Grilled Chicken Salad With Balsamic Vinaigrette
Grilled chicken, crisp greens, fresh vegetables, feta, and balsamic vinaigrette make this American-style salad a solid lunch or light dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis American-style grilled chicken salad is a simple main-course salad built from smoky chicken, crisp greens, crunchy vegetables, feta, and a tangy balsamic vinaigrette.
This version fixes the usual weak spots: enough chicken for a true entrée, clear seasoning, and a short resting time so the meat stays juicy before slicing. If your chicken breasts are very thick, pound them lightly to an even thickness so they grill through before the outside dries out.
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breasts
- 2 tbsp (30 ml) olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 6 cups (170 g) mixed salad greens, such as romaine, spinach, and arugula
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium cucumber (about 10 oz/280 g), sliced
- 1 bell pepper (about 5 oz/140 g), thinly sliced
- 1/2 small red onion (about 2 oz/55 g), thinly sliced
- 1/2 cup (75 g) crumbled feta cheese
Instructions
- 1
Preheat a grill or grill pan to medium-high heat. If the chicken breasts are very thick, pound them to an even 3/4-inch thickness so they cook evenly.
- 2
In a medium bowl, coat the chicken with 2 tablespoons olive oil, garlic powder, paprika, 1/2 teaspoon of the salt, and the black pepper. Let it sit at room temperature for 10 minutes while the grill heats.
- 3
In a small bowl or jar, whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and remaining 1/4 teaspoon salt until smooth and slightly thickened. Set the vinaigrette aside.
- 4
Grill the chicken over medium-high heat for 5-7 minutes per side, with the lid closed if using an outdoor grill, until lightly charred and the thickest part reaches 165°F (74°C). The chicken should release easily from the grates when ready to turn.
- 5
Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Slice across the grain into strips.
- 6
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion. Toss with about half the vinaigrette until the leaves are lightly coated, not soggy.
- 7
Arrange the dressed salad on plates or in a serving bowl. Top with the sliced grilled chicken and feta cheese.
- 8
Drizzle the remaining vinaigrette over the top just before serving. Serve immediately while the chicken is still slightly warm and the greens are crisp.
Tips for the Best Grilled Chicken Salad With Balsamic Vinaigrette
- Oil the grill grates lightly before cooking to help prevent the chicken from sticking and tearing.
- For the juiciest chicken, use an instant-read thermometer and pull it off the grill as soon as it reaches 165°F (74°C).
- If you prefer, swap the feta for goat cheese or leave the cheese out entirely for a dairy-free salad.
- To make it ahead, grill the chicken and prepare the dressing up to 2 days in advance, then assemble the salad just before serving.
- If using bottled balsamic vinaigrette instead of homemade, start with about 1/3 cup (80 ml) and add more only as needed so the greens do not become overdressed.
Storage and Reheating
Store the grilled chicken, vegetables, greens, and dressing separately in the refrigerator for up to 3 days. Once dressed, the salad is best eaten right away because the greens wilt quickly. Reheat the chicken gently in the microwave or enjoy it cold, then assemble the salad just before serving. The chicken can be frozen for up to 2 months, but the assembled salad should not be frozen.
Frequently Asked Questions
Can I cook the chicken without an outdoor grill?
Yes. A grill pan or cast-iron skillet over medium-high heat works well. Cook until the chicken is browned and reaches 165°F (74°C) in the center.
What greens work best for grilled chicken salad?
A mix of romaine, spinach, and arugula gives a good balance of crunch and tenderness. You can also use spring mix, though it is softer and wilts faster once dressed.
Can I make grilled chicken salad ahead of time?
Yes, but keep the components separate. Store the sliced chicken, chopped vegetables, greens, and vinaigrette apart and toss together right before serving.
How do I keep grilled chicken from drying out?
Pound thick pieces to an even thickness, grill over medium-high heat, and do not overcook. Resting the chicken for 5 minutes before slicing also helps keep the juices in the meat.
Quick Info
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
