Citrus-Scented Grilled Chicken Salad with Herb Vinaigrette

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

A vibrant salad featuring charred chicken, crisp vegetables, and a bright dressing made with fresh lemon and herbs. This American-inspired salad recipe, ready in about 35 minutes, pairs boneless, skinless chicken breasts, olive oil, 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 "Plan a meal with the AI" 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.

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

1. 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.
2. 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.
3. 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.