Spring Salad with Grilled Chicken

Name: Spring Salad with Grilled Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1 avocado, diced; 1/4 red onion, thinly sliced; 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup balsamic vinegar; 1/4 cup extra virgin olive oil; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy Recipes | Light Meals

One sunny afternoon, I decided to make a light meal while soaking up the warm weather in my backyard. This spring salad with grilled chicken has quickly become a favorite for my family and me. We love it for lunch or dinner, especially when the first local greens hit the market. The vibrant colors and fresh tastes bring on an instant mood boost. I remember the first time I made this, my partner claimed it was the best salad he'd ever had, and I graciously accepted the compliment, of course.

Created by

The Fionasrecipes Team

Last updated on 2026-03-18T12:53:04.834Z

I remember the first time I made this, my partner claimed it was the best salad he'd ever had, and I graciously accepted the compliment, of course. Honestly, grilling the chicken adds a great smoky flavor, which really ties all the ingredients together. The salad is incredibly flexible, so feel free to add in whatever veggies catch your eye.

What I Love About This

It's quick to prepare, perfect for busy days
The grilled chicken stays juicy without much hassle
You can swap in whatever veggies you have on hand

Key Technique for Spring Salad with Grilled Chicken

Grilling the chicken is all about timing and heat. Make sure your grill or grill pan is preheated to a medium heat before placing the chicken on it. You should hear a gentle sizzle, and that’s a good sign. Cook the chicken for about 6-7 minutes on each side, flipping only once if you can. You’ll know it’s done when the juices run clear and there’s no pink in the center.

After cooking, let the chicken rest a bit. This time allows the juices to redistribute so your chicken remains juicy when you slice it. If you’re not sure, you can use an instant-read thermometer. The chicken should hit around 165°F to be safe but still tender.

Swaps & Substitutions

If you don’t have cherry tomatoes, diced regular tomatoes work just fine, or even halved grape tomatoes if that’s what you have. You can also mix in roasted veggies or whatever leftovers are in your fridge—zucchini or bell peppers would fit really well. As for greens, arugula or spinach can add a nice peppery bite instead of mixed salad greens.

Don’t stress if you’re out of balsamic vinegar for the dressing. I’ve made it with red wine vinegar before, and it turned out great. It gives a slightly different taste but still brings a lovely tang. And if you're keeping things simple, store-bought dressing works great too, especially on busy nights.

Ingredients

Gather these fresh ingredients, and you're halfway there!

For the salad:

4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 avocado, diced
1/4 red onion, thinly sliced

For the grilled chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste

For the dressing:

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Feel free to get creative with the veggies or add your favorite nuts!

Instructions

Follow these steps to make your delicious spring salad.

Grill the chicken

Start by marinating the chicken breast in olive oil, garlic powder, salt, and pepper for about 15 minutes. Then, heat your grill or grill pan over medium heat. Cook the chicken for about 6-7 minutes per side, or until it's no longer pink in the center. Let it rest for a few minutes before slicing.

Prep the salad

While the chicken is grilling, wash and dry the mixed greens, cherry tomatoes, cucumber, and red onion. Make sure everything is nice and fresh, as this makes a big difference in taste. Toss the greens and veggies together in a large bowl.

Make the dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Adjust the seasoning as needed. Honestly, sometimes I skip the whisking and just shake everything in a jar, which works great too.

Assemble the salad

Slice the grilled chicken and place it on top of the salad. Drizzle on the dressing, then toss the whole salad gently to combine. Honestly, you could serve it in layers, but tossing it works best for an even distribution of ingredients.

Serve and enjoy

Dish out the salad onto plates, adding avocado on top. Enjoy this refreshing meal! My kids always ask for seconds, which is a sure sign that it’s a hit in our house.

Your salad is ready to delight your taste buds!

Pro Tips

If you want extra crunch, throw in some nuts or seeds.
Grill extra chicken to use in sandwiches throughout the week.
Using fresh herbs like basil or parsley can really brighten it up.

How to Store Spring Salad with Grilled Chicken

If you happen to have leftovers, store the salad in an airtight container. Just keep the dressing separate to avoid wilting the greens. It should stay fresh in the fridge for about 1-2 days. I usually pop the chicken in a separate container, which makes it easier to throw together a quick lunch the next day.

To refresh the salad, you might want to toss in some fresh greens if the old ones start to look tired. Just a handful can make a world of difference.

Ways to Switch It Up

Feeling experimental? Try adding fruits like strawberries or peaches when they’re in season. They’re lovely with the chicken and dressing, giving a sweet contrast. Nuts like walnuts or almonds can add a nice crunch too, which is always welcome in a salad.

For a heartier option, consider adding quinoa or farro right in with the salad. It makes it more filling, turning this light dish into something hearty enough for dinner. Just be sure to cook the grains ahead of time and let them cool before mixing them in.

Questions About Recipes

→ Can I use leftover chicken?

Absolutely! Leftover chicken works great here, and it saves time.

→ What if I don’t have balsamic vinegar?

You can use any vinegar you like, but apple cider vinegar has a nice flavor that works well too.

→ Can I make this salad ahead of time?

You can pre-chop the veggies and store everything separately, but add the dressing right before serving to keep it fresh.