This grilled chicken salad is perfect for summer entertaining.

Halve onion lengthwise through root end.

Cut 1 half into 1-inch wedges; set aside.

Overhead view of a plate of High-Protein Grilled Chicken Salad recipe

Photo:Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Thinly slice the other half.

Place the onion slices in a small bowl; add 2 tablespoons vinegar; toss to combine.

Set aside to pickle, stirring occasionally, until ready to use.

Overhead view of the various ingredients from High-Protein Grilled Chicken Salad recipe

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Slowly drizzle in oil, whisking constantly, until the dressing is creamy.

Set aside 1/4 cup dressing.

Stir paprika into the remaining dressing in the bowl.

Overhead view of a clear glass bowl of onion slices from High-Protein Grilled Chicken Salad recipe

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Place chicken in the large bowl with the remaining dressing; toss to coat.

Sprinkle with the remaining 1/2 teaspoon salt.

Oil the grill grates by holding an oil-soaked paper towel with tongs.

Overhead view of a clear glass mixing bowl and whisk while pouring oil into ingredients from High-Protein Grilled Chicken Salad recipe

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Grill the chicken and the vegetables, uncovered, for 1 minute.

Cut the romaine and vegetables into 1-inch chunks.

Transfer the chopped romaine to a large bowl.

Overhead view of a metal baking tray with various ingredients spread out for High-Protein Grilled Chicken Salad recipe

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Add spinach and the reserved 1/4 cup dressing; toss well.

Frequently Asked Questions

This salad is chock-full of nutritious goodness!

Thechicken breastadds protein and is low in saturated fat.

Overhead view of a metal baking tray with various cooked ingredients spread out for High-Protein Grilled Chicken Salad recipe

Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen

Grapeseed oil is made from pressing the oil out of wine-grape seeds.

It’s rich inpolyunsaturated omega-6 fats, which have been shown to help lower cholesterol and reduce inflammation.

Grapeseed oil is also rich in vitamin E and disease-fighting antioxidants.

Yes, you could make the dressing, marinate the chicken and pickle the onions a day ahead.

Store in airtight containers in the refrigerator for up to 1 day.

double-check to whisk the dressing before using.

The vegetables can be sliced a couple hours ahead before grilling.

Feel free to use a red or orange bell pepper and yellow squash.

Grilled chicken salads are hearty salads that are full of fresh vegetables and grilled chicken.

Grilled chicken salads are also a great way to use your summer produce.

This grilled chicken salad is served warm.

It’s best to serve the salad immediately so that the grilled romaine retains its crisp texture.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.