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My Grilled Chicken Salad Recipe with Buttermilk Ranch Dressing is an easy summer salad recipe with so much flavor! Complete with crisp, fresh veggies and deliciously creamy buttermilk ranch dressing, you can make this simple salad using freshly grilled chicken or leftovers.
Jump to:
- Salad with Chicken
- Ingredients for Grilled Chicken Salad
- How to Make Grilled Chicken for Salad
- Assembling Grilled Chicken Salad
- Tips for Salads with Chicken
- Chicken Salad Dressing Ingredients
- Make Salad with Grilled Chicken Ahead
- Chicken on Salad Recipe Variations
- FAQ
- Salad Recipes for Dinner
- 📌 Pin it for later!
- Recipe
- Reviews
Salad with Chicken
I love making dinner salad recipes over the summer! When it’s hot outside, there’s nothing like a refreshing salad for dinner or lunch. This Simple Grilled Chicken Salad with homemade buttermilk ranch dressing is one of my family’s favorites of all the summer salad recipes I make!
Complete with fresh veggies (including my favorite, avocado!), this easy grilled chicken salad is truly delicious. Give it a try this summer; I know you’ll be hooked! I love adding Crispy Air Fryer Bacon to this salad for even more flavor!
Ingredients for Grilled Chicken Salad
- Boneless chicken breasts (or already Grilled Chicken Breasts or Chicken Thighs). I recommend using my Chicken Seasoning Rub!
- Olive oil
- Salt & pepper
- Garlic powder
- Dried oregano
- Fresh baby spinach (or salad greens of choice, such as romaine lettuce)
- Red onion
- Bell pepper
- Cucumber
- Grape or cherry tomatoes
- Avocado
- Salad dressing (I highly recommend my Buttermilk Ranch Dressing or Homemade Balsamic Glaze)
I like to keep it simple when seasoning chicken for salad. A simple mix of salt, pepper, garlic powder, and oregano is super flavorful without being overpowering. I recommend using Maldon sea salt flakes or kosher salt.
How to Make Grilled Chicken for Salad
- In a medium bowl, combine olive oil, salt, pepper, garlic powder, and oregano. Place chicken breasts in a bowl and let the chicken marinade for at least 30 minutes.
- Heat a grill to medium-high heat and brush with more olive oil. When ready, add chicken and cook for about 5 minutes on each side until the internal temperature reaches 165°F. I always recommend using a meat thermometer and using my Chicken Temperature Chart!
- Remove the chicken to a cutting board and let it rest while you prepare the rest of the salad.
Assembling Grilled Chicken Salad
- In a large salad bowl or serving plate, add spinach and veggies.
- Slice the chicken and toss it with the salad.
- Top with homemade Buttermilk Ranch Dressing or your salad dressing of choice.
- Serve and enjoy!
Tips for Salads with Chicken
- Pound the chicken breasts to an even thickness before marinating to ensure even cooking.
- Use a meat thermometer to check for doneness. Chicken should be cooked to 165°F to ensure doneness. Don’t overcook it!
- Allow grilled chicken to rest for at least 5 minutes before slicing.
- Customize your salad by using your favorite salad veggies and salad greens. Add-ins like crumbled cheese, nuts, croutons, or seeds are great additions! I like sunflower seeds for salad.
- Always use a meat thermometer and follow the perfect chicken temperature on my Chicken Temperature Chart!
- Shredded chicken, Greek Chicken, and buttermilk chicken also work well in this recipe.
Chicken Salad Dressing Ingredients
- Buttermilk
- Greek yogurt or sour cream
- Mayonnaise
- Olive oil
- Minced garlic
- Salt and pepper
- Fresh chopped dill, chives, and parsley
- Onion powder
- Lemon juice
My homemade buttermilk ranch dressing is easy to make and pairs beautifully with this easy summer salad. I guarantee you’ll love it! See my Homemade Ranch Dressing post for step-by-step!
Make Salad with Grilled Chicken Ahead
Many steps to making this salad can be done ahead of time. The chicken can be marinated for up to 12 hours (if marinating for more than 30 minutes, cover the bowl with plastic wrap and place it in the fridge).
Bring the chicken to room temperature before grilling. Grilled chicken has the best flavor straight off the grill, but you could even grill the chicken ahead of time and store it in the fridge until ready to assemble the salad!
You can also wash and chop all the veggies ahead of time and store covered in the fridge.
However, don’t slice the avocado ahead of time (it will brown!), and add the salad dressing when assembling the salad so your greens don’t wilt.
Chicken on Salad Recipe Variations
I love mixing it up in this salad. Have fun with it and try adding some of these suggestions!
- Grilled Corn Kernels
- Blue Cheese Dressing
- Balsamic Vinaigrette
- Feta Cheese
- Kalamata Olives
- Almonds or your favorite nuts!
FAQ
My homemade buttermilk ranch dressing is a delicious dressing for grilled chicken salad. You could also try homemade blue cheese dressing or balsamic dressing.
Freshly grilled chicken for salad works best, but you can use leftover sliced chicken. It will be delicious with the flavors of this easy summer salad recipe.
There is nothing better than a fresh salad topped with juicy hot chicken that just came off the grill!
Salad Recipes for Dinner
More Main Dish Salads ideas!
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Recipe
Grilled Chicken Salad
Equipment
- Shallow medium bowl for marinating
- Grill or grill pan
- Meat thermometer optional but recommended
- Mason jar for storing ranch dressing
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 cups fresh baby spinach
- ¼ red onion sliced
- 1 bell pepper any color, sliced or diced
- ½ medium cucumber sliced or diced
- 1 cup grape tomatoes halved
- 1 avocado sliced
Buttermilk Ranch Dressing
- 1 cup buttermilk
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon Dill chopped
- 1 Tablespoon Chives chopped
- 1 Tablespoon Parsley chopped
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
Instructions
- Combine olive oil, salt, pepper, garlic powder, and oregano in a medium bowl. Place chicken breasts in bowl and let marinate for at least 30 minutes.
- Heat a grill to medium-high heat and brush with more olive oil. When ready, add chicken and cook about 5 minutes on each side, until internal temperature reaches 165°F. Remove chicken to a cutting board and let rest while you prepare the rest of the salad.
- In a large salad bowl or serving plate, add spinach and veggies.
- Slice the chicken and toss with the salad.
- Top with homemade Buttermilk Ranch Dressing, or your salad dressing of choice. Serve and enjoy!
To make homemade buttermilk ranch dressing
- Combine all dressing ingredients in a large mason jar and stir together. Close lid tightly and shake well to finish mixing.
Video
Notes
- Pound the chicken breasts to an even thickness before marinating to ensure even cooking
- Use a meat thermometer to check for doneness. Chicken should be cooked to 165°F to ensure doneness. Don’t over-cook it!
- Allow grilled chicken to rest for at least 5 minutes before slicing
- Customize your salad by using your favorite salad veggies and salad greens, if what is listed here doesn’t suit your tastes. Add-ins like crumbled cheese or croutons or seeds are great additions, if desired.
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