Crisp romaine, colorful veggies, and cheese are topped with slices of grilled BBQ chicken and a tangy dressing make a fresh meal anytime of year. This is the best of summer salad recipes!
Fresh Grilled Chicken Salad
Protein salads are one-bowl wonders any time of year! Use this recipe as a base for other variations! Just prep it, toss it, and enjoy it! Grilled chicken salad is a low-carb, low-calorie recipe that’s refreshing, filling. Skip the takeout, and it’s easy to prep ahead of time. Budget-friendly grilled chicken salad is a great recipe for tossing in leftover meat and veggies from the fridge!
Ingredients and Variations
Lettuce – We love a crisp fresh lettuce in this salad, like romaine or even iceberg although any variation of lettuce or even baby spinach or kale will work. Save time with prewashed lettuce. Vegetables – Corn, onion, peppers, tomatoes, and avocado give this salad a southwest flair! Chicken – Use boneless chicken breasts, cutlets or chicken thighs for this recipe. You can also use grilled shrimp or steak! Dressing – This zesty dressing is a tasty contrast to the bold BBQ sauce flavor. It also doubles as a marinade for chicken, beef, or fish! A bottle of vinaigrette or Italian dressing will do in a pinch! Variations – Add sliced hardboiled eggs, bacon bits, a handful of blue cheese crumbles, and a buttermilk ranch dressing, to make a hearty Cobb salad. Switch out the pepper jack for parmesan, add croutons, and drizzle with Caesar dressing for a Caesar salad.
How to Make Grilled Chicken Salad
You can change up the additions in this salad and add cucumbers, kalamata olives, or even feta cheese.
Quick Tips
Marinate the chicken in barbecue sauce for up to 4 hours if time allows or use your favorite chicken marinade. Add fresh herbs, dried oregano, basil, or lemon juice if desired. Pound chicken for even cooking. Cook the chicken to 165°F using a meat thermometer.
How to Store Salad
If you are planning for leftovers, store the salad, chicken, and dressing separately. Keep leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Store the salad in a sealed container or vegetable storage container.
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