This grilled chicken salad is perfect for summer entertaining. You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.

High-Protein Grilled Chicken Salad

Serves 6

Active Time: 45 minutes

Total Time: 45 minutes

1 small red onion

5 tablespoons red-wine vinegar, divided

2 cloves garlic, grated

1 teaspoon Dijon mustard

1 1/2 teaspoons salt, divided

2/3 cup grapeseed oil, plus more for grill grates

1/2 teaspoon paprika

1 medium zucchini, sliced lengthwise into 1/2-inch-thick planks

1 small yellow bell pepper, cut into 2-inch-thick strips

2 large romaine lettuce hearts, halved lengthwise

3 (8-ounce) boneless, skinless chicken breasts

1 (5-ounce) package fresh baby spinach

2 small tomatoes, cut into 1-inch wedges

1. Preheat grill to medium-high (400 F to 450 F). Halve onion lengthwise through root end. Cut one half into 1-inch wedges; set aside. 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. Drain before serving.

2. Whisk garlic, mustard, 1 teaspoon salt and the remaining 3 tablespoons vinegar together in a large bowl until the salt dissolves. 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.

3. Combine zucchini slices, bell pepper strips, romaine halves and the reserved onion wedges on a large rimmed baking sheet. Drizzle with 1/2 cup dressing; toss to coat well, making sure to get dressing between the lettuce leaves. Place chicken in the large bowl with the remaining dressing; toss to coat. Sprinkle with the remaining 1/2 teaspoon salt.

4. Oil the grill grates by holding an oil-soaked paper towel with tongs. Grill the chicken and the vegetables, uncovered, for 1 minute. Continue grilling until the romaine is slightly wilted, about 1 minute more; transfer the romaine to the baking sheet. Continue grilling the chicken and vegetables, covered and turning occasionally, until the vegetables are tender-crisp with grill marks and a thermometer inserted into the thickest portion of chicken registers 165 F, about 6 minutes for the vegetables and 8 to 10 minutes for the chicken.

5. Return the grilled chicken and vegetables to the baking sheet with the romaine; let the chicken rest for 5 minutes before slicing. Cut the romaine and vegetables into 1-inch chunks.

6. Transfer the chopped romaine to a large bowl. Add spinach and the reserved 1/4 cup dressing; toss well. Arrange the mixture on a large platter; top with sliced chicken, zucchini, bell pepper, tomatoes and pickled onions. Serve immediately.

Recipe nutrition per serving: 416 Calories, Total Fat: 26 g, Saturated Fat: 3 g, Cholesterol: 65 mg, Carbohydrates: 16 g, Fiber: 7 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 31 g, Sodium: 720 mg, Potassium: 893 mg, Phosphorus: 111 mg, Iron: 4 mg, Folate: 316 mcg, Calcium: 117 mg, Vitamin A: 20510 IU, Vitamin C: 94 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.