Grilled Chicken Salad Recipe Perfect for Any Occasion

Why You’ll Love this Grilled Chicken Salad

Every home cook needs a reliable grilled chicken salad recipe in their arsenal, and this one delivers on all fronts.

I’ve made this dish countless times, and it never disappoints. The marinade creates perfectly juicy chicken with a hint of curry and honey-mustard flavor that pairs beautifully with the crisp, colorful vegetables.

The sweet-savory dressing ties everything together with garlic, soy, and a touch of sugar.

What I love most? It’s versatile. Make it ahead for lunches, serve it at dinner parties, or enjoy it on hot summer nights when you can’t bear to turn on the oven.

Trust me, your taste buds will thank you.

What Ingredients are in Grilled Chicken Salad?

This grilled chicken salad brings together tender marinated chicken with a rainbow of crisp vegetables and a flavor-packed dressing. The combination creates a perfect balance of protein, crunch, and zesty flavors that work beautifully together.

The recipe uses simple ingredients that you might already have in your kitchen, but transforms them into something special through a thoughtful marinade and dressing.

For the chicken marinade:

• 3 chicken cutlets
• 1 tablespoon honey
• 1 tablespoon mustard
• 1/2 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the salad:

• 1 head lettuce
• 1 red pepper, cut into thin strips
• 1 yellow pepper, cut into thin strips
• 5 baby corn, cut into pieces
• Bamboo shoots
• 1/2 bunch scallion, sliced

For the dressing:

• 4 teaspoons soy sauce
• 1/4 cup oil
• 1/4 cup vinegar
• 1/4 cup sugar
• 4 cloves fresh garlic, crushed

Feel free to customize this recipe to your preferences. You might swap in different colored bell peppers, use romaine instead of regular lettuce for extra crunch, or adjust the sweetness of the dressing by reducing the sugar.

The bamboo shoots and baby corn give this salad an Asian-inspired flair, but if you can’t find these ingredients, water chestnuts or even thinly sliced carrots would make a fine substitute.

Just remember that the key to this recipe’s success is allowing time for the chicken to rest after grilling and giving the salad time to marry with the dressing before serving.

How to Make this Grilled Chicken Salad

To make this delicious grilled chicken salad, you’ll start with the chicken marinade. Take your 3 chicken cutlets and make 3-4 diagonal slits in each one using a sharp knife. These cuts help the marinade penetrate deeper into the meat, infusing it with more flavor.

Place the cutlets on a lined baking pan, then mix together 1 tablespoon honey, 1 tablespoon mustard, 1/2 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour this flavorful mixture over the chicken and get ready to grill. Position your oven rack 8-10 inches from the top, and grill the chicken for 10-12 minutes, making sure to turn the cutlets every few minutes for even cooking.

Once done, remove them from the oven, cover, and let them rest for 30 minutes. This resting period is essential—it allows the juices to redistribute throughout the meat, resulting in chicken that’s tender and moist rather than dry.

While your chicken is resting, you can prepare the salad components. Combine 1 head of lettuce, 1 red pepper and 1 yellow pepper (both cut into thin strips), 5 baby corn pieces, bamboo shoots, and 1/2 bunch of sliced scallions in a large bowl.

For the dressing, mix 4 teaspoons soy sauce, 1/4 cup oil, 1/4 cup vinegar, 1/4 cup sugar, and 4 crushed garlic cloves until well combined. About 30 minutes before you plan to serve, pour this dressing over the salad. This waiting period might seem unnecessary, but trust me—it gives the vegetables time to soak up all those wonderful flavors, transforming a simple salad into something special.

When the chicken has cooled, slice it into strips, then gently toss it with the dressed salad. The warm chicken against the cool, crisp vegetables creates a perfect temperature contrast that makes this salad truly satisfying.

Grilled Chicken Salad Substitutions and Variations

While the basic grilled chicken salad is delicious on its own, you can easily customize it to match your tastes or what’s available in your fridge.

I often swap the chicken for grilled shrimp or tofu when I’m craving something different.

Not a fan of curry powder? Try Italian seasoning or a smoky paprika instead.

The veggies are totally flexible too—cucumber, carrots, or cherry tomatoes work beautifully in place of peppers.

Sometimes I toss in some crumbled feta or goat cheese for creaminess.

For the dressing, honey can replace sugar, or try adding sesame oil for an Asian twist.

What to Serve with Grilled Chicken Salad

A great grilled chicken salad deserves equally delicious accompaniments to round out your meal.

I love serving mine with warm, crusty garlic bread that’s perfect for sopping up any extra dressing.

A light soup, like tomato bisque or cucumber gazpacho, makes for a revitalizing first course, especially during summer months.

For drinks, nothing beats a crisp white wine or homemade lemonade.

My family goes crazy for my rosemary focaccia as a side—who can resist those dimples of olive oil and flaky salt?

For dessert, keep it light with fresh berries or sorbet to complement, not overwhelm, your salad.

Final Thoughts

Now that we’ve covered the perfect pairings, I want to share my final reflections on this grilled chicken salad.

This recipe has saved me countless times when I needed something impressive yet doable. The honey-mustard marinade creates this perfect sweet-savory balance, while the curry powder adds that subtle warmth I crave.

What I love most? Its versatility. Serve it warm on summer evenings or cold for lunch the next day.

The combination of crisp peppers, tender chicken, and that punchy dressing makes this more than just a salad. It’s a complete meal that satisfies without weighing you down.

Worth every minute of prep time.

Grilled Chicken Salad

This vibrant grilled chicken salad combines juicy marinated chicken with crisp, colorful vegetables and a sweet-savory dressing. The honey-mustard curry marinade creates perfectly tender chicken that pairs beautifully with the Asian-inspired vegetable medley, all brought together by a punchy garlic-soy dressing.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Marinade:

• 3 chicken cutlets
• 1 tablespoon honey
• 1 tablespoon mustard
• 1/2 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 1 head lettuce chopped
• 1/2 bunch scallions sliced
• bamboo shoots drained
• 5 baby corn cut into pieces
• 1 yellow bell pepper cut into thin strips
• 1 red bell pepper cut into thin strips

For the Dressing:

• 4 teaspoons soy sauce
• 1/4 cup oil
• 1/4 cup vinegar
• 1/4 cup sugar
• 4 cloves garlic crushed

Equipment

• Baking pan
• Grill or broiler
• Large mixing bowl

Method

 

1. Make 3-4 diagonal slits in each chicken cutlet using a sharp knife to help the marinade penetrate.
2. Place the chicken cutlets on a lined baking pan.
3. In a small bowl, combine honey, mustard, olive oil, lemon juice, curry powder, salt, and black pepper. Pour this marinade over the chicken cutlets.
4. Position your oven rack 8-10 inches from the top. Grill the chicken for 10-12 minutes, turning every few minutes to ensure even cooking.
5. Remove chicken from the oven, cover, and let rest for 30 minutes to allow juices to redistribute.
6. While the chicken rests, prepare the salad by combining lettuce, red and yellow bell peppers, baby corn, bamboo shoots, and scallions in a large bowl.
7. For the dressing, mix soy sauce, oil, vinegar, sugar, and crushed garlic until well combined.
8. About 30 minutes before serving, pour the dressing over the salad to allow the vegetables to absorb the flavors.
9. Once the chicken has cooled, slice it into strips and gently toss with the dressed salad.
10. Serve immediately for the perfect contrast between warm chicken and cool, crisp vegetables.

Notes

This salad is incredibly versatile – feel free to substitute the chicken with grilled shrimp or tofu. For a different flavor profile, try Italian seasoning or smoked paprika instead of curry powder. The vegetables can also be customized based on what you have available – cucumber, carrots, or cherry tomatoes work wonderfully.

The salad can be served warm or cold, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate if preparing in advance.