Outdoor living invites you to slow down, cook with intention, and savor meals under open skies. The Best Grilled Chicken Salad brings together vibrant greens, flame-kissed chicken, and bold, fresh toppings in a way that feels both satisfying and refreshingly light. This is the kind of meal that proves a salad can be the main event—layered with texture, color, and depth that come alive over open flame.

Juicy, well-seasoned chicken breasts are grilled until lightly charred on the outside and tender within. That subtle smokiness carries through every bite, pairing beautifully with crisp romaine, ripe tomatoes, cool cucumber, and creamy avocado. Bright pops of sweetness from fruit and a sprinkle of sharp cheese create contrast, while a balanced dressing ties everything together without overpowering the ingredients.

On a Summerset grill, achieving that ideal sear is simple. Even heat distribution ensures the chicken cooks evenly, locking in moisture and developing rich grill marks that add both flavor and visual appeal. As the lid lifts and the aroma rises, anticipation builds around the table.

This salad suits warm afternoons, relaxed family dinners, or casual gatherings where you want something fresh yet substantial. Serve it straight from a wide platter, letting the colors speak for themselves. Slice into the grilled chicken and arrange it over the greens just before serving, so each forkful captures warmth, crunch, and cool brightness at once.

Gather around, pass the bowl, and savor a dish that celebrates the ease and elegance of cooking outdoors.

Serves 4

The Best Grilled Chicken Salad Ingredients

For the Chicken and Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 1 ¼ pounds boneless, skinless chicken breast

Balsamic Dressing

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons honey
  • salt and pepper, to taste

For the Salad

  • ¾ cup walnuts, coarsely chopped
  • 10 cups chopped romaine lettuce, 1 large head lettuce, or 2 romaine hearts*
  • ¾ English cucumber, sliced
  • ½ small red onion, thinly sliced
  • 1 avocado, pitted, peeled, and sliced
  • 1 ½ cups fresh blackberries
  • 3 ounces crumbled feta cheese

The Best Grilled Chicken Salad Directions

  1. Combine olive oil, soy sauce, lemon juice, garlic, Italian seasoning, and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix. Add the chicken to the bag or bowl, then coat it with the marinade. Refrigerate for at least 30 minutes and up to 12 hours.
  2. Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Grill chicken breasts for 5-8 minutes per side, until cooked through. The chicken’s internal temperature should reach 165° F. For the best grill marks and juicy chicken, start on a hotter part of the grill for a few minutes, then move it to a lower heat to finish cooking through. Let the chicken rest for 5 minutes before slicing.
  3. Combine all dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper) in a small bowl. Whisk until very well combined. Set aside.
  4. Heat a small skillet over medium-low heat. Add walnuts and toast until fragrant, about 4-5 minutes, stirring often. Watch them carefully so they don’t burn. Set aside to cool.
  5. Divide the chopped lettuce between 4 large individual salad bowls. Slice the chicken breasts against the grain and divide them between the salad bowls. Add the toasted walnuts, cucumber, red onion, avocado, blackberries, and feta cheese. Drizzle dressing over salads, then serve.

Taken from kristineskitchenblog.com