Recipe Image
grilled chicken salad in bowl with side of dressing
Time to make
Time to make:
20 minutes

Summer Grilled Chicken (or Steak) Salad


Make this salad an addition to your backyard grilling party.



  • 2 chicken breasts (about 1 pound), boneless and skinless (or 1 pound steak)
  • Salt and pepper (to taste)

Salad base:

  • 4 cups chopped romaine lettuce
  • 1 large avocado, peeled and diced
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • ¼ cup red onions, chopped or sliced
  • 1 cup cherry tomatoes, halved


  • 3 tablespoons olive oil (or your favorite oil)
  • 1 teaspoons balsamic vinegar
  • ½ teaspoons minced garlic
  • ¼ teaspoons Dijon mustard
  • 2 teaspoons milk
  • Pinch of salt and pepper


Place chicken breasts (or steak) on plate and season both sides with salt and pepper. Heat grill to medium heat (approximately 400 F). Place meat on grate over direct heat for four to five minutes each side.

Move meat away from the direct heat and cook for an additional five to seven minutes or until the internal temperature of the thickest part of the chicken reads 165 F or the steak reaches 145 F. Remove from grill and let rest at least five minutes. Dice the meat and set aside.

Prepare dressing by combining ingredients in small mixing bowl or Mason jar. Whisk or shake well to combine.

Assemble salads by evenly dividing lettuce, avocado, strawberries, blueberries, tomatoes and onions among four plates. Add diced chicken breast. Drizzle with dressing.

*Substitute marinated steak or pork if desired.

Dietary and Nutrition


Include lean protein such as chicken, beans and eggs at each meal to get enough protein for the day. Adult women age 19 and older should get about 46 grams (g) of protein per day and adult men should get about 56 g per day. 

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This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.