Grilled Chicken Salad
Published Jun 01, 2026
Marinated grilled chicken on romaine with cherry tomatoes, avocado, grilled corn, feta, and a lemon Dijon dressing. Easy and filling enough for dinner.
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grilled chicken salad is soo good!
When I say this grilled chicken salad is easy, it’s EASY! The dressing and the marinade are the same thing, which is what I actually love about this grilled chicken salad. It’s a two-for-one! I whisk together lemon juice, Dijon, garlic, and oregano once, use part of it to coat the chicken, and set the rest aside for the salad dressing. While the chicken marinates, the sliced red onion goes into the leftover dressing so they have time to mellow. By the time the chicken is done marinating, the dressing has a mild onion flavor running through it instead of a sharp raw bite.
The salad is romaine, cherry tomatoes, avocado, grilled corn, and feta. The oregano and feta are what make this feel more Mediterranean than a typical salad, which I just like better. This lemon grilled chicken salad is filling enough to be dinner on its own. I also grill an extra breast or two when I make this so I have it ready for lunches later in the week.
Happy Cooking!
– Yumna
Grilled Chicken Salad Ingredients
- Chicken: I use boneless, skinless chicken breasts. Pat them dry before adding the marinade, so it actually sticks to the surface. If the breasts are thicker on one end, pound them slightly so they cook more evenly, and the thin end does not dry out while the thick end catches up. Marinate the chicken in the fridge for at least 20 minutes, but no more than 2 hours. If it marinates for too long, the acid from the lemon juice can start to break down and make the chicken mushy.
- Grilled chicken salad dressing and marinade: Extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, finely grated garlic, dried oregano, salt, and pepper. Extra-virgin olive oil has a stronger, fruitier flavor than regular olive oil, but if regular is all you have, it still works. I finely grate my garlic on a microplane or the fine side of a box grater because it mixes easily and gives the salad dressing a smoother texture.
- Romaine: Here’s a quick tutorial on how to chop romaine lettuce. I use romaine because it’s crisp, sturdy, and won’t wilt under the weight of the grilled chicken. You can use arugula, mixed greens, or any salad greens you like, or a combination!
- Veggies and toppings: I add red onion, cherry tomatoes, diced avocado, grilled or sautéed corn, and crumbled feta cheese. Read my tips on how to thinly slice red onion, how to dice an avocado, and how to grill corn. You can heat up frozen or canned corn to save time. I recommend buying a block of feta instead of crumbles because it’s creamier and more flavorful! You could also try goat cheese, fresh mozzarella pearls, shaved parmesan, or grilled halloumi.
How to Make Grilled Chicken Salad
These photos walk you through each step of making this marinated grilled chicken salad. Ingredient amounts and the full instructions are in the → Grilled Chicken Salad Recipe below
1. Make the Dressing
Whisk the olive oil, lemon juice, Dijon, grated garlic, oregano, salt, and pepper together until the mixture looks smooth and slightly creamy from the mustard. This is both your marinade and your salad dressing.
2. Marinate the Chicken
Pour about ¼ cup of the dressing over the chicken and toss well to coat. Let it sit and marinate.
3. Add Red Onion to Dressing
Stir the sliced red onion into the reserved dressing while the chicken sits. By the time the chicken is ready, the onion will have lost most of its sharpness and the dressing will have a light, mellow onion flavor.
4. Place Chicken on the Grill
Heat the grill. Lay the chicken flat and leave it alone so it makes good contact with the grates and develops a sear instead of steaming.
5. Grill Until Cooked Through
Cook until the chicken feels firm when you press the center and reaches 165°F inside. Let it rest on a cutting board for a few minutes before slicing so the juices stay in the meat.
6. Assemble the Grilled Chicken Salad
Add romaine, tomatoes, avocado, corn, and feta to a large bowl. Lay the sliced chicken on top and pour the onion dressing over everything right before serving.
Full Grilled Chicken Salad Recipe
Grilled Chicken Salad Recipe
Ingredients
For the Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove finely grated
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 1½ pounds boneless skinless chicken breasts
- ¼ small red onion thinly sliced
- 2 romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1 ripe avocado diced
- 1 cup grilled or sautéed corn
- ½ cup crumbled feta cheese
Instructions
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper until well combined.
- Place chicken in a large bowl and pour about ⅓ cup of the dressing over the chicken. Toss to coat and marinate for at least 20 minutes or up to 2 hours in the fridge. Add the onions to the small bowl with the remaining dressing while preparing the chicken and salad ingredients.
- Preheat the grill or grill pan to medium-high. Grill the marinated chicken 5–6 minutes per side, or until it reaches 165°F. Rest for 5 minutes, then slice.
- In a large bowl (or in 4 individual bowls) place the lettuce, tomatoes, avocado, corn and feta. Top with the sliced grilled chicken. Drizzle with the remaining dressing with the onions just before serving and toss gently.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add crunchy toppings: Top the grilled chicken salad with crispy pita chips, toasted pine nuts, homemade croutons, or sunflower seeds.
- Layer in a grain base: Serve the grilled chicken salad over cooked quinoa or farro to make it more filling. This is also a great way to stretch the salad into meal prep bowls!
- Give it a Mediterranean-inspired flavor: Add sliced cucumbers, Kalamata olives, roasted red peppers, and/or pepperoncini.
Recipe Tips
- Oil the grates first. Wipe them with oil before you start cooking so your food won’t stick to the grill.
- Use a meat thermometer. This is the best way to know when the chicken is done. When fully cooked through, chicken should register at 165ºF.
- Rest the chicken before cutting. This lets the juices redistribute themselves back through the meat after cooking to help it stay juicy.
- Dress it right before serving. Romaine is sturdier than most greens, but it will start to soften once the dressing goes on. If you are making this ahead, keep everything separate and toss it together when you are ready to eat.
Serving Ideas
- Soups: I love a soup and salad combo! Try creamy vegetable soup, roasted tomato soup, or cold cucumber soup on a hot day.
- Sandwiches: Serve the grilled chicken salad with a light sandwich, like an avocado sandwich, a cucumber sandwich, or a hummus sandwich.
