Introduction
There’s a reason Chicken Salad remains a timeless classic. For Lina Vexley, it’s a dish that connects her to simple yet meaningful family meals. She recalls how her mother would grill chicken breasts to perfection, slice them thin, and toss them with crisp lettuce, cucumbers, and juicy tomatoes. On hot summer days, it was the perfect refreshing meal — light yet satisfying. Today, Lina keeps that tradition alive but adds her own modern touch with homemade dressing and golden croutons. Her version celebrates freshness and flavor while staying incredibly easy to prepare for any occasion.
Grilled Chicken Salad
Equipment
- Grill Pan
- Mixing Bowl
Ingredients
Salad Base
- 2 chicken breasts boneless, skinless
- 1 tbsp olive oil for grilling
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup croutons garlic or plain
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp salt
Instructions
- Preheat grill pan over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
- Grill chicken for 4–5 minutes per side until golden and fully cooked. Remove and let rest for 5 minutes, then slice thinly.
- In a large bowl, combine chopped lettuce, cherry tomatoes, cucumbers, and croutons.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and salt to make the dressing.
- Drizzle dressing over the salad and toss lightly to coat.
- Top the salad with sliced grilled chicken and serve immediately.
Notes
Nutrition
How to Make Recipe
To make Grilled Chicken Salad, start by preparing the chicken. Brush the chicken breasts with olive oil and season both sides with salt and freshly ground black pepper. Heat a grill pan over medium-high heat and cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Once done, remove from heat and let rest for about five minutes to retain its juices before slicing thinly.
While the chicken rests, assemble the salad base. In a large mixing bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced cucumbers, and crispy croutons. These ingredients bring a satisfying mix of freshness, crunch, and color to the dish.
Next, prepare the dressing in a small bowl by whisking together olive oil, freshly squeezed lemon juice, Dijon mustard, honey, and a pinch of salt. This simple vinaigrette is both tangy and slightly sweet, perfectly complementing the smoky flavor of the grilled chicken.
Drizzle the dressing over the salad and toss lightly to coat all the ingredients evenly without crushing the vegetables. Add the sliced grilled chicken on top, arranging it neatly for an appetizing presentation.
Serve immediately while the chicken is still warm, allowing the heat to slightly soften the lettuce and blend the flavors. This salad makes for a wholesome lunch or a light dinner, offering a balance of lean protein, crisp veggies, and a refreshing homemade dressing. It’s an easy meal that feels both nourishing and satisfying, ideal for those who enjoy eating healthy without compromising on taste.
Conclusion
This Grilled Chicken Salad by Lina Vexley captures the beauty of fresh, wholesome eating. Every bite combines tender grilled chicken with crisp vegetables and a tangy homemade dressing that ties it all together. It’s quick to prepare, versatile, and deliciously balanced — a perfect option for busy weekdays or light summer dinners. Lina’s recipe reminds us that simplicity often leads to the most satisfying meals, where fresh ingredients and mindful preparation create something truly delightful and nourishing.