A Bright, Hearty Salad Packed With Summer Flavor!
If you’re searching for a new go-to summer salad, this grilled chicken, kale, and white bean salad checks every box! It’s loaded with fresh vegetables, creamy avocado, toasted pine nuts for crunch, goat cheese, and tossed in a bright, tangy honey mustard vinaigrette. (If you’re a fan of hearty kale salads, you’ll also want to try my kale Caesar pasta salad with homemade dressing — it’s a total weeknight winner!)
Not only does this grilled chicken salad deliver phenomenal texture, but it’s also the perfect all-in-one meal to bring to cookouts, group gatherings, or casual dinners. Need a vegetarian option? Simply skip the chicken — it’s just as satisfying without!
Why You’ll Love This Salad
- Bright, tangy dressing: My 5-minute honey mustard vinaigrette is a sweet-meets-tangy flavor that really complements the grilled ingredients.
- Hearty, yet light: I love how full I feel after eating this salad, which isn’t a surprise because it’s loaded with grilled chicken, white beans, and kale. Still, it eats light!
- Meal-prep friendly: This is a dream salad recipe for make-ahead lunches and menu planning. No heating required, either! It can be enjoyed cold or room temperature. And honestly, it tastes just as good the next day (if not better!).
For even more hearty salads that are perfect for summer, try my fish taco salad bowls with citrus slaw or this grilled chicken salad with creamy garlic dressing next!
Quick Ingredient Notes
You can substitute lacinato kale with something more tender like baby kale or spinach, but they’re less likely to hold up well for lengthy periods of time once tossed with the dressing.
While canned white beans provide a great creaminess (think cannellini or great northern beans), chickpeas or black beans are also great options.
I’ve also tested this recipe with grilled shrimp and it’s fantastic! Pan-seared salmon or steak would be great too!
Directions
It may feel like a lot of steps for “just a salad,” but it’s all really simple and helps to build flavor in the dish. Full instructions below, but the quick rundown is as follows:
The longer this salad sits, the better the flavor gets!
Ari’s Best Tips!
- Letting the chicken rest for 5 minutes helps to ensure the juices redistribute, leaving the chicken moist.
- Test for doneness: Chicken should register an internal temperature of 165°F (74°C).
- Fresh herbs make all the difference! Those final sprinkles of fresh basil or chives add a big pop of flavor!
Serving Suggestions
If serving as part of a larger spread, consider pairing it with a grilled vegetable and couscous salad with basil vinaigrette, juicy grilled spatchcock chicken, light, crunchy coleslaw, or this no-cook broccoli salad with dried cranberries.
You could even pack this into coolers and take it on the road for a picnic! It’s delicious at room temperature, making it ideal for outdoor gatherings and potlucks.
This grilled chicken salad with kale, veggies, and white beans truly brings together the best of summer produce. It’s bright, flavorful, and equally perfect for a light family dinner or a meal prep option. Enjoy!
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Grilled Chicken Salad with Kale, Veggies, & White Beans
Equipment
Ingredients
For the Chicken
- 2 large (or 3 medium) boneless skinless chicken breasts
- ¼ cup extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Honey Mustard Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ medium shallot, minced, about 2-3 Tbsp
- 2 Tbsp chives, thinly sliced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Remaining Salad Ingredients
- 1 small head of lacinato kale, ribs removed, leaves thinly sliced, about 4 cups
- Extra virgin olive oil
- 1 large zucchini, ends trimmed, cut into quartered wedges
- 1 large yellow squash, cut into quartered wedges
- 1 cam navy beans, drained and rinsed (or other small white beans)
- 1 large ripe avocado, peeled and cut into ½-inch dice
- ¼ cup pine nuts, toasted
- 4 oz feta cheese, crumbled
- 10-12 fresh basil leaves, thinly sliced, plus more for serving
- Flaky sea salt
Instructions
- Marinate the chicken. Place ¼ cup extra virgin olive oil, 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper in a large mixing bowl, sealable bag, or Tupperware, then mix well. Add chicken breasts, then either toss in the marinade, or seal the container and shake thoroughly. Refrigerate for 30 minutes or up to overnight.
- Make the dressing. Combine ¾ cup olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon, 2 tsp honey, minced shallot, 2 Tbsp sliced chives, ½ tsp kosher salt, and ¼ tsp black pepper in a mason jar. Secure with a lid, then shake vigorously. Alternatively, you can place all ingredients in a small bowl, then whisk. Set aside.
- Massage the kale. Place thinly sliced kale leaves in a large (and I mean large!) mixing bowl, then drizzle with 2 Tbsp extra virgin olive oil. Use your hands to massage the oil into the kale.
- Prepare the vegetables. Place quartered zucchini and squash wedges in a large mixing bowl, then drizzle with 2 Tbsp olive oil, ¾ tsp kosher salt, and ¼ tsp black pepper. Toss to thoroughly coat.
- Grill the chicken. Preheat a grill over medium-high heat. When hot, coat the grates with grill spray. Carefully add the chicken breasts, allowing any excess marinade to drip off before placing them on the grill. Cook for 5-7 minutes on the first side, then flip and cook for an additional 5-7 minutes on the second side. The internal temperature of the chicken should register 165°F (74°C).
- Grill the vegetables. To the grill, add seasoned zucchini and squash, placing the wedges directly on the grill grates. Cook for 3-4 minutes per side, about 12-14 minutes, until the veggies are tender, charred, and have an almost creamy texture. Transfer to a cutting board. When cool enough to handle, cut into bite-size pieces.
- Cut the chicken. The chicken should rest for about 5 minutes before slicing. When ready, cut into small bite-size pieces, about ½-1-inch in size.
- Assemble the salad. To the kale, add grilled chicken, grilled veggies, rinsed white beans, diced avocado, ¼ cup toasted pine nuts, 4 oz crumbled feta cheese, and thinly sliced basil leaves. Drizzle the salad dressing on top (as much as you like!), then toss to thoroughly coat. Taste, adjust seasoning, then serve immediately with a sprinkle of flaky sea salt and extra fresh basil. Can also be served at room temperature or straight out of the fridge. Enjoy!
Notes
- I encourage you to make this salad in advance! Marinate the chicken (or even go ahead and grill it!), massage the kale, and whisk up the dressing ahead of time. Store everything separately in the fridge, then assemble when ready to eat.
- Store: Transfer any leftover salad to an airtight container for up to 4 days (avocado may brown a bit). A quick toss with extra dressing will freshen it right up.
- Not meant to be frozen: While you can freeze grilled chicken on its own, the assembled salad won’t freeze well. It’s best enjoyed fresh.
Nutrition
Photography by: Megan McKeehan
Is it just me or is there no mustard in the honey mustard dressing? Thanks!
Elisa, thank you so much for flagging! A total oversight — the quantity for Dijon was listed in the instructions, but not in the ingredient list. It’s been updated (and the nutrition information has been updated as well). Thanks again–and let me know if you give it a try! Cheers, Ari
This was an incredible dinner! It was like eating at a nice restaurant. My husband was wowed and usually doesn’t get excited about salads or grilled chicken. Thank you!!!
Yes, my feelings exactly! I could eat this every day (and often make a big batch for meal prepped lunches) because it is so hearty, satisfying, and delicious. Plus, it keeps me full for hours, truly. I’m so glad you both enjoyed it, Heather. Thanks for the feedback! Cheers, Ari