Grilled Chicken Salad

If there’s one salad I never get bored of, it’s this grilled chicken salad. Juicy, herby grilled chicken on a bed of crisp romaine, topped with crispy bacon, creamy avocado, sweet corn, juicy tomatoes, and sharp blue cheese — every bite is layered with flavor and texture. It’s hearty enough for dinner but light enough to make you feel good after. And guess what? The same dressing also marinates the chicken. Fewer steps, more flavor.

This one’s on repeat at my house when I’m craving something fresh but don’t want to give up on big, bold flavors. And it’s super flexible too, so you can switch things up depending on what’s in your fridge.

A Fresh and Flavor-Packed Salad

Some days just call for something lighter, but that doesn’t mean boring. This grilled chicken salad is my go-to when I want something colorful, crunchy, and satisfying. I’ve tried many versions over the years, but this combo really hits the spot — smoky grilled chicken, crispy bacon, and blue cheese are a match made in salad heaven.

Plus, it’s a great clean-out-the-fridge kind of meal. Use what veggies you’ve got, swap the greens, or toss in some roasted veggies from last night’s dinner.

Here’s How I Make My Grilled Chicken Salad

Everything starts with a punchy olive oil-based marinade that doubles up as your salad dressing. I whisk together olive oil, lemon juice, Dijon mustard, finely minced shallots, and a mix of dried herbs and spices. Half of this mixture goes to marinate the chicken, and the other half waits in the fridge for dressing the salad later.

Let the chicken soak in all that flavor for at least an hour (longer is even better), then throw it on a grill or grill pan until it’s golden and cooked through. Once done, slice the chicken and layer it over a bed of romaine with sweet corn, red onions, cherry tomatoes, crisp bacon, avocado slices, and crumbled blue cheese.

Drizzle that remaining dressing over everything and dig in!

Grilling Chicken Just Right

For a 4-ounce boneless, skinless chicken breast, I usually grill each side for about 4–5 minutes. But size does matter here — thicker pieces will need a bit more time. If you’re using boneless, skinless thighs (which are great for flavor), give them 6–7 minutes per side.

No outdoor grill? No problem. A stovetop grill pan or even a good cast iron skillet works beautifully.

A Few Tips for Success

• Marinate for at least an hour – but if you’ve got time, let it sit for up to 8 hours for deeper flavor.
• Use shallots for the dressing – they’re milder than onions and add a lovely flavor that’s not overpowering.
• Fresh corn is best when in season – grill it right alongside your chicken, then slice the kernels off. Otherwise, canned or thawed frozen corn works just fine.
• Grill year-round – I use my outdoor grill in summer and a grill pan in winter, so this salad never goes out of season.
• Prep ahead – You can cook the chicken up to two days early. Use it warm or cold depending on your mood.

Make It Your Own

This salad is endlessly customizable. Don’t feel boxed in — mix and match based on what you like or have around.

Change the protein:
Try grilled shrimp, salmon, or even steak. Leftover rotisserie chicken also works in a pinch.

Swap the greens:
Spinach, kale, butter lettuce, or spring mix all work well here.

Add more veggies:
Think grilled zucchini, bell peppers, or asparagus. Roasted broccoli or marinated artichoke hearts are great too.

Switch up the cheese:
Not a fan of blue cheese? Feta, goat cheese, or shredded sharp cheddar are all solid substitutes.

How to Serve It

I usually plate this as a main course — it’s filling enough on its own. But if you’re serving guests, you can portion it into smaller bowls as a side with grilled steak or pasta. It also works great as a mason jar salad if you’re packing lunch on the go. Just layer the dressing at the bottom and the lettuce on top to keep it crisp.

Leftovers and Storage

If you’re making this ahead or storing leftovers, keep a few things in mind:

• Store the components separately if you can — chicken, dressing, and salad veggies in their own containers.
• The grilled chicken stays good in the fridge for up to 3 days.
• Leftover dressing will keep for about a week in the fridge.
• Once everything is dressed and tossed, try to eat it within a few hours. No one likes soggy lettuce.

Frequently Asked Questions

Can I make this without grilling the chicken?
Absolutely. You can bake or pan-sear the chicken if grilling isn’t an option. Just make sure it’s cooked through and still juicy.

Is this salad keto-friendly?
Yes, mostly! Just skip the corn and maybe go easy on the tomatoes. Everything else is low-carb.

What if I don’t eat pork?
Swap out the bacon for turkey bacon or simply leave it out. Add some roasted chickpeas for crunch if you like.

This grilled chicken salad is one of those meals that proves healthy doesn’t have to mean boring. It’s colorful, full of texture, and completely satisfying. Make it once and I promise it’ll be in your regular rotation in no time.

Try other recipes:

• Copycat Chipotle Chicken
• Cream Cheese Chicken
• Triple Dipped Fried Chicken