This Grilled Chicken Salad recipe is full of fresh flavor and color, plus hearty protein. Savory chicken, bacon, and queso fresco are served over lettuce, and topped with sweet corn, tomatoes, cucumbers, and avocado. A bright and tangy vinaigrette brings it altogether!
Liven up your summer grilling and salads rotation with this all-you-could-ever-ask-for Grilled Chicken Salad recipe! Toss it with a vibrant Cilantro Lime Vinaigrette that tastes like summer – or a creamy Homemade Buttermilk Ranch Dressing that always pleases the masses. This light-yet-hearty salad is simple enough for a weeknight meal and beautiful enough for a weekend gathering with friends. Enjoy!
Why Grilled Chicken Salad Is the Perfect Summer Meal
We go through quite a lot of chicken year-round, and quite a lot more during the summer, simply because it’s extra tasty from the grill. I’m constantly mixing up flavors and techniques when it comes to grilling chicken, to keep our family interested. And this recipe delivers! (As does my Grilled Chicken Sandwich and Grilled Hawaiian Chicken Chili Kabobs. So many ways to do chicken!) Here’s why:
- The best of summer. With fresh, summer sweet corn, sun-ripened tomatoes, and crisp cucumber, this salad bursts with so many of our favorite summer flavors.
- Easy to make AND prep ahead. Just grill the chicken, prep your lettuce and veggies, and make the dressing – then put it all together. You can also do all or some of these steps ahead of time, store everything in separate containers in the fridge, then assemble the salad when you want to eat.
- Endlessly customizable. It’s easy to make this salad to fit your own tastes. Whether it’s adding different vegetables, switching up the dressing, or choosing tender baby spinach or peppery arugula instead of romaine.
What You’ll Need
At the height of summer, I like to pick up whatever I can at a local farmers market or roadside stand. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
Grilled Chicken:
- Chicken – Boneless, skinless chicken breasts pounded to a uniform thickness for quick and even cooking.
- Olive oil – Used for cooking and keeping the chicken from sticking on the grill.
- Salt & pepper – I use super simple seasoning, and the chicken doesn’t need anything more!
Salad:
- Romaine – Crisp, sturdy romaine is perfect in this salad. It does a great job of standing up to the chicken and veggies, and doesn’t get easily soggy with dressing.
- Corn – There is nothing that compares to fresh summer sweet corn. Cut it straight off the cob and use it raw – I love those sweet, crunchy nuggets!
- Grape tomatoes – Or cherry tomatoes, or beautiful heirloom tomatoes — summer isn’t lacking in tomato options!
- Cucumber – I use English cucumber because it has fewer seeds and a thinner skin.
- Bacon – For a smoky, savory touch and chewy bite.
- Queso fresco – This mild cheese adds a creamy element that’s lightly salty and tangy. Feta is a good substitute, although the flavor is a little bolder.
- Red onion – Thinly sliced red onion gives a sharp bite to contrast with the sweet corn and tomatoes.
- Avocado – Slices of avocado add a decadent creaminess.
- Cilantro Lime Vinaigrette – Adds a zesty, herby flavor to tie everything together and add a little Tex-Mex flair.
- Lime wedges – For squeezing over the salad, to bring out all those fresh flavors.
How to Make Grilled Chicken Salad
This is just a visual overview of the steps involved in making this salad. You can find the full instructions in the recipe card below.
- Prepare. Preheat your grill to medium-high; clean the grates and oil them. Coat the chicken breasts with olive oil, then season with salt and pepper.
- Grill the chicken. Set the chicken on the grill and cook for 10 to 15 minutes total (or until the internal temperature reaches 165ºF), flipping halfway through the cooking time. Transfer to a cutting board and let it rest for 5 to 10 minutes.
- Assemble. Slice the chicken into strips. Add the lettuce to a serving bowl or platter and arrange the sliced chicken and remaining ingredients over the top. I leave off the dressing so everyone can add their own!
- Serve. Serve the salad with Cilantro Lime Vinaigrette, lime wedges, and Pickled Red Onions (optional, but delicious!).
Tips & Variations
Follow these tips to make sure your grilled chicken salad turns out perfect — or try one of these variations to make it your own.
- Don’t skip cleaning the grill grates. This helps keep the chicken from sticking to the grill and ensures the flavor is on point (so you’re not tasting last night’s Grilled Salmon!).
- Use an instant read thermometer. To ensure the chicken is fully cooked and doesn’t OVER cook, use an instant read thermometer to check if it has reached an internal temperature of 165°F (74°C).
- Switch up the dressing. Instead of Cilantro Lime Vinaigrette, try using my Maple Dijon Dressing (especially lovely in the fall and for Thanksgiving), Balsamic Vinaigrette, or this Herby Lemon Vinaigrette.
- Take it in a Tex-Mex direction. Add guacamole, black beans, and crispy tortilla strips for a Tex-Mex version of this grilled chicken salad.
- Add some heat. Add some fresh jalapeno slices or Pickled Jalapenos.
Serving Suggestions
This is a meal-worthy salad, but if you want to stretch it a little further, you can also serve it with Cilantro Lime Rice or Honey Cornbread Muffins. A summery Cucumber Mojito adds another layer of perfection!
How to Store and Reheat Leftovers
- Refrigerator: Store this grilled chicken salad in an airtight container in the refrigerator for up to 3 days. If you think you’ll have leftovers, I recommend keeping the dressing separate and adding it just before serving to prevent the salad from becoming soggy.
- To reheat: You don’t need to reheat the chicken, but if you’d like to, you can pop it in the microwave (without the salad) or warm it in a nonstick skillet set over medium-low heat.
More Grilled Salad Recipes
Grilled Chicken Salad
Ingredients
Grilled Chicken
- 1¼ pounds boneless, skinless chicken breasts, pounded to an even thickness of ½"-¾"
- 2 teaspoons olive oil
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
Salad
- 6 cups chopped (1½" pieces) romaine lettuce
- 1 cup fresh sweetcorn kernels, cut from the cob
- 1 cup halved grape tomatoes
- 1 cup thinly sliced English cucumber
- ½ cup chopped cooked bacon
- ½ cup crumbled queso fresco
- ¼ cup thinly sliced red onion
- 1 medium avocado, peeled, pitted, and sliced
- Cilantro Lime Vinaigrette
- 4 lime wedges
Instructions
Grilled Chicken
- Heat grill to medium-high. Scrub grill grates clean, then oil well (see Notes).
- Coat chicken evenly with olive oil, then season with salt and pepper.
- Place chicken on grill grates and cook for 10-15 minutes, flipping halfway through. Remove from grill when internal temperature reaches 165°F. Total grilling time will vary according to size of chicken breasts and grill temperature. Transfer chicken to a cutting board to cool for 5-10 minutes, then slice into strips.
Salad
- Meanwhile, add lettuce to a large serving bowl that's low and wide – or use a large rimmed serving platter. Arrange sliced grilled chicken, corn, tomatoes, cucumber, bacon, queso fresco, red onion, and avocado over the top of the lettuce.
To Serve
- Serve salad with Cilantro Lime Vinaigrette, plus fresh lime wedges for squeezing over the top. Pickled Red Onions are also excellent with this salad!
Notes
- To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
- Nutritional information is calculated without the dressing, as the precise numbers will depend on the amount of dressing used.
Nutrition Information:
This post was originally published in 2015, then updated in 2025.
The chicken looks delectable.
Grilling always makes everything taste better in my opinion! Fantastic vinaigrette for the chicken!
This looks so green and fresh. I love summer eating.
Sounds like the perfect summer dinner!
Those are just about the most perfect grilled chicken breasts I’ve ever seen.
I love how fresh and summery this is!
This is the perfect summer meal!