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Grilled Chicken Salad with Mustard Ginger Vinaigrette: A Refreshing Delight

Indulge in the vibrant flavors of summer with our Grilled Chicken Salad topped with a zesty Mustard Ginger Vinaigrette. This delightful dish combines tender grilled chicken with crisp vegetables and a tangy homemade dressing, creating a refreshing and satisfying meal that’s perfect for warm weather gatherings or a light weekday dinner. Follow along as we guide you through the steps to create this mouthwatering salad that’s bursting with flavor and freshness.



For the Mustard Ginger Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon grated ginger or ginger paste
  • 2/3 cup olive oil
  • Kosher salt and fresh ground black pepper to taste
  • 1 tablespoon fresh herbs like parsley, basil, or thyme

For the Grilled Chicken Salad:

  • 2 large chicken breasts
  • 6-8 cups romaine lettuce, baby spinach, or mixed greens
  • 2 medium tomatoes, diced
  • 1 English cucumber, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 cup corn kernels, frozen and thawed, canned, or fresh
  • 2 avocados, pitted, peeled, and sliced
  • 1 lime or lemon, juice


1. Prepare the Mustard Ginger Vinaigrette:

  • In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, grated ginger, olive oil, salt, pepper, and fresh herbs until well combined. Set aside.

2. Grill the Chicken:

  • Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper.
  • Place the seasoned chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until fully cooked through and no longer pink in the center.
  • Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.

3. Assemble the Salad:

  • In a large salad bowl, combine the romaine lettuce, diced tomatoes, chopped cucumber, sliced red onion, and corn kernels.
  • Add the sliced avocados to the salad and drizzle with the lime or lemon juice to prevent browning.
  • Slice the grilled chicken breasts and arrange them on top of the salad.

4. Serve with Mustard Ginger Vinaigrette:

  • Just before serving, drizzle the Mustard Ginger Vinaigrette over the salad, tossing gently to coat all the ingredients evenly.

Cook Notes and Variations:

  • Grilling Alternatives: If you don’t have access to a grill, you can cook the chicken breasts on a stovetop grill pan or in a skillet over medium-high heat.
  • Vegetarian Option: For a vegetarian version of this salad, omit the grilled chicken and add your favorite plant-based protein such as chickpeas, tofu, or tempeh.
  • Gluten-Free Variation: Ensure all ingredients, including the mustard and honey, are gluten-free to make this salad suitable for those with gluten sensitivities.

Keto and Low-Carb Versions:

Keto-Friendly Option:

  • Replace the honey in the Mustard Ginger Vinaigrette with a keto-friendly sweetener such as erythritol or stevia to reduce the carb content.

Low-Carb Twist:

  • Substitute the corn kernels with diced bell peppers or cherry tomatoes to reduce the carb count of the salad.

Frequently Asked Questions (FAQs):

Q: Can I prepare the Mustard Ginger Vinaigrette in advance? A: Yes! You can prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to one week. Just give it a good shake before serving.


Q: Can I use other types of lettuce for the salad? A: Absolutely! Feel free to use your favorite lettuce or salad greens such as arugula, kale, or butter lettuce in place of the romaine lettuce.


Health Benefits and Nutritional Information:

Grilled Chicken:

  • Chicken is a lean source of protein, essential for muscle repair and growth.
  • It is also rich in niacin, which supports metabolism, and phosphorus, vital for bone health.
  • Grilling the chicken helps retain its natural juices and flavor without adding extra calories.

Fresh Vegetables:

  • The salad is loaded with nutrient-rich vegetables like tomatoes, cucumbers, and avocados.
  • Tomatoes are a great source of vitamin C, potassium, and lycopene, a powerful antioxidant.
  • Cucumbers are hydrating and provide vitamins K and C, as well as antioxidants.
  • Avocados are packed with heart-healthy monounsaturated fats and fiber, keeping you feeling full and satisfied.

Mustard Ginger Vinaigrette:

  • The homemade vinaigrette adds flavor without the excessive calories and sodium found in store-bought dressings.
  • Apple cider vinegar aids digestion and may help regulate blood sugar levels.
  • Ginger offers anti-inflammatory and digestive properties, while Dijon mustard provides a tangy kick.

Serving Suggestions and Pairings:

  • Serve the Grilled Chicken Salad as a main dish for lunch or dinner, accompanied by a slice of crusty bread or a side of quinoa for added protein and fiber.
  • Pair it with a light and refreshing beverage like iced tea, lemonade, or a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
  • For a complete meal, add some roasted sweet potatoes or a side of grilled asparagus for extra nutrients and flavor.

Storage and Leftovers:

  • Store any leftover salad in an airtight container in the refrigerator for up to two days.
  • Keep the dressing separate and drizzle it over the salad just before serving to prevent the greens from becoming soggy.
  • Leftover grilled chicken can be used to make sandwiches, wraps, or chopped into a salad for a quick and easy meal.

In conclusion, our Grilled Chicken Salad with Mustard Ginger Vinaigrette not only tantalizes your taste buds but also nourishes your body with wholesome ingredients and essential nutrients. Whether you’re following a keto diet, watching your carb intake, or simply looking for a delicious and satisfying meal, this recipe ticks all the boxes. So gather your ingredients, fire up the grill, and treat yourself to this delightful dish that celebrates the flavors of summer in every bite!