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Grilled chicken salad up close with avocado and veggies
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Grilled Chicken Salad with Buttermilk Ranch Dressing

Complete with crisp, fresh veggies and deliciously creamy buttermilk ranch dressing, my Grilled Chicken Salad is a must-try for the summer!
Course Main Course
Cuisine American
Keyword chicken breast salad, grilled chicken breast salad, grilled chicken salad, recipe for grilled chicken salad
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 539kcal
Author Isabel Laessig

Equipment

  • A grill or grill pan
  • Medium bowl
  • Serving bowl
  • Knife
  • Cutting board
  • Meat thermometer (optional but recommended)

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.
    Marinating chicken in a bowl
  • 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.
    Griled chicken on a cutting board
  • In a large salad bowl or serving plate, add spinach and veggies.
    Veggies in a bowl for making grilled chicken salad
  • Slice the chicken and toss with the salad.
    Sliced chicken on grilled chicken salad
  • Top with homemade Buttermilk Ranch Dressing, or your salad dressing of choice. Serve and enjoy!
    Grilled chicken salad in a bowl with a fork

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.
    Buttermilk Ranch Dressing

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.

Nutrition

Calories: 539kcal | Carbohydrates: 16g | Protein: 33g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1116mg | Potassium: 1166mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3697IU | Vitamin C: 59mg | Calcium: 162mg | Iron: 2mg