This grilled chicken salad is the perfect way to get in your veggies and protein that just screams “summer.” Cut it up small so it’s fun and easy to eat!

Let the grilling season begin — with the most delicious, vibrant and flavorful grilled chicken salad ever! I did something different this time and it ended up being a real game changer: I chopped up all the salad components really small. Usually, when I make a grilled chicken salad, I leave the lettuce in big pieces and cut the chicken into long strips, but though that looks really nice in a picture, it can be difficult to eat. On a whim, I decided to chop everything, and it ended up being almost like a chicken vegetable salsa. My family loved it — even the picky eaters! As always with salad, you can add or swap out any of your favorite vegetables to customize this to your family’s tastes.

Not an expert at grilling chicken? Check out my post on perfect marinated grilled chicken cutlets for some tips and tricks, not to mention an amazing marinade.

You can watch a video of me making this salad here.

Looking for another summery grilled salad to kick off the season? Try this fresh summer grilled corn salad for the perfect side to your first barbecue this year!

Herby Marinated Grilled Chicken Salad with Maple-Dijon Dressing

Kick off the grilling season with this fresh and delicious grilled chicken salad!

Print Recipe

Ingredients

Herby Marinated Grilled Chicken

1 tsp dried parsley
1 tsp dried chives
1 tsp dried dill
3 Tbsp olive oil
2 Tbsp lemon juice
Salt and pepper, to taste
1½ lbs. (approx.) chicken cutlets, thinly sliced

Maple-Dijon Dressing

2 Tbsp Dijon mustard
2 Tbsp maple syrup
½ cup mayonnaise*
2 Tbsp apple cider vinegar
½ tsp sea salt
1 clove garlic, minced (or 1 frozen garlic cube)
¾ tsp dill weed
¼ cup water

Salad

Lettuce, chopped
2 red pepper, diced
3 Persian cucumbers, diced
1 avocado, cubed
3 Roma tomatoes, chopped
3 ears of corn, cooked or grilled, with the corn sliced off, or 1 can corn, drained
⅛ red onion, finely diced

Instructions

For the Grilled Chicken:

In a ziploc bag or bowl, mix together all marinade ingredients. Add chicken and mix well to coat. Marinate for about a half hour.
Heat grill to medium high. Grill chicken on each side for about two minutes or until center is no longer pink. (You can also do this indoors using a grill pan, but it may need more grilling time.) Remove from grill and allow to cool before cutting.

Dressing:

For the dressing, place all ingredients into a container or jar. Shake well until creamy and smooth.

To Assemble Salad:

Place all salad components in a large bowl. Cut up chicken into small pieces and add to salad. Drizzle with dressing and toss to coat.

Notes

*Depending on the brand of mayonnaise that you use, the dressing might be very thick. Feel free to add a couple of tablespoons of water to thin it out if necessary.

You may not need all the dressing for one salad. It lasts in the fridge for a few weeks.

Recipe by Faigy Murray | https://mykitchenmystudio.com/herby-marinated-grilled-chicken-salad-with-creamy-maple-dijon-dressing/

Herby Grilled Chicken Salad with Creamy Maple-Dijon Dressing