Grilled Chicken Salad

Ingredients

• 2boneless, skinless chicken breasts
• to tastesalt and black pepper
• 190 g (4 cups)chopped romaine lettuce
• 150 g (1 cup)cherry tomatoes, halved
• 1cucumber, sliced
• 1avocado, sliced
• 40 g (1/4 cup)red onion, thinly sliced
• 60 ml (1/4 cup)extra-virgin olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)honey

Instructions

1. 1

   Season the chicken

   Season the chicken breasts with salt and black pepper.

2. 2

   Heat the grill

   Preheat the grill to medium-high and lightly oil the grates.

3. 3

   Grill the chicken

   Grill the chicken for 6–7 minutes on each side, or until its internal temperature reaches 74°C (165°F). Leave it to rest for 5 minutes, then slice.

4. 4

   Combine the vegetables

   Put the romaine lettuce, cherry tomatoes, cucumber, avocado and red onion in a large bowl.

5. 5

   Whisk the dressing

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard and honey.

6. 6

   Toss the salad

   Drizzle the dressing over the vegetables and toss to coat.

7. 7

   Add the chicken

   Arrange the sliced grilled chicken on top of the salad.

8. 8

   Serve straight away

   Serve the salad immediately.

What is grilled chicken salad?

Grilled chicken salad is an American-style meal that brings warm, charred chicken together with a cool bed of lettuce and fresh vegetables. This version adds avocado for a creamy contrast and a honey-Dijon dressing for tang and gentle sweetness.

The method keeps the components distinct until the end: grill and rest the chicken, toss the vegetables with dressing, then add the sliced meat on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 15g protein, 14g carbs, 23g fat.

The chicken supplies most of the protein, while the vegetables and honey contribute some carbohydrate. Olive oil and avocado are the main sources of fat; for a more balanced plate, serve a portion with wholegrain bread or a grain alongside.

Choosing the ingredients

Chicken breasts: Boneless, skinless breasts cook directly on the grill and are easy to slice for serving. Season them simply with salt and pepper so the dressing and charred flavour remain noticeable.

Fresh vegetables: Romaine gives the salad a crisp base, while tomatoes, cucumber, red onion and avocado provide different textures. Choose ripe but firm avocado so its slices hold their shape when tossed.

Grilling and resting

Hot grates: Preheat the grill to medium-high and lightly oil the grates as directed. This helps the chicken cook over direct heat and makes it easier to turn.

Resting time: Grill for 6–7 minutes per side, checking that the thickest part reaches 74°C (165°F). Rest the chicken for 5 minutes before slicing so it is easier to handle and serve.

Getting the dressing right

Emulsifying: Whisk the olive oil, red wine vinegar, Dijon mustard and honey until they come together into a unified dressing. The mustard helps bind the oil and vinegar, while the honey rounds out their sharpness.

Even coating: Drizzle the dressing over the vegetables and toss gently. Add it gradually if you prefer a lighter coating, taking care not to crush the avocado.

Texture and serving

Crisp base: Keep the romaine and cucumber chilled until you are ready to assemble, and serve soon after dressing so they retain their crunch.

Warm topping: Slice the rested chicken and place it over the tossed salad just before serving. The contrast between warm chicken and cool vegetables is part of the appeal.

Timing the meal

While the grill heats: Chop the lettuce and vegetables, then whisk the dressing in a small bowl. This lets the salad come together promptly once the chicken has rested.

Just before serving: Toss the salad only when you are ready to eat, then add the sliced chicken. This keeps the greens from sitting in the dressing for too long.

What to serve alongside

As a main: The chicken, avocado and olive-oil dressing make this salad satisfying on its own. Serve it with bread or a simple grain if you would like a more substantial plate.

For a spread: Pair it with grilled vegetables or a light soup, keeping any sides simply seasoned so they do not compete with the tangy dressing.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown on the grill.
• Use an instant-read thermometer to check the thickest part of each breast.
• Let the chicken rest for the full 5 minutes before slicing.
• Slice the onion thinly so its sharp flavour is distributed through the salad.
• Whisk the dressing just before using if the oil and vinegar have separated.
• Add the avocado gently at the tossing stage to keep the slices intact.

Variations

• Add herbs: Scatter chopped parsley or basil over the finished salad for a fresh herbal note.
• Use another lettuce: Swap some or all of the romaine for another crisp salad leaf.
• Make it sharper: Add a little extra red wine vinegar to the dressing to increase its tang.
• Add crunch: Sprinkle toasted seeds over the salad just before serving.
• Change the protein: Use grilled chicken thighs instead, cooking them until they reach a safe internal temperature.

Common mistakes to avoid

• Crowded grill: Leave space around the chicken so it grills rather than steams.
• Turning too soon: If the chicken sticks, give it a little longer before trying to turn it.
• Skipping the thermometer: Check the thickest part and cook until it reaches 74°C (165°F).
• Slicing immediately: Rest the chicken for 5 minutes first so it is easier to slice.
• Dressing too early: Toss shortly before serving to help the romaine stay crisp.
• Rough tossing: Fold the salad gently so the avocado does not become mashed.

How to store

For best texture, store the grilled chicken, undressed salad vegetables and dressing separately in airtight containers in the fridge, and use within 3 days. Keep sliced avocado separate if possible, and assemble just before serving; reheat the chicken gently until hot throughout.

Frequently asked questions