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Grilled Chicken Salad Recipe
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5 from 1 vote

Grilled Chicken Salad Recipe

Colorful vegetables and grilled chicken with a marinade that can go sweet, spicy, or both.
Course Salad
Cuisine American
Keyword grilled chicken, salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 376kcal
Cost 12

Ingredients

Instructions

  • In a bowl, combine all the ingredients for the dressing/marinade except for the vinegar.
    3 green onions, ¼ cup coconut aminos, 2 tbsp. ginger, 4 tbsp. olive oil, 1 tbsp. raw honey, 1 tsp. Sriracha, ¼ cup white wine vinegar, Sea salt and freshly ground black pepper
  • Place the chicken in a second bowl or other container. Add 3 tbsp. of the marinade, and let marinate 30 to 60 minutes.
    2 chicken breasts
  • In the first bowl, whisk the white wine vinegar into the remaining marinade to create the dressing.
  • Preheat a grill to medium-high heat.
  • Place the chicken on the preheated grill discarding any remaining marinade (but don’t throw out the dressing, just the marinade that was in with the chicken).
  • Cook for 5 to 6 minutes per side, or until no longer pink in the center. Let rest for 5 minutes.
  • Thinly slice the chicken breasts.
  • In a bowl, combine all the remaining ingredients, drizzle with the vinaigrette, and toss gently.
    4 cups kale, 2 cups red cabbage, 2 cups shredded carrots, 1 cup Napa cabbage, ¼ cup green onions
  • Serve the salad topped with the chicken slices.

Nutrition

Calories: 376kcal | Carbohydrates: 21g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 863mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18114IU | Vitamin C: 101mg | Calcium: 251mg | Iron: 3mg