This recipe is as beautiful in presentation as it is scrumptious in flavor.
We won’t say this incredible salad doesn’t take a little TLC. But, so much of it can be done in advance and it all comes together easily within an hour or two before serving. If possible, make the easy pesto sauce for the chicken. It’s always a huge hit when served to family and friends!
How To Make Grilled Chicken Salad with Vegetables
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The Ingredients You Will Need
As you can see, there are numerous components to this spectacular salad. But, that’s what makes it so amazing. You can adapt to your own tastes, but here are the ingredients we use to prepare the salad:
For the Ingredient
Vinegar – Red Wine is recommended, although balsamic would be a good substitution.
Lemon juice – Preferably fresh.
Mustard – Dijon is recommended.
Garlic – Minced.
Seasonings – Salt and pepper.
Oil – Extra virgin is recommended, but regular olive oil will work, too.
For the Cucumber Salad
Cucumbers – Medium-sized, peeled in strips, halved, and seeds removed.
Carrots – Julienned. Seek out ‘matchstick’ carrots in the produce section of many markets.
Dill – Fresh is best.
Salt – Kosher
For the Dressing – Red wine vinegar, Dijon mustard, and extra-virgin olive oil.
For the Chickpea Salad
Canned chickpeas – Also known as Garbanzo beans. Found in the canned beans section of your market. Drain and then rinse them.
Onion – Red or white, finely chopped.
Herbs – Fresh mint is our recommendation.
Vinaigrette – From what you’ve already prepared.
Seasonings – Salt and pepper.
Asparagus – Fresh, white ends cut off.
Mushrooms – Go with your favorite variety, but, button mushrooms work great.
Chicken – We love boneless, skinless thighs, but boneless, skinless breasts will work, too.
Pesto Sauce – Homemade is easy and wonderful, but store-bought will work, too.
For the Tomato Salad and Green Leaf Salad
Tomatoes – Find the ripest ones available. During the summertime, heirloom, or any farm-fresh variety is perfection.
Basil – Fresh is a must.
Green leaf – Green leaf lettuce or red leaf lettuce is perfect. Chop it into strips.
Vinaigrette – From what you’ve already prepared.
EXPERT TIP: Use an outdoor grill pan to easily cook the asparagus and mushroom. If you don’t have one of these, you can place them in a cast-iron skillet and place it directly on the grill. Keep an eye on them, they cook quickly!
Tips for Making Perfect Grilled Chicken Salad
Make the Easy Pesto Sauce – Store-bought is just fine, but making it from scratch really puts the chicken over the top.
Choose Seasonal Vegetables – We’ve provided our favorite vegetables to prepare and serve with the grilled chicken, but feel free to use a variety of fresh, seasonal vegetables for grilling, such as bell peppers, zucchini, and, of course, asparagus. Farm fresh is always best.
Grill at the Right Temperature – Preheat your grill to medium-high heat to achieve a nice char on the chicken and vegetables without overcooking; this will help seal in juices and enhance the overall taste. The internal temperature of the chicken should be 165°F.
Whisk the Vinaigrette Well – For a balanced homemade red wine vinaigrette, whisk together the vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified; taste and adjust the seasoning to ensure it complements the flavors of the salad perfectly. A jar with a tight-fitting lid works wonders.
EXPERT TIP: If desired, you can serve the chicken soon after it comes off the grill, while it’s still hot. But, we recommend letting it cool enough to handle, and then cut it into nice large bite-size pieces and then coat it in the pesto. Don’t over-dress the chicken with the pesto, unless you like with extra pesto!
How To Serve
This grilled chicken salad is a show-stopper, without a doubt. All components are perfectly delicious when served at room temperature. This means so much of the salad can be prepped well in advance of serving.
We love serving the salad on a large circular platter. But, you could also serve it on a large cutting board or oval platter.
Colorfully arrange the vegetables and chicken. Then, set out a couple of large serving spoons, plates, and cutlery, and let guests serve themselves.
It is the perfect dish for entertaining. Be sure to have the extra vinaigrette available for folks to drizzle more if desired.
Other Amazing Warm-Weather Salad Recipes to Try
- Classic Cobb Salad with Roasted Chicken
- Mexican Street Corn Salad
- Watermelon Cucumber Salad with Spinach and Feta
- Chinese Chicken Salad
- Grilled Shrimp Salad with Avocado and Corn
- Best-Ever Grilled Vegetables
- Zucchini and Yellow Squash Salad with Tomato Relish
- Panzanella (Tuscan Tomato Bread Salad)
These are all simply amazing. But, in the meantime, isn’t this incredible salad calling your name?
Folks, if you’re looking for something new, and a little different to serve to guests during the warm months, this salad is about as good as it gets.
Since most of the ingredients can be prepped up to a day in advance, it makes assembly a snap.
Every time we serve this salad, guests can not stop raving about it. It’s really that good.
Ready to make the freshest, most beautiful salad in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Amazing Grilled Chicken Salad
Equipment
- Grill, gas or charcoal
- Perforated grill pan
Ingredients
Do Ahead - Make the Vinaigrette and Easy Pesto
For the Vinaigrette
- 5 tablespoon red-wine vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 garlic cloves minced
- ½ teaspoon sugar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¾ cup extra-virgin olive oil
For the Pesto
- Pesto sauce click the link for the easy recipe
For the Cucumber Carrot Salad
- 2 medium cucumbers peeled, halved and seeds removed with spoon
- ½ cup carrots julienned (packaged 'match stick' carrots work well)
- 2 tablespoon dill fresh, chopped
- 1 teaspoon Kosher salt
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoon extra-virgin olive oil
For the Chickpea Salad
- 1 15 oz cans chickpeas rinsed and drained
- ¼ cup red onion finely chopped
- 1 tablespoon fresh mint chopped
For the Grilled Asparagus, Mushrooms, and Chicken
- 2 lbs chicken thighs skinless, boneless
- Olive oil
- Salt and pepper
- 1 bunch asparagus ends trimmed and thick part peeled
- 8 oz button mushrooms halved, or quartered
- ½ cup pesto click for recipe, or use quality store brand
For the Tomato Salad and Lettuce Salad
- 2 medium ripe tomatoes cut into ½-inch wedges
- ¼ cup basil fresh, chopped
- 2 cups green leaf lettuce thinly sliced
Instructions
Make the Vinaigrette
- In a jar, or small bowl, whisk together all ingredients, except the oil.5 tablespoon red-wine vinegar, 2 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 2 garlic cloves, ½ teaspoon sugar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ¾ cup extra-virgin olive oil
- Add oil in a slow stream, whisking until emulsified (if using jar, add lid and shake vigorously).Pesto sauce
Make the Cucumber Carrot Salad and Chickpea Salad
- In a medium bowl, toss the cucumbers and carrots with the other ingredients until fully coated.2 medium cucumbers, ½ cup carrots, 2 tablespoon dill, 1 teaspoon Kosher salt, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoon extra-virgin olive oil
- In another bowl, stir together chickpeas, onion, mint, 2 tablespoon of the vinaigrette, and a pinch each of salt and pepper.1 15 oz cans chickpeas, ¼ cup red onion, 1 tablespoon fresh mint
Grill the Chicken, Asparagus, and Mushrooms
- Heat your grill to medium heat.
- Brush the chicken all over with a little oil and then liberally season with salt and pepper. Grill the chicken until lightly charred and cooked through (165°F). Remove from the heat and let cool while you prepare the asparagus and mushrooms.2 lbs chicken thighs, Olive oil, Salt and pepper
- Toss the asparagus and mushrooms in a couple of tablespoons (each) of the prepared vinaigrette. Place on a grill pan (or cast-iron skillet) and place over direct heat on the grill. Use a pair of tongs or a large spoon to move the asparagus and mushrooms around until softened, and lightly charred. Remove from the heat, place on a platter (or bowl), and toss with another couple of tbsps of the vinaigrette. Set aside.1 bunch asparagus, 8 oz button mushrooms
- Cut the chicken into large bite-sized pieces and place in a bowl. Transfer about ½-cup of the pesto to the bowl and gently toss with a wooden spatula until lightly coated. Set aside.½ cup pesto
Make the Tomato Salad and Lettuce Salad
- Toss tomatoes with 1 to 2 tablespoons of the vinaigrette, the basil, and a pinch each of salt and pepper.2 medium ripe tomatoes, ¼ cup basil
- Toss the lettuce with 1 tablespoon vinaigrette.2 cups green leaf lettuce
Assemble the Salad
- Arrange the chicken, mushrooms, and salads side by side on a large platter and pass the remaining vinaigrette on the side.
Notes
Nutrition
POST UPDATE: This was originally published in April 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in July 2024!
Mimi Rippee says
A fabulous salad! Such wonderful ingredients that go really well together.
Kris Longwell says
Thanks, Mimi! It really is a super yummy salad! Lots of components, but fun to make, and they really do go great together! xoxo