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–+ servings

Easy Grilled Chicken and Summer Vegetable Salad

Rose
This Easy Grilled Chicken and Summer Vegetable Salad is a fresh, protein-packed warm-weather meal made with smoky grilled zucchini, squash, corn, red onion, juicy tomatoes, crisp cucumber, and tender chicken tossed in a bright lemon-garlic dressing. It’s light yet satisfying, perfect for weeknights, meal prep, or summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • outdoor grill
  • grill tongs
  • cutting board
  • sharp knife
  • large mixing bowl
  • small bowl or jar

Ingredients
  

  • 2 medium zucchini, sliced lengthwise
  • 2 medium yellow squash, sliced lengthwise
  • 1 large red onion, cut into thick rounds
  • 2 ears corn, husked
  • 2 tbsp avocado oil or olive oil
  • salt and black pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 1 large cucumber, diced
  • 3 green onions, thinly sliced
  • 3 tbsp chopped fresh herbs (parsley, basil, or cilantro)
  • 3 cups cooked grilled or rotisserie chicken, diced or shredded
  • 3 tbsp fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your grill to medium-high heat. Lightly brush the zucchini, squash, onion rounds, and corn with oil. Sprinkle both sides with salt and pepper. Keep vegetables in large pieces for easier grilling.
  • Grill zucchini and squash for 3–4 minutes per side until tender with grill marks. Grill onion rounds until slightly softened and charred. Rotate corn and cook 8–10 minutes total until lightly charred. Remove and cool slightly.
  • Chop grilled zucchini, squash, and onion into bite-sized pieces. Cut corn kernels off the cob. In a large bowl, combine grilled vegetables with tomatoes, cucumber, green onions, herbs, and chicken.
  • In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper until combined. Adjust seasoning to taste.
  • Pour dressing over salad and gently toss to coat. Serve immediately at room temperature or refrigerate 30–60 minutes before serving.

Notes

Use rotisserie chicken for convenience or grill your own seasoned chicken breasts or thighs. Swap vegetables with bell peppers, asparagus, mushrooms, or eggplant if desired. For extra heartiness, add cooked quinoa or farro. Optional toppings include feta or Parmesan. Store dressing separately if making ahead for best texture. Freezing is not recommended due to the high water content of the vegetables.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 420mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 35mgCalcium: 60mgIron: 2mg
Keyword grilled chicken salad, healthy chicken salad, lemon garlic dressing, summer vegetable salad
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