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–+ servings
chicken salad

Grilled Chicken Salad

A refreshing and protein-packed grilled chicken salad made with crisp vegetables and a creamy homemade dressing by Lina Vexley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine American
Servings 4 bowls
Calories 320 kcal

Equipment

  • Mixing Bowls
  • Grill Pan
  • Tongs
  • Knife

Ingredients
  

Salad Base

  • 2 chicken breasts boneless, skinless
  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup celery chopped

Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp honey optional for sweetness
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Instructions
 

  • Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 6–7 minutes per side or until fully cooked. Let rest, then slice thinly.
  • In a large bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and celery. Toss lightly to mix.
  • In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth.
  • Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  • Top the salad with sliced grilled chicken. Serve immediately with extra dressing on the side.

Notes

For extra flavor, marinate the chicken in lemon and herbs for 30 minutes before grilling. You can also add avocado or nuts for texture.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 32gFat: 18gSaturated Fat: 3gCholesterol: 85mgSodium: 420mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 2800IUVitamin C: 15mgCalcium: 40mgIron: 1.2mg
Keyword chicken salad, Grilled Chicken, healthy
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