Grilled Chicken Salad + Homemade Sweet Onion Dressing
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.
- 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.
