Grilled Chicken Salad Recipe

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This Coconut Grilled Chicken Salad is the perfect summertime meal. The whole family will love this colorful salad topped with juicy, moist coconut lime chicken and a tangy Asian salad dressing.

Suitable for Paleo and Gluten Free diets. Weight Watchers Points included. 

a top down view of grilled chicken salad served on a white plate

Peeps, this juicy Grilled Chicken Salad is a perfect summertime backyard meal. Grilling is always popular in the summer, I mean who doesn’t love a fresh, grilled burger or a nice grilled barbeque meal.

The good news about this is that you can make it using an indoor grill or grill pan in colder months so it is one of those chicken salads you can eat all year long.

But sometimes, I just want a light and healthy meal and this easy Grilled Chicken Salad recipe hits the spot every time. Its is a hearty salad with a delicious dressing everyone will love.

Picture how easy it is to throw this healthy salad together and then finish it off by grilling these Asian chicken skewers and tossing them on the salad to bring a nice tasty dose of protein to the mix. It’s light, it’s fresh, it’s filling and it’s oh soooooo delicious. 

No need to grab takeout tonight folks, just grab these fixings to make your salad and get some chicken ready to grill. Marinade the chicken early in the afternoon and by the time you’re ready for dinner, it’s just a few minutes on the grill and you’ll have dinner on the table.

This is a great recipe for a summer salad just like this Grilled Shrimp Salad or this lovely Crab Kani Salad or colorful Chopped Rainbow Veggie Salad.

grilled chicken salad served on a white platter

Why Make This Recipe

  • Light and healthy fresh meals that’s perfect for hot weather – the whole family will love it.
  • Flavorful Asian inspired salad with tangy Asian salad dressing.
  • This can be a main course salad or side salad.
  • This grill chicken salad Super simple to make!
  • Grilling means easier cleanup and no oven heating up the kitchen.
  • Great way to use up leftover chicken and more

Ingredient Notes

  • Chicken – I prefer boneless chicken thighs for this as these do not dry out easily. You can use boneless skinless chicken breasts but brine these before hand so they stay juicy.
  • Gluten free soy sauce – you can use regular soy sauce if not following a gluten free diet.
  • Coconut milk – this uses coconut milk from a tin. I used full fat coconut milk for this but to cut the calories you can use half fat version.
  • Lime juice – fresh squeezed lime juice give the best flavour. Freshly squeezed lemon juice works too.
  • Maple syrup – this can be easily substituted with honey.
  • Flavors – minced garlic, minced ginger and sesame oil complete this. Feel free to use garlic powder or ginger powder instead.
  • Salad ingredients – use your favorite greens like romaine lettuce, cucumber, grape tomatoes or cherry tomatoes, radishes and pomegranate seeds. Add other salad treats that you like in the salad bowl too.

Readty to gather up your ingredients so I can show you…..

image collage showing the first four steps for making grilled chicken skewers

How To Make Grilled Chicken Salad

Get the complete ingredients list and instructions from the recipe card below.

  1. Mix together gluten free soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a medium bowl.
  2. Add meat and let chicken marinate for at least 2 hours (up to overnight). 
  3. Soak bamboo skewers for 30 minutes and then thread chicken onto skewers.
  4. Oil the grill grates using something like olive oil or vegetable oil, then preheat the grill (or grill pan) to medium high (direct heat).
  5. Grill chicken for 10-15 minutes, turning them a couple of times, and brushing on more marinade until golden and cooked through. (Make sure to use your meat thermometer to ensure the internal temperature of the chicken reaches 165 degree F / 74 degrees C ).
  6. You can reduce the remaining dressing / marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor. 
  7. Mix together your salad. Take grilled chicken off skewers and place on top of salad.
  8. Make your salad dressing as shown below and add salad dressing to your taste.
image collage showing the final steps for making grilled chicken skewers

And your salad is complete.

close up of the grilled chicken salad

How To Make Chicken Salad Dressing

Making this Asian Coconut Grilled Chicken Salad Dressing is literally the easiest thing ever.

  1. Place all the ingredients into a small bowl, and mix for a few seconds until combined.
  2. Serve immediately or store in the fridge for up to a week.
a bowl of grilled chicken salad dressing

Recipe Tips

  • To reduce calories, you can use lite or half-fat coconut milk
  • The longer you marinate the chicken, the more time it has to absorb the flavors. The flavors may seem strong in the marinade bowl, but don’t be alarmed, they’re perfect once they’re done grilling. 
  • Don’t forget to cut chicken in evenly sized pieces so they cook evenly. 
  • I recommend oiling the grill grates to help prevent the chicken from sticking to the grates, prior to turning on the grill, so you don’t get burned. Alternatively, you can preheat the grill and then oil it, just be very careful. 
  • You can even use metal skewers which transmit heat well for grilling. 
  • Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy. 
the completed grilled chicken salad recipe on a white platter

Delicious Recipe Variations

This Coconut Lime Grilled Chicken Salad recipe is easily adaptable

  • Change out the chicken: I use skinless chicken thighs, but you can use chicken breasts. You just have to make sure you don’t overcook it and dry it out. You can even try grilled shrimp, salmon or pork or grilled steak .
  • Change out the vegetables: try zucchini, avocado, red onion or peppers, grilled corn in this salad too. It goes great with additional grilled veggies too.
  • Change out the crunch: try sesame seeds, chia seeds or chopped almonds. 
  • Vary the sharpness – I have used red wine vinegar or apple cider vinegar in a pinch when I dont have citrus juice.
  • Use leftovers – if you have grilled chicken breast then use this instead.
  • Add more heat – using extra chili or chipotle and a touch of dijon mustard.

Prep Ahead And Storage

Prep Ahead – This chicken is so simple to make on the grill with so much flavor and tastes amazing. And the salad takes just a few minutes to whip up.

Store – Store in an airtight container in the fridge for up to 3 days. I’d recommend separating the chicken and dressing from the salad unless you’re okay with the salad mix getting soggy.

Freeze – You can freeze the uncooked chicken in the marinade. Follow the handy tips below on how to freeze this.

  • Transfer chicken and marinade into these convenient Ziploc freezer bags.
  • Squeeze out all the extra air and seal the bags.
  • Label the bags and then lay them flat in the freezer.
  • Store in the freezer for three months.
the finished grilled chicken salad recipe ready to be served

FAQs

What Kind Of Chicken Should I Use?

I like to use chicken thighs for this salad recipe since they always keep their juiciness while cooking on the grill. But peeps, if you prefer chicken breast, you can absolutely use this instead. Just make sure to keep an eye on the grill so they don’t dry out.

Why Should You Marinade The Chicken?

Marinating the chicken really helps bring out the flavors. And this grilled chicken is super tasty all because of the amazing and exciting chicken marinade.

The secret to the best marinade is coconut milk. It helps tenderize the chicken as it absorbs the flavor. The coconut can seem like a sharp flavor, but the sesame oil in the marinade weakens it a bit while bringing out a slightly nutty flavor.

Make sure to reduce the extra marinade in a saucepan and brush it over the chicken skewers once they’re cooked. You can even keep a small amount to dip the chicken in or use it as the salad dressing. 

Why Do You Soak Bamboo Skewers?

them. Soaking the bamboo skewers helps prevent them from catching fire as you’re grilling the chicken. You may even want to soak them overnight if you’re marinating your chicken overnight. 

What To Add To A Grilled Chicken Salad

Anything you love really, corn, avocado, peppers, pasta, rice, apples, grilled fruit etc.

close up of grilled chicken salad recipe

More Grill Recipes

Also please do check out more grilling recipes below.

Serving Suggestions

Beat the summer heat and pair your grilled chicken salad with these refreshing recipes:

More Salad Recipes

Weight Watchers Points 

There are 8 Blue Plan SmartPoints in one serving of this.

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close up of grilled chicken salad recipe
Print Recipe
5 from 6 votes

Coconut Grilled Chicken Salad

This colorful Grilled Chicken Salad is topped with coconut and lime infused chicken and tangy Asian dressing.
Prep Time2 hours 5 minutes
Cook Time15 minutes
Total Time2 hours 20 minutes
Course: Dinner, Lunch, Salad
Cuisine: american, western
Servings: 4
Calories: 307kcal
Author: Bintu Hardy

Ingredients

  • 1 pound (450g) skinless chicken thighs or breasts; cut into bite size cubes
  • 1/4 cup (60ml) tamari soy sauce or regular if not gluten free
  • 2 Tablespoons coconut milk
  • 1 1/2 Tablespoons lime juice
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 4 cups (300g) lettuce or salad greens
  • 1 medium cucumber sliced
  • 2 cups (300g) grape tomatoes halved
  • 6 radishes sliced
  • 1/3 cup (58g) pomegranate seeds

Asian Salad Dressing Ingredients:

  • 3 Tablespoons rice vinegar
  • 1 1/2 Tablespoons tamari soy sauce or regular if not gluten-free
  • 1 Tablespoon sesame oil
  • 1 Tablespoon grapeseed canola oil
  • 1/2-1 teaspoon honey to your taste
  • 1/2 teaspoon ginger paste
  • Pinch of chili flakes

Instructions

  • Mix together tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a mixing bowl.
  • Add chicken and let marinate for at least 2 hours (up to overnight).
  • Soak bamboo skewers for 30 minutes.
  • Thread chicken onto skewers.
  • Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
  • Grill chicken for 10-15 minutes, turning them a couple of times, and brushing on more marinade until golden and cooked through. (Make sure to use your meat thermometer to ensure the internal temperature of the chicken reaches 165F/74C)
  • You can reduce the remaining marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor.
  • Mix together your salad. Take grilled chicken off skewers and place on top of salad.
  • Make your salad dressing as shown below and add salad dressing to your taste.

How To Make Chicken Salad Dressing

  • Place all the ingredients into a small bowl, and mix for a few seconds until combined.
  • Serve immediately or store in the fridge for up to a week.
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Notes

Recipe Tips

  • For less calories from the grilled chicken, use half fat coconut milk. 
  • The longer you marinate the chicken, the more time it has to absorb the flavors. The flavors may seem strong in the marinade bowl, but don’t be alarmed, they’re perfect once they’re done grilling. 
  • Don’t forget to cut chicken in evenly sized pieces so they cook evenly. 
  • I recommend oiling the grill grates to help prevent the chicken from sticking to the grates, prior to turning on the grill, so you don’t get burned. Alternatively, you can preheat the grill and then oil it, just be very careful. 
  • You can even use metal skewers which transmit heat well for grilling. 
  • Wait to toss the salad in the dressing until you’re ready to eat so the lettuce doesn’t start to wilt or get soggy. 

Weight Watchers Points 

There are 8 Blue Plan SmartPoints in one serving. 

Serving Suggestions 

Beat the summer heat and pair your grilled chicken salad with these refreshing recipes:

Nutrition

Calories: 307kcal | Carbohydrates: 17g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1305mg | Potassium: 783mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 2mg

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Recipe Rating




6 Comments

  1. 5 stars
    I am kind of a coconut enthusiast, so it’s no surprise I love this salad – pretty sure I could eat it everyday all summer long! And the dressing is to die for!

  2. 5 stars
    I never added coconut to a chicken salad, but it sounds amazing! I love that tangy dressing. Thanks for sharing!

  3. 5 stars
    This salad looks delicious and super healthy. Love simple but nutritious dishes like this one.