This Grilled Chicken Salad Recipe is fresh, filling, and ready in just 35 minutes! Juicy chicken, hard boiled eggs, and veggies turn a crisp salad into a hearty and satisfying meal.
Holly’s Recipe Highlights
- Flavor: This salad is a mix of savory seasoned chicken, crisp vegetables, creamy avocado, and a tangy dressing that brings everything together with a satisfying balance of flavors.
- Skill Level: This beginner friendly recipe is easy enough for weeknights, using basic grilling and simple salad prep.
- Tools: You will need a few tools for this recipe including a grill or grill pan, sharp knife, cutting board, and large salad bowl.
- Time-Saving Tip: Save time with prewashed chopped romaine, store-bought hard-boiled eggs, or a bottled low-carb vinaigrette for a quick and easy salad prep.
Ingredient Notes
- Chicken: Choose similar sized chicken breasts, and pound thicker parts to create a uniform layer for more even cooking.
- Seasoning: Salt and pepper keep the seasoning simple, but you can easily switch things up with low-carb poultry seasoning, lemon pepper, Cajun seasoning, garlic herb blends, or Italian seasoning for extra flavor.
- Cherry Tomatoes: Halved cherry tomatoes add a burst of juicy sweetness and freshness, but for longer make-ahead storage, consider adding them just before serving since they soften after being cut.
- Cucumbers: English cucumber is a great choice because it has thin skin and fewer seeds, but regular cucumber works just as well if you peel it or remove the seeds first.
- Avocado: Add just before serving to prevent browning. If making the salad ahead, wait to slice and add it until serving.
- Romaine: Romaine lettuce provides a crisp, sturdy base that stays fresh and crunchy even after the grilled chicken and dressing are added.
- Eggs: For neat, clean slices, chill the hard-boiled eggs before cutting.
- Dressing: Try this salad with your favorite dressing pairing. A low-carb creamy vinaigrette pairs perfectly with this salad, but ranch, blue cheese, Caesar, Greek dressing, or any sugar-free dressing are all great options depending on the flavors you prefer.
Variations
- Cheese: Add feta, blue cheese, cheddar, or parmesan for extra richness.
- Bacon: Crumbled bacon adds smoky crunch and gives a Cobb-style feel.
- Greens: While Romaine provides the best crunch, mixed greens, spinach, butter lettuce, or chopped kale also work.
- Proteins: Grilled chicken thighs, leftover grilled chicken, and air fryer chicken breasts are all great swaps. A rotisserie chicken makes a super easy shortcut.
- Veggies: Bell peppers, radishes, celery, or green onions keep it low carb and add more crunch.
How to Make Grilled Chicken Salad
- Season the chicken and grill. Rest and slice into strips (full recipe below).
- Add romaine, tomatoes, cucumber, eggs, and avocado to a large bowl.
- Top the salad with the chicken. Add dressing just before serving and toss gently.
Salad Success Tips
- For extra tender chicken marinate in vinaigrette, or a quick brine, for 30 minutes.
- Use an instant-read thermometer and be confident chicken is cooked to a safe 165°F.
- Rest the chicken for a few minutes before slicing to help retain its juices.
- Slice avocado last, or brush it lightly with lemon juice, if not serving immediately.
Keep It Fresh
- Assembled salad is best eaten right away but leftovers can be refrigerated in a covered container for 1 day, just be aware the lettuce will soften.
- If not ready to serve, or for weekly meal prep and lunches, keep the dressing separate from the rest of the ingredients. Refrigerate in airtight containers for up to 4 days.
Fresh Low-Carb Lunch Ideas
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Grilled Chicken Salad Recipe
Smoky grilled chicken turns a simple chopped salad into a filling low-carb meal. Creamy avocado, tender eggs, crisp romaine, and tangy dressing make it fresh, satisfying, and easy.
Equipment
Ingredients
- 2 chicken breasts
- salt and pepper to taste, or your favorite chicken seasoning
- 1 head romaine lettuce washed and chopped
- ½ cup cherry tomatoes halved
- 1 cup cucumber sliced
- 2 hard boiled eggs peeled and sliced
- 1 avocado sliced
- creamy vinaigrette or dressing of choice
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt and pepper or your preferred seasoning.
- Place the seasoned chicken breasts on the grill and cook for about 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C). Make sure to turn the chicken halfway through cooking to ensure even grilling.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, hard-boiled eggs, and avocado. Top with sliced chicken.
- Toss all the ingredients together with the dressing until well combined. Serve immediately.
Notes
- Nutritional information was calculated without salt, pepper, and vinaigrette.
- Leftover will keep in a covered container in the refrigerator for 2-3 days, with tomato and avocado removed.
- Marinate chicken breasts in brine or vinaigrette for 30 minutes for an extra juicy and tender chicken.
- Rest chicken for several minutes before slicing to retain juiciness.
- Chill cooked eggs so they will hold together well when sliced.
- Keep salad, dressing, avocados, and tomatoes separate if making ahead of time. Toss everything together just before serving.
Nutrition Information
Calories: 282kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 181mg | Potassium: 1166mg | Fiber: 7g | Sugar: 3g | Vitamin A: 13983IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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