This time of year, it’s so convenient to grill seasoned chicken, combine it with crisp, flavorful vegetables, top it all with a tasty dressing, and call it supper. I know I certainly do. From creamy pasta salads perfect for picnics in the park to garden fresh veggie creations and big dinner-sized salads for easy meal solutions, I want them all.
Anyone who thinks salads can’t fill you up, haven’t seen these summer grilled chicken salad recipes! Each of these salads with grilled chicken would make a tasty main dish on a steamy night, when it’s too hot to heat up the house, plus the leftovers, if there are any, would make a simple, delicious lunch the next day.
The Grilled Chicken BLT Salad combines two summer favorites, the Southwest Cobb Salad puts a Tex-Mex spin on a classic, and the Red White and Blueberry Salad reminds me of one I had at a fancy restaurant years ago that is now at the top of my must-make list. Launch the gallery to see the most Instagram-worthy, big bowls of chicken and greens ever gathered in one place!
Any one of these 25 Summer Grilled Chicken Salads is sure to please and make you come back for more as the temperatures rise, and we will all be looking for ways to make supper a cool, stress-free experience that still satisfies us after a long day when we are starving!
Summer Chicken Salad Recipe | The Pioneer Woman | Food Network
Grilled Chicken and Vegetable Summer Salad 🔗
Reserve extra balsamic vinaigrette for easy tomato salads.
Total: 1h20min
Ingredients:
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 green onions, thinly sliced
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ cup plus 2 tablespoons olive oil, divided
- 5 Roma tomatoes, halved lengthwise
- 2 ears shucked corn
- 2 (1/2-inch-thick) red onion slices (about 1/2 of a medium onion)
- Cooking spray
- 1 pound boneless, skinless chicken breast halves
- 3 cups baby arugula
- 1 head Romaine lettuce, sliced into (1/2-inch-thick) strips
- 1 cup thinly sliced English cucumber
- 2 cups halved cherry tomatoes or grape tomatoes
- ½ ripe avocado, cut into thin wedges
- ⅓ cup small basil leaves
Instruction:
- Preheat oven to 300°. Combine first 4 ingredients and 1/2 teaspoon each salt and pepper in a bowl. Gradually whisk in 1/2 cup oil in a slow, steady stream.
- Toss Roma tomatoes in remaining 2 tablespoons oil; arrange on a wire rack placed on a baking sheet. Sprinkle tomatoes with 1/2 teaspoon salt. Roast 1 hour or until tomatoes are slightly browned and skins begin to pull away; let cool. Remove tomato skins, and cut tomatoes in half horizontally; discard skins.
- Preheat grill to high heat (450° to 500°). Coat corn and red onion slices with cooking spray. Place on grill rack coated with cooking spray. Cook 12 minutes or until charred, turning occasionally. Remove from grill. Cut kernels from corn; discard cobs.
- Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Grill chicken 12 minutes or until cooked through, turning occasionally; let stand 5 minutes. Thinly slice chicken across the grain.
- Combine arugula and lettuce in a large bowl. Add 2 tablespoons dressing; toss to coat. Top with cucumber, cherry tomatoes, red onion, chicken, corn, roasted tomato halves, and avocado. Sprinkle salad evenly with basil leaves, and serve with remaining dressing.
FAQ
How does Bobby Flay make chicken salad?
Serve on whole grain toast or on top of dressed salad greens. Directions: In a large bowl, whisk together the mayonnaise, lemon juice, mustard, onion, and celery until combined. Season with salt and pepper. Gently stir in the chicken and herbs.
How do you make grilled chicken breast salad?
Slice the cooked chicken, add it to a bowl with romaine lettuce, corn, tomatoes, red onion, bacon, avocado, and blue cheese, drizzle the remaining dressing on top, and serve. Let the chicken marinate for at least an hour. Grill the chicken until it is golden brown.