This Easy Grilled Chicken Salad recipe with Ranch Dressing makes a delicious main dish salad. Featuring crisp romaine lettuce, avocado, cherry tomatoes, red onions, shredded carrots, red peppers, and marinated grilled chicken. Topped with a dairy-free ranch dressing, this salad is full of flavor and is also nutritious.
This salad features tender chicken that is marinated before it’s grilled. The chicken cooks up in minutes and is served with lettuce, avocado, cherry tomatoes, carrots, and red onions. Sometimes I make my air-fryer bacon and crumble it on top (so good!).
A grilled chicken salad is really a classic summer salad recipe. It’s hard to go wrong with the combination of marinated chicken that is grilled to perfection and a variety of vibrant vegetables. You could easily adapt this recipe with what you have on hand.
What ingredients are in a grilled chicken salad
- chicken breasts
- extra-virgin olive oil
- lemon
- sea salt
- freshly ground black pepper
- garlic powder (or onion powder, or both)
- sweet paprika (or smoked)
- cayenne (if you like it spicy)
- Romaine (or any other lettuce)
- red onion (or scallions)
- shredded carrots
- bell pepper
- grape tomatoes (or cherry, or whatever tomatoes you have on hand)
- avocado
- ranch dressing (I used a dairy-free brand)
How to make an easy grilled chicken salad?
The first thing you need to do is gather up all the ingredients.
Place the chicken in a large zipped lock bag or an airtight container with some extra-virgin olive oil and the seasonings (I used garlic powder, paprika, salt, and freshly ground pepper).
Grill up the chicken on a grill pan or on your grill outside. You could even cook it up in a skillet, oven or your air fryer (make it with my air fryer chicken tenders).
When the chicken is grilling up, you can slice the tomatoes, and cut up the peppers and onions. Slice the avocados last (they will brown if you leave them out too long).
Place the lettuce around your serving plate or platter. Place the rest of the veggies on top.
When the chicken is grilled up, let it rest a few minutes and then slice it.
How long to grill chicken
If you have a 4-ounce chicken breast, it will take 4-5 minutes, per side. The internal temperature reads 160°F, and keep in mind the internal temperature of the chicken will continue to rise if you let it rest a few minutes after grilling.
Depending on size of the chicken breast and if it has bone, it could take longer.
Can grilled chicken salad be prepped ahead of time?
Yes, it sure can! The chicken can be marinated overnight. If you’re pressed for time and forgot to marinate it, even a quick 30 minute marinate will make a flavor difference.
The salad ingredients could also be prepped ahead of time. Shred the carrots (or buy already shredded carrots), slice up the onions, and chop the tomatoes.
Just don’t slice the avocados until the last minute (they will brown). Keep the prepped veggies in the refrigerator until you’re ready to assemble the salad.
Is this recipe Whole30 compliant?
Yes, it is Whole30 compliant, Paloe and keto friendly. It is also dairy-free, gluten-free, and sugar-free.
Tips to make a grilled chicken salad
- Marinate the chicken for 30-60 minutes or even better, for overnight. The chicken will be even more delicious the longer it gets to marinate.
- To save on time, you could grill the chicken 1-2 days ahead of time. When you’re ready to make the salad, just slice the grilled chicken up and enjoy it cold or you could even warm it up a bit.
- The salad could also be prepped 1-2 days ahead of time, which means this recipe could be part of your Sunday meal prep for the week.
- Grill inside on a grill pan, or depending on the season, grill the chicken outdoors.
Variations for a Grilled Chicken Salad
This simple to make salad is perfect like this, but there are ways to change it up with substitutions.
- Protein: In place of the chicken, try it with grilled salmon, shrimp, or even steak.
- Greens: Change out the romaine for another type of lettuce, spinach, or even kale.
- Vegetables: I used the vegetables I had on hand, but feel free to use bell peppers, any grilled vegetables, or even marinated vegetables, like these easy marinated mushrooms or easy marinated zucchini.
How long to grill chicken
If you have a 4-ounce chicken breast, it will take 4-5 minutes, per side. The internal temperature reads 160°F, and keep in mind the internal temperature of the chicken will continue to rise if you let it rest a few minutes after grilling.
Depending on size of the chicken breast and if it has bone, it could take longer.
Can grilled chicken salad be prepped ahead of time?
Yes, it sure can! The chicken can be marinated overnight. If you’re pressed for time and forgot to marinate it, even a quick 30 minute marinate will make a flavor difference.
The salad ingredients could also be prepped ahead of time. Shred the carrots (or buy already shredded carrots), slice up the onions, and chop the tomatoes.
Just don’t slice the avocados until the last minute (they will brown). Keep the prepped veggies in the refrigerator until you’re ready to assemble the salad.
How Should the Chicken Be Cooked?
I prefer the chicken grilled. It cooks up in minutes on my grill pan (you could grill outside, as well). However, you could bake the chicken or cook it up in a cast iron pan or a skillet. Bake on baking sheet on 400° F and until the internal temperature reaches 165° F.
How to store this salad?
Place any leftover chicken in a an airtight container (or large zipped lock bag) in the refrigerator for up to 3 days. Store the lettuce and vegetables separately (without the dressing, or it will get soggy), for up to 3 days.
Some other chicken recipes to enjoy:
- Air-Fryer Chicken Tenders
- Balsamic Fig Glazed Chicken
- Sheet Pan Mojo Chicken
- Tangerine Garlic Chicken
Easy Grilled Chicken Salad
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika or smoked
- dash of cayenne if you like it spicy
- 3 cups Romaine lettuce (or any other type of lettuce) cut in big pieces
- ½ red onion sliced sliced
- 1 cup shredded carrots (use preshredded or shred your own)
- 1 bell pepper (any color) sliced or diced
- 1 cup cherry or grape tomatoes halved
- 1 avocado sliced
- Ranch dressing I used a dairy-free ranch, but use whatever dressing you prefer
Instructions
- The night before, or even 30 minutes before is fine. Season the chicken breasts with the salt, pepper, garlic powder (or onion, or both), paprika, and cayenne (if you’re making it a little spicy).
- Add the chicken breasts into a large zipped lock bag (or airtight container). Add the extra-virgin olive oil and freshly squeezed lemon juice, and if you have it in a zipped lock sealed bag, squish it all around the seasoning and oil. If it’s in a container, use your clean hands to massage the marinade all around the chicken. Place the bag or container in the refrigerator.
- When you’re ready to cook it (you could prep this the night before or even day of cooking), remove the chicken from the refrigerator.
- Heat a grill pan (or grill) to medium-high heat and brush with some olive oil. When it’s heated, add chicken and cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.
- Place the chicken breasts on a cutting board to rest a few minutes while you assemble the salad.
- In a large serving plate or a bowl, add the lettuce and if you’re using a platter, assemble the vegetables around the salad.
- Slice the chicken and place it on the platter or in the bowl (you could toss it with all the ingredients ). Drizzle on the dressing and enjoy!
Notes
Let chicken rest: Place the grilled chicken on a cutting board to rest for 5 minutes before you slice it.
Subtitutions: You can change up the vegetables with whatever you have on hand or how you like it.
Add-ins: Sprinkle on some seeds, croutons or even cheese crumbles, if you like.
Adilah says
You show picture with carrots but never mention them in recipe.
Lora says
hi Adilah-It’s on the ingredient list…and the amount is 1 cup. You could shred your own (use as much, or as little as you prefer) or use the already shredded carrots you can find in the produce aisle at most markets. Enjoy!