Grilled Chicken Veggie Salad Recipe

A simple marinated, grilled chicken elevates your everyday salad with the fresh flavors from Veggie Vinaigrette.
  • Ready in: 1 hour
  • Prep time: 15 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 6

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  • 1½ pounds boneless skinless chicken breasts
  • ½ cup Veggie Vinaigrette , plus extra for drizzling on salad
  • 2 (9 ounce) packages romaine lettuce, chopped
  • 2 medium tomatoes, chopped
  • 2 ripe avocadoes, pitted, peeled and chopped
  • 1 large cucumber, sliced
  • 1 (4 ounce) container crumbled feta cheese
  • 1 small red onion, sliced

cooking methods

  • Grill


  1. Combine chicken and ½ cup Veggie Vinaigrette in a gallon freezer bag; seal well. Refrigerate 30 minutes or up to overnight.
  2. Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
  3. Remove chicken from grill; let stand 5 minutes then slice. Top lettuce with chicken, tomatoes, avocado, cucumber, feta and onion. Drizzle salads with desired amount of Veggie Vinaigrette.

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