Grilled Chicken and Vegetable Salad

The thing about grilled chicken and vegetable salad is… it smells like summer to me. Even when it’s October and a little gray outside. That smoky char from the grill, the sweetness that creeps out of softened peppers, and the way warm chicken nestles into a bowl of just-grilled zucchini – it all makes the kitchen feel calm and generous. I threw this salad together once on a whim, just a fridge full of odds and ends, and it quickly became one of those dishes you stop even looking at the recipe for. You just do it by memory… and feeling.

Why You’ll Crave It

• The grilled vegetables get sweeter and a little crispy at the edges, which, let’s be honest, is deeply satisfying
• It’s hearty without feeling heavy – perfect when you want something real, but not too much
• You can play with it, truly – swap veggies, change herbs, add cheese or grains
• Works warm or cool, which makes it nice for leftovers the next day (if you even have any!)
• A reliable balance of smoky, fresh, sharp, and just a hint of richness

The first time I made this was after a Saturday farmer’s market trip where I honestly overdid it… and had to grill basically everything all at once.

What You’ll Need

• Chicken breast: 200g – boneless, skinless, and patted dry so you get a good sear
• Zucchini: 1 medium, sliced into planks – not too thin, so they don’t fall apart on the grill
• Bell peppers: 2 – one red, one yellow if possible, sliced into thick strips
• Cherry tomatoes: 150g – left whole so they blister and collapse just a little
• Olive oil: 2 tablespoons – the good extra virgin if you have it, since it’s doing double duty here
• Herbs of your choice: to taste – I like a sprig of thyme while cooking, plus fresh basil sprinkled on after
• Salt and pepper: to taste – give the veggies a generous pinch before grilling

Easy How-To

Heat up the grill

Whether you’re using an outdoor grill or just a grill pan on the stovetop, get it hot. Like, really hot. You want the chicken to sear right away so it stays juicy inside and those veggies get a good char.

Cook the chicken

Brush the chicken with a little olive oil, some salt, some pepper, maybe a touch of dried herbs if the mood strikes. Pop it on the grill. 6-7 minutes a side usually does it, but always worth checking – I use a meat thermometer now because dry chicken is just… sad.

Grill the vegetables

Meanwhile, toss your chopped veggies in olive oil, salt, pepper. I throw the zucchini and peppers on first – they take a little longer – and the tomatoes last so they don’t get too soft. About 5-6 minutes, until things start to char and soften but still hold their shape.

Let the chicken rest

This is the step most people skip, but don’t. Let the chicken sit for 5-10 minutes after grilling so the juices settle in. Then slice it into thick strips (or cubes, if you’re into that). While it rests, you can make the dressing if you haven’t yet.

Whip up your dressing

In a small bowl, whisk together some olive oil, a splash of balsamic vinegar, salt, and black pepper. I’ve added a squeeze of lemon or a little mustard before – depends what you’re feeling that day.

Toss it all together

Combine the grilled chicken and veggies in a large bowl (a wide one helps here – you don’t want things piled too high). Pour the dressing over and toss gently. It smells incredible at this point – like something you’d get at a small country café.

Add a final touch

Scatter fresh herbs across the top. Basil, always lovely. Maybe some parsley or chives if they’re lurking in the fridge. You can add cheese too – I won’t tell. Goat cheese or a crumble of feta works particularly well here.

Good to Know

• I once forgot to oil the grill… the zucchini stuck everywhere. Lesson learned the hard way.
• If your cherry tomatoes burst on the grill, that’s okay. Their juices basically become part of the dressing.
• This salad gets better if you let it sit for 10-15 minutes before eating, especially if you’re serving it room temp.

Serving Ideas

• Serve over a bed of arugula or baby spinach for more leafy bite
• Add toasted pita wedges or crusty bread on the side (great for mopping up those dressing drips)
• Or pile it all into a wrap with a smear of hummus – it holds together beautifully

Top Tricks

• Slice veggies in slightly different sizes to keep textures interesting – some soft, others a bit firmer
• If you’re grilling for a crowd, do the veggies ahead of time and just warm them up before serving
• Try smoked paprika or lemon zest in the dressing for something a little unexpected

Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes, actually… I often do. Thighs are juicier and hold up really well to grilling. Just cook them a bit longer and trim them nice and neat before grilling.

What kind of grill works best?

Honestly, anything. I use a ridged grill pan in the winter and it works just fine. A charcoal grill adds real depth, though, if you have one.

Can I make this ahead?

Mostly. You can grill everything earlier in the day and store it, undressed, in the fridge. Just let it come back to room temp or gently re-warm before adding the dressing and herbs.

What other veggies could I use?

Thinly sliced eggplant, asparagus, even green beans – if it’ll hold its shape when grilled, it’ll probably work here.

Conclusion

Some recipes get memorized not just because they’re reliable, but because they feel right. Grilled chicken and vegetable salad is one of those for me – the kind of meal that never quite looks the same twice, but always hits that same beautiful note. Balanced, fresh, a little rustic, and always… worth coming back to.