This fresh, tangy, and savory grilled chicken salad recipe is healthy, light, and packed with protein and colorful crunch!
Slices of juicy grilled chicken breasts are served over a salad with shredded romaine, tomatoes, avocado, and hard-boiled eggs, and dressed with a tangy vinaigrette.
This delicious meal in a bowl is perfect for summertime luncheons, or delighting your host when you’re invited to a barbecue!
Vibrant And Hearty Summer Salad!
- Healthy, versatile salad with grilled chicken is easy to adapt to different dietary needs.
- There is plenty of room for variation to accommodate additions or substitutions. When it comes to chicken salad, anything goes!
- Full of healthy superfoods, lean protein, and vegetable fiber, this recipe is the ultimate keto-friendly recipe.
- This budget friendly recipe is perfect to use leftover grilled chicken breasts from last night’s barbecue that needs to stretch into lunch or dinner for the family.
Ingredients and Variations
Protein – Use boneless, skinless chicken breasts for a mild flavor that won’t overpower the veggies. Grilled salmon is an alternative or, in a pinch even canned albacore tuna. Shredded cheese, crumbled bacon, or diced ham won’t be out of place either!
Lettuce – Romaine lettuce is a crunchy lettuce with a slightly nutty sweetness and is available year-round. Use the freshest bunch you can find, with the deepest green color for maximum nutrition! Any leafy green can be used in this recipe, the fresher the better! Try baby spinach or mixed greens to introduce more earthy flavors. Why not grill your romaine for a unique twist?
Avocado – Creamy avocado is a staple of the low-carb and keto lifestyle. Use avocados that are firm, but not hard, and free of brown spots. Haas avocados have dark, pebbly green skin and are the perfect size for slicing into a salad; plus they are creamier than larger, smooth-skinned Florida variety.
Tomatoes – Fresh cherry tomatoes can be sliced in half or left whole. Toss in smaller grape or sun gold tomatoes for more sweetness and color.
Cucumber – Tender, seedless English cucumbers are the best choice for this salad. They don’t need to be peeled and are sweet, juicy, and crunchy. If using salad cukes, remove the seeds and peel, or partially peel.
Dressing – We recommend one of our bright homemade vinaigrettes to best enhance the fresh, mild flavors. Try classic Italian dressing, lemony Greek, or tangy Caesar. Want something richer? Try a creamy dressing or an easy homemade ranch.
Variations – Add-ins that will keep this salad low-carb include chopped walnuts, pumpkin or sunflower seeds, red onion, sliced kalamata olives, shredded cheese, frozen and thawed peas, bell peppers, or celery. For a combination of carb-loving and carb-free guests, divide the salad into separate bowls; one for carb and gluten-free dieters, the other with some rotini or shell pasta added in.
How to Make Grilled Chicken Salad
Once the grill is heated, the rest of this recipe is easy!
- Season the breasts and grill for 6-8 minutes per side (as per the recipe below).
- Allow chicken to rest a few minutes off the grill before slicing.
- Combine the rest of the ingredients in a large bowl and add chicken slices.
- Toss with a vinaigrette dressing and serve immediately.
Tips and Tricks
- Soak chicken breasts in brine for 30 minutes to help them stay juicy and tender during grilling. Consider seasoning with different spices for a change of flavor.
- To retain juices after grilling, allow the chicken to rest on a plate for several minutes before slicing.
- Chill the eggs after hard boiling and they’ll hold together when slicing.
- This recipe is a great opportunity to use up those eggs that are nearing their expiration date. The fresher the egg, the harder they are to peel.
- If planning to make ahead and refrigerate, leave the dressing and tomatoes off and add them just before serving.
Leftovers
Keep leftover grilled chicken salad refrigerated in a tightly covered bowl for 2-3 days. Tomatoes don’t retain quality under refrigeration, especially when cut, so consider picking them out before storing. If the lettuce wilts too much, refresh by adding more before serving.
Have you tried this Grilled Chicken Salad recipe? Leave a comment and rating below!
More Low Carb Salad Recipes
Grilled Chicken Salad Recipe
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 6-8 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
- This salad will keep in a covered container in the refrigerator for 2-3 days.
- Marinate chicken breasts in brine 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 and tomatoes separate if making ahead of time. Toss everything together just before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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