Grilled Chicken Salad

This Grilled Chicken Salad is bursting with flavor from tender chicken, corn, avocados, tomatoes, cucumbers, bell pepper, and red onion, all drizzled with a sweet and tangy honey mustard vinaigrette that doubles as a chicken marinade.

This is one of our favorite go-to summer salads. It is always a huge hit with family and friends, and a recipe we make often. I love to serve it with garlic cheese bread and homemade strawberry lemonade or fresh peach iced tea.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Apple cider vinegar: You can substitute white wine vinegar or champagne vinegar
• Mustard: I prefer the tanginess of Dijon mustard, but you can substitute spicy brown or stone ground mustard.
• Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge
• Fresh herbs: Use any fresh herbs, including parsley, thyme, rosemary, basil, dill, or mint. Or use dried oregano or marjoram. 
• Lettuce: Use romaine, baby spinach, or mixed greens. Or use a combination of any of those.
• Tomatoes: Use any sun-ripened tomatoes. I love Campari tomatoes, but grape and cherry tomatoes work well too.
• English cucumber: Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skins before you slice them.
• Corn: I like to use fresh, but you can use canned and drained, or frozen and thawed.
• Lemon juice: You can substitute lime juice

How to Make Grilled Chicken Salad

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Whisk the apple cider vinegar, Dijon mustard, honey, grated ginger, and olive oil in a small bowl. Then, season with salt, fresh ground black pepper, and fresh herbs to taste. Pound the chicken breast to an even thickness using a meat mallet. Add the chicken breasts to a large bowl and pour half the marinade over the top. Reserve the remaining marinade for dressing the salad. Cover and chill the marinated chicken for 30 minutes to 2 hours.

Preheat a gas or charcoal grill to medium-high heat. Using tongs, remove the chicken from the marinade and place it on the grill. Cook for 5-6 minutes on each side or until cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. For accuracy, use an instant-read meat thermometer. Remove the chicken to a plate and cover it with a loose aluminum foil tent. Let it rest while you prepare the salad. Discard the remaining marinade that the chicken was in.

Add the greens to a large salad bowl. Add the tomatoes, cucumbers, and red onions to a medium bowl. Add 2 tablespoons of the mustard vinaigrette and toss gently to coat. Arrange the mixture and the corn kernels over the greens. Cut the chicken breast and arrange it over the salad greens. Pit the avocados, peel, and slice. Arrange them over the greens and brush them with lemon or lime juice. Drizzle with the remaining dressing and serve.

Preparation Tips

• The marinade/dressing can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.
• Ideally, boneless skinless chicken breasts only need a short marinade time of 30 minutes to 2 hours for optimum texture and taste. 
• Grill the chicken over medium heat. If the heat is too high, the outside gets dry and crispy, and the inside does not fully cook.
• Use a small poultry or instant-read thermometer. Once the internal temperature is 165 degrees, remove from the grill, cover loosely with aluminum foil, and allow to rest for 10-15 minutes.
• You don’t have to pre-toss the tomatoes, cucumbers, and red onions, but it puts on a good show with plenty of flavors.

Optional Variations for Grilled Chicken Salad

• Protein: grilled turkey breast, shrimp, flank steak, hard-boiled eggs, crispy cooked bacon, sliced almonds, or sunflower seeds
• Cheese: feta cheese, bleu cheese, gorgonzola cheese, or goat cheese
• Fruits and Veggies: kalamata olives, black olives, green onions, bell peppers, or blueberries

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