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Farmer's Market Grilled Chicken Salad is a fabulous fresh summer salad with a sweet and spicy dressing and tender, juicy, grilled chicken on top.
I'm loving going to the market these days, and I'm dazzled by the delightful rainbow of fresh color that greets me each time I approach the produce department. Although the pickings are still a bit slim from local North Carolina gardens, it's improving everyday. But there's also lots of good stuff being harvested a few states south of us. I must say, I'm thrilled to reap the benefits of those Georgia and Florida farmers whose summer is just a step ahead of ours.
My treasures this week were a box of multi-hued mini tomatoes, large, ripe avocados, fresh corn and tender, baby arugula. We really enjoy eating light and lean in the summer and a plan for this Grilled Chicken Salad was developing...
I love salads featuring grilled chicken in the summer, and after trying different techniques, I've come up with a way to insure delicious super tender chicken breasts. I know, I know, those in the "know" say that the thighs are much moister and flavorful, but you know what? Everyone around here just really enjoys white meat, so I go with the gang.
A stint in a sweet and salty herb-infused brine, along with flattening the breasts slightly to create an even thickness are two of my secret weapons in the battle against dry, tasteless chicken. Probably the most important trick though, comes in a small package; my instant read meat thermometer.
Checking the meat several times towards the end of the grilling process insures perfectly cooked, juicy results. The final step? A 5 minute rest before slicing and serving the fragrant, delicious chicken. This little step allows the chicken to relax and re-absorb some of the juices, so when you slice it, the juice doesn't pour out onto the cutting board.
I decided to switch up one of my favorite dressings and use pepper jelly in lieu of honey. I minced a clove of garlic, added a generous squeeze of fresh lime juice and a combination of olive and sunflower oil (or other neutral flavored oil) for flavor and lightness. We loved the sweet and spicy flavor, and the overall unique pizzaz it gives to this wonderful summer salad.
So take the time to linger a bit in the produce section while shopping this week and savor all the vibrant, seasonal fruits and veggies. Pick up some lean, boneless chicken breasts while you're there; and when you get home, fire up the grill. I think you'll be pleasantly surprised at how moist, juicy and amazingly delicious your chicken will be. And when you take the first bite of this fabulous Grilled Chicken Salad... well, let's just say it might put you into summer nirvana!
Café Tips for making this Grilled Chicken Salad...
- I highly recommend using an instant meat thermometer. You can purchase a simple one or, what I call, the creme de la creme of meat thermometers. We got this one for Scott for Christmas as it had such great reviews. It really is quite amazing (P.S. - it would make a wonderful Father's Day present!
- If you don't have cherry tomatoes, feel free to use larger tomatoes for this grilled chicken salad, chopped to bite size.
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- For the chicken:
- 6 medium boneless skinless chicken breasts
- 1 ½ quarts water
- ¼ cup kosher salt
- 2 tablespoons sugar
- 6 3-4 inch sprigs fresh thyme sprigs
- 3 3-4 inch sprigs fresh rosemary
- 1 teaspoon red pepper flakes
- For the dressing:
- 3 tablespoons fresh lime juice
- ¼ cup pepper jelly
- 1 medium clove garlic
- ½ cup extra virgin olive oil
- ¼ cup sunflower oil or other mild tasting oil
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- For the salad:
- 1 5- ounce bag baby arugula
- 2 cups halved or quartered mini tomatoes I like to use assorted sizes
- 2 medium avocado cored and peeled then quartered and sliced
- 3 ears fresh corn
- sliced grilled chicken breasts see instructions above
-
About 3-4 hours before grilling, combine water, salt, sugar, herbs and pepper flakes in a medium-size sauce pan. Bring mixture to a boil, stirring occasionally. Boil for 5 minutes, then remove from heat and set aside to cool to room temperature, about an hour.
-
When brine is cool, prepare chicken by placing breasts, one at a time in a large zippered bag. With a meat pounder, a rolling pin or a heavy bottomed pot, pound chicken just enough to create an even thickness. You don't want them too thin or they will dry out on the grill.
-
Add chicken breasts to cooled brine and refrigerate for 1-2 hours. Remove from refrigerator 30 minutes before grilling. Drain breasts, discarding brine. Pat chicken dry and place on a tray or platter. Drizzle lightly with olive oil and sprinkle generously with freshly ground black pepper.
-
Prepare gas or charcoal grill to medium-high heat. Brush grill grates to clean and oil lightly.
-
Place chicken on grill and close lid. When first side has nice grill marks (about 3-4 minutes), turn to the opposite side with tongs. Grill for another 3-4 minutes. Begin checking internal temperature with an instant thermometer* after 3 minutes of grilling on the second side. When the internal temperature reaches 150˚F remove chicken to a clean platter and tent with foil. (If you have pieces of chicken with varying sizes, you may need to take some off the grill sooner than others.)
-
Allow chicken to rest for 5 minutes then slice and proceed with salad.
-
For the dressing, combine all ingredients in a medium-size jar and shake, shake, shake, until well combined. Set aside. (Dressing can be made several days in advance and refrigerated. Bring to room temperature before serving.)
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For the salad, place unhusked corn on a cutting board and cut about 2-3 inches from the bottom end of each ear of corn. Place all three ears in the microwave. Microwave on high for 12 minutes. Remove corn from microwave. With an oven mitt or hot pad hold corn by the silk end and push corn out of husk/silk. It will come out perfectly cooked, clean and free of any silk. (Check out a great video demonstrating this technique here.)
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With corn laying flat on cutting board, slice off kernels.
-
Divide arugula between 6 large bowls or salad plates. Top with sliced, grilled chicken. Scatter tomatoes, avocados and corn around chicken. Drizzle with dressing. Pass extra dressing at the table.
Colleen says
I bought hot pepper jelly. Would that be ok?
Sandra says
I know I'm going to love this and I can't wait until our farmer's market gets in gear!
Susan says
I can't wait for our farmers' markets to be in full swing! Here in Wisconsin it will be a little while 🙂 I love your 'loaded' salad with chicken breast. My favorite kind of salad. I've got to try that pepper jelly dressing too!
Chris Scheuer says
Thanks Maureen, it really does! So fresh!
Maureen | Orgasmic Chef says
This salad is the height of perfection where summertime dinners are concerned. I just love it. It's got everything you'd want in a meal.
cheri says
Hi Chris, oh this salad makes my heart sing, love the dressing. Love summer fruits and veggies!
Chris Scheuer says
Me too Cheri! Me too!
Amira says
This salad really screams summer time, lovely and I liked your tips for making a tender grilled chicken breast. Pinned.
Chris Scheuer says
Thank you Amira!
Laura (Tutti Dolci) says
i love this salad, Chris! A perfect way to showcase all of summer's bounty!
Chris Scheuer says
After the long months of comfort foods and indoor entertaining, it's a real breath of fresh air!
Sophia @ NY Foodgasm says
Perfect summer salad! Gorgeous!
Chris Scheuer says
Thanks Sophia - let the summer begin!
sue|theviewfromgreatisland says
You totally had me at that vinaigrette!
Chris Scheuer says
It's like the Swiss Army knife of dressings Sue!
Liz says
Oh, boy, I could eat this salad ALL summer long. I cannot wait for fresh Indiana sweetcorn--lucky you with the lovely haul from the farmers' market 🙂
Chris Scheuer says
Thanks Liz! Scott and I love the markets this time of the year, and we really got pumped up early at the Paris markets in April.
Jennifer @ Seasons and Suppers says
Beautiful salad and loving the dressing, especially!
Chris Scheuer says
Thanks Jennifer!
Catherine says
Grilled chicken salad is a pleasant and cool treat during the summer months. I really like the brine and the dressings sounds wonderful.
Have a beautiful weekend. xo Catherine
Chris Scheuer says
Thank you Catherine! We really enjoy getting the heat out of the kitchen and out on the deck this time of the year.
Tricia @ Saving room for dessert says
The brine sounds wonderful - I don't often try that but I should. Love this beautiful summer treat - everything looks so fresh. Very nice Chris!
Chris Scheuer says
The chicken comes out so tender and juicy - no more hard, tasteless grilled chicken!
Angie@Angie's Recipes says
The dressing makes the salad, Chris. I must try our pepper jelly vinaigrette for my salad soon.
Chris Scheuer says
It's such a fun taste Angie, you'll love it!
Vicki Bensinger says
ehat a great salad and your vinaigrette is so unique I bet it truly makes the salad pop! Now I need to go back and watch that video.
Chris Scheuer says
It's such a neat trick Vicki!