Our grilled chicken salad is packed with flavor and texture: perfectly grilled chicken, crisp greens, fresh blueberries, diced apple, tangy gorgonzola, smoky bacon, and slivered almonds, all finished with a creamy homemade honey mustard dressing.
Flavor-Packed Grilled Chicken Salad
If you want a meal that combines protein and fresh produce in one satisfying bowl, this grilled chicken salad delivers. Juicy grilled chicken breast paired with sweet blueberries, crunchy apple, creamy gorgonzola, savory bacon, and a homemade honey mustard vinaigrette makes a balanced, refreshing dish ideal for lunch or dinner.
Why you’ll love it
Here are a few reasons this salad is a favorite:
- High in protein: About 42 g of protein per serving when made as directed, making it a filling and nutritious option.
- Fresh ingredients: A mix of greens, fruit, nuts, and cheese keeps every bite interesting.
- Healthy fats: Full-fat Greek yogurt in the dressing and slivered almonds add satisfying healthy fats.
- Well-balanced: Protein, fats, fruit, and vegetables come together for a complete meal.
What’s in this grilled chicken salad?
- Salad greens: Use your favorite mix—spring mix, field greens, spinach, or arugula work well.
- Grilled chicken: About 1–1.5 lb (2 large breasts) grilled and sliced. Thighs or other cuts also work if you prefer dark meat.
- Gorgonzola: Adds a tangy, creamy element. Blue cheese, goat cheese, or white cheddar are fine alternatives.
- Apple: Diced apple brings crunch and a bright sweet note that balances the savory components.
- Blueberries: Fresh blueberries add subtle sweetness and color.
- Slivered almonds: For crunch—toast them lightly for extra flavor if you like.
- Bacon: Cooked and chopped for a smoky, salty accent.
- Homemade honey mustard: A creamy dressing made with Greek yogurt to keep things lighter and more wholesome.
Try it!
Steak Salad
For a hearty variation, swap the chicken for grilled New York strip steak; add avocado, goat cheese, and a herby vinaigrette for a satisfying alternative.
Tips for perfectly grilled chicken
Grilling a tender, juicy chicken breast doesn’t have to be difficult. Follow these two key tips for the best results:
- Grill temperature: Aim for about 400ºF. This gives nice sear marks and cooks the chicken evenly without drying it out.
- Internal temperature: Use a meat thermometer to ensure the thickest part reaches 165ºF. Rest the chicken 5 minutes before slicing to lock in juices.
Tool tip
Meat thermometer
A reliable instant-read thermometer removes guesswork and helps ensure perfectly cooked chicken every time.
What kind of chicken can I use?
While this recipe uses grilled chicken breast, any grilled chicken cut will work. Leg quarters, thighs, or shredded leftover grilled chicken are all great choices depending on your preference.
Don’t want to grill?
If you don’t have access to a grill, try pan-searing or baking the chicken instead. Pan-seared chicken breast produces a deliciously browned exterior, and baked chicken is simple for hands-off cooking.
Try grilled salmon
For a lighter twist, replace chicken with grilled salmon—it pairs wonderfully with the same salad ingredients and dressing.
Homemade honey mustard dressing
This simple, preservative-free honey mustard is creamy and bright, made with just a handful of pantry staples. Ingredients:
- Greek yogurt (2% or full-fat)
- Yellow mustard
- Honey
- White vinegar
- Garlic powder
- Ground black pepper
Homemade
Honey mustard dressing
Whisk together Greek yogurt, mustard, honey, a splash of vinegar, garlic powder, and pepper until smooth. Adjust sweetness and tang to taste.
More salad dressing ideas
If honey mustard isn’t your favorite, try one of these alternatives:
- Creamy Green Goddess: Greek yogurt blended with fresh herbs, lemon, and a touch of garlic for a bright, verdant dressing.
- Avocado Cilantro Lime: Creamy avocado, cilantro, lime juice, and a little olive oil for a tangy, herb-forward option.
- Balsamic Vinaigrette: A simple vinaigrette with good-quality balsamic, olive oil, and a touch of mustard for depth.
- Poppy Seed Dressing: Olive oil, lemon, Greek yogurt, poppy seeds, and honey for a sweet-tart complement to fruit and cheese.
More of our favorite…
Chicken Salad Recipes
- Grilled Buffalo Chicken Salad
- BBQ Chicken Salad
- Sriracha Chicken Salad with Blue Cheese
- Bacon-Wrapped Chicken Salad
Grilled Chicken Salad
A light and fresh grilled chicken salad made with perfectly grilled chicken breast, blueberries, gorgonzola, apple, almonds, bacon, and a creamy honey mustard dressing.
Prep: 30 mins • Cook: 20 mins • Total: 50 mins • Servings: 4
Ingredients
Grilled Chicken
- 1–1.5 lb boneless skinless chicken breasts
- 2–3 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
Honey Mustard Dressing
- 1 cup Greek yogurt (2%)
- 1/4 cup yellow mustard
- 6 tablespoons honey
- 1/2 tablespoon white vinegar
- 1 teaspoon garlic powder
- Ground black pepper, to taste
Other Ingredients
- 8 cups spring lettuce mix
- 1/4 cup crumbled gorgonzola
- 1/2 cup slivered almonds
- 1 cup diced apples
- 1 cup fresh blueberries
- 1/2 cup chopped cooked bacon (about 6 strips)
Instructions
Grill the chicken
- Season chicken with garlic powder, salt, and pepper.
- Preheat grill to 400ºF and oil or spray the grates.
- Grill the chicken about 15 minutes, flipping halfway, until the internal temperature reaches 165ºF.
- Remove from the grill and let rest 5 minutes, then cut into bite-sized pieces.
Make the dressing
Whisk together Greek yogurt, mustard, honey, vinegar, garlic powder, and pepper. Taste and adjust sweetness or acidity to your preference.
Assemble the salads
- Divide spring mix into four bowls (about 2 cups per bowl).
- Top each bowl with equal portions of gorgonzola, almonds, diced apples, blueberries, bacon, and chicken.
- Drizzle about 2 tablespoons of dressing over each salad and serve.
Nutrition
Approximate per serving: Calories: 521 kcal • Carbohydrates: 48 g • Protein: 42 g • Fat: 19 g • Fiber: 5 g • Sugar: 36 g
Nutrition information is an estimate and should be used as a guideline only.
Photography by: The Wooden Skillet