Citrus-Scented Grilled Chicken Salad with Herb Vinaigrette

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad featuring charred chicken, crisp vegetables, and a bright dressing made with fresh lemon and herbs. This American salad recipe, ready in about 35 minutes, pairs boneless, skinless chicken breasts, olive oil, and lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 lemon
2 tbsp fresh parsley
1 tbsp fresh dill
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic
1/2 tsp Dijon mustard
4 cups mixed greens
1 cup cherry tomatoes
1/2 cup cucumber
1/4 cup red onion

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Instructions

Step 1: Preheat grill to medium-high. Brush 1 lb boneless, skinless chicken breasts with 1 tbsp olive oil and season with salt and pepper. Grill 6-7 minutes per side until internal temperature reaches 165°F, then rest 5 minutes before slicing.
Step 2: Whisk together 1 lemon (zested and juiced), 2 tbsp fresh parsley, 1 tbsp fresh dill, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, and 1/2 tsp Dijon mustard until emulsified.
Step 3: Slice rested chicken into 1/2-inch strips. Toss with 4 cups mixed greens, 1 cup cherry tomatoes, 1/2 cup cucumber, and 1/4 cup red onion in a large bowl. Drizzle with vinaigrette and toss gently to coat.