Grilled Chicken Salad with Honey-Dijon Vinaigrette

Grilled chicken salad made with juicy pesto-marinated chicken, fresh lettuce, sweet grilled corn, tomatoes, red onion, and avocado, finished with a honey Dijon vinaigrette. This healthy chicken salad recipe is perfect for summer meals, easy lunches, and light dinners. A great option for anyone searching for grilled chicken salad, healthy salad with chicken, or fresh salad recipes with homemade vinaigrette.

Ingredients

For the salad

• 5 oz lettuce (romaine, mixed greens, or butter lettuce)
• 2 chicken breasts (about 1 lb), pounded to even thickness
• ¼ cup prepared pesto
• 2 ears sweet corn
• 1 cup grape or cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 1 avocado, diced
• Salt and black pepper, to taste

For the honey-Dijon vinaigrette

• ½ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

Make the vinaigrette
Add olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to a jar with a tight-fitting lid. Shake well until emulsified. Set aside or refrigerate until ready to use.

Prepare the grilled chicken salad

1. Preheat the grill to 400°F (medium-high heat).
2. Place the chicken breasts in a large zip-top bag. Add pesto and a generous pinch of salt, then massage the bag to coat the chicken evenly. Let marinate while the grill heats.
3. Lightly oil the grill grates or spray the chicken with nonstick spray. Grill the chicken for 3–4 minutes per side, or until fully cooked. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
4. Grill the corn at the same time, turning often, until tender with light char marks, about 8–10 minutes. Let cool slightly, then cut the kernels off the cobs.
5. Arrange the lettuce on a large platter or individual plates. Top with sliced chicken, grilled corn, tomatoes, red onion, and avocado.
6. Drizzle with the honey-Dijon vinaigrette and serve immediately.

Tips

• Letting the chicken rest before slicing keeps it juicy.
• Thinly slice the red onion for a milder flavor.
• Shake the vinaigrette again just before serving.

Variations and Substitutions

• Use grilled shrimp or salmon instead of chicken.
• Swap pesto with lemon juice and olive oil for a simpler marinade.
• Replace apple cider vinegar with red wine vinegar.
• Add crumbled feta or goat cheese for extra richness.

FAQs

Can this salad be made ahead of time?
Yes, prep the components separately and assemble just before serving.

Can I cook the chicken without a grill?
Yes, use a grill pan or cook the chicken in a skillet over medium-high heat.

How should leftovers be stored?
Store salad ingredients and dressing separately in airtight containers for up to 2 days.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a light soup for a complete meal.
• Add a handful of toasted nuts or seeds for crunch.

Why You’ll Love This Recipe

• Fresh, balanced flavors
• High in protein and vegetables
• Perfect for summer meals and meal prep
• Simple ingredients with bold taste

Grilled Chicken Salad with Honey-Dijon Vinaigrette

Recipe by el hassan

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

521

kcal

Ingredients

• For the salad

• 5 oz lettuce (romaine, mixed greens, or butter lettuce)

• 2 chicken breasts (about 1 lb), pounded to even thickness

• ¼ cup prepared pesto

• 2 ears sweet corn

• 1 cup grape or cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 1 avocado, diced

• Salt and black pepper, to taste

• For the honey-Dijon vinaigrette

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• Salt and pepper, to taste

Directions

• Make the vinaigrette
• Add olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to a jar with a tight-fitting lid. Shake well until emulsified. Set aside or refrigerate until ready to use.
• Prepare the grilled chicken salad
• Preheat the grill to 400°F (medium-high heat).
• Place the chicken breasts in a large zip-top bag. Add pesto and a generous pinch of salt, then massage the bag to coat the chicken evenly. Let marinate while the grill heats.
• Lightly oil the grill grates or spray the chicken with nonstick spray. Grill the chicken for 3–4 minutes per side, or until fully cooked. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
• Grill the corn at the same time, turning often, until tender with light char marks, about 8–10 minutes. Let cool slightly, then cut the kernels off the cobs.
• Arrange the lettuce on a large platter or individual plates. Top with sliced chicken, grilled corn, tomatoes, red onion, and avocado.
• Drizzle with the honey-Dijon vinaigrette and serve immediately.