This Honey Lemon Grilled Chicken Salad is a burst of fresh, vibrant flavor perfect for a light lunch or satisfying dinner! It features tender, juicy chicken marinated in savory spices, grilled to perfection, and then brushed with an irresistible sweet and tangy honey lemon garlic butter sauce. All of this deliciousness is served over a bed of crisp romaine lettuce with sharp red onion and shaved Parmesan. I absolutely love making this Honey Lemon Grilled Chicken Salad, especially during the beautiful spring weather we’re having right now on April 24th – it’s quick, easy, healthy, and packed with incredible taste!
Why You’ll Love This Honey Lemon Grilled Chicken Salad
- Flavor Packed: The combination of spiced grilled chicken and the sweet, tangy, garlicky honey lemon sauce is amazing.
- Healthy and Satisfying: A balanced meal with lean protein, fresh greens, and tons of flavor.
- Quick and Easy: Simple marinade, quick grilling time, and easy assembly.
- Perfect for Grilling Season: A fantastic way to enjoy grilled chicken in a fresh salad format.
- Customizable: Easily adjust seasonings, salad ingredients, or dressing options.
Ingredients for Honey Lemon Grilled Chicken Salad
Here’s what you’ll need to make this delicious grilled chicken salad. The full list with measurements is in the recipe card below.
Salad Base
- Romaine lettuce leaves, washed and dried (Greens)
- Red onion, sliced (Vegetable)
- Shaved Parmesan cheese (Dairy)
- Ranch dressing (optional) (Dressing)
- Lime slices (Garnish)
Chicken & Marinade
- Skinless, boneless chicken breast, cut into cubes (Meat)
- Oil (Olive oil or similar) (Oil)
- Onion powder (Spice)
- Garlic powder (Spice)
- Cayenne pepper (Spice)
- Salt (Seasoning) (Added based on standard practice)
- Paprika (Spice)
- Cracked black pepper (or to taste) (Spice)
Honey Lemon Sauce/Dressing
- Lemon (for juice and zest) (Fruit)
- Honey (Sweetener)
- Garlic, minced (Aromatic)
- Butter, melted (Fat)
- Fresh chopped spring onion (scallion) (Vegetable)
- Sriracha (optional heat) (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the flavors in this specific Honey Lemon Grilled Chicken Salad, but feel free to adapt it:
- Different Greens: Use mixed greens, spinach, arugula, or iceberg lettuce instead of romaine.
- Add More Veggies: Toss in cherry tomatoes, cucumber, bell peppers, or avocado.
- Add Nuts or Seeds: Sprinkle with toasted almonds, pecans, or sunflower seeds for crunch.
- Different Cheese: Use crumbled feta or goat cheese instead of Parmesan.
- Make it Spicier: Add more cayenne to the marinade or more Sriracha to the honey lemon sauce.
- Different Protein: Use grilled shrimp or steak instead of chicken.
How to Make Honey Lemon Grilled Chicken Salad
Let me show you how easy it is to make this flavorful Honey Lemon Grilled Chicken Salad:
Marinate the Chicken
- First, I combine all the marinade ingredients (oil, onion powder, garlic powder, cayenne pepper, salt, paprika, cracked black pepper) in a large bowl.
- I add the diced chicken breast pieces to the marinade in the bowl.
- I toss the chicken to ensure it’s well coated in the spices and oil.
- I let the chicken marinate for 15-30 minutes at room temperature (or longer in the refrigerator if I have more time).
Prep Salad and Honey Lemon Sauce
- In the meantime, while the chicken marinates, I prepare the salad base. I arrange the washed and dried Romaine lettuce leaves, sliced red onion, and shaved Parmesan cheese in a large serving bowl or on individual plates.
- In a separate small bowl, I combine all the ingredients for the vibrant honey lemon sauce: the juice and zest of half a lemon, honey, minced garlic, melted butter, chopped spring onion, and Sriracha (if using). I whisk this together well and set it aside.
Grill Chicken and Glaze
- Once the chicken is ready, I heat one tablespoon of oil in a grill pan (or on an outdoor grill) over medium-high heat.
- I add the marinated chicken pieces to the hot grill pan in a single layer (working in batches if necessary to avoid overcrowding).
- I grill the chicken on all sides until it’s nicely browned and thoroughly cooked through (internal temperature should reach 165°F/74°C).
- During the last minute or two of grilling, I brush the grilled chicken pieces generously with some of the prepared honey lemon sauce.
Assemble and Serve
- I arrange the glazed grilled chicken pieces on top of the prepared salad greens.
- I drizzle the Honey Lemon Grilled Chicken Salad with more of the honey lemon dressing (sauce) or with the optional Ranch dressing, according to my preference.
- I serve immediately with fresh lime slices on the side for squeezing. Enjoy!
Tips and Tricks for the BEST Grilled Chicken Salad
Here are my secrets for making this Honey Lemon Grilled Chicken Salad truly exceptional:
- Don’t Overcrowd the Grill Pan: Cook chicken in batches if needed to ensure it gets nicely browned and cooked evenly rather than steaming.
- Use a Meat Thermometer: The best way to guarantee perfectly cooked, juicy chicken is to check the internal temperature (165°F/74°C).
- Marinate for Flavor: Even a short 15-30 minute marinade makes a difference in flavoring the chicken.
- Glaze at the End: Brushing the honey lemon sauce on during the last couple of minutes of grilling prevents the honey from burning but allows it to caramelize slightly.
- Fresh Lemon Juice: Provides the best bright flavor for the sauce/dressing.
How to Serve
This Honey Lemon Grilled Chicken Salad is a fantastic complete meal! Serve it:
- For Lunch or Dinner: A healthy, flavorful, and satisfying main course salad.
- For Meal Prep: Cook the chicken and make the sauce ahead. Assemble the salad just before eating or pack components separately.
- With Bread: Serve with crusty bread or garlic toast on the side.
Serve immediately after assembly for the best texture.
Make Ahead and Storage
- Make Ahead: You can marinate the chicken, make the honey lemon sauce, and wash/chop the lettuce and onion up to a day in advance. Store components separately in airtight containers in the refrigerator.
- Storage: Once assembled and dressed, the salad is best eaten immediately. Leftover grilled chicken can be stored separately in the fridge for up to 3 days. The dressing keeps for about a week.
FAQs about Honey Lemon Grilled Chicken Salad
- Can I use chicken thighs instead of breasts?
- Yes, boneless, skinless chicken thighs would be delicious and stay very juicy. Grill until cooked through (internal temperature 165°F/74°C).
- Can I bake the chicken instead of grilling?
- Yes. Marinate as directed. Bake seasoned chicken at 400°F (200°C) for 15-20 minutes or until cooked through. Brush with the honey lemon sauce during the last few minutes of baking.
- Is the Ranch dressing necessary?
- No, it’s listed as optional. The honey lemon sauce acts as the primary dressing for this Honey Lemon Grilled Chicken Salad. The Ranch is just an alternative or additional option if preferred.
Enjoy this bright, flavorful, easy, and healthy Honey Lemon Grilled Chicken Salad! It’s a perfect meal for spring and summer.
Print
Honey Lemon Grilled Chicken Salad
- Prep Time: 15 minutes
- Marinating Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Salad, Main Course
- Cuisine: American
Description
Try our delicious grilled chicken salad with honey lemon dressing. Quick and easy to prepare, this grilled chicken salad recipe features marinated chicken, crisp romaine, shaved Parmesan, and red onion, all brought together with a flavorful honey-lemon sauce. Perfect for lunch or dinner!
Ingredients
Scale
For the Chicken Marinade:
- 1 pound (450g) boneless, skinless chicken breast, cut into cubes or strips
- 3 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper (or less, to taste)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper (or to taste)
For the Honey Lemon Sauce/Dressing:
- Juice and zest of 1/2 large lemon (about 1/4 cup juice)
- 1 tablespoon honey
- 2 teaspoons garlic, minced
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons fresh chopped spring onion (scallion)
- 1 tablespoon Sriracha (or other hot sauce, optional)
For the Salad Assembly:
- 4 cups Romaine lettuce leaves, washed, dried, and chopped
- 1 small red onion, thinly sliced
- 1/2 cup shaved Parmesan cheese
- 1 tablespoon olive oil (for grilling)
- Lime slices, for serving (optional)
- Optional: 2 tablespoons Ranch dressing (for serving instead of Honey Lemon Sauce)
Instructions
- Make Marinade: In a large bowl, combine 3 tablespoons olive oil, onion powder, garlic powder, cayenne pepper, salt, paprika, and black pepper. Whisk to combine.
- Marinate Chicken: Add the diced or sliced chicken to the bowl with the marinade. Toss well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 15-30 minutes (or cover and refrigerate for longer, up to a few hours).
- Prepare Salad Base: While the chicken marinates, arrange the chopped romaine lettuce, thinly sliced red onion, and shaved Parmesan cheese in a large salad bowl.
- Make Honey Lemon Sauce: In a small bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, chopped spring onion, and Sriracha (if using). Set aside.
- Grill Chicken: Heat 1 tablespoon of olive oil in a grill pan (or prepare your outdoor grill) over medium-high heat. Once hot, add the marinated chicken pieces in a single layer (work in batches if necessary). Grill on all sides until browned and thoroughly cooked through (internal temperature reaches 165°F/74°C).
- Brush Chicken: During the last minute of cooking, brush the grilled chicken pieces with some of the prepared Honey Lemon Sauce.
- Assemble Salad: Arrange the warm grilled chicken on top of the prepared salad greens, onion, and Parmesan in the large bowl.
- Dress and Serve: Drizzle the salad with the remaining Honey Lemon Sauce (or use Ranch dressing, if preferred). Toss gently if desired, or serve with the dressing drizzled over the top. Serve immediately with lime slices on the side.
Notes
- Chicken: Boneless, skinless chicken breasts or thighs work well. Cut into uniform pieces for even cooking.
- Marinade: Even a short 15-30 minute marinade adds flavor.
- Grilling: Ensure the grill or pan is hot before adding chicken for a good sear. Don’t overcrowd the pan.
- Honey Lemon Sauce: This acts as both a glaze for the chicken and a dressing for the salad. Adjust honey, lemon, or Sriracha to your taste.
- Storage: Store leftover salad components separately for best results. Cooked chicken can be stored for 3-4 days. Dressing can be stored for up to a week. Assemble just before serving.