Why You’ll Love this Grilled Chicken Salad

When I tested this grilled chicken salad, I made separate plates for my kids with just the toppings they liked, and my husband and I built ours with everything piled high. It worked perfectly as a make-ahead dinner—we grilled the chicken earlier in the day, chilled it, and it was just as delicious cold as it was hot off the grill.

Here’s why this salad will become a regular dinner:

  • Juicy, flavorful chicken thanks to a quick marinade with olive oil, lemon, fresh parsley, and cooking it perfectly to 165°F.
  • Never-boring flavors and textures: sweet crunchy corn, creamy avocado, smoky bacon, tangy feta, and crisp romaine.
  • Meal prep friendly: prep the chicken and corn ahead, store the toppings separately, and assemble when you’re ready!
  • Customizable: great for picky eaters or family-style serving.

Learn how to marinate chicken for perfect juicy grilled chicken breast.

Close-up of sliced grilled chicken on a salad with charred corn, avocado, cherry tomatoes, red onion, crumbled feta, crispy bacon, and fresh herbs.

Ingredients You’ll Need

Overhead view of labeled ingredients for grilled chicken salad, including fresh corn, romaine lettuce, cherry tomatoes, green onions, avocado, red onion, feta cheese, bacon, and marinated chicken breast, arranged on a light surface.
Overhead view of labeled ingredients for honey lemon dressing, including olive oil, parsley, garlic, salt, shallot, lemon juice, honey, and Dijon mustard, arranged on a light surface.
  • Chicken breast: pounded to 3/4-inch for even cooking.
  • Fresh corn on the cob: grilled for a smoky flavor, but canned or frozen works.
  • Romaine lettuce: crisp and sturdy enough for hearty toppings.
  • Avocado: creamy texture, healthy fats, and extra fiber.
  • Bacon: adds a salty, smoky crunch.
  • Feta cheese: adds a tangy, salty bite. Swap for cheddar cheese or goat cheese.
  • Homemade Dressing – olive oil, lemon, parsley, shallot, garlic, Dijon, and honey for brightness.

Want to use chicken thighs? Follow the tips for these grilled chicken thighs with the same marinade!

Jump to Recipe

Step-by-Step Instructions

Raw chicken breasts marinating in a honey lemon herb mixture inside a reusable silicone bag on a light surface.
  1. Marinate the chicken: Whisk dressing ingredients, set aside 1/3 to marinate the chicken for at least 30 minutes.
Chicken breasts and corn on the cob grilling over open grates with visible char marks.
  1. Grill the chicken and corn: Heat grill to 450°F. Grill chicken 5–6 minutes per side until internal temp reaches 165°F. Grill corn 2–3 minutes per side. Rest then slice.
Large white platter filled with grilled chicken salad topped with charred corn, avocado slices, cherry tomatoes, red onion, crumbled feta, crispy bacon, and fresh greens, with a jar of dressing and serving utensils on the side.
  1. Assemble the salad: Add romaine to a bowl, top with scallions, onion, avocado, bacon, tomatoes, feta, chicken, and corn kernels.
Platter of grilled chicken salad topped with charred corn, avocado, cherry tomatoes, red onion, crumbled feta, and crispy bacon, drizzled with fresh herb and honey lemon dressing.
  1. Dress and serve: Shake remaining dressing and drizzle on top.

Expert Tip: For the juiciest chicken, remove it from the grill at 160°F, cover with foil, and let it rest for 5 minutes. The carryover heat will bring it to the perfect 165°F without drying it out. This small step makes all the difference!

Tested Tips for the Best Grilled Chicken Salad

  • Pound chicken evenly so it cooks through without drying out.
  • Oil grill grates to prevent sticking and get great grill marks.
  • Rest the chicken before slicing so the juices redistribute. I recommend this for my grilled ribeye and grilled pork chops too!
  • Serve chilled for meal prep: just like bbq chicken salad, it holds up beautifully when made ahead.
  • Deconstruct the toppings if you want a hearty salad, but still need to please the kids. My kids loved the chicken, corn, avocado, and feta separately!
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Grilled Chicken Salad

Prep: 1 hour
Cook: 15 minutes
Total: 1 hour 15 minutes
A hearty and healthy grilled chicken salad made with juicy marinated chicken, sweet grilled corn, avocado, bacon, and feta, tossed in a zesty honey lemon dressing. Great for summer dinners or make-ahead lunches.
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Molly Thompson

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Molly Thompson
Servings: 5 people

Ingredients

Honey Lemon Dressing & Marinade

  • 3/4 cup olive oil
  • 3 Tablespoons honey
  • 1/4 cup lemon juice 2-3 lemons
  • 1/3 cup finely chopped parsley
  • 1 shallot minced
  • 1 teaspoon kosher salt
  • 2 cloves garlic grated
  • 2 teaspoons Dijon mustard

Chicken Salad

  • 1 lb chicken breast pounded to 1/2-inch thickness
  • 3 ears fresh corn husked (canned or frozen and thawed works too)
  • 1 head romaine lettuce chopped
  • 1/4 cup thinly sliced scallion (white and green parts)
  • 1/2 cup thinly sliced red onion (about 1/2 medium)
  • 2 avocado peeled and sliced
  • 8 pieces bacon cooked and chopped
  • 1 pint cherry tomatoes quartered
  • 4 oz feta cheese crumbled

Instructions 

  • Make the dressing (5 min): In a large measuring cup or bowl, whisk together the olive oil, honey, lemon juice, parsley, shallot, salt, garlic, and Dijon until fully combined and slightly emulsified.
    3/4 cup olive oil, 3 Tablespoons honey, 1/4 cup lemon juice, 1/3 cup finely chopped parsley, 1 shallot, 1 teaspoon kosher salt, 2 cloves garlic, 2 teaspoons Dijon mustard
  • Marinate the chicken (30 min or overnight): Pour about one-third of the dressing into a large bowl or resealable bag. Add the chicken and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor. Keep the remaining dressing covered in the fridge.
    1 lb chicken breast
  • Grill the chicken and corn (10-12 min): Clean and oil the grill grates to prevent sticking. Preheat to medium-high heat (about 450°F). Place chicken and corn on the grill. Cook chicken for 5–6 minutes per side, or until the thickest part reaches 160°F on an instant-read thermometer. Grill corn for 2–3 minutes per side, until lightly charred
    3 ears fresh corn
  • Rest and slice (5 min): Transfer chicken and corn to a cutting board. Tent chicken with foil and let rest for 5 minutes so juices redistribute. Slice chicken into thin strips or bite-size cubes. Cut corn kernels off the cob.
  • Assemble salad (5 min): In a large serving bowl or on 5 individual plates, layer romaine, scallions, red onion, avocado, bacon, tomatoes, and feta. Top with sliced chicken and grilled corn.
    1 head romaine lettuce, 1/4 cup thinly sliced scallion, 1/2 cup thinly sliced red onion, 2 avocado, 8 pieces bacon, 1 pint cherry tomatoes, 4 oz feta cheese
  • Dress and serve: Shake or whisk the reserved dressing. Drizzle over salad just before serving. Garnish with extra parsley if desired.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Make-ahead: Grill chicken and corn up to 3 days in advance. Store in airtight containers in the fridge. Assemble salad and dress just before serving.
No grill? Cook chicken in a grill pan or sear in a skillet for 5–6 min per side. Corn can be broiled until lightly charred.
Frozen Corn: thaw and cook on a grill pan or sear in a skillet.
Storage: Store undressed salad components separately for up to 3 days.
Cheese swap: Goat cheese, cheddar cheese, or shaved parmesan work well.
Meal prep tip: Separate the salad into separate containers with a small amount of dressing on the side for easy grab-and-go lunches.

Nutrition

Serving: 1serving | Calories: 830kcal | Carbohydrates: 33g | Protein: 31g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1104mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1248IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Variations & Substitutions

  • Swap feta for goat cheese or shredded cheddar.
  • Use mixed greens or butter lettuce instead of romaine.
  • Add extra grilled veggies like zucchini or peppers
  • Make it dairy-free by skipping the cheese and adding more avocado.
  • Try more toppings like pickled onions, fresh basil, toasted pumpkin seeds, chickpeas, shredded carrot, or whatever you have on hand (a great clean out the fridge recipe!)

FAQs

Can I make this ahead of time?

This is a great meal prep or make-ahead recipe! Grill the chicken and corn, chop the vegetables, and store each component separately for up to 3 days. Dress just before serving.

What if I don’t have a grill?

You can cook the chicken on a stovetop grill pan or use baked chicken breast. Just bake it at 425°F for 18–20 minutes. Corn can be broiled for a few minutes until slightly charred.

Is this salad healthy?

Yes, this salad with grilled chicken is high-protein, full of healthy fats, and packed with fresh produce.

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