Crispy Bacon Grilled Chicken Salad

I used to think grilled chicken salad was just something you ordered at restaurants when you wanted to eat healthy but didn’t really want to. You know, boring lettuce with dry chicken on top. Then I actually tried making one at home with a good vinaigrette and all the toppings I actually like.

Turns out, a grilled chicken salad can be really satisfying when you load it up right. This one has bacon, blue cheese, avocado, and a tangy homemade dressing that makes everything taste better. It’s the kind of salad that doesn’t leave you hungry an hour later, and my kids will actually eat it without complaining—mostly because of the bacon and corn.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to for this recipe because they’re easy to grill and slice up nicely for salad. If you want to save some time, you can grab a rotisserie chicken from the store and shred the meat instead – it’ll taste just as good and cut your prep time in half. For the juiciest results, try to find chicken breasts that are similar in size so they cook evenly on the grill. You can also use chicken thighs if you prefer darker meat, just keep in mind they’ll need a few extra minutes on the grill since they’re a bit thicker.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Chicken breasts: Chicken thighs work great here and stay juicier on the grill. You can also use rotisserie chicken to save time – just shred or slice it and skip the grilling step.
• Romaine lettuce: Mixed greens, butter lettuce, or even iceberg lettuce can replace romaine. Just pick whatever looks fresh at the store.
• Blue cheese: Not a fan of blue cheese? Try feta, goat cheese, or shredded cheddar instead. Each brings its own flavor to the salad.
• Bacon: Turkey bacon or pancetta work as substitutes. For a vegetarian option, try roasted chickpeas or sunflower seeds for that crunchy element.
• Red wine vinegar: Apple cider vinegar or white wine vinegar will work just fine in the dressing. The flavor will be slightly different but still tasty.
• Shallot: If you don’t have shallots, use 1 tablespoon of finely minced red onion or white onion in the dressing instead.
• Avocado: Skip the avocado if it’s not in season or too pricey. The salad is still delicious without it, or you can add extra cucumber for more freshness.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness, which causes the thin parts to dry out while the thick parts are still cooking – aim for about 3/4 inch throughout for consistent results.

Flipping the chicken more than once is another common error that can prevent those nice grill marks from forming and cause the meat to stick, so resist the urge to move it around and only flip once after 5-6 minutes.

Don’t forget to oil your grill grates before adding the chicken, as this prevents sticking and makes cleanup much easier.

Finally, cutting into the chicken right away releases all those juices onto your cutting board instead of keeping them inside the meat, so always let it rest for at least 5 minutes before slicing for a juicier salad topping.

What to Serve With Grilled Chicken Salad?

Since this grilled chicken salad is already pretty hearty with all the toppings, I like to keep the sides simple and let the salad be the star. A warm baguette or some garlic bread on the side is perfect for mopping up that tangy vinaigrette at the bottom of your bowl. If you’re feeding a crowd or want to make it more filling, you could add some roasted potatoes or sweet potato wedges on the side. For a lighter option, a cup of soup like minestrone or a simple broth-based vegetable soup pairs nicely without making the meal feel too heavy.

Storage Instructions

Store: Keep your grilled chicken and salad ingredients separate if you’re planning to eat this over a few days. Store the cooked chicken in an airtight container in the fridge for up to 4 days, and keep the chopped veggies in separate containers. The dressing will last about a week in a sealed jar in the refrigerator.

Prep Ahead: This salad is perfect for meal prep! Grill your chicken and make the dressing up to 3 days in advance. Chop all your veggies and store them separately, but wait to slice the avocado until you’re ready to eat so it doesn’t brown.

Assemble: For the best texture, only dress the portion you’re planning to eat right away. Dressed salad gets soggy pretty quickly, so keep everything separate until serving time. If you need to pack it for lunch, use a container with compartments or put the dressing in a small separate container.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-110 g
• Fat: 120-140 g
• Carbohydrates: 55-70 g

Ingredients

For the dressing:

• 3 tbsp red wine vinegar
• 2 tsp sugar
• 2 tbsp shallot (minced into 1/8-inch pieces)
• 3 tbsp lemon juice (freshly squeezed for best flavor)
• salt to taste
• 2 tbsp Dijon mustard
• black pepper to taste
• 1.5 tsp dried parsley
• 1/2 tsp dried oregano
• 2/3 cup olive oil (I use extra virgin)

For the chicken:

• 1 lb boneless skinless chicken breasts (pounded to even 3/4-inch thickness)

For the salad:

• 3/4 cup cherry tomatoes (halved)
• 6 cups romaine lettuce (chopped into bite-sized pieces)
• 3/4 cup cucumber (diced into 1/2-inch pieces)
• 3/4 cup corn kernels (fresh or frozen)
• 1 avocado (sliced just before serving to prevent browning)
• 1/2 cup blue cheese (crumbled)
• 1/4 cup red onion (thinly sliced)
• 1/2 cup cooked crumbled bacon

Step 1: Prepare the Vinaigrette Dressing

• 3 tbsp red wine vinegar
• 2 tsp sugar
• 2 tbsp shallot
• 3 tbsp lemon juice
• 2 tbsp Dijon mustard
• salt to taste
• black pepper to taste
• 2/3 cup olive oil

In a medium bowl, whisk together the red wine vinegar, sugar, minced shallot, lemon juice, Dijon mustard, salt, and black pepper until the sugar dissolves and the shallots are evenly distributed.

This creates an emulsion base that will hold the oil.

Slowly drizzle in the olive oil while whisking constantly to create a smooth, cohesive dressing.

The gradual incorporation of oil prevents the vinaigrette from breaking and ensures a creamy texture.

Taste and adjust seasoning as needed.

Divide the dressing in half—you’ll use one portion to marinate the chicken and reserve the other for finishing the salad.

Step 2: Marinate and Prepare the Chicken

• 1 lb boneless skinless chicken breasts
• half of vinaigrette from Step 1

Place the pounded chicken breasts (they should be an even 3/4-inch thickness) in a bowl or zip-top bag and pour half of the vinaigrette from Step 1 over them, reserving the other half for later.

Ensure the chicken is well coated, then refrigerate for at least 1 hour or up to 8 hours—this time allows the flavors to penetrate the meat and tenderize it slightly.

While the chicken marinates, prepare your mise en place: halve the cherry tomatoes, chop the romaine into bite-sized pieces, dice the cucumber, slice the red onion thinly, and if using fresh corn, remove the kernels from the cob.

I like to prep all my vegetables while the chicken marinates so nothing holds up the final assembly.

Step 3: Grill the Chicken

• marinated chicken from Step 2

Heat your grill to medium-high heat (around 400°F if using a temperature gauge).

Remove the chicken from the marinade, allowing excess dressing to drip off—don’t pat it completely dry as some of the flavor should remain on the surface.

Place the chicken breasts directly on the grill grates and cook for 5-6 minutes on the first side without moving them; this creates a nice char and grill marks.

Flip once and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat moist and tender.

Step 4: Slice the Chicken and Assemble the Salad Base

• rested chicken from Step 3
• 6 cups romaine lettuce
• reserved vinaigrette from Step 1

After the chicken has rested, slice it against the grain into bite-sized strips or chunks.

Place the chopped romaine lettuce in a large bowl or on a serving platter and drizzle with the reserved half of the vinaigrette from Step 1, tossing gently to coat evenly.

The dressing will begin to soften the lettuce slightly while adding flavor.

This base layer should be lightly dressed so the salad doesn’t become soggy.

Step 5: Build and Finish the Salad

• sliced chicken from Step 4
• dressed lettuce base from Step 4
• 3/4 cup cherry tomatoes
• 3/4 cup cucumber
• 3/4 cup corn kernels
• 1/4 cup red onion
• 1/2 cup cooked crumbled bacon
• 1/2 cup blue cheese
• 1 avocado
• any remaining vinaigrette

Arrange the sliced grilled chicken on top of the dressed lettuce, then distribute the halved cherry tomatoes, diced cucumber, corn kernels, thinly sliced red onion, crumbled bacon, and crumbled blue cheese evenly across the salad.

Slice the avocado just before serving to prevent browning, then arrange the slices on top.

Drizzle any remaining dressing over the entire salad or serve it on the side so diners can add as much as they prefer.

I always keep the avocado separate until the last moment—even a few minutes of exposure to air can cause browning, so this timing is crucial for both appearance and texture.

Crispy Bacon Grilled Chicken Salad

Delicious Crispy Bacon Grilled Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the dressing:

• 3 tbsp red wine vinegar
• 2 tsp sugar
• 2 tbsp shallot (minced into 1/8-inch pieces)
• 3 tbsp lemon juice (freshly squeezed for best flavor)
• salt to taste
• 2 tbsp Dijon mustard
• black pepper to taste
• 1.5 tsp dried parsley
• 1/2 tsp dried oregano
• 2/3 cup olive oil (I use extra virgin)

For the chicken:

• 1 lb boneless skinless chicken breasts (pounded to even 3/4-inch thickness)

For the salad:

• 3/4 cup cherry tomatoes (halved)
• 6 cups romaine lettuce (chopped into bite-sized pieces)
• 3/4 cup cucumber (diced into 1/2-inch pieces)
• 3/4 cup corn kernels (fresh or frozen)
• 1 avocado (sliced just before serving to prevent browning)
• 1/2 cup blue cheese (crumbled)
• 1/4 cup red onion (thinly sliced)
• 1/2 cup cooked crumbled bacon

Instructions

 

• In a medium bowl, whisk together the red wine vinegar, sugar, minced shallot, lemon juice, Dijon mustard, salt, and black pepper until the sugar dissolves and the shallots are evenly distributed. This creates an emulsion base that will hold the oil. Slowly drizzle in the olive oil while whisking constantly to create a smooth, cohesive dressing. The gradual incorporation of oil prevents the vinaigrette from breaking and ensures a creamy texture. Taste and adjust seasoning as needed. Divide the dressing in half—you'll use one portion to marinate the chicken and reserve the other for finishing the salad.
• Place the pounded chicken breasts (they should be an even 3/4-inch thickness) in a bowl or zip-top bag and pour half of the vinaigrette from Step 1 over them, reserving the other half for later. Ensure the chicken is well coated, then refrigerate for at least 1 hour or up to 8 hours—this time allows the flavors to penetrate the meat and tenderize it slightly. While the chicken marinates, prepare your mise en place: halve the cherry tomatoes, chop the romaine into bite-sized pieces, dice the cucumber, slice the red onion thinly, and if using fresh corn, remove the kernels from the cob. I like to prep all my vegetables while the chicken marinates so nothing holds up the final assembly.
• Heat your grill to medium-high heat (around 400°F if using a temperature gauge). Remove the chicken from the marinade, allowing excess dressing to drip off—don't pat it completely dry as some of the flavor should remain on the surface. Place the chicken breasts directly on the grill grates and cook for 5-6 minutes on the first side without moving them; this creates a nice char and grill marks. Flip once and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat moist and tender.
• After the chicken has rested, slice it against the grain into bite-sized strips or chunks. Place the chopped romaine lettuce in a large bowl or on a serving platter and drizzle with the reserved half of the vinaigrette from Step 1, tossing gently to coat evenly. The dressing will begin to soften the lettuce slightly while adding flavor. This base layer should be lightly dressed so the salad doesn't become soggy.
• Arrange the sliced grilled chicken on top of the dressed lettuce, then distribute the halved cherry tomatoes, diced cucumber, corn kernels, thinly sliced red onion, crumbled bacon, and crumbled blue cheese evenly across the salad. Slice the avocado just before serving to prevent browning, then arrange the slices on top. Drizzle any remaining dressing over the entire salad or serve it on the side so diners can add as much as they prefer. I always keep the avocado separate until the last moment—even a few minutes of exposure to air can cause browning, so this timing is crucial for both appearance and texture.