What is the best dressing for grilled chicken salad?

The best dressing for grilled chicken salad depends on the flavor profile you love. For grilled chicken and zucchini salad, a light yogurt-based dressing with garlic, lemon, and dill pairs perfectly. It adds creaminess without overpowering the smoky grilled notes. Balsamic vinaigrette, tahini dressing, or even a zesty mustard-lemon vinaigrette also work beautifully if you're customizing.

How does Rachael Ray make chicken salad?

Rachael Ray often adds a bold twist to classic chicken salad recipes. She typically uses rotisserie or grilled chicken, tosses in fresh herbs, crunchy veggies, and sometimes even fruit like grapes or apples. While her version leans more traditional with mayo or sour cream, our grilled chicken and zucchini salad uses yogurt and dill for a refreshing spin.

Is eating salad with grilled chicken healthy?

Yes, grilled chicken salads are a fantastic healthy meal option. They offer lean protein, fresh vegetables, and heart-healthy fats. A grilled chicken and zucchini salad specifically keeps calories in check while delivering fiber, vitamins, and nutrients. Skip heavy creamy dressings to keep it lighter, and use herbs and lemon juice to amp up flavor.

What does a grilled chicken salad contain?

A grilled chicken salad typically includes grilled chicken breast, mixed greens, and a variety of vegetables such as tomatoes, cucumbers, or zucchini. Our grilled chicken and zucchini salad adds radishes, dill, and a yogurt-based dressing for a fresh and tangy twist. It’s flexible and easy to customize based on your pantry or garden.

Grilled Chicken and Zucchini Salad: Light, Healthy & Flavorful

Name: Grilled Chicken and Zucchini Salad: Light, Healthy & Flavorful
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup plain yogurt (not Greek); 1 clove garlic, minced (1 teaspoon); ¼ cup extra-virgin olive oil, plus more for brushing; 1 tablespoon chopped fresh dill, plus ¼ cup packed dill sprigs; Kosher salt and freshly ground pepper; 8 chicken cutlets (about 1 ¼ pounds); 3 medium zucchini, sliced lengthwise into ½-inch-thick planks; 1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice; 1 romaine lettuce heart, thinly sliced (4 cups); 6 globe radishes, cut into ½-inch wedges (¾ cup)

Ingredients

Scale

½ cup plain yogurt (not Greek)

1 clove garlic, minced (1 teaspoon)

¼ cup extra-virgin olive oil, plus more for brushing

1 tablespoon chopped fresh dill, plus ¼ cup packed dill sprigs

Kosher salt and freshly ground pepper

8 chicken cutlets (about 1 ¼ pounds)

3 medium zucchini, sliced lengthwise into ½-inch-thick planks

1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice

1 romaine lettuce heart, thinly sliced (4 cups)

6 globe radishes, cut into ½-inch wedges (¾ cup)

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Instructions

1. Preheat grill to medium-high. Mix yogurt, garlic, 1 tbsp oil, and chopped dill. Season and coat chicken.

2. Let chicken marinate for 15 minutes. Meanwhile, toss zucchini with 1 tbsp oil and lemon zest.

3. Brush grill grates with oil. Grill chicken 2–3 minutes per side until done.

4. Grill zucchini 4–6 minutes per side until charred and tender.

5. Toss romaine, radishes, and dill sprigs with remaining oil and lemon juice.

6. Serve grilled chicken and zucchini on top of salad.

Notes

Let chicken rest before slicing to keep it juicy.

This salad stores well—keep the greens and grilled components separate until ready to serve.

Add feta or nuts for an extra layer of flavor.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 15 minutes
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 310
Sugar: 2g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 65mg