This Grilled Chicken and Veggie Salad is the perfect meal for a grill day. It’s light, flavorful, and packed with juicy chicken and vibrant vegetables. What I really loved about this salad was the texture. The chicken comes out juicy and well seasoned, while the vegetables get slightly charred on the grill but still keep a little bite. When you combine that with crisp romaine and the lemon garlic sauce, everything just comes together beautifully.
My fiancé and I both loved this salad. It’s fresh, colorful, and filling without feeling heavy. If you’re looking for something light but still packed with flavor, this is a great recipe to add to your list. Now let’s get into the recipe.
Grilled Chicken and Vegetable Salad Ingredients
- Chicken Breasts: The base of the salad and what makes it filling. I like to marinate the chicken overnight with Worcestershire sauce, salt, pepper, garlic powder, garlic and herb seasoning, and red pepper flakes so the flavor really soaks in.
- Zucchini & Yellow Squash: These grill beautifully and develop a slight char while still keeping their texture.
- Red Bell Pepper: Adds color and a little sweetness once grilled.
- Red Onion: Gets slightly caramelized on the grill and adds great flavor.
- Olive Oil: Used to coat the vegetables before grilling so they cook evenly and don’t stick.
- Romaine Lettuce: Creates a fresh, crisp base for the salad.
- Worcestershire Sauce & Seasonings: Worcestershire sauce combined with salt, pepper, garlic powder, garlic and herb seasoning, and red pepper flakes gives the chicken a deep savory flavor.
- Lemon Garlic Sauce: A simple sauce made with olive oil, fresh lemon juice, minced garlic, chopped cilantro, salt, and pepper that brightens the entire salad.
How to Make Grilled Chicken and Veggie Salad
Start by marinating the chicken breasts with Worcestershire sauce, salt, pepper, garlic powder, garlic and herb seasoning, and red pepper flakes. I like to let my chicken marinate overnight so the flavor really soaks in. You don’t have to marinate it, but if you want your chicken full of flavor, I definitely recommend not skipping that step.
Slice the zucchini and yellow squash into about ½-inch thick pieces. Chop the red bell pepper and red onion into large chunks. Toss the vegetables with olive oil, salt, and pepper until everything is evenly coated. Cut the marinated chicken into bite-sized pieces, then build skewers by alternating the chicken and vegetables. Grill the skewers until the chicken is fully cooked and the vegetables are slightly charred but still have a little texture.
While everything is grilling, mix together the lemon garlic sauce. To assemble the salad, add chopped romaine lettuce to a bowl. Top with the grilled chicken and vegetables, then drizzle the lemon garlic sauce over the top.
Why You’ll Love This Grilled Chicken and Veggie Salad
This salad is light but still filling thanks to the juicy grilled chicken and vibrant vegetables. The vegetables get slightly charred on the grill while still keeping a little texture, which adds so much flavor to the salad.
Another thing I love about this recipe is that you can enjoy it two different ways. You can build the salad with the grilled chicken and veggies over romaine, or you can eat the skewers just as they are. Simply baste the lemon garlic sauce all over the skewers and you’ve got a full meal right there.
If you decide to enjoy the skewers on their own, they pair really well with my Garlic Butter Rice, which makes the perfect side dish. And if you’re looking for more fresh and colorful recipes like this one, be sure to check out my Summer Salad collection, where I share even more salads that are perfect for warm weather meals.
Grilled Chicken and Veggie Salad
Description
A light and flavorful Grilled Chicken and Veggie Salad made with juicy marinated chicken, charred vegetables, romaine lettuce, and a fresh lemon garlic sauce.
Ingredients
Chicken Marinade
Vegetables
Lemon Garlic Dressing
Instructions
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Start by marinating the chicken breasts with Worcestershire sauce, salt, pepper, garlic powder, garlic and herb seasoning, and red pepper flakes.
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Slice the zucchini and yellow squash into about ½-inch thick pieces. Chop the red bell pepper and red onion into large chunks.
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Toss the vegetables with olive oil, salt, and pepper until evenly coated.
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Cut the marinated chicken into bite-sized pieces, then build skewers by alternating the chicken and vegetables.
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Grill the skewers until the chicken is fully cooked and the vegetables are slightly charred but still have a little texture.
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While everything is grilling, mix together the lemon garlic sauce by whisking olive oil, lemon juice, minced garlic, cilantro, salt, and pepper.
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To assemble the salad, add chopped romaine lettuce to a bowl. Top with the grilled chicken and vegetables, then drizzle the lemon garlic sauce over the top.
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Serve and enjoy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 455kcal
- % Daily Value *
- Total Fat 27g42%
- Sodium 520mg22%
- Total Carbohydrate 11g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
