Introduction
There’s something timeless about a good chicken salad — light, flavorful, and endlessly versatile. I remember the first time Lina Vexley prepared her version for a family picnic. The golden seared chicken, crisp lettuce, juicy tomatoes, and cool cucumbers came together in perfect harmony. Her secret was simplicity — letting fresh ingredients and a zesty homemade dressing do all the talking. That sunny afternoon, this dish became a family favorite, and every bite since then reminds me of summer laughter and shared meals outdoors. It’s healthy, satisfying, and beautifully easy — exactly what a chicken salad should be.
Grilled Chicken Salad
Equipment
- Grill Pan
- Mixing Bowl
- Whisk
Ingredients
Salad Base
- 2 chicken breasts boneless, skinless
- 4 cups mixed lettuce washed and chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup croutons for crunch
- 1/4 cup Parmesan cheese grated
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 5–6 minutes per side until golden and fully cooked. Let rest, then slice.
- In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, and croutons.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
- Add the sliced chicken to the salad bowl, drizzle the dressing on top, and toss gently to combine.
- Garnish with grated Parmesan cheese and serve immediately while the chicken is warm.
Notes
Nutrition
How to Make Recipe
To make a perfect grilled chicken salad, start with two boneless chicken breasts. Pat them dry, drizzle with olive oil, and season with salt and black pepper. Heat a grill pan or skillet over medium heat and cook each breast for about 5–6 minutes per side until golden brown and fully cooked through. Once done, set aside to rest for a few minutes before slicing — this keeps the chicken juicy and tender.
While the chicken rests, prepare the fresh salad base. In a large mixing bowl, combine crisp mixed lettuce, halved cherry tomatoes, thinly sliced cucumber, and a few slivers of red onion. Add crunchy croutons for texture and a sprinkle of grated Parmesan cheese for flavor.
Next, make the dressing — it’s simple but bursting with freshness. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and slightly creamy. This light, tangy dressing perfectly complements the savory grilled chicken and crisp vegetables.
Slice the chicken into strips and lay it over the salad mixture. Drizzle the dressing generously, toss lightly, and serve immediately while the chicken is still warm.
You can easily customize this salad to your liking. Add avocado slices for creaminess, roasted nuts for crunch, or even boiled eggs for a heartier meal. It’s a dish that’s as satisfying as it is nourishing, making it perfect for weekday lunches, post-workout meals, or elegant summer dinners.
Conclusion
Fresh, vibrant, and full of flavor — Lina Vexley’s grilled chicken salad is the epitome of wholesome eating. With every bite, you get the perfect balance of tender chicken, crisp greens, and zesty dressing. It’s a recipe that proves healthy food can be both comforting and exciting. Whether you’re cooking for yourself or impressing guests, this chicken salad delivers every time — quick to prepare, beautiful to serve, and absolutely delicious. It’s more than a meal; it’s a reminder of how simple ingredients can create something truly special.