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grilled chicken salad with lettuce, cheese, corn, tomatoes, and snap peas in a white bowl
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5 from 7 votes

Grilled Chicken Salad

A classic salad with a delicious twist you'll absolutely love!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: 30 minutes or less, healthy, vegetables
Servings: 8
Calories: 340kcal


  • 1 cup vinaigrette dressing divided
  • 1 1/2 pounds boneless skinless chicken breasts
  • 6 cups romaine lettuce chopped
  • 2 cups baby spinach leaves
  • 3/4 cup cooked corn
  • 1/4 cup red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup shredded cheddar cheese
  • 1 avocado chopped
  • 1 cup White Cheddar Harvest Snaps


  • Place the chicken in a shallow dish and pour 1/2 cup of the vinaigrette dressing over the chicken. Turn to coat both sides with the dressing, then refrigerate for at least 30 minutes, or up to 24 hours.
  • Preheat a grill over medium heat. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken 6 to 8 minutes on each side, until cooked through. Let rest 5-10 minutes, then cut into chunks
  • Add the lettuce, spinach, corn, red onion, and cherry tomatoes to a large salad bowl and toss with the remaining vinaigrette dressing. Sprinkle the cooked chicken, shredded cheese, avocado, and Harvest Snaps on top of the salad, and serve immediately.


Serving: 1serving | Calories: 340kcal