Grilled Chicken Salad Recipe
Mixed greens topped with grilled chicken, avocado, and vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Grilled Chicken
Toppings
Vinaigrette
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a bowl, combine the chicken breasts with olive oil, garlic powder, salt, and black pepper. Make sure each piece is evenly coated. Let it marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from grill and allow to rest for 5 minutes.
Prepare the Salad Base
- 3
Wash the Greens
Rinse the mixed greens under cold water and dry them using a salad spinner or paper towels.
- 4
Chop the Vegetables
Halve the cherry tomatoes and slice the cucumber into thin rounds.
Prepare the Toppings
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges.
- 6
Crumble the Feta Cheese
Take the feta cheese and crumble it into small pieces.
Make the Vinaigrette
- 7
Combine the Vinaigrette Ingredients
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble the Salad
- 8
Combine All Ingredients
In a large salad bowl, layer the mixed greens, cherry tomatoes, cucumber, sliced grilled chicken, avocado, and crumbled feta cheese.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.