How to Make Grilled Chicken & Vegetable Salad

Did you know the concept of salads dates back thousands of years? Ancient Romans were known to enjoy mixed greens with oil and vinegar, much like what we toss together today. In Fact, the word “salad” stems from the Latin word sal, meaning salt, a key ingredient in early dressings.

Fast forward to now—and meet your new favorite: this Grilled Chicken & Vegetable Salad. With smoky chicken, tender zucchini, roasted tomatoes, and crunchy sunflower seeds, it’s a refreshing, nutrient-rich dish perfect for warm evenings or quick lunches. Plus, it comes together in just five minutes!

How to Make Grilled Chicken & Vegetable Salad 

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes

Servings: 1 | Level: Moderate

Ingredients

• • 1 cup chopped grilled zucchini, sliced into half-moons
  • 3/4 cup shredded grilled chicken, breast or thigh meat, cooked and shredded
  • 1 large potato, baked and sliced
  • 1/4 cup chopped grilled tomatoes 
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon sunflower seeds 

Instructions

Step 1: Prep your grilled ingredients.

If you haven’t already, grill your zucchini and tomatoes until slightly charred and tender. You can use the grill pan for stovetop grilling, especially when outdoor grilling isn’t an option.

Step 2: Slice and shred

Slice your baked potato and chop your grilled veggies. Use the Zulay Kitchen Knife Set for precision cuts and easy shredding of chicken.

Step 3: Assemble the salad

In a large mixing bowl, combine grilled zucchini, shredded chicken, sliced potato, and chopped tomatoes. Toss gently with a silicone spatula to keep everything evenly distributed without mashing the ingredients.

Step 4: Add the dressing

Drizzle balsamic vinegar and olive oil over the mix. Use a measuring spoon set to get the right ratio of oil to vinegar—too much can overpower the salad.

Step 5: Top and serve

Finish with a sprinkle of sunflower seeds. Plate and serve immediately.

Health Benefits of Grilled Chicken & Vegetable Salad

Not only is this Grilled Chicken & Veggie Salad quick and delicious but it's also nutritious and supports overall wellness. The grilled chicken provides lean protein to keep you full and energized without extra fat. Fiber-rich veggies like zucchini, tomatoes, and potatoes aid in digestion, while olive oil and sunflower seeds contribute heart-healthy fats and a boost of vitamin E. This colorful combo also delivers a strong dose of antioxidants—thanks to vitamins A and C—which help fight inflammation. Best of all, it's naturally gluten-free, dairy-free, and egg-free, making it perfect for those with dietary sensitivities.

Make Your Own Grilled Chicken & Vegetable Salad Today!

You don’t need to be a gourmet chef to make this meal. With just a few ingredients and less than 10 minutes of your time, you’ve got a vibrant, filling salad that hits all the marks—texture, taste, and nutrition. You can also personalize it by adding fresh herbs, a scoop of hummus, or swapping chicken for tofu or shrimp.

Other Kitchen Tools You Need

Want to level up your salad-making game? Here are a few Zulay Kitchen tools that will make this recipe even easier (and way more fun to prep):

• • Cutting Board Mats – Flexible, lightweight, and color-coded to keep your counter clean and avoid cross-contamination.
  • Vegetable Peeler – Glides through potatoes, zucchini, and more with ease, saving time and your wrists.
  • Olive Oil Dispenser Bottle – This sleek bottle gives you control for perfect drizzling every time.

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Love this recipe? It’s just one of the wholesome, family-approved meals from our friends at Peapil Publishing. Be sure to claim your FREE cookbook while supplies last—packed with over 100 recipes that are just as easy and delicious!

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Frequently Asked Questions About This Recipe

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes are a great substitute for white potatoes in this salad. They add a naturally sweet flavor and more beta-carotene, which supports eye health. Just bake or roast them until tender, then slice and toss in.

Can I make this salad ahead of time?

Absolutely. This salad is perfect for meal prepping. You can grill and prep all the components in advance and store them separately or combined in an airtight container. Add the vinegar and oil just before serving to prevent the salad from getting soggy. For the best texture and taste, consume within 3 days.

What other vegetables can I add?

This salad is endlessly versatile. Try adding grilled bell peppers, red onion, asparagus, or corn. Raw cucumbers or shredded carrots also add a refreshing crunch. Leafy greens like spinach or arugula can bulk up the salad and add extra nutrients. 

How can I make this recipe vegetarian or vegan?

To make it vegetarian, simply omit the chicken or swap it for a plant-based protein like grilled tofu, tempeh, or chickpeas. For a vegan version, make sure your balsamic vinegar and any seasonings you add are fully plant-based. 

Is this salad suitable for kids?

Yes, and it’s actually a great way to get kids excited about vegetables. The mix of grilled ingredients offers familiar flavors with fun textures. Try letting kids help assemble their own bowls—they’re more likely to eat what they help create. 

Can I eat this salad cold?

Definitely. This salad tastes great warm or chilled, making it perfect for picnics, lunchboxes, or weeknight dinners. If you’re eating it cold, allow the grilled ingredients to cool completely before mixing, then store it in the fridge. The flavors actually intensify after resting. You can also add chilled cucumber slices or a dollop of yogurt on top for extra creaminess and contrast. Just store the dressing separately and add it right before serving for best results.

What protein options can I use besides chicken?

This recipe is extremely flexible when it comes to protein. Besides grilled chicken, you can use turkey, steak strips, tofu, tempeh, hard-boiled eggs, shrimp, or even canned tuna. For a Mediterranean twist, try grilled halloumi or roasted chickpeas. If you're using plant-based proteins, make sure they’re seasoned well and grilled or pan-fried for added texture.