I enjoy how this recipe balances textures and flavors so well. The grilled chicken adds a smoky richness, while the fresh vegetables keep everything crisp and refreshing. I also appreciate how the homemade sweet onion dressing brings a slightly tangy and savory depth that ties everything together. It’s a great option when I want a nutritious meal that doesn’t feel boring, and I can easily adjust the ingredients based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced
Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper
Directions
I start by heating a grill pan or outdoor grill over medium-high heat. While it heats, I rub the chicken fillets with oil, sea salt, and pepper. I grill them for about 5 minutes on each side until they are fully cooked and no longer pink inside. Once done, I let them rest for a few minutes before slicing them thin.
Next, I heat a tablespoon of oil in a skillet over medium-high heat. I sauté the garlic and chopped onion for about 6 minutes until they become soft and slightly golden. I transfer this mixture to a blender, add the remaining olive oil, apple cider vinegar, and lemon juice, then blend until smooth. I season it with salt and pepper and refrigerate it until I’m ready to use it.
To assemble the salad, I place the lettuce in a large bowl, then add the sliced chicken, tomatoes, corn, chopped eggs, pecans, and diced avocado. Right before serving, I drizzle the dressing over everything and gently toss to combine.
Servings and timing
I find this recipe makes about 4 servings. Preparation time takes around 15 minutes, while cooking takes about 15–20 minutes, so I usually have everything ready in roughly 30–35 minutes.
Variations
I sometimes switch the pecans for walnuts or almonds for a different crunch. When I want a bit more sweetness, I add sliced fruits like strawberries or apples. If I’m in the mood for extra protein, I include some grilled shrimp along with the chicken. I also like to experiment with different greens such as spinach or arugula for a slightly different flavor profile.
storage/reheating
I usually store the salad components separately from the dressing to keep everything fresh. The chicken and vegetables can be kept in an airtight container in the refrigerator for up to 3 days. The dressing also keeps well in the fridge for a few days. When I’m ready to eat, I assemble the salad fresh. I prefer not to reheat the salad, but I can gently warm the chicken if I want it slightly warm.
FAQs
Can I use store-bought dressing instead?
I can, but I find that the homemade sweet onion dressing gives a much fresher and more flavorful result.
How do I know when the chicken is fully cooked?
I check that the inside is no longer pink and the juices run clear. Using a thermometer, I aim for an internal temperature of 165°F (75°C).
Can I make this salad ahead of time?
I can prepare all the ingredients in advance, but I prefer assembling it just before serving to keep everything crisp.
What can I use instead of avocado?
I sometimes replace avocado with cucumber or even cheese like feta for a different texture and flavor.
Is this recipe suitable for meal prep?
I find it works well for meal prep as long as I keep the dressing separate and add the avocado just before eating.
Conclusion
I enjoy making this grilled chicken salad because it’s simple, wholesome, and full of vibrant flavors. It’s a recipe I can rely on whether I’m preparing a quick lunch or a light dinner, and the homemade dressing always makes it feel extra special.
Grilled Chicken Salad + Homemade Sweet Onion Dressing with juicy chicken, crisp lettuce, avocado, eggs, and a tangy sweet onion vinaigrette. Fresh, hearty, and perfect for any meal.
Author:Emma
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Salad
Method:Grilling + Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
For the salad:
4 boneless, skinless chicken fillets (about 5 oz each)
1 Tbsp avocado oil or olive oil
8 packed cups mixed lettuce leaves
1 cup corn kernels (cooked or thawed)
1½ cups cherry tomatoes, halved
⅓ cup chopped pecans
4 hard-boiled eggs, chopped
1 ripe avocado, diced
For the sweet onion dressing:
2 garlic cloves, pressed
1 small sweet onion, chopped
4 Tbsp extra virgin olive oil, divided
¼ cup apple cider vinegar
Juice of ½ lemon
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
Rub the chicken fillets with oil, then season with sea salt and pepper.
Grill the chicken for about 5 minutes per side, or until fully cooked and no longer pink inside. Remove, let rest for a few minutes, then slice thinly.
Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the garlic and chopped onion, sauté for about 6 minutes until soft and golden.
Transfer the sautéed garlic and onions to a blender. Add the remaining olive oil, apple cider vinegar, and lemon juice. Blend until smooth.
Season the dressing with salt and pepper to taste, then refrigerate until ready to use.
In a large salad bowl, add the mixed lettuce leaves. Top with grilled chicken, tomatoes, corn, chopped eggs, pecans, and diced avocado.
Drizzle the sweet onion dressing over the salad just before serving and gently toss to combine.
Notes
You can substitute pecans with walnuts or almonds for a different crunch.
For extra flavor, marinate the chicken for 30 minutes before grilling.
Store dressing separately in the fridge for up to 3–4 days.
This salad is great for meal prep—just add avocado and dressing right before serving.
