Grilled Chicken Salad with Lemon Dressing – Light Recipes for Dinner

Okay, I have to confess—there’s something about this grilled chicken salad that makes me feel like I’m cheating on dinner with a healthier, but still insanely delicious, version of a feast. Bright lemon dressing zings in a way that wakes up your taste buds without weighing you down. Plus, the smoky char from the grill? Absolute magic. If you’ve ever shied away from salads because they felt boring or bland, this one will change your mind. It’s fresh, flavorful, and just the right amount of light, perfect for when you want dinner that feels like a treat but isn’t a calorie bomb. Trust me, once you try it, you’ll find yourself making it over and over.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil (for chicken)
• Salt and freshly ground black pepper, to taste
• 6 cups mixed greens (like arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced (optional)
• 1/4 cup crumbled feta cheese (optional)
• 1 avocado, sliced

For the Lemon Dressing:

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/3 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced
• Salt and pepper, to taste

How I Make It

Step 1:

Start by prepping your chicken breasts: pat them dry with paper towels, then rub with 1 tbsp olive oil and season generously with salt and pepper. This simple seasoning is key because the grill gives the chicken a smoky flavor that shines through.

Step 2:

Heat your grill (or grill pan) to medium-high. Place the chicken on and cook for about 4-5 minutes per side until grill marks form and the internal temperature reaches 165°F. Let it rest for a few minutes—this locks in the juices so your chicken stays tender and juicy.

Step 3:

While the chicken is resting, whisk together all the lemon dressing ingredients in a small bowl until emulsified—this means the oil and lemon juice combine into a smooth, tangy sauce. Don’t forget to taste and adjust seasoning.

Step 4:

In a large bowl, toss your mixed greens, cherry tomatoes, cucumber, and red onion (if using) with about half of the dressing. This keeps the salad bright without wilting the greens.

Step 5:

Slice the rested chicken thinly against the grain to keep it tender. Toss the slices gently into the salad along with the avocado and sprinkle the feta cheese on top if you’re using it.

Step 6:

Drizzle the rest of the dressing over everything, give a final gentle toss, and serve immediately. The combination of warm chicken and crisp, cool veggies with zesty lemon dressing is unbeatable.

Variations & Tips

• Swap chicken breasts with thighs for a juicier, more flavorful option.
• Try adding toasted nuts like almonds or pecans for crunch.
• If you don’t have fresh lemon, a splash of white wine vinegar works well.
• For a smoky twist without a grill, use a grill pan indoors or bake chicken with smoked paprika.
• Make it a meal prep winner by keeping dressing separate until serving to avoid soggy greens.
• Add fresh herbs like parsley or basil to the salad for extra freshness.

How I Like to Serve It

I love serving this salad on warm spring evenings when the weather calls for something light but satisfying. It also makes a great lunch for those busy weekdays when you want to feel good about what you’re eating without spending hours in the kitchen. Pair it with a chilled glass of white wine or sparkling water with lime for a refreshing combo.

Notes

• Store leftover grilled chicken and salad ingredients separately to keep textures fresh.
• Reheat chicken gently in the microwave or a skillet to avoid drying it out.

Closing: This grilled chicken salad is one of those simple, fresh dishes that never fails to feel like a little delicious victory in my week—and I’m sure it’ll become a favorite in your kitchen too!