Grilled Chicken Salad

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Dec. 17, 2022
A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. —Juli Stewart, Coppell, Texas
Grilled Chicken Salad Recipe photo by Taste of Home


  • 1 package (16 ounces) elbow macaroni, ziti or spiral pasta
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijion mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • 2-1/2 cups sliced celery
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup minced fresh dill or 5 teaspoons dill weed
  • Leaf lettuce
  • Snipped fresh dill, optional


  1. Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water.
  2. Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.

Grilled Chicken Salad Tips

How do you keep chicken juicy?

Keep chicken juicy and ready to top your salad by keeping a close eye on the grill. Don't overcook the chicken. Also, use a marinade. Marinades add moisture and flavor.

What other ingredients can you add to this salad?

This salad is a great canvas. You can customize this recipe by adding the veggies of your choice. Try corn, avocado, fresh tomatoes and more. You can even add grilled squash and other grilled vegetables.

Nutrition Facts

1 serving: 689 calories, 33g fat (5g saturated fat), 75mg cholesterol, 460mg sodium, 61g carbohydrate (5g sugars, 4g fiber), 38g protein.