5 from 15 votes
Grilled Chicken Salad
Grilled Chicken Salad features marinated chicken breasts grilled to juicy perfection atop a bed of romaine lettuce with cucumber, cherry tomatoes, red onion, grilled corn, roasted sweet potatoes, and creamy avocado. A tangy honey mustard dressing rounds out the fresh, varied salad. Optional feta cheese adds a crumbly texture that complements the other ingredients, making a substantial meal with crisp veggies and tender chicken.
Prep Time
20 mins
Marinate Time
1 hr
Total Time
1 hr 20 mins
Servings:
2
Calories:
756 kcal
Course:
Salad, Lunch
Cuisine:
American
Ingredients
Grilled Chicken
- 1- 1 ¼ lb chicken breast boneless
- 2 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 1 head romaine lettuce
- ½ cucumber chopped
- ½ cup cherry tomato halved
- 2-4 Tablespoons onion red, chopped
- ½ cup corn grilled
- sweet potatoes roasted
- 1 avocado
- feta cheese optional
- honey mustard dressing
Instructions
- Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
- 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.
- 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.
- 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!
Cup of Yum
Notes
- Store salad components separately to keep lettuce crisp and fresh when storing leftovers.
- Reheat chicken and sweet potatoes before assembling the salad or enjoy them cold based on preference.
- Roasted sweet potatoes can be swapped for sweet potato croutons for added texture variation.
- Salad ingredients and dressing stay fresh for 4-5 days refrigerated when stored separately.
Nutrition Information
Serving
1 salad
Calories
756kcal
(38%)
Carbohydrates
49g
(16%)
Protein
50g
(100%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
14g
(70%)
Cholesterol
122mg
(41%)
Sodium
1315mg
(55%)
Potassium
939mg
(20%)
Fiber
13g
(52%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 756
% Daily Value*
| Serving | 1 salad | |
| Calories | 756kcal | 38% |
| Carbohydrates | 49g | 16% |
| Protein | 50g | 100% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 122mg | 41% |
| Sodium | 1315mg | 55% |
| Potassium | 939mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.