked. A meat thermometer is the most reliable way to check for doneness. The UK Food Standards Agency advises cooking chicken until it reaches an internal temperature of 74°C (165°F) to ensure it’s safe to eat.
• Skipping the rest time: I’ve mentioned it before, but it bears repeating! Slicing into the chicken immediately after grilling will result in a dry texture. That 5-10 minute rest is where the magic happens, locking in all the moisture.

Delicious Variations to Try

One of the best things about a salad recipe is how easily you can adapt it. Feel free to play around with these ideas or use whatever you have in the fridge!

• Spicy Version: Add 1/2 teaspoon of red chilli flakes to the chicken marinade for a gentle, warming heat that complements the smokiness of the grill.
• Vegetarian Option: Swap the chicken for thick slices of grilled halloumi cheese or a block of firm tofu that has been pressed and marinated in the same mixture. Both are fantastic alternatives.
• Different Protein: This salad works wonderfully with other proteins. Try it with grilled prawns or even some thinly sliced steak. My recipe for Grilled Salmon with Lemon Butter Sauce would also be a brilliant substitute for the chicken.

What to Serve With Grilled Chicken Salad

While this is a complete meal on its own, a few simple additions can round it out, especially if you’re serving a larger group.

• Crusty Bread: A warm, crusty baguette or some garlic bread is perfect for mopping up any leftover dressing at the bottom of the bowl.
• Roasted Potatoes: For a heartier meal, serve it alongside some Crispy Oven Roasted Potatoes. The textures work so well together.
• Refreshing Drink: A crisp, cold glass of Sauvignon Blanc or a light rosé pairs beautifully. For a non-alcoholic option, a homemade iced tea with lemon and mint is ideal.

Frequently Asked Questions

Grilled Chicken Salad

A healthy and satisfying main course featuring tender grilled chicken, fresh vegetables, creamy avocado, and a zesty honey-lime dressing. Perfect for a light lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 585

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 2 large skinless boneless chicken breasts (about 500g total)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Salad

• 150 g mixed salad greens like romaine, spinach, and rocket
• 250 g cherry tomatoes halved
• 1 large cucumber chopped
• 1 small red onion thinly sliced
• 1 large ripe avocado sliced or diced
• 100 g feta cheese crumbled

For the Honey-Lime Dressing

• 80 ml extra virgin olive oil
• Juice of 2 limes about 60ml
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic finely minced
• Salt and freshly ground black pepper to taste

Method

 

1. Marinate the Chicken: In a medium bowl, whisk together the 2 tbsp olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Let it marinate at room temperature for at least 15 minutes, or up to 4 hours in the fridge.
2. Prepare the Dressing: While the chicken marinates, make the dressing. In a small jar or bowl, combine the 80ml extra virgin olive oil, lime juice, honey, Dijon mustard, and the finely minced garlic clove. Season with a pinch of salt and pepper. Seal the jar and shake vigorously (or whisk in the bowl) until the dressing is emulsified and creamy. I find a jar works best for a really well-combined dressing.
3. Prep the Salad Ingredients: Wash and dry your salad greens. In a large salad bowl, combine the greens, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion. You can prepare the avocado now, but I suggest slicing it just before serving to prevent it from browning.
4. Grill the Chicken: Preheat your grill or griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-8 minutes per side. The chicken is done when it's opaque all the way through and the internal temperature reaches 74°C (165°F). You should have some lovely char marks on the outside.
5. Rest the Chicken: This is a crucial step! Remove the chicken from the grill and transfer it to a clean cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's succulent and tender.
6. Assemble the Salad: While the chicken rests, slice your avocado and add it to the salad bowl along with the crumbled feta cheese.
7. Slice and Serve: Once rested, slice the grilled chicken against the grain into strips. Arrange the warm chicken strips over the top of the salad. Drizzle generously with the honey-lime dressing, toss gently, and serve immediately.

Notes

For best results, slice the avocado just before serving to prevent browning. Store leftover dressing separately in an airtight container in the fridge.

I hope you enjoy this Grilled Chicken Salad as much as we do in our home. It’s a recipe that’s full of fresh flavours and satisfying textures, and it always feels like a treat to eat. Give it a try on the next sunny day, and please let me know how you get on in the comments below. I love hearing about your own variations!

Happy cooking,
Kira