I love making grilled chicken salad for my weekly meal prep. It’s a tasty and healthy option that keeps well in the fridge. To start, I grill several chicken breasts seasoned with herbs and spices. Once cooled, I slice them into strips.
This grilled chicken salad is perfect for busy weekdays. It’s filling, nutritious, and easy to grab from the fridge when I’m in a hurry. For the salad base, I use a mix of crisp lettuce, spinach, and arugula, ensuring a fresh and vibrant dish.
Vibrant Ingredients for a Fresh Salad
This grilled chicken salad showcases a delightful mix of colors and textures, bringing life to your meal prep.
The base consists of a combination of crisp lettuce, spinach, and arugula, providing a nutritious foundation.
Adding diced cucumbers and halved cherry tomatoes introduces crunch and juiciness, balancing the dish with freshness.
Thinly sliced red onions give a mild sharpness that enhances the overall flavor profile, making every bite enjoyable.
Perfectly Grilled Chicken
Grilling chicken breasts brings out their natural flavors while keeping them tender and juicy.
Seasoning them with herbs and spices ensures a delicious result.
Once grilled to perfection, the chicken is allowed to cool before slicing into strips, ready to be paired with the vibrant salad ingredients.
Customizable Extras
This salad doesn’t just stop at the basics; it opens the door for personalization.
Optional toppings like toasted almonds or crumbled feta cheese can be added for an extra layer of flavor and texture.
The nuts provide a delightful crunch, while the feta adds creaminess, making every serving unique.
Convenience for Busy Lifestyles
For those with a hectic schedule, this grilled chicken salad stands out as a convenient meal option.
Prepared in advance, it keeps well in the fridge, making it easy to grab when time is short.
The combination of protein, greens, and veggies ensures a filling, nutritious meal that satisfies hunger without compromising health.
Serving and Dressing
When it’s time to enjoy this salad, the assembly is straightforward.
The grilled chicken and vegetables are mixed in a bowl, drizzled with your favorite dressing, and tossed gently to coat.
This method keeps everything fresh, allowing the flavors to meld while retaining the crispness of the ingredients.
A Healthy Meal Prep Solution
I love making grilled chicken salad for my weekly meal prep.
It’s not just a tasty dish, but also a healthy option, perfect for those busy weekdays when you need something nutritious on the go.
With a blend of vibrant ingredients and the ease of preparation, this salad is a delightful choice that you can enjoy throughout the week.
Delicious and Nutritious Grilled Chicken Salad

The combination of grilled chicken, fresh vegetables, and a choice of dressing creates a delightful balance of flavors and textures. Each bite offers tender chicken, crunchy veggies, and your favorite dressing, making it a satisfying meal.
Ingredients
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed lettuce (crisp lettuce, spinach, arugula)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Your favorite dressing
- Toasted almonds or crumbled feta cheese (optional for topping)
Instructions
- Season the Chicken: Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes per side, or until fully cooked. Remove from the grill and let cool.
- Slice the Chicken: Once cooled, slice the grilled chicken into strips.
- Prepare the Salad Base: In a large bowl, combine the mixed lettuce, diced cucumber, cherry tomatoes, and sliced red onion.
- Assemble: Store the grilled chicken and salad base separately in the fridge. When ready to eat, combine them in a bowl and drizzle with your favorite dressing. Top with toasted almonds or crumbled feta cheese if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g

Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.