If you’re looking for a meal that’s dance-on-your-tongue fresh, quick to whip up, and downright stunning on the plate, look no further than this Grilled Chicken Salad. Juicy, perfectly grilled chicken teams up with a rainbow of crisp vegetables and a ridiculously creamy herb-packed dressing. One bite and you’ll see why it’s a regular star at my dinner table, whether I want something wholesome for lunch or need to impress guests with shockingly little effort.

Grilled Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Grilled Chicken Salad plays a starring role—bringing vibrant color, pop, crunch, or downright savoriness. With a handful of wholesome basics and a swoon-worthy Green Goddess dressing, you’ll have something both easy and elegant in no time.

Chicken breast: Grill up a juicy, tender cutlet for the ultimate protein boost and satisfying bite.
Olive oil: Locks in moisture and gives the chicken a lovely golden sheen as it grills.
Salt: Essential for seasoning both the chicken and veggies to accentuate all their flavors.
Ground black pepper: Just a touch wakes everything up and adds gentle heat.
Arugula or mixed salad greens: Peppery, crisp, verdant—these greens are the perfect backdrop for all your toppings.
NatureSweet Cherubs: Their juicy burst of sweetness is exactly what you want in every forkful.
Carrot: Grated for texture and a splash of cheerful orange crunch.
Pickled beets: These add tangy earthiness and a gorgeous pop of ruby red.
Goat cheese: Creamy and tangy, it melts into every bite, balancing the salad beautifully.
Fresh parsley (optional): A sprinkle of green on top for freshness and next-level presentation.
Plain Greek yogurt: The creamy base for your homemade dressing—high-protein and rich.
Fresh parsley, tarragon, mint, dill, chives: This parade of herbs makes the dressing pop with bright, garden-fresh flavor.
Garlic paste: Bold and aromatic, for irresistible depth.
Lemon (juiced and zested): Lifts the dressing with zingy citrus notes that cut through any richness.
White wine vinegar: Adds a touch of acidity to round out and balance the dressing.

How to Make Grilled Chicken Salad

Step 1: Prep and Grill the Chicken

Begin by slicing your chicken breast into cutlets for even cooking. Drizzle on olive oil and give them a generous sprinkle of salt and black pepper. Pop them on a hot grill or a grill pan—cooking just until golden on both sides and juicy within. For perfect results, use a meat thermometer: Once you see 165°F, pull them off the heat and let them rest for a few minutes before slicing. Resting keeps your chicken extra succulent!

Step 2: Prepare the Salad Base

While the chicken cools, toss your greens with the halved NatureSweet Cherubs, grated carrots, and those jewel-bright pickled beets. Give everything a gentle mix so the toppings are nicely distributed—you want every bite bursting with color and crunch.

Step 3: Make the Green Goddess Dressing

In a blender or food processor, combine the Greek yogurt, all the fresh herbs, garlic paste, lemon juice, lemon zest, olive oil, white wine vinegar, salt, and pepper. Blend until silky and vividly green. (Trust me: the fragrance at this step is incredible!) Taste and adjust seasoning if you’d like—this dressing is so versatile and can even double as a dip.

Step 4: Assemble the Grilled Chicken Salad

Lay generous slices of grilled chicken over your vibrant bed of vegetables. Crumble goat cheese across the top for creaminess, and if you’re feeling fancy, scatter on some chopped parsley for an extra hint of freshness and charm. The finishing touch: a generous drizzle of your fantastic homemade dressing—don’t be shy!

Step 5: Serve and Enjoy

Grab your favorite big salad bowl (you deserve it!), plate up portions, and watch those eyes widen at the table. The Grilled Chicken Salad is best served immediately, especially when the chicken is still a little warm and the dressing is fresh.

How to Serve Grilled Chicken Salad

Garnishes

For that restaurant-worthy vibe, add a little flourish just before serving. A scatter of fresh parsley or extra chives brings a bright pop of green. A grind of coarse black pepper or a pinch of flaky sea salt can make the flavors sing. You can even top with a few extra herbs or a squeeze of lemon for that “chef’s kiss” moment!

Side Dishes

This Grilled Chicken Salad is totally satisfying on its own, but why not make it a true feast? A crusty baguette or a slice of seedy whole-grain bread is perfect for mopping up extra dressing. Roasted new potatoes or a bright fruit salad can round out your meal, especially for dinner parties or meal prep days.

Creative Ways to Present

Go beyond basic bowls! Try layering your salad in mason jars for grab-and-go lunches. Arrange the Grilled Chicken Salad on a big platter for a family-style centerpiece. You can even serve it taco-style in butter lettuce leaves for a handheld twist or over quinoa for a heartier, grain-based version.

Make Ahead and Storage

Storing Leftovers

Keeping your Grilled Chicken Salad fresh is easy if you store the components separately. Place the grilled chicken and vegetables in airtight containers in the refrigerator; your chicken will stay good for 3 to 4 days and the veggies are best enjoyed within 2 to 3 days. The dressing, stored in a jar or tightly sealed container, will last up to 5 days with all its herby flavor intact.

Freezing

Greens and creamy yogurt-based dressings just aren’t freezer-friendly since their textures change dramatically. However, you can freeze extra cooked chicken cutlets on their own for up to 2 months. Thaw in the fridge overnight and use fresh veggies and dressing when you’re ready to reassemble the salad.

Reheating

If you prefer your chicken warm, just reheat the sliced chicken cutlets in a skillet over low heat or quickly in the microwave. Keep the rest of the salad cold and assemble right before serving so every forkful is as fresh and crunchy as it should be.

FAQs

Can I use regular yogurt instead of Greek yogurt for the dressing?

Absolutely! Regular plain yogurt works in a pinch, but your dressing may end up a bit thinner and less creamy. Consider straining it briefly, or just enjoy a lighter, tangier version of the Green Goddess magic.

How can I add more protein to my Grilled Chicken Salad?

Easy! Toss in sliced boiled eggs, a handful of roasted almonds or peanuts, or even crispy bacon bits if you’re feeling indulgent. Don’t hesitate to double the chicken for an extra protein-packed plate!

What’s the best way to meal prep this salad?

Prep the chicken, dressing, and grated veggies ahead of time, storing each separately in the fridge. When it’s time to eat, simply assemble your Grilled Chicken Salad fresh—and enjoy a lunch or dinner that tastes like you just made it from scratch.

Can I use pre-cooked frozen chicken instead of grilling it fresh?

No problem! While freshly grilled chicken gives that unmatched smoky flavor, pre-cooked chicken is a terrific time-saver. Simply prepare it as directed on the package, let it rest to reabsorb its juices, then slice and top your salad.

What other dressings go well with this salad?

If Green Goddess isn’t your favorite, a classic balsamic vinaigrette, creamy ranch, or even a zesty lemon-tahini would pair wonderfully with the grilled chicken and vibrant veggies. It’s hard to go wrong!

Final Thoughts

This Grilled Chicken Salad is proof that a healthy meal doesn’t have to be boring—the flavors, textures, and colors are downright irresistible. I’d love for you to give it a try; it just might become your go-to dish for lazy lunches, lively gatherings, or any time you need a plate full of fresh, feel-good vibes!

Grilled Chicken Salad Recipe