Spring Salad with Grilled Chicken

Highlighted under: Healthy Recipes | Light Meals

Last year, I made this salad for a picnic with friends in the park, and it was a huge hit. With the warmer weather finally here, I just had to recreate it. It’s fresh, colorful, and really celebrates the season. Plus, grilling the chicken adds a nice smoky touch that works so well with the crisp veggies. Honestly, I think I can even throw this together while juggling a few other things in the kitchen.

Created by

The Fionasrecipes Team

Last updated on 2026-03-18T12:57:22.097Z

One of my favorite memories with this salad is when I thought I had everything in my fridge, but I was short on lettuce. I decided to use arugula instead, and it added a peppery twist I wasn't expecting. It just goes to show, even little hiccups can lead to delicious outcomes when you’re cooking.

Another tip I've learned is to let the chicken rest for a few minutes after grilling. This way, the juices redistribute, making the meat so much more tender and flavorful. I can’t tell you how many times I rushed that step and ended up with dry chicken. It's worth the wait, I promise!

Why I Keep Making This

It’s all about the fresh ingredients and that grilled chicken
I can use whatever veggies I have on hand
Dressing it with a simple vinaigrette makes it so easy
Leftovers are even better the next day

The Secret to This Spring Salad with Grilled Chicken

What I love most about this salad is how simple it is, yet so bright and inviting. The grilled chicken adds that lovely smoky flavor, which pairs beautifully with the crispness of the fresh veggies. You really can mix and match the salad ingredients, depending on what you have in your fridge. Sometimes I even throw in some bell peppers or radishes for an extra crunch.

Don’t stress if your chicken gets slightly overcooked. Just slice it thinly and arrange it on the salad. The vinaigrette does an excellent job of adding moisture back into it. It’s all about that balance. The vinaigrette is straightforward enough that I often double it and keep extra on hand for other salads during the week.

Ingredients

For the Salad

2 boneless, skinless chicken breasts
6 cups mixed greens (like romaine, spinach, and arugula)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup unsalted almonds, sliced

For the Vinaigrette

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Instructions

Grill the Chicken

Season the chicken breasts with salt and pepper, then grill them on medium-high heat for about 6-7 minutes on each side. Make sure the internal temperature reaches 165°F, or it’ll be a bit too pink inside. Once done, let the chicken rest on a cutting board for about 5 minutes before slicing.

Prep the Salad

While the chicken is on the grill, wash and dry your mixed greens in a salad spinner if you have one. Toss them in a large bowl with the cherry tomatoes, cucumber, red onion, and feta cheese.

Make the Vinaigrette

In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Shake it up well until everything is blended nicely.

Combine Everything

Slice the rested chicken and place it on top of the salad. Drizzle the vinaigrette over the top and sprinkle the sliced almonds. Give everything a gentle toss for even distribution, and serve immediately!

Pro Tips

Grill chicken early in the week for easy meal prep and salads later.
Feel free to swap out veggies based on what you have; bell peppers or radishes can be great additions.
If the vinaigrette is too tangy for you, add a bit more honey.
Let the salad sit for a few minutes before serving to let those flavors mingle.

What to Serve with Spring Salad with Grilled Chicken

This salad stands well on its own, but if you’re looking for something to go with it, some crusty bread makes a great addition. I also love it alongside a light soup, maybe a tomato basil or a veggie minestrone. If you want to keep things light and breezy, some grilled vegetables on the side would also work nicely.

Make-Ahead Tips

One of the great things about this salad is how well the ingredients hold up. You can grill the chicken a day or two ahead, let it cool, then store it in the fridge. The mixed greens can be prepped ahead too, but I’d recommend waiting to slice the tomatoes and cucumbers until just before serving. They can get a bit soggy if they hang around too long.

As for the vinaigrette, it keeps pretty well in the fridge for about a week, so you can whip up a big batch and use it for salads throughout the week, or even as a marinade for other proteins. I often find that once you make it once, you’ll want to keep making it.

Questions About Recipes

→ How long can I keep this salad in the fridge?

I usually say 2-3 days, but keep the dressing separate until you're ready to eat it. It helps keep the greens fresh.

→ Can I make this salad ahead of time?

You can, but I wouldn't add the greens until just before serving. Everything else can be prepped. Just toss it all together at the picnic.

→ What’s a good alternative to grilled chicken?

Honestly, roasted chickpeas work great for a veggie version, or even some grilled shrimp if you want something different.