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A bowl of grilled chicken salad.
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5 from 3 votes

Grilled Chicken Salad

My go-to grilled chicken salad made with juicy marinated chicken, fresh veggies, grilled corn, roasted sweet potatoes and avocado all served over greens and topped with a homemade honey mustard dressing. 
Prep Time20 minutes
Marinate Time1 hour
Total Time1 hour 20 minutes
Course: Lunch/Dinner, Salad
Cuisine: American
Keyword: Grilled Chicken Salad
Servings: 2


Grilled Chicken

  • 1- 1 ¼ lb boneless chicken breasts
  • 2 Tablespoons red wine vinegar or lemon juice
  • 2 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper



  • Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
    A woman's hand using a whisk in a bowl of marinade.
  • Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
    Raw chicken breasts in a bowl of marinade.
  • While chicken is marinating, make dressing and prep remaining ingredients.
  • Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165F.
    Two grilled chicken breasts on a grill pan.
  • Assemble salad by adding a bed of romaine lettuce to two bowls. Top with cucumber, tomatoes, onion, corn, sweet potatoes, avocado and sliced chicken breast. Drizzle with dressing and enjoy!
    A serving of grilled chicken salad in a large shallow bowl.



Serving: 1 salad | Calories: 756kcal | Carbohydrates: 49g | Protein: 50g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Cholesterol: 122mg | Sodium: 1315mg | Potassium: 939mg | Fiber: 13g | Sugar: 15g