Healthy Grilled Chicken Salad Bowl

Name: Healthy Grilled Chicken Salad Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/4 red onion, thinly sliced; 1 avocado, diced; Salt and pepper to taste; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy Balance Meals

I absolutely love creating fresh and vibrant meals, and this Healthy Grilled Chicken Salad Bowl has become one of my go-to recipes. It's packed with nutritious ingredients that not only taste amazing but also make me feel great after I eat. The combination of grilled chicken, crisp vegetables, and a tangy dressing is a delightful way to enjoy a satisfying meal without the guilt. Plus, it’s incredibly quick to prepare, making it perfect for busy weeknights or a healthy lunch option!

Created by

Noelle Chambers

Last updated on 2026-02-23T22:18:36.580Z

When I first made this Healthy Grilled Chicken Salad Bowl, I was pleasantly surprised by how fulfilling it was. The smoky flavor from the grilled chicken combined with the freshness of the vegetables made each bite a joy. I was inspired to create this dish after experimenting with various salad dressings, and the zesty lemon vinaigrette really elevates the overall taste.

One of my favorite aspects is the versatility of this salad. You can easily swap in your favorite greens or add extra toppings like nuts or seeds for a unique twist. This bowl has become a staple in my household, especially when I want something quick, healthy, and utterly delicious!

Why You'll Love This Recipe
Packed with protein and nutrients for a healthy boost
Customizable with your favorite veggies and toppings
Incredibly quick to prepare, perfect for busy days

Maximizing Flavor with Grilled Chicken

To achieve perfectly grilled chicken, it's important to preheat your grill to medium-high heat, around 375 to 400 degrees Fahrenheit. This temperature range ensures that the chicken cooks evenly without drying out. Season the chicken breasts generously with salt and freshly cracked black pepper to enhance their natural flavor. After grilling for 5-6 minutes per side, look for those beautiful char marks and ensure the internal temperature reaches at least 165 degrees Fahrenheit for safe eating.

Resting the chicken for a few minutes after grilling is crucial for retaining moisture. Wrap it loosely in aluminum foil for about 5 minutes, then slice it against the grain. This technique not only improves tenderness but also makes for more appealing bite-sized pieces for your salad.

Crafting the Perfect Lemon Vinaigrette

The key to a vibrant lemon vinaigrette lies in balancing the acidity of the lemon juice with the richness of the olive oil. I prefer using a high-quality extra virgin olive oil for its depth of flavor. As you whisk together the olive oil, lemon juice, and Dijon mustard, aim for an emulsion - the mixture should become slightly thick and glossy. If it separates, simply give it another quick whisk just before serving.

Feel free to experiment with the vinaigrette by adding minced garlic or a teaspoon of honey for a sweet contrast. This vinaigrette also works beautifully as a marinade for the chicken if you want to prepare it a few hours in advance.

Salad Assembly Tips and Serving Suggestions

When assembling the salad, consider layering the ingredients for a visually appealing presentation. Start with the mixed greens at the bottom, then add the cherry tomatoes, sliced cucumber, red onion, and avocado on top. This method not only looks stunning but also ensures a more balanced bite with every forkful. Don't rush this step; presentation can elevate your dining experience significantly.

To make this salad more filling, consider adding cooked quinoa or chickpeas, which also boost the protein and fiber content. If you have leftovers, store the components separately to maintain freshness, as dressed salads can wilt quickly. Keep the chicken and greens in airtight containers in the fridge for up to three days.

Ingredients

For the Salad

2 boneless, skinless chicken breasts
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, diced
Salt and pepper to taste

For the Lemon Vinaigrette

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Grill the Chicken

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 5-6 minutes on each side or until fully cooked. Remove from the grill and let rest for a few minutes before slicing.

Prepare the Vinaigrette

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Add the grilled chicken on top.

Add Dressing

Drizzle the lemon vinaigrette over the salad and toss gently to combine all the ingredients. Serve immediately.

Pro Tips

For added flavor, consider marinating the chicken in your favorite herbs or spices before grilling. You can also substitute any seasonal vegetables for a fresh twist!

Ingredient Substitutions

If you're looking to mix things up, there are numerous substitutions that won’t compromise the meal. For instance, you can swap out the boneless, skinless chicken breasts for grilled shrimp or tofu to cater to different dietary preferences. Each alternative offers a unique flavor profile while maintaining the salad's protein content.

Don’t have cherry tomatoes on hand? Regular larger tomatoes, diced, can work in a pinch, but be sure to remove excess moisture to prevent the salad from becoming soggy. Similarly, other leafy greens like spinach or arugula can provide different textures and tastes, accommodating what you might have available.

Make-Ahead and Storage Ideas

Preparing portions of this salad in advance can save you time during a busy week. The grilled chicken can be cooked and stored in the refrigerator for up to three days. Just reheat gently on the grill or in a skillet for a few minutes before serving to retain that freshly grilled flavor.

To keep the salad fresh, store the ingredients and dressing separately. Place the greens and toppings in airtight containers, and store the vinaigrette in a small jar or dressing container. Pairing these elements before serving ensures you enjoy crisp salad greens and flavorful chicken every time.

Variations to Consider

This salad is extremely versatile and can accommodate various seasonal ingredients. In the fall, consider adding roasted butternut squash or apples for a different flavor profile and texture. In the summer, a mix of heirloom tomatoes can add color and sweetness.

To create a heartier meal, try including grains like farro or brown rice, which will add a nutty flavor and chewy texture. You can also sprinkle nuts or seeds, like pumpkin or sunflower seeds, for added crunch and richness.

Questions About Recipes

→ Can I use leftover chicken?

Absolutely! Leftover grilled chicken works perfectly in this salad.

→ What can I substitute for olive oil?

You can use avocado oil or another light oil as a substitute.

→ Is this salad gluten-free?

Yes, this salad is naturally gluten-free!

→ How can I make it vegetarian?

Substitute the chicken with grilled tofu or chickpeas for a vegetarian option.