Summer Grilled Chicken Salad w/ Creamy Basil Dressing

During the summer I love to make a big, satisfying salad that packs in a lean protein and is full of flavor without the fuss and mess of the oven. I use grilled chicken with our favorite chicken marinade, charred corn on the cob, crispy bacon, smoky and salty cheeses and of course, our summer basil herb dressing! It’s the best grilled chicken salad recipe on the internet for a reason!

Watch How We Make This Fabulous Summer Salad…

If you’re looking for the most delicious dinner to make on a hot summer day that does not include the oven, this is it! I’m utterly obsessed with the dressing and have been keeping all ingredients on hand to make every version of this summer salad possible.

Sometimes I skip the berries or only add one of the cheeses. Other times I sub out the chicken for another protein or even shove it all in a big fat wrap. No matter how you make it, this is the best summer salad ever. 

Ingredients for the Best Summer Salad

As with most salads, this salad is highly customizable depending on what you have on hand and what your family loves. There are two things I wouldn’t skip…the chicken and the dressing! I can’t say enough about this homemade basil dressing! Most salads use vinaigrettes or ranch dressing, but this unique creamy basil dressing is fresh, light and irresistible!

• Mixed Greens: You can grab any type of green you want…baby spinach, arugula, spring mix, romaine lettuce, etc.
• Boneless Skinless Chicken Breasts: Grilled ahead of time and sliced or cubed.
  • PRO TIP: If you have leftover grilled chicken from another meal, that would also work great. You could also use rotisserie chicken!
• Bacon: Adds crunchy texture and smoky flavor.
• Smoked Cheddar: Adds a smoky flavor and chewy texture.
• Feta Cheese: Adds saltiness.
• Avocado: Adds creaminess and healthy fat.
• Strawberries: I love a sweet component in a salad and strawberries are a perfect option for summer.
• Cherry Tomatoes: Grape tomatoes make a great substitute.
• Corn on the Cob: I prefer to char a couple of corn on the cobs and then cut off the kernels. The corn can be removed first and then charred in a skillet on the stove top if desired. Frozen corn can also be used if desired.
• Creamy Basil Dressing: Made with Plain Greek Yogurt, Mayonnaise, Buttermilk, Basil, Dill, Chives, Worcestershire Sauce, Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

The measurements for each of the salad ingredients can be found in the recipe card at the end of the post.

How to Make Grilled Chicken Salad

A few of the components of this recipe need to be cooked ahead of time, so be sure to grill the chicken, char the corn and cook the bacon before assembling this salad. Here are the following steps:

1. Prep: Add the mixed greens to a large salad bowl.
2. Assemble: Add all the toppings to the salad.
3. Dress: Drizzle the basil dressing over the top and toss to combine.

The complete recipe can be found in the recipe card at the end of the post.

Why is Grilled Chicken Always Dry?

Chicken breasts are often dry, but there are ways to avoid that! If you follow the recipe for our grilled chicken, marinating the chicken beforehand does wonders for keeping the chicken moist and tender. It sounds obvious, but don’t overcook the chicken. Use a meat thermometer to check the internal temperature and as soon as it reaches 165 ℉, pull it from the grill and let it rest for a few minutes.

Under seasoning the chicken can also make it feel and taste dry and bland, so be sure to not skimp on the seasoning. Lastly, the dressing will also help with keeping the chicken flavorful and moist.

How to Keep My Salad from Getting Soggy

As soon as the dressing is added, it will start to get soggy, so don’t add the dressing until right before serving. Store all the components separately until ready to serve.

Should Grilled Chicken Salad Be Eaten Hot or Cold?

I personally prefer to eat this salad with the chicken warm. The combination of warm chicken with the cool, crisp veggies and dressing is so satisfying. That being said, I also love to eat the leftovers the next day cold from the fridge and it’s fabulous! If you eat it cold, just be sure that the chicken has been stored and handled safely.

Storage Tips

Leftover salad that has already been dressing should be stored in the refrigerator. It will keep for a day or two but will get quite soggy the longer it sits. For the best leftovers, store all the ingredients separately and combine right before serving.

Grilled Chicken Salad Variations

I mentioned earlier that salads are easily customizable, so if you want to change things up with this salad, here are some ideas:

• Protein: Swap the grilled chicken for steak, shrimp or salmon.
• Vegetables: You can add or swap the vegetables with broccoli, peas, carrots, mini bell peppers, or cucumbers.
• Cheese: Any type of cheese will work great in this salad. Mozzarella pearls would be amazing! Shaved parmesan cheese would also be fab!
• Add-Ins: Other great options to add to this salad would be hard boiled eggs, pistachios, sliced almonds, pepitas, sunflower seeds, craisins, black olives, red onions, banana peppers, etc.

Salads are a great way to use up random vegetable leftovers or odds and ends left in the fridge, so add your family’s favorites and make exactly how they will love it! But don’t skip that basil dressing!!

This delicious summer grilled chicken salad is perfect for hot summer days. The refreshing basil dressing pairs perfectly with the juicy chicken and crisp vegetables. Give it a try and beat the heat with this tasty dish!

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