Grilled Chicken Salad

Ingredients

• 454 g (16 oz)mixed greens
• 2chicken breasts
• 12 slicesthick-cut bacon, cooked and crumbled
• 85–113 g (3–4 oz)smoked Cheddar, cubed
• 85 g (3 oz)feta, crumbled
• 1avocado, chopped
• 150 g (1 cup)strawberries, hulled and halved
• 150 g (1 cup)cherry tomatoes, halved
• 2corn on the cob, grilled, or frozen corn, defrosted
• 1 batchcreamy basil dressing

Instructions

1. 1

   Add the greens

   Put the mixed greens in a large serving bowl.

2. 2

   Top the salad

   Arrange the remaining ingredients over the greens.

3. 3

   Dress and toss

   Drizzle over as much creamy basil dressing as you like, then toss to combine. You will not need to use the whole batch.

What is grilled chicken salad?

It is a composed salad built around chicken and leafy greens, with a mix of savoury, creamy and fresh toppings. This version pairs smoky bacon and cheeses with avocado, strawberries, tomatoes and corn.

The recipe gives no particular regional origin; its appeal is the easy combination of familiar ingredients. A creamy basil dressing brings the contrasting flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 469 calories, 30g protein, 15g carbs, 33g fat.

The chicken supplies much of the protein, while the greens, fruit and corn contribute carbohydrates. Bacon, cheeses, avocado and dressing account for much of the fat; serve with extra greens or other vegetables if you want more volume alongside your portion.

Get the cooked ingredients ready

Chicken: the method starts with the chicken ready to add, but does not give cooking instructions. Cook or grill it separately until done, then slice or chop it for serving.

Bacon and corn: cook the bacon and crumble it, and grill the corn or defrost frozen kernels before assembling. Having these prepared keeps the salad's finishing steps quick.

Balance the toppings

Salty and smoky: bacon, smoked Cheddar and feta bring most of the bold savoury flavour. Distribute them across the bowl so each serving gets a mix.

Fresh and creamy: strawberries and tomatoes add juicy contrast, while avocado softens the sharper flavours. Cut the pieces to a similar, fork-friendly size.

Keep the greens crisp

Dry leaves: wash the greens ahead if needed and dry them thoroughly. Excess water can dilute the dressing and make the leaves limp.

Dress last: add the creamy basil dressing just before serving and toss gently. Start with a little, then add more to taste; the recipe does not call for using the full batch.

Assemble for easy serving

Layering: place the greens in a large serving bowl, then add the other ingredients on top as directed. This makes the colourful toppings easy to see and share.

Portions: toss the salad shortly before serving, or leave it layered and offer dressing on the side. If preparing individual bowls, divide the toppings evenly.

What to serve alongside

The chicken, bacon, cheese and avocado make this salad substantial enough to serve on its own. For a larger spread, offer crusty bread or a simple soup alongside.

If serving it with other dishes, keep those accompaniments fairly simple so the varied toppings and basil dressing remain the focus.

Recipe notes & tips

• Use a bowl large enough to toss the greens and toppings without spilling.
• Let grilled corn cool before adding it so it does not wilt the greens.
• Cut the chicken and avocado into pieces that are easy to pick up with a fork.
• Add dressing gradually, tasting as you go.
• Serve soon after dressing the salad for the best texture.

Variations

• Extra crunch: add a handful of toasted nuts or seeds just before serving.
• More herbs: scatter chopped fresh basil over the salad to echo the dressing.
• Change the fruit: use another ripe, sweet fruit in place of the strawberries.
• Use leftover chicken: slice cooked chicken and add it chilled or briefly warmed.
• Make it meat-free: leave out the chicken and bacon and add a plant-based protein.

Common mistakes to avoid

• Wet greens: dry them well after washing so the dressing clings instead of becoming watery.
• Overdressing: add the dressing in stages because the recipe makes more than you may need.
• Warm toppings: cool the grilled corn and cooked chicken slightly before combining with the leaves.
• Uneven portions: distribute the chicken and toppings across the bowl before tossing.
• Tossing too early: wait until serving time to dress the salad so the greens stay crisp.

How to store

Store undressed salad components separately in covered containers in the refrigerator and use within 3 days. Keep the dressing separate; once dressed, the salad is best eaten straight away, as the greens soften. Reheat chicken separately if desired, then let it cool slightly before adding.

Frequently asked questions