A fresh, flavor-packed salad that brings together smoky grilled chicken, crisp romaine, briny olives, and bold blue cheese—all tied together with a creamy homemade dressing. This recipe is simple yet satisfying, perfect for quick lunches or light dinners. Each bite balances savory depth and tangy brightness with just the right amount of crunch.
Ingredients Breakdown
The base of this salad begins with romaine or cos lettuce, which offers structure, freshness, and a satisfying crunch. Whether chopped or left as whole leaves, romaine stands up well to the robust flavors and creamy dressing. Using chilled lettuce ensures each bite is crisp and refreshing.
Grilled chicken provides lean, flavorful protein and acts as the hearty center of the dish. Juicy, perfectly seared slices of chicken breast contrast beautifully against the cool greens and creamy dressing. Grilling adds a slightly smoky edge that enhances the salad’s overall richness.
Green olives add a briny pop that complements the blue cheese while cutting through the creaminess of the dressing. Their salty sharpness livens up the salad and brings a Mediterranean flair. Meanwhile, crumbled blue cheese delivers an unmistakable punch—creamy, tangy, and deeply savory, it ties together the bold and fresh elements.
The dressing is built on a creamy foundation of mayonnaise or Greek yogurt combined with sour cream or buttermilk. Lemon juice brightens the mixture, Dijon mustard adds depth, and minced garlic rounds it out with just the right aromatic bite. The texture is smooth and spoonable, perfect for drizzling or dolloping.
A final seasoning of salt and freshly ground pepper ensures every component is well balanced. These simple touches allow the other ingredients to shine without overpowering the dish.
Step-by-Step Preparation Guide
To start, grill the chicken breasts. Season them generously with salt and cracked black pepper on both sides. Preheat the grill to medium-high and place the chicken directly on the grates. Cook for about 4 to 5 minutes per side, ensuring they reach an internal temperature of 165°F. Once cooked, let them rest for several minutes to retain moisture before slicing into clean, even strips.
Next, prepare the dressing. In a small bowl, whisk together mayonnaise (or Greek yogurt), sour cream (or buttermilk), lemon juice, Dijon mustard, and finely minced garlic. Whisk until fully smooth and emulsified. Season to taste with salt and pepper. For a lighter texture, add a splash of water or extra lemon juice to thin the consistency slightly.
To assemble the salad, layer the romaine lettuce in a serving bowl or divide among individual plates. Arrange the sliced grilled chicken over the bed of greens. Distribute the pitted green olives evenly, then scatter crumbled blue cheese across the top for a bold finish.
Drizzle the prepared dressing generously over the salad just before serving. For a final touch, garnish with cracked black pepper or a sprinkle of fresh herbs such as parsley or chives. Serve immediately while the chicken is warm and the lettuce crisp.
Recipe Tips
Use a Meat Thermometer:
Ensure chicken reaches 165°F to avoid overcooking and preserve moisture.
Chill the Lettuce:
Cold greens enhance the crisp texture and refreshing contrast.
Marinate the Chicken:
A quick marinade with lemon juice or herbs can deepen flavor before grilling.
Customize the Dressing:
Stir in a bit of crumbled blue cheese to intensify the dressing’s tanginess.
Prep Ahead:
Grill the chicken and mix the dressing in advance for effortless assembly during busy days.
What to Serve With This Recipe
Pair this salad with garlic toast, herbed focaccia, or whole grain crackers for added crunch. It also works beautifully alongside a warm bowl of tomato bisque or creamy potato soup for a balanced meal.
For a refreshing drink pairing, try cucumber-infused water, sparkling lemonade, or a glass of chilled iced tea to complement the salad’s brightness.
Hosting a gathering? Serve the salad in individual lettuce cups or on crostini for a refined appetizer option that’s light yet full of flavor.
Creative Variations
Swap the blue cheese with gorgonzola, feta, or creamy goat cheese for a different tang and texture. For added crunch, toss in toasted walnuts, pecans, or sunflower seeds.
Mix up the greens with peppery arugula, buttery Bibb lettuce, or a spring mix. These alternatives bring subtle shifts in flavor and texture that keep the dish interesting.
Incorporate sliced pears, apples, or red grapes to add a sweet contrast that plays well against the savory chicken and cheese. The combination of fruit and blue cheese creates a dynamic flavor experience.
Frequently Asked Questions
Can I use rotisserie chicken instead of grilling my own?
Yes, shredded or sliced rotisserie chicken is a great shortcut that saves time while still delivering great flavor.
What’s the best substitute for blue cheese if I’m not a fan?
Try feta, goat cheese, or shaved parmesan for a milder alternative that still adds character to the salad.
Can the dressing be made dairy-free?
Yes, use vegan mayo and a plant-based yogurt or sour cream substitute. Omit the cheese or use a dairy-free version.
How long will the dressing last in the fridge?
Store it in an airtight container for up to 4 days. Stir before each use to maintain consistency.
This Chicken with Blue Cheese Salad is a perfect blend of bold and fresh. With its juicy grilled chicken, creamy dressing, and sharp cheese, it’s a versatile and delicious dish that fits any occasion—from weeknight dinners to weekend gatherings. Whether served as a light main or a vibrant side, it’s a salad that never falls flat.
Ingredients
For the Salad:
4 cups romaine or cos lettuce, chopped or left as whole leaves
2 grilled chicken breasts, sliced into strips
⅓ cup green olives, pitted
¼ cup crumbled blue cheese
Salt and freshly ground black pepper, to taste
For the Dressing:
3 tablespoons mayonnaise or plain Greek yogurt
2 tablespoons sour cream or buttermilk
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 garlic clove, finely minced
Salt and pepper, to taste
Instructions
Grill the Chicken
Start by seasoning both sides of the chicken breasts generously with salt and freshly cracked pepper. Preheat the grill to medium-high heat. Place the chicken on the grill and cook for about 4 to 5 minutes on each side, or until the internal temperature reaches 165°F and the outside is beautifully charred. Remove from the heat and allow to rest for a few minutes before slicing into thin strips.
Prepare the Dressing
In a small mixing bowl, combine the mayonnaise (or Greek yogurt), sour cream (or buttermilk), lemon juice, Dijon mustard, and minced garlic. Whisk together until smooth and creamy. Taste and season with salt and pepper as needed. For a thinner consistency, stir in a splash of water or additional lemon juice.
Assemble the Salad
In a large serving bowl or on individual plates, layer the chopped romaine lettuce as the base. Arrange the sliced grilled chicken over the greens. Scatter the pitted green olives evenly across the top, followed by the crumbled blue cheese.
Drizzle and Serve
Just before serving, spoon or drizzle the dressing generously over the salad. Finish with a sprinkle of freshly ground black pepper or garnish with fresh herbs such as parsley or chives for an extra burst of freshness. Serve immediately for best texture and flavor.
Chicken with Blue Cheese Salad Recipe
Ingredients
For the Salad:
- 4 cups romaine or cos lettuce chopped or left as whole leaves
- 2 grilled chicken breasts sliced into strips
- ⅓ cup green olives pitted
- ¼ cup crumbled blue cheese
- Salt and freshly ground black pepper to taste
For the Dressing:
- 3 tablespoons mayonnaise or plain Greek yogurt
- 2 tablespoons sour cream or buttermilk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove finely minced
- Salt and pepper to taste
Instructions
Grill the Chicken
- Start by seasoning both sides of the chicken breasts generously with salt and freshly cracked pepper. Preheat the grill to medium-high heat. Place the chicken on the grill and cook for about 4 to 5 minutes on each side, or until the internal temperature reaches 165°F and the outside is beautifully charred. Remove from the heat and allow to rest for a few minutes before slicing into thin strips.
Prepare the Dressing
- In a small mixing bowl, combine the mayonnaise (or Greek yogurt), sour cream (or buttermilk), lemon juice, Dijon mustard, and minced garlic. Whisk together until smooth and creamy. Taste and season with salt and pepper as needed. For a thinner consistency, stir in a splash of water or additional lemon juice.
Assemble the Salad
- In a large serving bowl or on individual plates, layer the chopped romaine lettuce as the base. Arrange the sliced grilled chicken over the greens. Scatter the pitted green olives evenly across the top, followed by the crumbled blue cheese.
Drizzle and Serve
- Just before serving, spoon or drizzle the dressing generously over the salad. Finish with a sprinkle of freshly ground black pepper or garnish with fresh herbs such as parsley or chives for an extra burst of freshness. Serve immediately for best texture and flavor.
