Summer Grilled Chicken Power Salad


Total Time:



I’ve been on a seasonal power salad kick for the past couple of years and after binge eating this salad below, it’s official that it’s this seasons honorary power salad. Summer Grilled Chicken Power Salad here we come.

Summer Grilled Chicken Power Salad from (@whatsgabycookin)

Where do we even start? Bacon. Duh. This salad is many things but most importantly it’s LOADED with flavor. That all starts with some crisped bacon. If you’re not feeling the bacon, just omit that step and use some olive oil to cook the chicken. However if you’re digging the bacon, you not only use the crispy bacon IN the salad, you use a little bit of the rendered fat to cook the herb crusted chicken. Talk about something being loaded with flavor. Once those 2 proteins are taking care of, you can get into all the farmers market veggies. The bed of this salad is some gorgeous baby romaine lettuce I snagged from my farmers market, topped with raw corn (you guys know how I roll), plenty of blueberries, goat cheese and avocado. Done and done.

Everything gets tossed with a lemon champagne vinaigrette and you’ve pretty much sealed the deal.

Summer Grilled Chicken Power Salad

Gaby Dalkin
5 from 2 votes


For the Salad

  • 4 slices thick cut bacon
  • 1 pint blueberries
  • ¼ cup crumbled goat or feta cheese
  • 1 handful small basil leaves
  • 4 cups farmers market lettuce
  • 2 corn on the cob kernels removed
  • 1-2 avocados

For the Chicken

  • 1/2 pound boneless skinless chicken breasts
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoons dried oregano

For the Lemon Champagne vinaigrette

  • 2 garlic cloves finely chopped
  • 1 tablespoon Dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil


  • Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
  • Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
  • In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, blueberries, cheese, basil leaves, torn up bacon, avocado and corn. Drizzle with the vinaigrette. Serve immediately.

For the vinaigrette: Combine all the ingredients and whisk together. Taste and adjust salt and pepper as needed.

    Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    1. Marie

      Bonjour Gaby!
      What a beautiful salad! This definitely speaks to me! Easy, healthy, fresh and tasty! What more could you ask for?
      Have been following you for quite sometime now… my first time with a comment. Always happy to look at the new recipe, idea in my in-box!
      Hello from Canada! Merci Gaby!
      Take care, Marie xx

    2. lindsay Cotter

      wait wait, did you just say to skip bacon if you aren’t feeling it?? Um, who does that? Kidding. But no really. GIMME da bacon and the salad IN ONE!

    3. Lexi @Lexi’scleankitchen

      You had me at champagne vinaigrette and bacon! I need to try this!

    4. Jessica

      How many does this serve? Looks delish! I’m going to serve it for guests this week.

    5. Weekly Meals August 14-18 – Three Plates Full

      […] Grilled chicken power salad from @whatsgabycooking a delicious mix of summer ripe blueberries and corn.  I will be making my own dressing and not using her recipe. […]

    6. ozfoodhunter

      YUM! This looks and appearance great!!I like this Chicken Salad, I can’t wait to try this recipe, thank you!

    7. Judy

      Made this twice this week and impressed company who really enjoyed it and asked for your website!
      Thanks for sharing

    8. Margaret

      I can’t find champagne vinegar at my local stores. Is there another vinegar you would recommend instead?

    9. Joanne Seruto

      When using corn in a salad , is it cooked and cooled or used fresh off the stock ?

    10. Erin

      Ok. This was seriously unreal delicious. I added salted sunflower seeds for some nice crunch. My husband said this may be the best salad I’ve ever made! Thank you Gaby!

    11. Jane

      I absolutely love this salad………
      I love all your salads, entrees, desserts!!
      I’m obsessed with your cookbook and have made many wonderful things from it!
      Thanks Gaby!!

    12. Meal Plan // Week 35 – What's Gaby Cooking

      […] – Summer Chicken Power Salad with Blueberries and Bacon. Sounds weird – BUT IT’S […]

    13. Weekly meals August 26 – August 30 – Three Plates Full

      […] Summer grilled chicken power salad from @whatsgabycooking I have made this salad before and it is so delicious! […]

    14. Suzanne

      Holy smokes! Made this last night for dinner! I forgot to get bacon but nonetheless, it was fantastic. I can’t wait to try it next time with the bacon! So so so good.

    15. Carrie Joy Bassett

      5 stars
      This is, without doubt, my new favorite salad. My son made it for me while visiting him back East. His wife and I agreed we’d like it again very soon. He made it four days later. I just returned from Safeway, who, by the way, refuses to require facial coverings of its customers, and am making it for the THIRD time in ONE week! Absolutely LOVE!❤️