Healthy Grilled Chicken Salad Bowl

Name: Healthy Grilled Chicken Salad Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 6 cups mixed greens (spinach, arugula, romaine); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/4 red onion, thinly sliced; 1 avocado, sliced; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste; Fresh herbs (like parsley or basil), chopped

Highlighted under: Wholesome Creations

I love creating wholesome meals that nourish my body without compromising on taste. This Healthy Grilled Chicken Salad Bowl is my go-to for busy weekdays when I crave something fresh yet filling. Combining grilled chicken, colorful veggies, and a zesty dressing, this salad offers a delightful crunch and a burst of flavors. It’s perfect for lunch or dinner and incredibly easy to prepare. Plus, the leftovers are great for lunch the next day, making it a win-win for meal prep!

Created by

Quinn Harper

Last updated on 2026-02-24T08:06:37.584Z

When I first tried this Healthy Grilled Chicken Salad Bowl, I was amazed by how something so simple could be bursting with flavor. The trick to keeping the chicken juicy is marinating it briefly before grilling. I like to use a mixture of olive oil, lemon juice, and herbs to enhance the taste.

Over the years, I’ve adjusted the ingredient proportions based on what’s seasonal, which adds a unique twist every time I make it. Mixing in fresh herbs at the end gives that extra pop of freshness that elevates this salad to a whole new level.

Why You Will Love This Recipe
Grilled chicken adds a smoky flavor that complements the freshness of the salad.
Packed with colorful vegetables, it’s as nutritious as it is delicious.
Great for meal prep, the salad stays fresh and tasty even the next day.

Selecting the Right Chicken

When choosing chicken for this salad bowl, opt for boneless, skinless breasts for a lean protein source that grills beautifully. Look for chicken with a pink hue and minimal fat. If you're short on time, consider using pre-marinated chicken or thinly sliced chicken tenders for quicker cooking. You can also substitute chicken with tofu or tempeh for a vegetarian option, ensuring you marinated them well to achieve a flavorful result.

Grilling the chicken properly is key to achieving a juicy texture. Preheating the grill to medium-high heat is essential, as this helps to sear the chicken and create those desirable grill marks. The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear. If you find the chicken sticking to the grill, it may not be fully seared, so let it cook a little longer before attempting to flip.

Choosing Fresh Ingredients

For the mixed greens, I recommend a combination of spinach, arugula, and romaine to ensure a balance of flavor and texture. Spinach offers mildness and nutrients, while arugula adds a peppery bite and romaine brings crispness. Always pick greens that are vibrant and free from wilting. To prevent your salad from becoming soggy, rinse and dry the greens thoroughly before tossing them in the bowl.

Incorporating a variety of colorful vegetables, like cherry tomatoes and bell peppers, enhances both the nutritional value and visual appeal of the salad. I suggest using a mix of red, yellow, and green bell peppers for a sweet flavor and vibrant color palette. If you don’t have access to avocados, try substituting with nuts or seeds for added texture and healthy fats.

Store and Enjoy Leftovers

This salad bowl is excellent for meal prep. After preparing, you can store any leftovers in an airtight container in the refrigerator for up to two days. To maintain the crunch of the salad, it’s best to keep the dressing separate until you are ready to serve. This prevents the greens from wilting and ensures each bite remains fresh and crunchy.

If you’re looking to scale the recipe, simply double or triple the ingredients while maintaining the same ratios. This is particularly handy for meal prepping for a busy week ahead. You can also switch up the protein, using grilled shrimp or steak as a variation to keep things interesting, while still enjoying that delightful grilled flavor.

Ingredients

For the Salad

2 boneless, skinless chicken breasts
6 cups mixed greens (spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 red onion, thinly sliced
1 avocado, sliced

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh herbs (like parsley or basil), chopped

Instructions

Marinate the Chicken

In a bowl, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for about 15 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest for a few minutes before slicing.

Prepare the Vegetables

While the chicken is grilling, prepare the salad base by placing mixed greens in a large bowl. Add the cherry tomatoes, cucumber, bell pepper, red onion, and avocado.

Combine and Dress

Add the grilled chicken slices on top of the vegetables. In a small bowl, whisk together the dressing ingredients and drizzle over the salad. Toss gently to combine.

Pro Tips

Feel free to customize the salad with your favorite vegetables or add nuts for extra crunch. For a vegetarian option, substitute grilled tofu or chickpeas for the chicken.

Dressing Variations

The dressing plays a pivotal role in this salad's flavor profile, so feel free to mix it up! For a creamier texture, you could add a tablespoon of Greek yogurt or avocado to the dressing. This not only adds creaminess but also enhances the nutritional value. Alternatively, for a spice kick, incorporate a dash of cayenne pepper or some fresh chopped jalapeño for a spicy twist.

If you're looking for a different tang, try swapping out the lemon juice for apple cider vinegar, which adds a hint of sweetness and acidity. Fresh herbs can also be customized—basil provides a sweet flavor, while cilantro adds a fresh, zesty note. I often experiment with different herb combinations for added depth.

Customizing for Dietary Needs

For those following a low-carb or keto diet, you can replace the mixed greens with spiralized vegetables such as zucchini or cucumber. This not only lowers the carbohydrate content but adds a refreshing crunch. If you're looking to make this dish gluten-free, it is naturally gluten-free, but always check your ingredients, especially the dressing.

If you're catering to vegan or plant-based diets, simply replace the chicken with chickpeas or jackfruit and ensure that the dressing contains no animal products. This allows everyone to enjoy the vibrant flavors while sticking to their dietary preferences.

Questions About Recipes

→ Can I make this salad in advance?

Absolutely! Just keep the dressing separate until you're ready to eat to prevent the greens from wilting.

→ What can I use instead of chicken?

You can substitute grilled tofu, chickpeas, or even shrimp for a different protein source.

→ How long does the salad last in the fridge?

The salad can be stored for up to 2 days in the refrigerator. Just remember to keep the dressing separate.

→ What other toppings can I add?

You can add nuts, seeds, or crumbled cheese like feta or goat cheese to enhance the flavor and texture.