Fresh, crunchy, creamy, and packed with protein! This easy grilled chicken salad combines juicy chicken, crisp vegetables, sweet corn, and a delicious homemade herb dressing.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Difficulty: Easy
Ingredients
For the chicken
250–300 g boneless chicken breast
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
¼ tsp black pepper
½ tsp salt, or to taste
1 tbsp lemon juice
For the salad
3 cups lettuce or mixed salad greens, chopped
1 medium cucumber, sliced
1 cup cherry tomatoes, halved
½ cup sweet corn, cooked and drained
¼ small red onion, thinly sliced
½ small bell pepper, chopped (optional)
For the creamy herb dressing
½ cup plain Greek yogurt
1 tbsp mayonnaise (optional, for extra creaminess)
1 tbsp lemon juice
1 small garlic clove, minced
1 tbsp fresh parsley or cilantro, finely chopped
½ tsp dried oregano or mixed herbs
1–2 tbsp water, to adjust consistency
Salt and black pepper to taste
Step-by-step instructions
Step 1: Season the chicken
Pat the chicken breast dry with a paper towel.
Mix olive oil, paprika, garlic powder, black pepper, salt, and lemon juice in a bowl.
Coat the chicken evenly with the seasoning.
Let it marinate for 10–15 minutes while preparing the vegetables.
Step 2: Grill the chicken
Heat a grill pan or nonstick skillet over medium heat.
Cook the chicken for approximately 5–7 minutes per side, depending on thickness.
Make sure the thickest part reaches an internal temperature of 74°C (165°F).
Remove from the pan and rest for 5 minutes.
Slice into bite-sized strips.
Step 3: Prepare the vegetables
Wash and dry the lettuce, cucumber, and tomatoes.
Chop the lettuce and slice the cucumber.
Halve the cherry tomatoes and thinly slice the red onion.
Add the vegetables and sweet corn to a large salad bowl.
Step 4: Make the creamy herb dressing
Combine Greek yogurt, mayonnaise, lemon juice, garlic, parsley, and oregano in a small bowl.
Season with salt and black pepper.
Add water a little at a time until the dressing reaches your preferred consistency.
Taste and add extra lemon juice or herbs if desired.
Step 5: Assemble and serve
Arrange the vegetables in a large bowl or serving plate.
Add the sliced grilled chicken.
Pour the creamy herb dressing over the salad.
Toss gently or serve the dressing on the side.
Enjoy immediately for the best crunch and flavor!
Nutrition information
Estimated values per serving, assuming 2 servings and Greek yogurt dressing with mayonnaise. Actual values vary by ingredient brand and portion size.
Nutrient
Per serving
Calories
350–420 kcal
Protein
35–42 g
Carbohydrates
20–28 g
Total fat
12–18 g
Saturated fat
2–4 g
Fiber
4–6 g
Total sugars
7–11 g
Sodium
500–800 mg
Vitamins and minerals
Vitamin A: Supports normal vision and immune function.
Vitamin C: Contributes to normal immune function and collagen formation.
Vitamin K: Important for normal blood clotting and bone health.
Potassium: Supports normal muscle and nerve function.
Calcium: Mainly from the yogurt; contributes to bone health.
Vitamin B12 and selenium: Provided in part by the chicken and yogurt.
Nut information and allergy notes
Does this recipe contain nuts?
No. The ingredients listed in this recipe do not include tree nuts or peanuts, so it is naturally nut-free when prepared with suitable ingredients.
However, check the labels on your yogurt, mayonnaise, seasonings, and other packaged ingredients for allergen statements and possible cross-contact.
Peanut allergy: No peanuts are intentionally included.
Tree nut allergy: No almonds, walnuts, cashews, pistachios, or other tree nuts are intentionally included.
Dairy: Contains yogurt and may contain dairy-based ingredients in packaged products.
Egg: May contain egg if using mayonnaise.
Mustard or other allergens: Some commercial mayonnaise and seasoning blends may contain additional allergens.
If cooking for someone with a severe allergy, verify every ingredient label and prevent cross-contact with utensils, cutting boards, and cooking surfaces.
Frequently asked questions (Q&A)
Q1: Can I make this salad without mayonnaise?
Yes! Use ½ cup Greek yogurt with lemon juice, garlic, herbs, and a little water. The dressing will still be creamy, with less fat depending on the yogurt used.
Q2: Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and provide a richer flavor. Cook until the thickest part reaches 74°C (165°F).
Q3: Can I prepare this salad ahead of time?
Yes. Store the cooked chicken, chopped vegetables, and dressing separately in airtight containers in the refrigerator. Assemble just before serving for the freshest texture.
Q4: How long does it last in the refrigerator?
For best quality, eat the assembled salad immediately. Store cooked chicken and prepared ingredients separately at 4°C (40°F) or below. Cooked chicken generally keeps for 3–4 days when refrigerated promptly.
Q5: Is this salad good for weight management?
It can fit into a balanced eating plan. Chicken provides protein, while vegetables contribute fiber and micronutrients. For a lighter version, use yogurt-only dressing and adjust the olive oil and corn portions to suit your needs.
Q6: Can I make it vegetarian?
Absolutely! Replace the chicken with grilled tofu, chickpeas, or white beans. The protein content will depend on your chosen substitute.
Q7: What can I serve with this salad?
Serve it with whole-grain toast, pita bread, roasted potatoes, or vegetable soup for a more substantial meal.
Q8: How can I make the dressing thinner?
Add cold water or a little extra lemon juice, one teaspoon at a time, until it reaches the desired consistency.
Q9: Can I use frozen corn?
Yes. Cook it according to the package instructions, drain it well, and allow it to cool before adding it to the salad.
Q10: How can I make the salad dairy-free?
Use an unsweetened dairy-free yogurt alternative and check the mayonnaise label. Choose products suitable for your dietary needs and allergies.
Helpful cooking tips
Dry the lettuce thoroughly so the dressing clings instead of becoming watery.
Let the chicken rest before slicing to help retain its juices.
Add dressing only when you’re ready to serve.
For extra flavor, add a pinch of chili flakes or smoked paprika.
For a nut-free crunch, try toasted pumpkin or sunflower seeds only if safe for everyone eating the dish.