Grilled Chicken Salad Recipe: Fresh Greens & Zesty Vinaigrette

Hello friends, today I am sharing an amazing Grilled Chicken Salad recipe! Whether you prefer it for lunch, dinner, or as an appetizer, this salad is a refreshing and delicious choice. Packed with fresh salad ingredients such as celery, radishes, tomatoes, fresh mushrooms, and mixed greens that serve as a bed for perfectly grilled chicken and drizzled with an amazing vinaigrette, you are going to love this salad. I promise! No mayo here! Be sure to let me know what you think in the comments below!

4.56 from 9 votes

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Prep Time 30

Cook Time 10

Course Main Course, Salad

Cuisine American

Servings Servings

Calories

Recipe Video

Recipe Ingredients

For the Vinaigrette:

2 tablespoons Dijon Mustard
1 ½ teaspoons Garlic chopped
10 fresh Parsley Leaves (no stems)
1 tablespoon Lemon Juice
¾ cup Garlic Olive Oil or Regular Olive Oil
1 tablespoon Sicilian Lemon Balsamic Vinegar or White Wine Vinegar
Salt and Pepper to taste

For the Chicken:

1 Chicken Breast, 8 to 10 ounces, (225 to 280 grams) cut in half to be about ¼ inch thick
2 tablespoons Clarified Butter or Cooking Oil.
Salt and Pepper to taste

For the Salad:

8 ounces Mixed Greens
6 Small Tomatoes, cut into bite-size segments
½ European Cucumber, cut into bite-size pieces
4 White Button Mushrooms, thinly sliced
¼ cup Celery, cut into small dice
½ cup Mango diced
6 Radishes thinly sliced
6 Parsley Leaves, chopped by hand

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Recipe Instructions

Prepare the Vinaigrette:

In the bowl of your blender, combine Dijon mustard, finely chopped garlic, lemon juice, olive oil, and vinegar. Blend the ingredients until well combined.
Taste the vinaigrette and adjust the flavors as necessary. Aim for a balanced flavor that is neither too acidic nor too oily.

Prepare the Chicken:

Cut the chicken breasts in half to create thinner pieces. Season them with salt and pepper.
Preheat a grill pan on medium-high heat. Apply a small amount of clarified butter or cooking oil.
Place the breasts on the grill pan and leave them untouched to prevent sticking. Cook until fully cooked through and marked by the grill.
Remove the chicken from the grill and set it aside to rest.

Prepare the Salad:

In a large glass bowl, add about ¼ cup of the dressing.
Add the mixed greens, tomatoes and cucumbers, mushrooms, finely chopped celery, diced mango, and thinly sliced radishes.
Mix everything together, ensuring all ingredients are coated with the vinaigrette. Adjust the amount of vinaigrette based on your preference.
Arrange the salad on a large plate. Slice the grilled chicken and place it on top of the salad. Garnish the salad with a few sprigs of Italian parsley.
Season the salad with salt and pepper if needed. Serve and enjoy!