This grilled chicken salad is super flexible! Here are a few easy ways to switch things up based on what you have or need:
- Chicken options: No grill? No problem. You can use air fryer chicken breast or even baked chicken tenders. Leftover rotisserie chicken works in a pinch too.
- No romaine? Swap in chopped kale, spinach, or spring mix. If using kale, I recommend massaging it first, like in my massaged kale salad.
- Sweet potato swap: Don’t have time to roast sweet potatoes? Try roasted delicata squash or you can also make these sweet otato crouttons instead, which are bite-sized and a tad crunchy.
- Dressing alternatives: Honey mustard is my go-to here, but this salad also pairs beautifully with balsamic vinaigrette.
- Make this dairy-free and vegan: Simply skip the feta cheese or use vegan feta cheese
How to Make Grilled Chicken Salad
This grilled chicken salad is simple to prep and packs in so much flavor. Here’s how to pull it all together:
Step 1: Whisk together the marinade ingredients and pour over chicken in a shallow dish or zip-top bag. Toss to coat and refrigerate for at least 1 hour.
Step 2: While the chicken marinates, make the honey mustard dressing and chop your salad ingredients
Step 3: Grill chicken over medium heat for about 5 minutes per side, or until cooked through and the internal temp reaches 165°F. Let rest, then slice.
Step 4: Start with a bed of romaine, then top with veggies, sweet potatoes, avocado, and sliced chicken. Drizzle with dressing and enjoy!
