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
Keyword chicken breast salad, grilled chicken breast salad, grilled chicken salad, recipe for grilled chicken salad
Prep Time 10minutes
Cook Time 10minutes
Marinating Time 30minutes
Total Time 50minutes
Author Isabel Laessig
A grill or grill pan
Meat thermometer (optional but recommended)
1poundbonelessskinless chicken breasts
½teaspoonground black pepper
3cupsfresh baby spinach
1bell pepperany color, sliced or diced
½medium cucumbersliced or diced
Buttermilk Ranch Dressing
½cup Greek yogurtor sour cream
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.
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.