A low-calorie, low-carb, and super healthy grilled chicken salad recipe that you can incorporate in many weight loss diets, including Paleo or Clean Eating.

Hey Foodies,

Today I am going to show you how to make a Grilled Chicken Salad that fits perfectly in many weight-loss diets because it is low-calorie and low-carb but at the same time offers plenty of proteins to feed our muscles.

Some of the most popular diets that include this healthy Grilled Chicken salad recipe are Paleo and Clean Eating.

If you’re familiar with weight-loss diets you’re probably thinking ‘Not another grilled Chicken pleeeease!’

I know, you’ve had so much of that dull chicken breast that will last you a lifetime. And that’s the issue with many weight-loss foods. They are bland!

There’s no way to put it nicely, it is what it is.

And when you have it for weeks, sometimes months in a row, you even forget that tasty food can actually exist.

Luckily, this is not the case.

Today I will show you how to make a grilled chicken salad that’s not just healthy, but also full of taste and flavor.

Yesss, that can actually be real!

And the best thing? It’s incredibly easy.

More healthy chicken recipes:

• Chicken Pesto Pasta With Tomatoes
• Pesto Chicken Zoodles
• Greek Chicken Bowls

The basics of this salad is a normal Greek salad which even a kid can make, right?

So we need to focus more on the chicken because that can ruin the whole dish if cooked the wrong way.

But don’t worry, I’ve made a long list with tips and tricks to help you make the best grilled chicken salad recipe ever.

So let’s get right into it, shall we?

How to make grilled chicken salad healthy and tasty – Best Tips & Tricks

1. How to cook the chicken fast and evenly.

First, you need to pick the right piece of meat.

Keep in mind that large cuts take longer to cook so if you want to make a healthy grilled chicken salad in just 30 minutes, it’s best to pick small pieces of boneless, skinless chicken breast.

Also, the pieces should be thin and similar sized to cook evenly. If they are thick you’ll have to pound them to make them thinner.

If they are too large you can cut them into smaller pieces.

This will decrease the cooking time considerably and will help the chicken cook evenly.

Picking skinless chicken cuts will not only reduce the prep time, but it will also help you lose weight because the skin contains fat.

Hence, this is the best choice if you’re on a diet.

One piece of advice that I keep repeating throughout my recipes is that you should bring the chicken to room temperature before cooking.

Otherwise, it will dry out on the outside quicker than it cooks on the inside.

I am sure we all know how dry, crusty chicken breast tastes like, right?

So make sure you let it sit on the counter for about 30 minutes (up to an hour max) before cooking.

You could use this as an opportunity to marinate it and I am going to explain you how in the next step.

2. How to make grilled chicken salad tasty.

If you’ve been reading my blog for a while, you know that I always like to marinate all meats before cooking.

This step is very important because it makes it flavorful, tender and juicy.
Otherwise… well, we all know what plain grilled chicken breast tastes like, don’t we?

It’s dull, dry and even choky.

So if you’re in a hurry, coat it well with your favorite spice mix and some olive oil before cooking.

But if you’ve got the time (and it doesn’t take long at all) you can marinate it in the fridge for at least 30 minutes.

And for best result, leave it overnight. The meat will literally soak up all flavors and it will soften.

It’s worth noting that homemade marinade is better than store-bought. That’s because store-bought contains sugar so you have to read carefully the ingredients list if going for it.

Now that you know how to cook the meat and make it tasty, I am going to tell you how to make grilled chicken salad without an outside grill.

3. How to make grilled chicken salad without an outside grill.

We all know how to make grilled chicken on an outdoor gas or charcoal grill. But how do you cook it indoors, without burning up the kitchen?

Well, if you don’t already own one, you need to invest in a good cast iron grill. Sure, you could also fry it in a pan, but the recipe would be slightly different so we’ll leave that for some other time.

And one of the most important steps of this recipe is that you need to pre-heat the grill before cooking.

So after marinating and bringing the chicken to room temperature, this is what you must do if you want to make the best grilled chicken salad recipe.

Then you should rub some oil on it to keep the meat from sticking.

And how can we tell when the chicken is done?

There are 2 ways to do that.

1.  Cut into the thickest part and if the juices run clear it means it’s done.
2.  Stick an instant-read thermometer into the thickest part and it should read 165F. If the meat has a bone make sure you don’t hit it as it can show a false temperature.

I’ve told you everything about the grilled chicken but what about the salad? After all, it is a salad recipe, isn’t?

4. Which salad and dressing to serve with grilled chicken.

I made a simple Greek salad for this recipe and the combo was super delish. But you can change that with your favorite veggies and greens salad as most of them go perfectly with grilled chicken.

I topped everything with a delicious Greek dressing that is suitable for any salad.

Plus, you can make a large batch and refrigerate it in a lidded jar, or bottle, for up to 5 days.

That will come handy especially if you do meal planning. But make you sure you add the dressing to the salad only before serving.

Time for the final takeaways:

1.  Use thin, similar-sized, boneless and skinless chicken cuts to get it cooked evenly and fast.
2.  Bring the meat to room temperature before cooking, by letting it sit on the counter for about 30 minutes (1 hour max).
3.  Marinate the chicken in the fridge for at least 30 minutes (overnight for best results).
4.  If grilling indoors, use a cast iron grill.
5.  To know when it’s done, insert an instant-read thermometer into the thickest part and it should show 165F. If you don’t have a thermometer, cut into the thickest part and the juices should run clear if it’s done.
6.  Pair the grilled chicken with your favorite salad, if the Greek one is not your fancy.
7.  You can make a large batch of Greek dressing and store it in a lidded jar for up to 5 days.

Now that you’ve armed yourself with all these tips you will surely make the best grilled chicken salad ever.

After you make it, post it on Instagram with #blondelish as I am so curious to see how foodies make my recipes.

And if you like this grilled chicken salad recipe video and want to see more like it, please Subscribe to my Youtube Channel.

Now let’s wrap things up and fire up the grills, shall we?

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