grilled chicken salad

The grilled Cajun trinity of onion, bell pepper and celery, grilled corn and leftover grilled chicken warm the crisp, cold romaine lettuce and tomatoes in this ultra-flavorful Cajun Grilled Chicken Salad With Remoulade Sauce Dressing.&nbsp;

Cajun Grilled Chicken Salad With Remoulade Sauce Dressing

butter

onion

green bell pepper strips

celery

corn

leftover Cajun Grilled Chicken Remoulade breast

Romaine lettuce heart leaves

Roma tomatoes, sliced

Remoulade sauce

Arrange the fresh Romaine lettuce heart leaves, beans and sliced tomatoes on top of a large serving platter.&nbsp;

Debone the Cajun Grilled Chicken Remoulade breast. Slice and set atop the salad.&nbsp;

Grease a cast iron grill pan with the butter or oil.&nbsp;

Brown the Cajun trinity of raw onion, bell pepper and celery strips in the pan. When the trinity is almost browned, add the corn and cook until browned, about 3 to 5 minutes.&nbsp;

Place the indoor-grilled corn and Cajun trinity atop the salad.&nbsp;

Serve alongside the Remoulade sauce.&nbsp;

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Greek Grilled Chicken Salad

Greek yogurt

lemon

tbsp extra virgin olive oil (more for later)

tbsp red wine vinegar

garlic

Kosher salt (generous pinch to taste)

Black pepper (generous pinch to taste)

oregano

tsp sweet paprika

tsp cumin

tsp coriander

cayenne pepper (optional)

Chicken tenders

Homemade Greek dressing,

oz hearts of Romaine lettuce, (chopped)

oz cherry or grape tomatoes,

bell pepper any color, (cored and chopped)

cucumber

shallots, (thinly sliced)

Pitted Kalamata olives, (to your liking)

Quality Greek feta blocks, (to your liking)

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)

Prepare the dressing according to this Greek dressing recipe.

Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later.  Add feta cheese to your liking.

Cook the chicken.  Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)

Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken.  Serve immediately.

Grilled Chicken Fiesta Salad Recipe - This simple grilled chicken salad recipe is kicked up a notch for a spicy Tex-Mex favorite!&nbsp;

Grilled Chicken Fiesta Salad Recipe

salad greens

chicken breasts (sliced)

corn (removed

black beans

cherry tomatoes (halved

red onion (sliced thinly)

tortilla chips

cilantro

avocado

Arrange salad greens on a large platter or toss into a large bowl. Top with grilled chicken slices, corn, black beans, tomatoes, onion, crushed tortilla chips, and torn fresh cilantro.&nbsp;

Pour salsa into a small cup and place on the platter alongside the salad for serving. Halve the avocado and place alongside the salad, or go ahead and dice and toss into the salad.&nbsp;

Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.

Mediterranean Chicken Kebab Salad

lb skinless boneless chicken breast (cut into 1 inch cubes)

lemon juice

salt

black pepper

cucumber (peeled)

tomato

diced bell pepper

tbsp red onion (diced)

black olives

tsp vinegar

olive oil

tsp fresh dillweed

parsley

salt and black pepper

lettuce

feta cheese (grated (omit for paleo))

lemon wedges

Marinate the chicken at least 2-3 hours or overnight.

If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.

Serve with lemon wedges.

Mexican Grilled Chicken Salad: loaded with veggies and topped with spicy tomato ranch dressing. This is not your average Grilled Chicken Salad recipe!

Mexican Grilled Chicken Salad

chicken breast

Old El Paso Taco Seasoning

romaine lettuce

grape or cherry tomatoes, (halved)

avocados, (peeled and sliced)

corn kernels

bacon

green onions, (chopped)

queso fresco cheese

spicy salsa

Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables.

Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth.

Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.

https://content.jwplatform.com/videos/lrdg1azY.mp4

Grilled chicken, apple chips and fuji apple salad dressing are the stars of the show in this Panera Bread copycat recipe for Fuji Apple Chicken Salad!

Fuji Apple Chicken Salad

mixed greens (spinach, spring mix or romaine lettuce)

fuji apple dressing (click link for the recipe)

apple chips

chicken breast (sliced)

gorgonzola cheese (crumbled)

red onion (thinly sliced)

cherry tomatoes (halved)

pecan pieces (toasted)

In a large bowl, toss the mixed greens with the fuji apple salad dressing.

Divide the dressed greens between four bowls.

Top with the apple chips, cooked chicken, gorgonzola cheese, red onion, tomatoes and pecans.

Ready to serve in 30 minutes, this Mediterranean chicken salad is bursting with fresh and vibrant flavors. It&#039;s hearty, healthy and delicious!

Mediterranean Chicken Salad

olive oil (divided)

garlic (minced)

red wine vinegar (divided)

oregano (divided)

dill

chicken breasts

shallot (minced)

Dijon mustard

Romaine lettuce (chopped)

feta

Persian cucumbers (diced)

tomatoes

½ red onion (thinly sliced)

kalamata olives (sliced)

Make the chicken marinade. In a medium bowl, mix ¼ cup olive oil, garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 4 hours.

Meanwhile, make the salad dressing. Mix shallot, Dijon, remaining 2 teaspoons red wine vinegar, remaining 1 teaspoon dried oregano, lemon zest, and lemon juice. Stream in remaining 3 tablespoons olive oil while whisking until emulsified.

Preheat a grill or grill pan to medium high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred and the thickest part reaches 165°F internal temperature, 5-6 minutes per side. Remove from heat and let rest for 5 minutes before slicing.

Place chicken over greens with feta, cucumber, tomatoes, red onion, olives and dill. Toss with dressing and serve immediately.

The grilled chicken is so JUICY and moist thanks to a homemade pecan butter marinade!! Sweet strawberries and crunchy pecans add extra texture and FLAVOR!!

Strawberry Pecan Grilled Chicken Salad with Pecan Butter Vinaigrette

ounces Fisher Pecan Halves

olive oil,

kosher salt,

pecan butter

apple cider vinegar

honey

lettuce (I used romaine; fresh spinach, baby kale, greens

strawberries

Pecan

cheese

1/2 teaspoon black pepper,

To the canister of a large food processor...

To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes – I don’t recommend using a high-speed blender such as a VitaMix or Blendtec because I’ve burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).

Allow the pecans to break down and they’ll...

Allow the pecans to break down and they’ll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.

After allowing the pecans to process for about...

After allowing the pecans to process for about 5 minutes, my mixture was dry and that’s when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.

Add salt to taste and process briefly to...

Add salt to taste and process briefly to incorporate.

Add all ingredients (you will have extra pecan butter,...

Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).

Preheat grill or grill pan to medium-high heat...

Preheat grill or grill pan to medium-high heat and oil the grates very well.

Add the chicken, discard leftover marinade, and grill...

Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.

After chicken has cooked, remove it from grill...

After chicken has cooked, remove it from grill and set on a plate to rest.

To a large platter or serving bowl, add...

To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.

To glass jar with a lid, add all...

To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.

Evenly drizzle vinaigrette over the salad, to taste,...

Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.

Grilled Chicken Salad is made with perfect juicy grilled chicken, grilled corn off the cob, tomatoes, lettuce, avocado, and onion. Simple oil and vinegar dressing is the perfect finishing touch to this delicious summer salad!

Grilled Chicken Salad Recipe

Romaine lettuce

cherry tomatoes

red onion

In a large salad bowl, combine lettuce, cherry tomatoes, onion and avocado.

Cut corn kernels off the cobs and add to salad. Toss gently together.

In a small measuring cup, whisk together oil, vinegar, salt, pepper and oregano. Pour over salad and toss gently to coat.

Slice or chop grilled chicken breasts.

Place salad on serving plates. Arrange half of sliced grilled chicken breast on top of the salad, on each serving.

Serve immediately.

Get ready for a flavor explosion! This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan for a zesty, satisfying meal.

Grilled Chicken Salad

garlic powder

onion powder

recipe Italian Dressing**

romaine heart (3 cups)

lettuce,

red onion, thinly sliced,

English cucumber (2 cups chopped)

cherry tomatoes, halved

avocado, sliced (optional)

½ cup jarred sliced pepperoncini

Parmesan shavings

basil

Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.

Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, dill, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours). 

Preheat a grill to high heat (450 to 550°F).

Meanwhile for the salad, make the Italian dressing. Prepare the romaine, lettuce, onion, cucumber, tomatoes, and avocado. 

Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness.

Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and basil or dill. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken stores up to 3 days, refrigerated.

My husband and I loved how everything tasted together - so fresh, juicy, crunchy, and satisfying. I appreciated how we could use all the salad dressing and it did not drown the vegetables and make everything taste heavy and too oily. I used chicken thighs, which were excellent. I let them marinade for just under 24 hours and the flavour was great! 

I love pepperoncinis, so I will take any reason to use them! 

Overall a super delicious and easy recipe again, and we'll be making it all summer long :)

Tender chicken, fresh veggies and a zesty homemade dressing combine for a great grilled chicken salad. This is the perfect Summer salad with tons of flavor.

Top 18 grilled chicken salad recipes from across the web

The most viewed grilled chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 grilled chicken salad recipes from across the web

The most viewed grilled chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Grilled Chicken Salad With Re...

Greek Grilled Chicken Salad

Grilled Chicken Fiesta Salad Recipe

Mediterranean Chicken Kebab Salad

Mexican Grilled Chicken Salad

Fuji Apple Chicken Salad

Mediterranean Chicken Salad

Strawberry Pecan Grilled Chicken Sa...

Grilled Chicken Salad Recipe

Grilled Chicken Salad

Grilled Chicken Salad

Grilled Chicken Avocado Salad

Grilled Chicken Salad Recipe

Chipotle Spice Rubbed Grilled Chick...

Balsamic Blackberry Chicken Salad

Grilled Cilantro Lime Chicken Salad...

Grilled Chicken Salad with Shawarma...

Grilled Chicken Salad

The most viewed grilled chicken salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine