Grilled Chicken Fresh Salad

This grilled chicken salad is my go-to for warm days when I want something satisfying yet light. With juicy grilled chicken and crisp veggies tossed with a tangy homemade dressing, it always feels like a treat.

I first pulled this salad together during a hectic week and now it is my answer whenever we have leftover grilled chicken needing a fresh twist.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and soak up marinade flavors really well Freshness is key so pick smooth firm pieces
• Olive oil: adds richness and helps keep the chicken juicy Choose extra virgin for the best taste and aroma
• Garlic powder: brings warmth and subtle depth Look for a fine texture for even coating
• Paprika: gives vibrant color and gentle smokiness Spanish paprika offers fuller flavor if you can find it
• Salt and pepper: sharpen flavors and balance everything freshly cracked is best
• Mixed greens: such as arugula spinach or romaine offer a mix of textures and nutrients Use a pre-washed blend or your own combination
• Cherry tomatoes: add pops of sweetness Go for ripe firm tomatoes with shiny skins
• Cucumber: gives crunch and lightness Choose slim unwaxed cucumbers for thin crisp slices
• Red onion: brings a bite and beautiful color Very thin slices blend in best
• Avocado: contributes creaminess and healthy fats Look for just tender fruit with dark unblemished skin
• Crumbled feta cheese: offers saltiness and tanginess It is optional but adds a bistro-style touch
• Sliced almonds or other nuts: supply crunch and nutty depth Toast them briefly for more flavor
• Balsamic vinegar: infuses tang Choose a syrupy aged version for mellow rich notes
• Dijon mustard: binds the dressing and provides zippy undertones Classic French varieties have bold smooth flavor
• Honey or maple syrup: gently sweetens and balances acidity Use pure options for clean taste
• Minced garlic: makes the dressing fresher and more aromatic Smash a clove for easy peeling and fine dicing

Step-by-Step Instructions

Marinate and Prepare Chicken:

Mix olive oil garlic powder paprika salt and pepper in a small bowl Coat the chicken breasts evenly on both sides with this mixture Let the chicken sit while the grill preheats to medium-high about 5 minutes or cover and marinate in the fridge up to an hour for deeper flavor

Grill Chicken:

Place prepared chicken breasts on the hot grill Lay them flat making sure they have contact with the grates for dark grill marks Cook for six to seven minutes each side turning only once and checking for doneness with a thermometer at the thickest part Remove from the grill and let rest at least five minutes so juices can settle before slicing into strips

Assemble Salad Base:

In a spacious salad bowl add mixed greens then layer on cherry tomatoes cucumber red onion and avocado Fan out sliced avocado across the top for a pretty presentation Toss gently to distribute the veggies without bruising the greens

Make Salad Dressing:

In a small mixing bowl whisk together balsamic vinegar olive oil Dijon mustard minced garlic honey salt and pepper Vigorously mix until emulsified for a silky uniform dressing Taste and adjust salt or sweetness if needed

Top and Finish Salad:

Lay sliced grilled chicken across the salad Sprinkle crumbled feta and toasted almonds on top for extra flavor if using Drizzle desired amount of dressing and toss carefully just enough to coat all ingredients without wilting the greens Serve right away for freshest results

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My favorite part is always the toasted almonds Their nutty crunch makes every bite special Once my daughter insisted on adding extra and now we never skip them This salad is also what I served the first time my in-laws came over for lunch and it was a hit

Storage Tips

If you want to prepare this ahead store the salad base and chicken in separate airtight containers in the fridge Keep the dressing in a jar on the side and combine everything just before serving to keep the greens crisp Sliced avocado browns quickly so add it right before enjoying If you have extra dressed salad eat it within a day for the best flavor and texture

Ingredient Substitutions

Use rotisserie chicken or leftover roast chicken instead of grilling fresh to save time Goat cheese or blue cheese can stand in for feta if you want a more pronounced tang For a dairy free salad leave out the cheese or substitute with sliced olives Walnuts pecans or pumpkin seeds are also tasty in place of almonds

Serving Suggestions

Pile this salad high on a big platter for sharing at barbecues Add roasted sweet potatoes or quinoa to make it more hearty For picnics pack components separately and assemble on site A side of crusty bread or pita makes it even more satisfying

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Recipe Origins

Salads like this are popular worldwide for a reason Grilled meat with greens and fresh veggies is a staple in Mediterranean cuisine The simplicity of grilled chicken and seasonal produce honors that tradition while the tangy balsamic dressing brings it all together

Recipe FAQs

→ How long should you grill the chicken?

Grill the chicken breasts for six to seven minutes per side, or until cooked through (165°F internal temperature).

→ What alternatives can be used for balsamic dressing?

Try lemon vinaigrette, Greek yogurt dressing, or your favorite olive oil-based mixture for different flavors.

→ Can the salad be made ahead of time?

You can prep components in advance, but combine the greens, dressing, and chicken just before serving for best texture.

→ What vegetables pair well with this salad?

Bell peppers, radish, olives, or even grilled corn add extra flavor and crunch to the dish.

→ Is it necessary to rest the chicken before slicing?

Yes, resting the chicken a few minutes after grilling helps retain juices and keeps the meat tender.

→ Can nuts and cheese be omitted?

Absolutely—feel free to exclude nuts or cheese or substitute with your preferred add-ins according to dietary needs.