18 Delicious Grilled Chicken Salad Recipes Perfect for Summer

Summer calls for fresh, vibrant meals that don’t keep you tied to the stove—and nothing hits the spot like a grilled chicken salad! Whether you’re craving something light and zesty or hearty and satisfying, these 18 mouthwatering recipes are packed with flavor, color, and crunch. Fire up the grill, toss your favorite ingredients, and get ready to fall in love with salads all over again.

Classic Caesar Grilled Chicken Salad

This twist on the timeless Caesar salad adds smoky grilled chicken for a hearty, satisfying meal that still feels fresh and vibrant.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1/2 cup croutons

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. In a large bowl, toss chopped romaine with 1/2 cup Caesar dressing until lightly coated. Top with sliced chicken, 1/2 cup grated Parmesan, and 1/2 cup croutons.

The charred edges of the chicken play perfectly against the cool, creamy dressing—ideal for outdoor dinners or meal prep lunches.

Tip: For extra depth, whisk 1/2 tsp anchovy paste into the dressing before tossing.

Mediterranean Grilled Chicken Salad

This vibrant salad combines juicy grilled chicken with crisp veggies and tangy feta for a light yet satisfying meal that’s packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). In a bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Coat chicken breasts with the marinade and let sit for 10 minutes.
2. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
3. In a large bowl, toss romaine, cherry tomatoes, cucumber, red onion, olives, and remaining 1 tbsp olive oil. Top with sliced chicken, feta, and parsley.

The charred, herby chicken pairs perfectly with the cool, crunchy veggies and salty feta—every bite is a mini Mediterranean getaway!

Tip: For extra zest, drizzle with a quick mix of 1 tbsp olive oil and 1 tsp lemon juice right before serving.

Avocado Lime Grilled Chicken Salad

This zesty, creamy salad is a summer game-changer—juicy grilled chicken meets cool avocado and a bright lime dressing for a meal that’s fresh and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey

Instructions:

1. Grill the chicken: Preheat grill to medium-high (400°F). Rub chicken breasts with 1 tbsp olive oil, then sprinkle evenly with 1 tsp chili powder, 1 tsp cumin, and 1 tsp salt. Grill for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Make the dressing: In a small bowl, whisk together 2 tbsp lime juice and 1 tbsp honey.
3. Assemble: In a large bowl, gently toss sliced chicken, diced avocados, 1/4 cup red onion, and 1/4 cup cilantro. Drizzle with dressing and toss lightly to coat.

The magic here? The honey-lime dressing caramelizes slightly on the warm chicken, creating a sweet-tangy glaze that clings to every bite.

Tip: For extra smokiness, char the avocado halves on the grill for 1–2 minutes before dicing.

Spicy Mango Grilled Chicken Salad

This Spicy Mango Grilled Chicken Salad is a vibrant, flavor-packed dish that balances sweet, spicy, and smoky—perfect for summer cookouts or meal prep!

• 2 boneless, skinless chicken breasts
• 1 ripe mango, diced (about 1 cup)
• 4 cups chopped romaine lettuce
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Prep the chicken: In a bowl, whisk together 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the chicken breasts evenly with the marinade and let sit for 15 minutes.
2. Grill the chicken: Heat a grill or grill pan over medium-high. Cook the chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Make the dressing: Whisk together remaining 1 tbsp olive oil, 1 tbsp lime juice, and 1 tbsp honey in a small bowl.
4. Assemble the salad: Toss romaine lettuce, diced mango, red onion, cilantro, and jalapeño in a large bowl. Drizzle with dressing, top with grilled chicken, and gently toss to combine.

The juicy mango and smoky grilled chicken create a dynamic duo, while the jalapeño adds just the right kick. Serve with extra lime wedges for a bright finish!

Tip: For extra charred flavor, grill the mango slices for 1–2 minutes before dicing.

BBQ Ranch Grilled Chicken Salad

This smoky, creamy salad is a crowd-pleaser—packed with juicy grilled chicken, crisp veggies, and a tangy homemade ranch that ties it all together.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/3 cup BBQ sauce (plus extra for drizzling)
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp buttermilk (or sub whole milk)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried dill
• Salt and black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup crushed tortilla strips (optional)

Instructions:

1. Grill the chicken: Preheat grill to medium-high (about 400°F). Brush chicken breasts with 1/3 cup BBQ sauce and grill for 6–7 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes, then slice.
2. Make the ranch: Whisk together mayonnaise, sour cream, buttermilk, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dill, and a pinch each of salt and black pepper.
3. Assemble: Toss romaine, tomatoes, red onion, and cheese in a large bowl. Top with sliced chicken, drizzle with ranch and extra BBQ sauce, and sprinkle with tortilla strips if using.

The magic here? Chilling the grilled chicken before slicing keeps it extra juicy, while the cool ranch balances the smoky BBQ heat.

Tip: For a shortcut, use store-bought ranch dressing—but stir in 1/2 tsp each garlic and onion powder to mimic the homemade depth.

Greek Style Grilled Chicken Salad

This vibrant salad combines juicy grilled chicken with crisp veggies and tangy feta for a Mediterranean-inspired meal that’s as satisfying as it is colorful.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Add chicken and toss to coat. Let marinate 15 minutes at room temperature.
2. Heat grill or grill pan to medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, combine romaine, tomatoes, cucumber, red onion, feta, olives, and parsley. Drizzle with remaining 1 tbsp olive oil and toss gently.
4. Top salad with sliced chicken and serve immediately.

The magic here? The oregano-infused chicken pairs perfectly with the briny olives and creamy feta—every bite is a mini trip to the Greek Isles.

Tip: For extra flavor, warm pita bread on the grill for 1 minute per side and serve alongside.

Asian Sesame Grilled Chicken Salad

This Asian Sesame Grilled Chicken Salad is a crave-worthy mix of smoky grilled chicken, crisp veggies, and a nutty-sweet dressing that’ll make it your new lunch obsession.

• 2 boneless, skinless chicken breasts
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 6 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup matchstick carrots
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

1. Whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tsp grated ginger in a bowl. Reserve half for dressing; marinate chicken in the rest for 15 minutes.
2. Heat grill or grill pan to medium-high. Grill chicken for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
3. Toss romaine, red cabbage, and carrots with the reserved dressing. Top with sliced chicken, 2 tbsp sesame seeds, and green onions.

The magic here? That double-duty marinade-turned-dressing—it locks in flavor while keeping prep lightning-fast.

Tip: For extra crunch, sprinkle with chow mein noodles right before serving.

Cobb Style Grilled Chicken Salad

This hearty salad combines smoky grilled chicken with classic Cobb flavors—creamy avocado, crispy bacon, and tangy blue cheese—for a meal that’s as satisfying as it is colorful.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 cups chopped romaine lettuce
• 4 slices cooked bacon, crumbled
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• 2 hard-boiled eggs, sliced
• 1/4 cup ranch dressing

Instructions:

1. Preheat grill to medium-high (about 400°F). Rub chicken with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Divide romaine lettuce among plates. Top with sliced chicken, crumbled bacon, diced avocado, cherry tomatoes, blue cheese, and egg slices.
4. Drizzle each salad with 1–2 tbsp ranch dressing. Serve immediately.

The smoky paprika on the chicken pairs perfectly with the cool, creamy avocado and ranch—making every bite a balance of bold and fresh flavors.

Tip: For extra crunch, sprinkle toasted pecans over the salad just before serving.

Strawberry Spinach Grilled Chicken Salad

This vibrant salad combines juicy strawberries, tender grilled chicken, and fresh spinach for a meal that’s as satisfying as it is colorful.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 6 cups baby spinach
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Brush chicken breasts with 1 tbsp olive oil and season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
2. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. In a large bowl, toss baby spinach, sliced strawberries, crumbled feta cheese, and sliced almonds. Drizzle with 2 tbsp balsamic vinaigrette and gently mix.
4. Divide salad onto plates and top with sliced grilled chicken.

The sweet strawberries and tangy feta balance the smoky grilled chicken perfectly, while the almonds add a satisfying crunch. It’s a restaurant-worthy dish that comes together in minutes!

Tip: For extra flavor, marinate the chicken in the vinaigrette for 30 minutes before grilling.

Pesto Parmesan Grilled Chicken Salad

This vibrant salad combines juicy grilled chicken with creamy pesto dressing and a shower of Parmesan—perfect for a light yet satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup store-bought or homemade pesto
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens (e.g., spinach, arugula)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill: Heat a grill or grill pan over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Toss the salad: In a large bowl, whisk remaining 1 tbsp olive oil, pesto, and lemon juice. Add mixed greens and tomatoes, tossing gently to coat.
4. Assemble: Top salad with sliced chicken and shaved Parmesan. Serve immediately.

The pesto doubles as a marinade and dressing, infusing every bite with herby richness. Tip: For extra crunch, sprinkle with toasted pine nuts!

Southwest Grilled Chicken Salad

This vibrant salad packs smoky grilled chicken, creamy avocado, and a zesty lime dressing—perfect for a quick weeknight dinner or a weekend BBQ side.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or thawed frozen)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 2 tbsp sour cream
• 1 tbsp honey

Instructions:

1. Preheat grill to medium-high (about 400°F). Rub chicken breasts with 1 tbsp olive oil, then sprinkle evenly with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss romaine lettuce, cherry tomatoes, black beans, corn, avocado, and cilantro.
3. In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp sour cream, and 1 tbsp honey. Drizzle over salad and toss lightly.
4. Top salad with grilled chicken and serve immediately.

The charred edges on the spiced chicken pair perfectly with the cool, crunchy veggies—plus, that honey-lime dressing ties everything together with just the right touch of sweetness.

Tip: For extra smokiness, grill the corn (in husks) alongside the chicken, then slice off the kernels.

Caprese Grilled Chicken Salad

This fresh, summery salad combines juicy grilled chicken with creamy mozzarella and sweet tomatoes—a hearty yet light meal that comes together in minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or 1 large ball, cubed)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp balsamic glaze

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Brush chicken with 1 tbsp olive oil and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, gently toss cherry tomatoes, mozzarella, and basil with remaining 1/2 tsp salt.
4. Divide salad mix among plates, top with sliced chicken, and drizzle with 2 tbsp balsamic glaze.

The contrast of warm grilled chicken with cool, creamy mozzarella and tangy balsamic makes every bite irresistible.

Tip: For extra flavor, marinate the chicken in 1 tbsp balsamic vinegar mixed with the olive oil and spices for 30 minutes before grilling.

Buffalo Blue Cheese Grilled Chicken Salad

Spice up your salad game with this bold, tangy twist—grilled chicken tossed in buffalo sauce and crumbled blue cheese for a punchy, crave-worthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 6 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled blue cheese
• 2 tbsp ranch dressing

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). In a bowl, toss chicken breasts with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt.
2. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice and toss with 1/4 cup buffalo sauce.
3. In a large bowl, layer romaine, cherry tomatoes, and red onion. Top with saucy chicken and sprinkle with blue cheese. Drizzle with ranch dressing.

The magic here? The smoky grilled chicken soaks up the buffalo sauce while the blue cheese mellows the heat—no boring bites!

Tip: For extra crunch, add a handful of celery slices (it’s a classic buffalo wing pairing!).

Balsamic Glazed Grilled Chicken Salad

This vibrant salad combines smoky grilled chicken with a tangy-sweet balsamic glaze, tossed with crisp greens and juicy strawberries for a refreshing summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 oz mixed salad greens
• 1 cup sliced strawberries
• 1/4 cup crumbled goat cheese
• 2 tbsp sliced almonds

Instructions:

1. Preheat grill to medium-high (400°F). Whisk together 3 tbsp balsamic vinegar, 2 tbsp honey, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Reserve half for dressing.
2. Grill chicken for 6-7 minutes per side, brushing with glaze every 2 minutes, until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
3. Toss salad greens with reserved dressing, 1 cup sliced strawberries, and 1/4 cup crumbled goat cheese. Top with sliced chicken and 2 tbsp sliced almonds.

The magic here is the double-duty glaze that caramelizes on the grill and dresses the greens – no extra prep needed!

Tip: For extra crunch, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding to the salad.

Thai Peanut Grilled Chicken Salad

This vibrant salad combines smoky grilled chicken with a creamy peanut dressing—perfect for a light yet satisfying meal that’s packed with flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 4 cups shredded romaine lettuce
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tbsp chopped roasted peanuts

Instructions:

1. Preheat grill to medium-high (about 400°F). In a bowl, whisk together 3 tbsp creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp grated ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes. Reserve half for dressing.
2. Coat chicken thighs with the other half of the peanut sauce. Grill for 5–6 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Toss romaine lettuce, purple cabbage, carrots, and cilantro in a large bowl. Drizzle with reserved dressing and top with sliced chicken and chopped peanuts.

The magic here is the double-duty peanut sauce—it’s both a marinade and a dressing, layering bold flavor into every bite.

Tip: For extra crunch, add a handful of crispy chow mein noodles right before serving.

Fiesta Grilled Chicken Salad

This vibrant salad packs smoky grilled chicken, creamy avocado, and a zesty lime dressing—perfect for a fresh and filling weeknight meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced red onion
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss romaine, cherry tomatoes, red onion, avocado, and cilantro.
3. In a small bowl, whisk together 2 tbsp lime juice and 1 tbsp honey. Drizzle over salad and toss gently.
4. Top salad with sliced chicken and serve immediately.

The smoky-spiced chicken pairs perfectly with the sweet-tangy dressing, while the avocado adds a buttery richness that ties it all together.

Tip: For extra crunch, sprinkle with crushed tortilla chips right before serving.

Apple Walnut Grilled Chicken Salad

This hearty salad combines smoky grilled chicken with crisp apples and toasted walnuts for a satisfying crunch in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chopped romaine lettuce
• 1 medium apple, thinly sliced
• 1/3 cup chopped walnuts, toasted
• 1/4 cup crumbled blue cheese
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat grill to medium-high (about 400°F). Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, toss romaine lettuce with 2 tbsp balsamic vinaigrette. Top with sliced chicken, apple slices, 1/3 cup toasted walnuts, and 1/4 cup blue cheese.

The smoky paprika on the chicken plays beautifully with the sweet-tart apples and rich blue cheese – a flavor trio that’ll make this salad your new lunch obsession.

Tip: Toast walnuts in a dry skillet over medium heat for 3-4 minutes to intensify their nutty flavor before adding to the salad.

Zesty Lemon Herb Grilled Chicken Salad

Bright, fresh, and packed with flavor, this grilled chicken salad is a summertime staple that’s light yet satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, honey, garlic, oregano, salt, and black pepper. Reserve 2 tbsp of the marinade for later, then add chicken and toss to coat. Let marinate for 15 minutes.
2. Heat a grill or grill pan over medium-high. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. In a large bowl, toss mixed greens, cherry tomatoes, and red onion with the remaining 1 tbsp olive oil. Top with sliced chicken and feta cheese. Drizzle with reserved marinade.

The honey-lemon marinade caramelizes beautifully on the grill, adding a touch of sweetness to balance the tangy dressing.

Tip: For extra flavor, grill the lemon halves alongside the chicken and squeeze over the salad before serving.

Conclusion

With 18 mouthwatering grilled chicken salad recipes, this roundup has something for every summer craving! Whether you’re meal prepping or hosting a BBQ, these fresh, flavorful dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the inspiration on Pinterest and keep the summer salads coming!