Go-To Grilled Chicken Salad

Last updated on April 29, 2026

Some days when I open my fridge and find all the veggies staring back at me, I know it’s time to put them to good use and not pretend I didn’t see them. If you are anything like me, you want to have something healthy but without tasting like a punishment. That’s how my Grilled Chicken Salad became my go-to meal, especially on busy weekdays when I barely have a minute to breathe. The best part is that it’s light, fresh, quick, and fits my Keto meal plan.

The initial days of my Keto journey were more like a rollercoaster of cravings, relapses, wins, and late-night Googling for tasty, healthy meals. Slowly, I mastered the art of preparing healthy recipes that are not only good for my body but also make my taste buds happy. When I say salads, trust me, I don’t settle for those bland bowls of leaves. I need protein, crunch, color, and flavor. And today’s salad recipe also delivers all of that without much effort. Whether you are watching calories, carbs, or simply want a quick, healthy meal, this recipe deserves a spot on your plate.

Ingredients:

For Chicken:

2 small chicken breasts (210g)
2 tbsp thick curd/yogurt
1/2 tsp ginger powder
1/2 tsp onion powder
1 tsp sweet paprika/Kashmiri chili powder
1/2 tsp garlic powder
1/2 tsp black pepper, freshly ground
2 tsp lemon juice
1/2 tsp salt 9 (or as per your taste)
2 tsp olive oil, to pan fry
1.5 tbsp water, to steam cook

For Dressing:

3 tbsp plain Greek yogurt
½ tbsp olive oil
Salt to taste
Pinch of black pepper
2 tsp lemon juice
1/4 tsp Honey, Optional
1 tsp white/balsamic vinegar, Optional

For Salad:

1/4 cup diced cucumber
Grilled chicken breast cubes
1/4 cup diced carrot
1/4 cup shredded lettuce
1/3 cup diced apple
1/4 cup cubed onion

Instructions:

• 1. Slice two even slices through the Chicken Breast Fillets. With slicking, cooking becomes faster and even.
• 2. Prepare a marinade by mixing ginger, garlic, yogurt, paprika powder, and onion. Add lemon juice, salt to taste, and a pinch of ground black pepper. Mix everything well.
• 3. Add chicken fillets into the marinade, rub well, and let it sit for 15 minutes or keep it overnight in a refrigerator.
• 4. Pan fry the chicken fillets for 5 minutes or till they turn golden brown. Flip and add a water splash, cover, and cook on medium-low heat for 6 more minutes. If you are using larger chicken breasts, it may take longer to cook. You have to cook till the liquid dries up completely.
• 5. transferred the cooked fillets to a chopping board and kept them covered for 5 minutes before chopping.
• 6. Prepare a healthy dressing by mixing Greek yogurt, salt, lemon, and pepper. Also, add some honey or vinegar (if you want).
• 7. Mix diced carrot, cucumber, lettuce, onion, and apple in a bowl. Add the grilled chicken cubes to a bowl and drizzle well with the dressing before serving.

Nutritional Information:

I love this grilled chicken salad whenever I want to have something light yet filling, especially when I’m finding it hard to keep up with my Keto plan. You give it a try too and watch how it slowly becomes a part of your healthy everyday routine.

Also, check out my other salad recipes: Keto Avocado Egg Salad and Keto Chicken Stew, and Easy Spinach Salad.

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Happy cooking and even happier, healthier eating!