Summer Chicken Salad is the perfect dish for warm-weather meals. With juicy grilled chicken, crisp cucumber, smoky grilled corn, and creamy avocado, this salad is packed with fresh flavors and textures. Tossed in a light Dijon vinaigrette, it’s a refreshing meal that’s both satisfying and healthy. For a smoky, hearty option, you can also try these Poor Man’s Burnt Ends for your next cookout.
Whether you’re serving it as a wrap, sandwich, or on a bed of greens, this recipe is easy to prepare and perfect for meal prep. Once you try it, you’ll keep making it all summer long.
Why You’ll Love This Summer Chicken Salad
Here are five reasons why this recipe is a must-try:
- Perfectly Grilled Chicken – The charred chicken adds maximum flavor and contrasts beautifully with the crisp greens.
- A Balance of Textures – From creamy avocado to crunchy almonds, this salad brings everything together for a satisfying bite.
- Simple, Fresh Ingredients—This recipe is easy to prep and uses everyday items like tomatoes, lemon, and Dijon mustard.
- Versatile for Any Meal—This Summer Chicken salad works beautifully as a light lunch or a full dinner.
- Great for Outdoor Gatherings – Enjoy it outside with a refreshing drink, like a margarita or St. Germain cocktail, for a summer win.
This Summer Chicken salad isn’t just delicious; it’s a recipe that keeps you returning. For more grilling ideas, check out these Grilled Steak Pinwheels for a fun and flavorful twist. Once you try it, you’ll love making it for your family and friends again and again!
Ingredients Needed for Summer Chicken Salad
For the Chicken
- 1 lb chicken tenderloin
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp cracked black pepper
For the Salad
- 1 English cucumber, diced
- ½ cup grilled corn kernels (fresh or canned, drained)
- 1 avocado, diced
- 2 tbsp fresh chives, chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- Salt & pepper to taste
How to Make Summer Chicken Salad
Summer Chicken Salad is all about fresh ingredients and simple steps that bring out big flavors. For another quick and flavorful chicken dish, check out this Sticky Soy and Garlic Chicken Nibbles to add to your meal rotation!
Step 1: Marinate & Grill the Chicken
- In a bowl, toss the chicken with olive oil, lemon juice, Italian seasoning, salt, and pepper.
- Let it marinate for 15-20 minutes.
- Preheat the grill to 400-450°F and oil the grates.
- Grill for 4-5 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
Step 2: Prepare the Dressing
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Set aside.
Step 3: Assemble the Salad
- In a large bowl, combine diced chicken, cucumber, grilled corn, avocado, and chives.
- Drizzle with the dressing and toss gently to coat.
- Taste and adjust seasoning if needed.
Summer Chicken Salad Variations
When it comes to making Summer Chicken Salad, there are plenty of ways to switch things up and add your personal touch.
- Vary the Nuts: Swap almonds for pecans or walnuts to add rich texture and a crunchy bite.
- Mix Up the Fruits: Add diced apples, dried cranberries, or cherries instead of grapes for a sweet and tangy twist.
- Change the Onions: If you don’t like green onions, Use finely diced red onions for a bolder flavor.
- Make It Creamier: Swap mayonnaise for Greek yogurt or do half and half for a lighter, healthier salad.
How to Serve It
Serving Summer Chicken Salad is all about finding the right way to enjoy it, whether as a light snack or a satisfying meal.
- Classic Sandwich: Spoonful of Summer chicken salad between layers of bread, lettuce, spinach, and tomato slices make a hearty meal perfect for lunch. For a flavorful twist on a classic, try pairing it with these Philly Cheesesteak Egg Rolls as a side dish.
- Lettuce Wrap: For a lighter, low-carb option, wrap your salad in romaine or butter lettuce to keep it fresh and healthy. If you’re craving a bit more protein, pair it with these Crispy Crumbed Chicken bites for a complete meal.
- On a Bed of Greens: Dollop Summer chicken salad on baby spinach or spring mix for an extra green boost. Top it with more fresh greens to make a complete, balanced meal. For more balanced flavors, you can serve it alongside Air Fryer Chicken Bites to add a crispy element to your plate.
Recipe Tips & Tricks
Follow these simple tips to ensure your Summer Chicken Salad stays fresh, flavorful, and perfectly balanced.
✔ Don’t Over-Marinate – Acidic marinades (like lemon) can break down the chicken if left too long. Marinate for under 4 hours.
✔ Use a Non-Reactive Bowl – Glass or ceramic bowls are best for marinating. Avoid aluminum or cast iron.
✔ Keep It Fresh – If storing leftovers, add avocado right before serving to prevent browning.
✔ Grill Prep Matters – Always brush the grill grates with oil to prevent the chicken from sticking.
How to Store Summer Chicken Salad
Summer Chicken Salad stays fresh and delicious when stored properly, making it a great meal prep option.
- Store in an airtight container in the fridge for up to 3-4 days.
- If meal prepping, keep the dressing separate until ready to serve.
- Avoid leaving the salad at room temperature for more than 2 hours.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Store it in the fridge and add the dressing just before serving for the best texture.
Q: What other toppings can I add?
Try adding sliced almonds, cherry tomatoes, or feta cheese for extra flavor.
Q: How do I keep my chicken juicy?
Grill at the right temperature (400-450°F) and let it rest before cutting to retain moisture.
Summer Chicken Salad
Ingredients
Equipment
Method
- In a bowl, toss the chicken with olive oil, lemon juice, Italian seasoning, salt, and pepper.
- Let it marinate for 15-20 minutes.
- Preheat the grill to 400-450°F and oil the grates.
- Grill the chicken for 4-5 minutes per side, until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Set aside.
- In a large bowl, combine diced chicken, cucumber, grilled corn, avocado, and chives.
- Drizzle with the dressing and toss gently to coat.
- Taste and adjust seasoning if needed.