Summer Grilled Chicken Power Salad is the protein-and-produce summer lunch I crave from May through September: farmers-market lettuce piled with herb-grilled chicken, sweet blueberries, fresh corn off the cob, crumbled bacon, goat or feta cheese, ripe avocado, and a lemon-champagne vinaigrette that ties everything together. It earns the "power" label by being genuinely filling: protein, fiber, healthy fats, and seasonal sweetness in one bowl. If you love a protein-rich salad in the same family, my BBQ Chicken Quinoa Salad swaps the vinaigrette for a smoky BBQ-sauce dressing; for an Italian-leaning summer salad in a different format, my Burrata Tomato Salad is the no-cook companion; and if you're stocking the summer cookout calendar, my 55 Best Recipes for your Memorial Day Menu roundup is where this slots first.
Summer Grilled Chicken Power Salad at a Glance
- 🕒 Total Time: 30 minutes (15 min prep + 15 min grill)
- 👪 Servings: 4 main-course salads
- 🍝 Cuisine Type: Mediterranean / Summer main-course salad
- 🧂 Flavor Profile: Herby grilled chicken (rosemary, thyme, oregano); sweet blueberry burst; smoky crumbled bacon; fresh sweet corn; creamy goat or feta; ripe avocado richness; bright lemon-champagne vinaigrette with honey and red pepper flake
- 📖 Dietary Info: Gluten-free; contains dairy and pork. Easy to make dairy-free (skip cheese) or pescatarian (sub grilled fish for chicken)
- 📦 Storage Notes: Components hold 3 days separated: grilled chicken in airtight container in the fridge, vinaigrette in a jar (shake before each use), prep produce dry-stored. Assembled salad doesn't keep more than a few hours; avocado browns and lettuce wilts
- ⭐Why You'll Love It: The summer salad that drinks like a full meal. Protein, fiber, healthy fats, seasonal sweetness, all in one bowl. The kind of lunch you actually feel good after eating, with leftover grilled chicken that makes the next day's lunch a 5-minute job.
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Why I Love This Recipe
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.
Jump to:
- Summer Grilled Chicken Power Salad at a Glance
- Why I Love This Recipe
- Ingredients
- Substitutions & Swaps
- How to Make Grilled Chicken Power Salad
- How to Store Grilled Chicken Power Salad
- How to Freeze Grilled Chicken Power Salad
- 🍗🫐🥗 Tips & Tricks for the Best Summer Grilled Chicken Power Salad
- Summer Grilled Chicken Power Salad FAQs
- Similar Recipes
- Summer Grilled Chicken Power Salad
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. You can even use other leftover grilled chicken for this salad, like the yogurt marinated chicken skewers will add so much 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. If a vegetarian salad is what you're looking for, head over to my summer power salad recipe!!
Ingredients
For the Salad
- Thick Cut Bacon
- Blueberries
- Goat/Feta Cheese
- Basil Leaves
- Lettuce
- Corn on the Cob
- Avocados
For the Chicken
- Boneless Skinless Chicken Breasts
- Kosher Salt
- Black Pepper freshly cracked
- Olive Oil
- Fresh Rosemary
- Fresh Thyme
- Dried Oregano
For the Lemon Champagne vinaigrette
- Garlic
- Dijon Mustard
- Champagne Vinegar
- Lemon Juice
- Honey
- Red Pepper Flakes
- Salt
- Black Pepper freshly cracked
- Extra Virgin Olive Oil
*For a full list of ingredients and instructions please see recipe card below.
Substitutions & Swaps
🍗 Protein
- Grilled chicken thighs - Juicier than breast; the move if you have time to marinate
- Grilled steak (flank or skirt) - Slice thin; pairs especially well with the blueberry sweetness
- Grilled or seared salmon - Pescatarian play; ditch the bacon if you go this route
- Marinated grilled tofu - Vegetarian; press first, marinate in the vinaigrette before grilling
- Rotisserie chicken (shortcut) - 5-minute shred-and-toss version; skip the grilling step entirely
🫐 Fruit
- Strawberries - Hulled and quartered; the spring-season swap
- Sliced peaches or nectarines - Late summer peak; sweeter and more aromatic
- Halved cherries - Pitted; especially good if you've got Rainier or Bing in season
- Pomegranate seeds - Year-round availability; trades sweet for bright tart
- Skip the fruit - Add halved cherry tomatoes instead for a more savory version
🧀 Cheese
- Goat cheese - Creamy and tangy; the default; crumble large
- Feta - Saltier and brinier; the Mediterranean lean
- Burrata (torn) - The luxe upgrade; tear over the salad at the table
- Shaved Parmesan - Drier and nuttier; works if you skip the bacon
- Skip the cheese (dairy-free) - Add 2 tablespoon toasted pine nuts or sliced almonds for fat and crunch instead
🥬 Greens
- Farmers market mixed greens (the default) - Whatever's at the market that week; the post's framing
- Baby arugula - Peppery and bright; especially good with the sweet fruit
- Tuscan kale (chopped fine, massaged) - Sturdier base; holds dressing for lunchbox-style transport
- Butter lettuce - More delicate; gentler bite
- Romaine hearts (chopped) - Crunchier and more substantial; the most filling base
🍯 Vinaigrette
- Lemon champagne (the default) - Bright and slightly sweet; the canonical pick
- Basil vinaigrette - Italian-leaning; especially good with burrata
- Lemon tahini - Vegan-friendly; richer than the vinaigrette
How to Make Grilled Chicken Power Salad
Step 1: Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered.
Step 2: Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
Step 3: Season the chicken with salt and pepper and coat with the fresh and dried herbs.
Step 4: 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.
Step 5: Remove the chicken and let rest. Slice into pieces when ready to serve.
Step 6: 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.
Step 8: Combine all the ingredients and whisk together. Taste and adjust salt and pepper as needed. Drizzle the vinaigrette on the salad. Serve immediately.
How to Store Grilled Chicken Power Salad
You can store the grilled chicken thighs and bacon in the fridge in an airtight container for 3-4 days. You can store the vinaigrette for a week. I recommend storing all the components ready to go and assembling everything fresh when it is time to eat.
How to Freeze Grilled Chicken Power Salad
This vinaigrette freezes well and is great to have on hand. You can also freeze chicken breasts for 3 months packed well in freezer bags and dated.
🍗🫐🥗 Tips & Tricks for the Best Summer Grilled Chicken Power Salad
The protein-and-produce summer salad that earns its "power" status when these details are dialed in
- Pound the chicken breast even before grilling. Between two pieces of plastic, pound to a uniform half-inch thick. Even thickness = even cook = no dry edges with a raw center.
- Rest chicken 5 minutes before slicing. Slicing too soon means the juices run onto the cutting board. Five minutes lets them redistribute back into the meat.
- Grill the corn dry. Husks off, no oil. 2 minutes per side until char marks. The dry heat caramelizes the sugars; oil just smokes.
- Crisp the bacon harder than feels right. Bacon that looks done in the pan softens when cooled and mixed into salad. Take it 30 seconds past your instinct.
- Dress just before serving. The vinaigrette wilts the greens within 10 minutes. For meal-prep lunches, pack dressing in a separate jar and pour at the desk.
- Avocado goes last and at the table. Slice or dice avocado on the salad right as you're plating; pre-cut avocado browns within 20 minutes.
- Make the vinaigrette in a jar, not a bowl. Lid on, shake hard for 20 seconds. Better emulsion, fewer dishes, refrigerates between uses.
Summer Grilled Chicken Power Salad FAQs
What is a power salad?
A power salad is a main-course salad engineered to function as a full meal: protein (typically grilled chicken or another lean protein), fiber (greens and vegetables), healthy fats (avocado, cheese, nuts, or seeds), and complex carbs or seasonal sweetness (corn, fruit, beans, or grains). The 'power' label signals nutritional density, not a specific cuisine. This Mediterranean version uses grilled chicken, farmers-market produce, and a lemon-champagne vinaigrette.
Can I use chicken breast instead of thighs for this salad?
Yes; chicken breast is the leaner choice but goes dry faster, so pound it to even thickness, brine for 20 minutes, and pull off the grill at 158 degrees so carryover heat finishes the cook. Thighs are juicier and more forgiving. Both work; pick by preference.
Can I use frozen corn instead of fresh for this salad?
Yes. Frozen corn works in a pinch; thaw and pat dry, then char in a hot dry skillet for 3 minutes until you get color. Fresh corn off the cob in season has a sweetness frozen can't quite match, but the difference is small.
How do I meal-prep this salad for lunches?
Cook and slice the chicken; grill the corn; cook and crumble the bacon; wash and dry the greens; make the vinaigrette. Store each in separate containers for up to 3 days. Assemble fresh at lunchtime, slicing the avocado right before serving; don't pre-mix or pre-dress, since the lettuce wilts within 10 minutes of dressing.
What goes with summer grilled chicken power salad?
As a complete meal it doesn't need much. For entertaining, pair with grilled bread, marinated olives, or a simple soup. A glass of crisp rosé or a Sauvignon Blanc is the wine call; for larger gatherings, scale up and serve family-style with the dressing on the side.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Summer Grilled Chicken Power Salad
Ingredients
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
- ½ 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
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
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!!
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!
made my day!
When using corn in a salad , is it cooked and cooled or used fresh off the stock ?
fresh off the stock!
I can't find champagne vinegar at my local stores. Is there another vinegar you would recommend instead?
red wine vinegar!
How long does the vinigarette last if stored in the fridge?!?
5-6 days!!
Made this twice this week and impressed company who really enjoyed it and asked for your website!
Thanks for sharing
YUM! This looks and appearance great!!I like this Chicken Salad, I can’t wait to try this recipe, thank you!
How many does this serve? Looks delish! I'm going to serve it for guests this week.
4-6!
The recipe states 2 servings. Please tell me is it 2 or 4-6?
2!! does it say 4-6 somewhere that I'm missing?
Love all things salad. Perfect for these warm summer evenings.
You had me at champagne vinaigrette and bacon! I need to try this!
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!
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
Thanks Marie!! xoox
That vinaigrette sounds fantastic!
Love power salads, easy fill up and super healthy!!
Its every awesome summer thing in one bowl- YUM!!!