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A simple grilled chicken salad made with seasoned and grilled chicken breast, served with all your favorite toppings like tomatoes, peppers, and onions.
Summertime is the perfect season for a light salad. But, deciding on the best chicken salad isn’t always easy.
So, I pick a salad based on the toppings. For example, if it has grilled chicken, tomatoes, and ranch dressing, then count me in!
For today’s recipe, we’re sharing our grilled chicken salad with toppings recipe.
It has all the staples of a great salad with the added benefit of personalized toppings.
Speaking of personalized toppings, here’s a list of the best salad toppings you can put on just about any type of homemade salad.
What kind of toppings go on a salad?
- Croutons (we have a homemade croutons recipe that’s buttery and delicious!)
- Sun Dried Tomatoes
- Crumbled Bacon
- Sliced Radishes
- Pickled Pepperoncinis
- Purple or Red Onions
- Bell Peppers
- Hard-Boiled Eggs
- Sliced or Shredded Carrots
- Anything else you love!
Okay, so now you know what to put on your grilled chicken salad. However, salads aren’t always filling.
Below, is a list of of foods you can eat with your favorite Summer salad and feel full for hours.
What to eat with a salad to fill you up?
- Potato Soup
- Vegetable Soup
- Beef Stew
- Chicken Noodle Soup
- Tomato basil Soup
- Green Bean Casserole
- Greek Potatoes
- Green Pea Salad
- Tomato Bruschetta
- Home or French Fries
- Roasted Potatoes
- Texas Toast
- Wheat or Dinner Rolls
- Grilled Pork, Beef, or Chicken (if not used as a salad topping)
How to make our grilled chicken salad recipe?
First, start by gathering and chopping all the toppings and the lettuce. Also, pick out your dressing.
If you don’t like ranch, I recommend our honey mustard salad dressing. It’s sweet, tangy and it works perfectly with chicken.
After everything is prepped, preheat your grill over low to medium heat. Brush it with oil to keep the chicken from sticking.
Next, grab the chicken breasts and pat them dry. Sprinkle them with seasoned salt, garlic and powder, and black pepper.
Place the meat on the grill and don’t touch it for 8 to 10-minutes. The chicken will cook evenly and have those gorgeous grill marks.
Now, flip the chicken and let cook for another 8-10 minutes. It needs to reach 165 degrees F. internally to be fully cooked.
Then, let the chicken rest for 10-minutes while you get the vegetables and salad toppings into a bowl.
Last, slice or dice the chicken into bite-sized pieces and lay it over the vegetables (or toss everything together).
All that’s left to do is add the dressing. The grilled chicken salad can be stored in a sealed container, in your fridge, for up to 3-days.
That’s it, your recipe is done! Kim and I hope you enjoy the salad and we wish you all the best 🙂
Love grilled chicken? Then take a look at our grilled BBQ chicken breast recipe!
- It doesn’t matter whether your grilling beef, chicken, or pork if you want nice grill marks, then leave the meat alone. Only touch it when it’s time to flip the protein. Pressing down on it will not get the same effect. In fact, all your doing is pushing out all the natural juices and making the meat dry!
- Don’t forget to let the meat rest for about 10-minutes. Otherwise, once you slice it, the juices run out and it becomes dry.
- I don’t recommend making salads in advance. The meat dries out and the vegetables wilt. Honestly, if I made vegetables days in advance, I wouldn’t want to eat them either.
- To cut down on fats, carbs, and sugars, make your own dressings and vinaigrettes. Fresh salad dressings taste so much better than dressings with preservatives that dull natural flavors.
Looking for more easy salad recipes?
Join our Facebook group for more recipes from Berly’s Kitchen and our new site More Than Meat and Potatoes!
Grilled Chicken Salad with Toppings
- 1/2 Lb. Chicken Breast (boneless, skinless)
- 1/2 Teaspoon Seasoned Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Black Pepper
- 1 Teaspoon Oil (avocado, canola, vegetable, etc.)
- 3 Cups Romaine Lettuce (chopped)
- 1 Cup Broccoli Florets
- 1 Cup Roma Tomatoes (diced)
- 1/2 Cup Bell Peppers (sliced)
- 1/4 Cup Purple Onion (thinly sliced)
- 1/3 Cup Ranch Dressing (or dressing of your choice)
- Preheat a grill or griddle using low to medium heat. While the grill heats, season the chicken. Trim any excess fat off the chicken then sprinkle both sides with seasoned salt, garlic powder, onion powder, and black pepper.
- Brush the grill/griddle with oil, and lay the chicken breasts onto the hot grill. Cook the chicken for 8 to 10 minutes on each side. An instant read thermometer should read 165° degrees when inserted in the thickest part of the chicken and the juices should run clear.
- After the chicken cooks, remove from the pan, set on a waiting plate, and cover with foil. Allow the chicken to rest for at least 10 minutes before slicing. While the chicken rests, assemble the salad
- Place the lettuce, broccoli, tomato, bell pepper, and onion in a large bowl. Toss to combine. Slice the chicken into several pieces and lay over the top of the salad. Drizzle with ranch dressing.
- Serve immediately. Store leftovers in the refrigerator for up to 3 days