Grilled Chicken Salad is hard to beat! It’s quick to make and hearty enough for a large lunch or dinner.
My Grilled Chicken Salad has all sorts of fabulous ingredients including, chicken marinated in garlic and fresh thyme, strawberries, almonds and is topped with an apple cider vinaigrette dressing.
You can marinate the chicken for just one hour, but if you want max flavor you could marinate the chicken in the morning and it will taste great by dinner once you cook it!
This chicken salad is also really flexible and really you can add whatever vegetables you prefer to make it work for you.
Tips for Making Grilled Chicken Salad
Use fresh thyme leaves for the grilled chicken marinade, the dried stuff just won’t cut it!
Use the FULL marinating time for the grilled chicken, it will make for some really tender, flavorful chicken pieces.
If you have more time and plan ahead you could marinate the chicken in the morning and it will be fabulous by the time you’re ready to cook in the evening.
If you don’t have an outdoor grill you can easily cook the chicken in a cast iron grill pan.
You can make the chicken a day ahead and it will still be good for a grilled chicken salad the following day.
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KITCHEN TOOLS USED TO MAKE GRILLED CHICKEN SALAD
Wooden Salad Bowl – I have a bowl just like this, and it comes with ‘salad hands’ too.
Cast Iron Grill Pan – I use this grill pan ALL THE TIME! it can even make real grill marks if you get it hot enough.
Sharp Knife – I have a large kitchen knife that is similar to this one.
Cutting Board – You can’t go wrong with this set of cutting boards, and you can wash them in the dishwasher.
Related Chicken Salad Recipes
Grilled Chicken Salad
My Grilled Chicken Salad has all sorts of fabulous ingredients including, chicken marinated in garlic and fresh thyme, strawberries, almonds and is topped with an apple cider vinaigrette dressing.
Ingredients
GRILLED CHICKEN SALAD
- 4 cups Romaine lettuce , chopped
- 1 avocado , sliced
- 1 cup cherry tomatoes , halved
- 1/2 cup orange slices
- 1 cup fire roasted corn
- 1/2 cup red onion slices
- 2 tbsp sliced almonds
- 1 cup mozzarella cheese chunks , optional
GRILLED CHICKEN MARINADE
- 1 lb chicken thighs (about 4) , skinless and boneless
- 1/4 cup coconut aminos
- 1/4 cup honey
- 2 large garlic cloves , crushed
VINAIGRETTE DRESSING
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp honey , omit for whole30
Instructions
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Mix together the grilled chicken marinade and pour over the chicken. Marinate for 1 hour.
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Cook the chicken on the grill or in a cast iron skillet with a little oil on a medium heat until it's cooked all the way through, it should take 3-5 minutes per side depending on the thickness of the chicken.
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To make the vinaigrette simply whisk all the ingredients together right before you serve it.
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Assemble your grilled chicken salad by adding the romaine lettuce, sliced grilled chicken, avocado, cherry tomatoes, orange slices, fire roasted corn, red onion slices, cheese (optional) to a large bowl and then toss with as much salad dressing as you like and then top with some sliced almonds.
Whole30 and Paleo Adaptations
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Omit the corn and cheese for Paleo, and also omit the honey for Whole30
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