This is one of those drop-what-you’re-doing recipes—the kind that makes you rearrange your weekend plans just so you can make it.
Seriously… just look at all those colors.
I truly believe food should taste as amazing as it looks, and this grilled chicken salad delivers on every level. It’s fresh, vibrant, satisfying, and packed with wholesome ingredients that leave you feeling energized—not weighed down.
This is the salad you bring to a gathering when you want people to ask for the recipe. Or better yet, invite a few of your favorite people over, fire up the grill, and celebrate life with a big beautiful bowl of goodness.
Why You’ll Love This Salad
- High in protein and healthy fats
- Fresh, colorful, and incredibly satisfying
- Perfect for meal prep, lunch, or a light dinner
- The homemade sweet onion dressing takes it over the top
Juicy grilled chicken, crisp lettuce, sweet corn, ripe tomatoes, creamy avocado, crunchy pecans, and hearty eggs—all tied together with a silky, tangy sweet onion dressing. Simple ingredients, big payoff.
Clean Grilled Chicken Salad Recipe
Serves: 4
Ingredients
Salad
- 4 boneless, skinless chicken fillets (about 140 g / 5 oz each)
- 1 Tbsp avocado oil or olive oil
- Sea salt and freshly ground black pepper
- 8 packed cups mixed lettuce leaves
- 1 cup cooked fresh or thawed frozen corn kernels
- 1½ cups cherry tomatoes, halved
- ⅓ cup chopped pecans
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
Sweet Onion Dressing
- 2 garlic cloves, pressed
- 1 small sweet onion, chopped
- 4 Tbsp extra virgin olive oil, divided
- ¼ cup apple cider vinegar
- Juice of ½ fresh lemon
- Sea salt and freshly ground pepper, to taste
Instructions
- Heat a grill pan or outdoor grill over medium-high heat.
- Rub the chicken with oil, sea salt, and pepper. Grill for about 5 minutes per side, or until fully cooked and no longer pink inside.
- Transfer chicken to a cutting board, cover, and let rest for a few minutes. Slice thinly.
- Heat 1 Tbsp olive oil in a skillet over medium-high heat. Sauté the garlic and onion for about 6 minutes, until soft and lightly golden.
- Add the caramelized garlic and onion to a small blender with the remaining olive oil, apple cider vinegar, and lemon juice. Blend until smooth.
- Season the dressing with sea salt and pepper to taste. Refrigerate until ready to use.
- In a large salad bowl, layer the lettuce, sliced chicken, tomatoes, corn, eggs, pecans, and diced avocado.
- Drizzle with the sweet onion dressing just before serving and gently toss to combine.
Serving Tips
- Serve immediately for the freshest flavor
- Perfect on its own or paired with crusty bread
- Great for meal prep—store dressing separately
Fresh, colorful, nourishing, and downright delicious—this grilled chicken salad proves that clean eating can still feel indulgent.