Spring Salad with Grilled Chicken

Honestly, this salad has become a go-to for me whenever the weather warms up. It’s fresh, filling, and really easy to throw together. I’d say it runs about $12 to make the whole thing, which isn’t bad considering it feeds four. My best friend was impressed enough to ask for the recipe, so I guess I’m onto something here. There’s just something so satisfying about grilled chicken on crisp greens, and the homemade dressing ties it all together beautifully.

Created by

The Chefivancooks Team

Last updated on 2026-03-25T18:43:11.100Z

When I first made this salad, I was honestly just trying to use up some leftover grilled chicken. I ended up mixing greens, veggies, and a bit of cheese, and to my surprise, it all came together perfectly. I mean, who doesn’t love a good salad that doesn’t feel like a chore to eat?

This salad has become a staple, especially in spring and summer when I want something light but satisfying. I usually throw in whatever seasonal veggies I have on hand, which keeps it interesting. You’ll never regret trying different combinations to find your own favorite mix!

What Makes This Stand Out

It’s super flexible, swap in your favorite veggies
The homemade dressing is ridiculously easy to make
You can use leftover chicken, which saves time
It’s refreshing and light but still satisfying

The Secret to This Spring Salad with Grilled Chicken

What I really love about this salad is its versatility. You can use just about any greens you have on hand, whether it's arugula, spinach, or that romaine you've been meaning to use up. If you're in the mood for something extra crunchy, throw in some radishes, or add bell peppers for a splash of color. I sometimes toss in avocado for a creamier texture, but that’s totally optional, although it’s a nice touch.

The homemade dressing is really straightforward, so you can have it ready in no time. Just remember, quality olive oil makes all the difference. I always keep a bottle of California Olive Ranch in my pantry, and it’s my go-to for dressings. If you're feeling adventurous, try adding a bit of honey or a squeeze of lemon juice for a twist that livens things up a bit, just trust your taste buds.

Ingredients

Here’s what you’ll need for this salad:

For the Salad

2 cups mixed greens (arugula, spinach, and romaine work great)
1 lb grilled chicken breasts, sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup feta cheese, crumbled
1/4 red onion, thinly sliced

For the Dressing

1/4 cup olive oil (I love using California Olive Ranch)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Here’s how to bring it all together:

Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. I normally just eyeball the seasoning but give it a taste before you pour it on the salad. Set it aside while you prep the rest.

Grill the Chicken

If you’re starting with raw chicken, season it with salt and pepper, then grill it over medium heat for about 6-7 minutes per side or until it reaches 165°F. Honestly, if you have leftover chicken, just slice it up and skip this step for a faster meal.

Prep the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese. Give it a gentle toss, just enough to mix well but not crush things.

Assemble

Now add the sliced grilled chicken on top. Drizzle the dressing over the salad, and toss one last time before serving. You can double the dressing if you like a more generous splash.

Scaling Spring Salad with Grilled Chicken for a Crowd

If you want to feed a crowd, this salad scales up wonderfully. Just multiply the ingredients by the number of servings you need. For the chicken, grilling several pieces at once saves time, and using a grill basket can help keep smaller bits of veggies or meats from slipping through. Alternatively, if you're in a hurry, a store-bought rotisserie chicken works just fine, and I often rely on that when I need a quick prep before guests arrive.

When preparing for a larger group, consider serving the chicken on the side rather than mixed in. This way, everyone can add their preferred amount, and you reduce the risk of sogginess from the dressing. I also recommend preparing the salad ingredients ahead of time. Just keep everything in individual containers in the fridge, toss it all together right before serving, and your guests will think you put a ton of effort into it.

Questions About Recipes

→ Can I use different proteins?

Absolutely! Shrimp, steak, or even tofu would work nicely. Just make sure to season it well.

→ How long can I store leftovers?

I’d say up to three days in the fridge. Just keep the dressing separate until you’re ready to eat.

→ What veggies can I add?

Anything goes! Avocados, bell peppers, or even nuts can be great additions. Just check what’s fresh at your store.

→ Is this salad gluten-free?

Yes, as long as you double-check the Dijon mustard. Most are gluten-free, but it’s always good to be careful.