The Best Grilled Chicken Salad (Video)
Whoever said salads are boring, hasn’t tried this incredible grilled chicken salad recipe! The most delicious combination of juicy, grilled chicken served over a bed of crunchy romaine lettuce, creamy avocado and cheese, grilled corn, radishes, peppers, and more! It’s dressed in a creamy, garlicky cilantro salad dressing that’s super easy to make. This easy chicken salad recipe is great all summer long, as an everyday meal and for special holidays and occasions!
Watch My Grilled Chicken Salad Video Tutorial
Watch my YouTube grilled chicken salad video tutorial for step-by-step instructions and see just how easy this delicious salad is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Grilled Chicken Salad
Here are my tips for the main ingredients you’ll need for this grilled chicken salad recipe. Find the full list of ingredients with measurements in the printable recipe card below.
- Chicken – for my video tutorial, I used chicken breast; however, chicken thigh will also work very well for this recipe.
- Romaine Lettuce – look for young, crispy, refreshing lettuce. I recommend buying whole lettuce heads and chopping and washing them right before making the salad.
- Olive Oil – use a good quality olive oil for best tasting results.
- Lemons – you’ll need lemon zest and freshly squeezed lemon juice.
- Cheese – you can use a variety of cheeses for this salad. My personal favorite is Queso Fresco – a soft and salty Mexican cheese. Crumbled feta or grated parmesan will also work well.
- Corn – grilled corn is a fantastic addition to the salad. If you don’t have fresh corn, try heating drained, canned corn in a frying pan before adding it to the salad.
Seasoning & Marinating the Chicken Breast
This delicious chicken salad recipe starts with the chicken! You can marinate the chicken the day before and let it sit in the refrigerator until you’re ready to grill. Both chicken breast and chicken thigh will work for this recipe.
You can also use my ‘Grilled Chicken Marinade’ for this recipe.
- Place the whole chicken breasts/thighs into a large plastic bag or into a casserole tray. Drizzle generously all over with olive oil.
- Add all the chicken seasonings and spices: salt, pepper, dried onion, dried garlic, smoked or regular paprika, and dried oregano.
- Use your hands to massage the seasonings into the chicken meat, making sure it’s well-coated. Seal or cover the chicken meat and place it back into the refrigerator.
- Allow the chicken meat to marinate for at least 1 hour, or overnight.
Easy, Creamy Cilantro Salad Dressing
While the chicken is marinating, it’s a great time to get started on the rest of the salad ingredients, including the creamy cilantro dressing. You can make this dressing the day before and keep it stored in the fridge.
- For the salad dressing, start with the lemon zest. Zest 2 large lemons and add the zest into a large measuring cup.
- Next, squeeze the lemons for fresh juice; you’ll need 1/3 cup. Pour in the olive oil and add honey (or maple syrup), Dijon mustard, and mayonnaise. Season with salt, pepper, and fresh cilantro.
- Use a zester or microplaner to finely grate the garlic into the dressing; or, use a garlic press.
- Whisk everything together vigorously until the salad dressing is creamy and uniform.
Preparing Salad Vegetables
I love having a large variety of delicious vegetables in this salad! While you’re waiting for the chicken to marinate, here’s what you can prepare:
- Next, prepare the vegetables. Bring a large pot of salted water to a boil. Add the corn cobs into the boiling water and cook for 8 minutes. Remove from the water, rub butter all over, and season generously with salt. Set the corn aside for now.
- Cut the bell pepper into large chunks and set onto a tray, along with the radishes. Drizzle the veggies with olive oil and season with sea salt. Set aside along with the corn for grilling.
- Slice and chop the remaining vegetables: halve the tomatoes; cube the avocado and coat with lemon juice to keep from browning; slice the onions and cucumbers; chop and wash the lettuce.
Grilling the Chicken & Vegetables
- Once the chicken has marinated, preheat your outdoor grill to 500°F to 550°F. Preheat for about 15 minutes, until the grates are extra hot.
- Add the marinated chicken, corn, bell pepper, and radishes to the grill; keep the vegetables separate from the meat. Space the chicken pieces at least 3 inches apart for even cooking.
- Keep the lid grill closed for faster cooking. Rotate the vegetables every 5 minutes, until charred all over. Once the radishes are charred, move them from direct to indirect heat to continue cooking.
- Grill the chicken, turning occasionally, until the thickest part of the meat reaches an internal temperature of 160°F. Remove the chicken from the grill onto a tray to rest.
How to Make the Best Grilled Chicken Salad
Once you have the veggies and chicken grilled, it’s time to assemble this delicious chicken salad!
- Use a sharp knife to carefully cut away the corn kernels from the cob. Slice the grilled radishes in half or into quarters, depending on the size; chop the grilled bell pepper into bite-sized pieces.
- Fill a large salad bowl, casserole, or serving tray with chopped romaine lettuce. Start layering all the ingredients over the top: cucumbers, red onion, grilled corn, grilled radishes, grilled bell pepper, halved tomatoes, cubed avocado, crumbled/grated cheese, sliced chili peppers. Garnish with chopped cilantro.
- Once the chicken has rested for 10 minutes, slice the meat into strips or bite-sized pieces and place on top of the salad.
- Give the salad dressing one last whisk and pour it over the chicken and the salad. Enjoy immediately while the chicken is still warm.
More Recipes to Try!
Enjoyed this incredible grilled chicken salad recipe? Check out some of my other recipes you’re sure to enjoy!
- Grilled Steak Salad – juicy steak with grilled corn, loads of veggies, and chimichurri sauce as a dressing!
- Garlicky Grilled Veggies – a family favorite! Grilled veggies tossed in a garlic and herb dressing.
- Asian Chicken Salad – juicy teriyaki chicken with crunchy lettuce, mandarins, and wonton crisps.
Share it on Pinterest!
The Best Grilled Chicken Salad (Video)
The best grilled chicken salad recipe for summer, with grilled corn, avocado, cheese, tomatoes, and a creamy, garlicky cilantro dressing.
Ingredients
For Grilled Chicken:
- 2 1/2 to 3 lbs chicken breast, or chicken thigh
- 1/4 cup olive oil
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 1 tsp EACH: smoked paprika, dried garlic, dried oregano
- 1 1/2 tsp dried onion powder
For Salad:
- 3 large whole corn cobs
- 1 tbsp butter, for corn
- 1 large red bell pepper
- 1 bunch red radishes, remove leaves
- 2 tbsp olive oil
- sea salt
- 10 to 12 cups romaine lettuce, chopped
- 1 medium red onion, sliced
- 4 to 5 small cocktail cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1 large avocado, cubed
- 2 small Serrano chili peppers, thinly sliced
- 1/4 cup chopped fresh cilantro
- 6 oz Queso fresco, crumbled (or grated parmesan cheese)
For Salad Dressing:
- zest from 2 large lemons
- 1/3 cup lemon juice, freshly squeezed
- 1/3 cup olive oil
- 1 tbsp honey, or maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 3 medium garlic cloves
- 2 tbsp chopped fresh cilantro
- 1 tsp sea salt
- ground black pepper
Instructions
Marinating the Chicken:
- Place the whole chicken breasts/thighs into a large plastic bag or into a casserole tray. Drizzle generously all over with olive oil.
- Add all the chicken seasonings and spices: salt, pepper, dried onion, dried garlic, smoked or regular paprika, and dried oregano.
- Use your hands to massage the seasonings into the chicken meat, making sure it’s well-coated. Seal or cover the chicken meat and place it back into the refrigerator.
- Allow the chicken meat to marinate for at least 1 hour, or overnight.
Making Salad Dressing:
- For the salad dressing, start with the lemon zest. Zest 2 large lemons and add the zest into a large measuring cup.
- Next, squeeze the lemons for fresh juice; you’ll need 1/3 cup. Pour in the olive oil and add honey (or maple syrup), Dijon mustard, and mayonnaise. Season with salt, pepper, and fresh cilantro.
- Use a zester or microplaner to finely grate the garlic into the dressing; or, use a garlic press.
- Whisk everything together vigorously until the salad dressing is creamy and uniform.
Preparing Veggies for Salad:
- Next, prepare the vegetables. Bring a large pot of salted water to a boil. Add the corn cobs into the boiling water and cook for 8 minutes. Remove from the water, rub butter all over, and season generously with salt. Set the corn aside for now.
- Cut the bell pepper into large chunks and set onto a tray, along with the radishes. Drizzle the veggies with olive oil and season with sea salt. Set aside along with the corn for grilling.
- Slice and chop the remaining vegetables: halve the tomatoes; cube the avocado and coat with lemon juice to keep from browning; slice the onions and cucumbers; chop and wash the lettuce.
Grilling the Chicken & Veggies:
- Once the chicken has marinated, preheat your outdoor grill to 500°F to 550°F. Preheat for about 15 minutes, until the grates are extra hot.
- Add the marinated chicken, corn, bell pepper, and radishes to the grill; keep the vegetables separate from the meat. Space the chicken pieces at least 3 inches apart for even cooking.
- Keep the lid grill closed for faster cooking. Rotate the vegetables every 5 minutes, until charred all over. Once the radishes are charred, move them from direct to indirect heat to continue cooking.
- Grill the chicken, turning occasionally, until the thickest part of the meat reaches an internal temperature of 160°F. Remove the chicken from the grill onto a tray to rest.
Assembling the Salad:
- Use a sharp knife to carefully cut away the corn kernels from the cob. Slice the grilled radishes in half or into quarters, depending on the size; chop the grilled bell pepper into bite-sized pieces.
- Fill a large salad bowl, casserole, or serving tray with chopped romaine lettuce. Start layering all the ingredients over the top: cucumbers, red onion, grilled corn, grilled radishes, grilled bell pepper, halved tomatoes, cubed avocado, crumbled/grated cheese, sliced chili peppers. Garnish with chopped cilantro.
- Once the chicken has rested for 10 minutes, slice the meat into strips or bite-sized pieces and place on top of the salad.
- Give the salad dressing one last whisk and pour it over the chicken and the salad. Enjoy immediately while the chicken is still warm.
Nutrition
Calories: 747kcal | Carbohydrates: 30g | Protein: 50g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 2102mg | Potassium: 1484mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8470IU | Vitamin C: 63mg | Calcium: 232mg | Iron: 3mg
