Introduction
When Lina Vexley was growing up, her favorite part of summer picnics was always her mother’s chicken salad—simple, fresh, and bursting with flavor. Years later, as a professional chef, she gave that family recipe her own touch. Using juicy grilled chicken, crisp lettuce, and a creamy yet light dressing, she transformed a nostalgic dish into a modern classic. For Lina, chicken salad isn’t just food—it’s a moment of calm and connection, a meal that invites conversation and laughter. Whether served at lunch, picnics, or dinner parties, her version captures freshness, balance, and a touch of homemade love in every bite.
Grilled Chicken Salad
Equipment
- Mixing Bowls
- Grill Pan
- Tongs
- Knife
Ingredients
Salad Base
- 2 chicken breasts boneless, skinless
- 6 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/4 cup red onion thinly sliced
- 1/2 cup celery chopped
Dressing
- 1/2 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1 tsp honey optional for sweetness
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 6–7 minutes per side or until fully cooked. Let rest, then slice thinly.
- In a large bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and celery. Toss lightly to mix.
- In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Top the salad with sliced grilled chicken. Serve immediately with extra dressing on the side.
Notes
Nutrition
How to Make the Recipe
Start by preparing the chicken: pat the breasts dry with paper towels, then season them generously with salt, pepper, and a drizzle of olive oil. Preheat a grill pan over medium heat and cook the chicken for 6–7 minutes per side, or until golden brown and cooked through. Remove from heat and let rest before slicing to retain all the juices.
While the chicken rests, assemble the salad base. In a large mixing bowl, toss together chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, red onion, and chopped celery. The combination of crunchy vegetables creates a refreshing texture that balances the richness of the dressing and the savory chicken.
For the dressing, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper in a separate bowl until smooth and creamy. Adjust the seasoning to your liking—add more lemon juice for tang or honey for sweetness.
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Slice the grilled chicken and arrange it beautifully on top of the dressed greens. The warmth of the chicken lightly softens the lettuce, enhancing the salad’s texture. Serve immediately, garnished with a sprinkle of freshly ground black pepper or a squeeze of lemon.
This recipe can be easily customized—add avocado slices for creaminess, toasted nuts for crunch, or even shredded Parmesan for extra flavor. Perfect for meal prep or a quick lunch, this grilled chicken salad offers a delightful balance of protein, freshness, and zest in every bite.
Conclusion
Chicken salad is more than just a meal—it’s a balance of nourishment and flavor. Lina Vexley’s version brings together juicy grilled chicken, crisp vegetables, and a tangy, creamy dressing that feels both wholesome and indulgent. This dish is perfect for busy days when you want something light yet satisfying. With its mix of textures and vibrant colors, it’s a reminder that healthy eating can be full of joy and creativity. Each forkful captures the freshness of summer and the comfort of a home-cooked meal, made to share and enjoy at any time of the year.