Grilled Chicken Salad

by Leena Kohli (@leenakohli)
From 1 rating
Prep Time
Cook Time
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The Grilled Chicken Salad is packed with juicy chicken, crunchy veggies, and a zesty dressing.

It's a delicious blend of savoury and fresh tastes, perfect for immediate enjoyment or saving for later.

Not only tasty but also a nutritious choice, filled with chicken protein and veggie goodness.

Whether a speedy lunch or a refreshing dinner, it's the go-to for satisfaction and nourishment.

Serve it warm or cold—loved by all, young and old, alike!


4 Servings

For Marination

  • 500g
    Chicken thigh fillets/chicken breast
  • 1tsp
  • 1tsp
    Black Pepper
  • 2tbsp
    Olive Oil

For Dressing

  • 2tbsp
    Extra Virgin Olive Oil
  • 4tbsp
    Balsamic Vinegar
  • 1tbsp
    Dijon Mustard Sauce
  • 1tsp
  • 1/2tsp
    Black Pepper Powder
  • 1tsp
    White Pepper Powder
  • 1tbsp
    Red Chilli Flakes

For Salad

  • 6
    Cherry Tomatoes (halved)
  • 2
    small Cucumbers (sliced/diced)
  • 1
    Red Onion (cubed)
  • 150g
    Salad leaves


  1. Marinate chicken thigh fillets/breast with salt, black pepper, and olive oil for at least 20-30 minutes.

  2. Preheat a grill pan over medium-high heat.

  3. Place the marinated chicken on the grill pan and cook for about 5-6 minutes per side until nice, crispy and golden on both sides and cooked through. Set aside to cool slightly. Slice the grilled chicken into strips or cubes.

  4. Whisk together extra virgin olive oil, balsamic vinegar, dijon mustard sauce, salt black pepper powder, white pepper powder and chilli flakes in a small bowl. Set the dressing aside.

  5. Combine the cherry tomatoes, cucumber, onion and salad leaves in a large mixing bowl.

  6. Add the sliced grilled chicken to the bowl.

  7. Pour the prepared dressing over the salad and toss gently to ensure everything is coated evenly.

  8. Enjoy the grilled chicken salad or refrigerate it to serve chilled later.

Tips & Tricks

  1. Give your chicken space on the grill pan for perfect cooking.

  2. If serving cold, refrigerate the salad for an hour, preferably overnight to let the flavours blend.

  3. Leftovers make fantastic wraps or sandwich fillings for a quick and tasty meal.

  4. Adjust seasonings and dressing amounts to suit your taste preferences.

  5. This recipe yields 4-5 servings, depending on portion size.


From 1 rating



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Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨