30 Minute Grilled Chicken Artichoke Salad


When I first moved to Knoxville, I was excited to try all the new restaurants! Since I am a bit of a foodie, I wanted to try Central Flats and Taps, one of the highest rated restaurants in Knoxville and a place my friends raved about. So on date night my hubby and I tried it out. Dan fell in love with their spicy hot wings and I swooned over their Grilled Chicken and Artichoke Salad (they call it the Spicy Chicken Salad). It was so simple and fresh I was pretty sure I could recreate it at home and save some moo-lah.

I was right! I was able to make this scrumptious salad and the chicken to go with it in under 30 minutes and for a fraction of the cost. Though I love date night and having someone else wash the dishes, I was excited to make something at home that tasted so “restaurant quality.” Let me show you how I made it: 

The Salad

This is super simple: just lettuce and cucumber. I used a bag of spring mix and then diced a cucumber with the skin still on. Later on you’ll need a can of drained artichokes and some roasted red peppers. I bought them in a jar from Mezzetta’s.

The Chicken

This step is also really easy: 4 boneless, skinless chicken breasts put into a ziplock bag and smothered in Italian dressing. Use as much dressing as you like. I think I used about 3/4 cup to 1 cup. I let it marinade for about 10-15 minutes but you could leave it for up to an hour.

Heat up your skillet with 2 Tablespoons of olive oil and then grill the chicken. I used my cast iron skillet since it is well seasoned, but you could easily use a large saute pan, grill pan, or outdoor BBQ. Cook the chicken for about 5-7 minutes on each side or until the internal temperature reaches 160 degrees.

grilled chicken and artichoke salad

Remove the chicken and let it rest a few minutes while you prepare the rest of the salad. When you’re done, cut it into slivers.

grilled chicken and artichoke salad

For each plate I took a generous portion of greens and topped it with roasted red bell peppers and artichokes. Then I sprinkled on feta cheese. Blue cheese also tastes wonderful on this grilled chicken and artichoke salad.

The Dressing

The standard ratio for a vinaigrette dressing is 3 parts oil to 1 part vinegar. You can dress it up with fancy ingredients like grainy mustard, shallots, or your favorite herbs. But I like my balsamic vinaigrette simple. I whisked up 3 Tablespoons of olive oil, 1 Tablespoon of balsamic vinegar, and a pinch of kosher salt and fresh ground pepper (maybe a 1/8 tsp of each). Bada bing, bada boom..DONE! Whisk it up and pour a little over your grilled chicken and artichoke salad.

If you want to make a large batch of this dressing and keep it in the fridge for salads throughout the week, try this proportion and shake it in a mason jar:

3/4 cup olive oil + 1/4 cup balsamic vinegar + 1/2 tsp Kosher salt + 1/2 tsp ground pepper + optional add-ins = SUPER YUMMY BALSAMIC VINAIGRETTE!

Optional add-ins could be minced garlic, herbs (such as oregano or basil), shallots, honey, brown sugar, red pepper flakes, etc.

grilled chicken and artichoke salad

And there you have it! A beautiful, healthy, and restaurant quality grilled chicken and artichoke salad in 30 minutes! My family and I enjoyed the salads with Copycat Starbucks Black Tea Lemonade and M&M Peanut Butter Bars for dessert.

I think this salad would also be great to serve to a large dinner party or at a backyard BBQ. Toss it last minute with the balsamic dressing so it doesn’t get soggy. Is this a salad you think you’ll try? Leave me a comment below and let me know! Happy cooking y’all!

30 Minute Grilled Chicken Artichoke Salad

Heidi Davison
This healthy and flavorful salad is perfect for family dinner or your next potluck. Make a large portion of the balsamic vinaigrette to enjoy all week.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4


  • 1 bag spring mix
  • 1 cucumber diced
  • 15 oz can artichokes drained and chopped
  • 15 oz jar roasted red peppers drained
  • 6 oz crumbled feta or blue cheese
  • 4 boneless skinless chicken breasts
  • 1 cup Italian dressing
  • For the vinaigrette:
  • 3/4 cup olive oil + 2 Tbsp for grilling chicken
  • 1/4 cup balsamic vinegar
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground black pepper


  • Marinate chicken in Italian dressing for atleast 10 minutes.
  • Heat 2 Tbsp olive oil in skillet and grill chicken breasts 5-7 minutes each side or until done.
  • Remove chicken from heat and let rest. Slice in slivers for salads.
  • Assemble salads with greens, artichokes, red peppers, chicken, and cheese.
  • Pour vinaigrette ingredients into mason jar or cup with lid and shake.
  • Pour desired amount of dressing on each salad and refrigerate the rest.


If you want to make a smaller amount of vinaigrette, use 3 Tbsp oil, 1 Tbsp balsamic vinegar, and salt and pepper to taste.If serving a crowd, toss and dress the salad last minute so the lettuce doesn't become soggy.


This grilled chicken and artichoke salad is a recreation of a salad from one of my favorite Southern restaurants. It is easy, healthy, and takes only 30 minutes! The salad includes artichokes, roasted red peppers, and feta cheese. There is also a classic balsamic vinaigrette dressing recipe included in the post that gives proportions for both small and large batches. This Mediterranean style salad is perfect for a simple family dinner or for a crowd at a potluck.

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