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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 mins
Cook Time 15 mins
Total Time 30 mins
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.