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Grilled Chicken Salad
with walnuts / kalamata olives / green beans

Active: 30 Total: 60

Grilled chicken rounds out this Italian-inspired salad with olives, vegetables, and a tart-sweet balsamic vinaigrette. This salad was first featured in a meal plan in 2015.



Grilled Chicken Salad:
  • Chicken breasts, boneless and skinless - 1 1/2 lb , halved
  • Walnuts, halves or pieces - 1/2 cup
  • Green beans - 12 oz , trimmed and chopped
  • Olives, pitted Kalamata - 1/2 cup , sliced
  • Lettuce - 8 oz , chopped (any crisp variety like Romaine or Boston leaf)
  • Tomatoes, medium - 2 , chopped
Balsamic Vinaigrette:
  • Garlic - 2 cloves , chopped
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, olive - 4 Tbsp


  1. Make vinaigrette - Chop garlic. Combine with vinegar, mustard, honey, and lemon juice. Add olive oil while whisking. (Can be done up to 5 days ahead)

  2. Marinate chicken - Slice chicken breasts in half. Tenderize with a fork and combine with half the vinaigrette (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Walnuts - (Optional) If you’d like the walnuts toasted for the salad, place them in a dry skillet over medium heat. Saute, stirring frequently, until fragrant, ~5 minutes. (Can be done up to 5 days ahead)

  4. Green beans / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  5. Cook green beans - Place green beans in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender, 3 to 5 minutes. (Can be done up to 5 days ahead)

  6. Lettuce / Tomatoes - Prep as directed.

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  1. Remove chicken from marinade (discard marinade) and season on both sides with some salt and pepper.

  2. If cooking on a grill: Heat grill to 400F / 163C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some cooking oil. Place chicken over direct heat. Sear chicken for 2 to 3 minutes on each side and transfer to indirect heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.

  3. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil or lid, and cook for another 3 to 5 minutes. Chicken is done when it reaches an internal temperature of 165F / 74C degrees.

  4. Slice chicken into bite-sized pieces.

  5. To assemble salads, toss together lettuce, tomatoes, walnuts, green beans, olives, and chicken. Add vinaigrette until dressed to your liking. Enjoy!



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