Grilled Chicken Salad

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This Grilled Chicken Salad is a simple chicken salad recipe that is chockful of tender chicken and fresh veggies like lettuce, red onion, peas, cucumbers, and more. Top it off with your favorite salad dressing for the most delicious, easiest way to make a refreshing side dish or lunch.

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This easy Grilled Chicken Salad is made with all simple ingredients, is super customizable, great for the summer months, and one of our favorite salads!

Half of what makes a salad great is the dressing that you use. We love to use homemade ranch dressing but you can use your own favorite like blue cheese, honey mustard, or whip up a simple vinaigrette with olive oil, lemon juice, and apple cider vinegar.

This colorful salad is a great way to use up extra leftover grilled chicken breasts that you may have. You can also use boneless skinless chicken thighs or even get some from the store! We’ve found that pre-cooked grilled chicken from the grocery store can be a little bland, so you might want to make a chicken marinade to liven it up a bit.

There’s already so much flavor in this simple Grilled Chicken Salad but you can pile on any of your other favorite ingredients. Try adding crunchy bell peppers, creamy avocado, chopped tomatoes, or even something bolder like kalamata olives!

Why You’ll Love This Recipe:

Flavor-packed and satisfying: Marinated grilled chicken, sharp cheddar, creamy eggs, and crisp veggies make every bite hearty and delicious.
Perfect for warm weather: Light, fresh, and cooling, great for summer lunches or easy dinners.
Meal prep friendly: Grill the chicken and boil the eggs ahead of time for quick assembly all week.
Balanced and nutrient-rich: Full of protein, fiber, and fresh produce to keep you full and energized.
Classic ingredients, customizable feel: Swap dressings or veggies based on what you have, this salad is easy to adapt to your taste.

Ingredients to Make Grilled Chicken Salad:

chicken breast. Boneless, skinless chicken breasts are marinated and grilled for maximum flavor, slice after resting for juicy results.
italian dressing. Use your favorite bottled or homemade version to add tangy, herby flavor to the grilled chicken.
romaine lettuce. Crisp and sturdy, chop into bite-sized pieces as the base of the salad.
cucumber. Adds cool crunch, slice into rounds or half-moons.
peas. Sweet and tender, thawed if frozen, or use fresh if available.
red onion. Sliced thin for a sharp bite, soak in cold water for a few minutes if you prefer a milder flavor.
cherry tomatoes. Halved for easy eating and a burst of color and freshness.
cheddar cheese. Shredded cheese adds richness, feel free to swap with Monterey Jack or feta if preferred.
hard boiled eggs. Sliced and layered in for added protein and classic Cobb-style flavor.
ranch dressing. Creamy ranch dressing serve on the side or drizzle over the top just before serving.

How to Make Grilled Chicken Salad:

Place chicken breasts in a shallow dish or zip-top bag and pour in 1 cup of Italian dressing. Seal and refrigerate for 2–4 hours to marinate.
Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, letting the excess drip off. Grill for 5–7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
In a large bowl or platter, add the chopped romaine lettuce.
Evenly layer the sliced cucumber, peas, red onion, cherry tomatoes, shredded cheddar cheese, and hard-boiled egg slices over the lettuce. Place the sliced grilled chicken on top of the salad.
Drizzle with ranch dressing just before serving or serve it on the side.

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Recipe Notes & Tips:

Marinate for flavor: A few hours in Italian dressing makes the chicken extra juicy and flavorful. If you’re short on time, even 30 minutes will work.
Use a meat thermometer: Grill the chicken until it reaches an internal temp of 165°F—this ensures it’s fully cooked but still tender.
Let the chicken rest: Resting for 5 minutes before slicing helps the juices redistribute so the chicken stays moist.
Prep components separately: Store chopped veggies, grilled chicken, and hard-boiled eggs in individual containers if making ahead, assemble just before serving for the best texture.
Make it your own: Add extras like avocado, croutons, sunflower seeds, or crispy bacon for a twist.
Toss or layer: You can toss everything together in a large bowl, or plate it Cobb-style with ingredients layered in rows.

Serving Suggestions:

How to Store:

Refrigerator: Store salad components separately in airtight containers for up to 4 days. This keeps the lettuce crisp and prevents the dressing from making everything soggy.
Chicken: Grilled chicken will stay fresh in the fridge for up to 4 days. Slice just before serving for best texture.
Hard-boiled eggs: Store peeled or unpeeled in a separate container in the fridge for up to 1 week.
Dressing: Keep ranch in a jar or small container and add just before serving.

FAQs:

Can I use a different dressing instead of ranch?

Yes, this salad also pairs well with balsamic vinaigrette, blue cheese, honey mustard, or a zesty Italian dressing.

What’s the best way to cook the chicken if I don’t have a grill?

You can cook the marinated chicken in a grill pan, cast iron skillet, or bake at 400°F for 20–25 minutes, flipping halfway through.

Can I use store-bought grilled chicken?

Absolutely. Pre-cooked grilled chicken works in a pinch, just make sure it’s seasoned or marinated for best flavor.

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