Grilled Chicken Salad

1 Star2 Stars3 Stars4 Stars5 Stars (57 votes, average: 3.82 out of 5)

10 minutes

2 Servings

Grilled Chicken Salad

Categories > Entrees, Gluten Free, Grain Free, High Protein, Paleo, Salads

If you’re always on the lookout for light and healthy lunch ideas, our simple grilled chicken salad recipe is sure to become one of your go-tos, especially during grilling season. Its combo of veggies, healthy fat and lean protein is also ideal for anyone looking to lose weight.

All it requires is some quick grilling, a bit of vegetable chopping and assembling. Within minutes, you’ll have a colorful, crunchy, healthy meal with tender, marinated chicken that’s appropriate for every occasion.

You can buy pre-grilled chicken at the grocery store, but we recommend grilling your own when possible for the best flavor. The beauty of this recipe is that the dressing (Keri’s Lemon Dressing) also doubles as the marinade for the chicken.

Once you know the basics, get creative. Romaine could become spinach, if that’s more your style of greens. Carrots and cucumbers could become tomatoes and black olives (while swapping tangy feta for goat cheese) for a Greek twist. Better yet, find what’s fresh at the farmers market and let that be your inspiration.

Bottom line: You really can’t go wrong when tossing chicken and veggies together in a bowl. Just make sure to go easy on the cheese and you’ll have a delicious, nutrient-dense salad that’s full of flavor.

1 Star2 Stars3 Stars4 Stars5 Stars (57 votes, average: 3.82 out of 5)

10 minutes

2 Servings


8 ounces grilled chicken breast, skin removed

4 cups romaine lettuce, chopped

2/3 cup sliced carrots

2/3 cup chopped cucumber

1/2 cup chopped red onion

2 ounces goat cheese, crumbled

to taste raspberry vinegar (optional)

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1/2 cup olive oil

1/4 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper



  1. Make Keri’s Lemon Dressing (combine olive oil, lemon juice, salt and pepper).
  2. Set aside some dressing for salad and marinate chicken in remaining dressing for about 30 minutes (or overnight if planning ahead).
  3. Grill chicken for 9-10 minutes total, flipping halfway through.
  4. Once it’s cooled a bit, cut chicken into bite-sized pieces.
  5. Toss chicken with lettuce, vegetables, and goat cheese.
  6. Add remaining lemon dressing and toss to coat. You can also add a dash of raspberry vinegar to the final product for a bit more zing.


Grilled chicken salad is a light lunch  favorite for a reason: Lean protein plus lots of vegetables equals a simple, nutritious meal. When you order it out, the dressing may mess with the health factor, though. Here, it’s just delicious, light lemon and olive oil with a bit of salt and pepper and an optional dash of raspberry vinegar. 

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