Grilled Chicken Salad with Parmigiano Reggiano

There’s something wonderfully satisfying about a salad that doesn’t try too hard. Crisp greens, juicy grilled chicken, delicate shavings of Parmigiano Reggiano, and a generous drizzle of exceptional extra virgin olive oil come together to make a meal that feels both simple and special.

The secret is in the ingredients. Choose a flavorful, high-quality extra virgin olive oil and a good vinegar that complements it—balsamic, red wine, champagne, or white wine vinegar all work beautifully. Finish with plenty of freshly shaved Parmigiano Reggiano, and you have a salad that is fresh, savory, bright, and substantial enough for lunch or dinner.

Why You'll Love This Salad

This is the kind of recipe you can make on repeat because it’s endlessly adaptable. The chicken can be grilled ahead of time, the greens can change with the season, and the dressing requires little more than good olive oil, vinegar, salt, and pepper.

Most importantly, there’s nowhere for mediocre ingredients to hide. This is a salad where better ingredients genuinely make a difference.

Ingredients

For the salad

• 2 boneless, skinless chicken breasts

• 6–8 cups fresh salad greens, such as romaine, arugula, butter lettuce, or a combination

• 2–3 ounces Parmigiano Reggiano, shaved into thin ribbons

• 2–3 tablespoons high-quality extra virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

For the dressing

• 3 tablespoons extra virgin olive oil

• 1–2 tablespoons vinegar of your choice

• Salt, to taste

• Freshly ground black pepper, to taste

For the vinegar, try red wine vinegar for a classic, savory dressing; white wine or champagne vinegar for something lighter and brighter; or balsamic vinegar for a slightly sweeter finish.

Instructions

1. Grill the chicken

Season the chicken breasts generously with salt, pepper, and a light coating of extra virgin olive oil.

Preheat your grill to medium-high heat. Grill the chicken for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F.

Transfer the chicken to a plate and let it rest for 5–10 minutes before slicing. Resting keeps the chicken juicy and gives you time to assemble the salad.

2. Make the dressing

In a small bowl, whisk together the extra virgin olive oil and vinegar. Season with salt and freshly ground black pepper.

Taste and adjust to your preference. Want more brightness? Add another splash of vinegar. Prefer a richer dressing? Add a little more olive oil.

There’s no need to overcomplicate it.

3. Build the salad

Place the greens in a large bowl and toss gently with just enough dressing to coat them. You want the leaves lightly dressed, not weighed down.

Arrange the dressed greens on plates or a large serving platter.

4. Add the chicken and Parmigiano Reggiano

Slice the rested grilled chicken and arrange it over the greens.

Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into thin, delicate ribbons. Scatter generously over the chicken and greens.

Finish with another drizzle of your best extra virgin olive oil, a few grinds of black pepper, and, if desired, a tiny splash of vinegar for extra brightness.

A Few Simple Tips

Use good olive oil. This salad is an ideal place to showcase a peppery, fruity extra virgin olive oil. If it tastes delicious on its own, it will make the salad that much better.

Shave the cheese rather than grating it. Thin Parmigiano Reggiano ribbons give you little bursts of salty, crunchy flavor throughout the salad. 

Don't overdress the greens. Start conservatively. You can always add more dressing, but you can't take it away.

Let the chicken rest. A few minutes makes a noticeable difference in keeping the meat tender and juicy.

Easy Variations

Once you have the basic combination down, this salad can easily become your own.

Try adding:

• Cherry tomatoes for sweetness and color

• Thinly sliced red onion for a little bite

• Fresh avocado for creaminess

• Toasted pine nuts or almonds for crunch

• Fresh basil or parsley for a burst of herbs

• Crusty toasted bread or homemade croutons for extra texture

You can also swap the grilled chicken for leftover roast chicken, making this a particularly good weekday meal.

The Bottom Line

A great salad doesn't need a long ingredient list. When you start with crisp greens, perfectly grilled chicken, authentic Parmigiano Reggiano, excellent extra virgin olive oil, and a vinegar you love, the result is a meal that feels effortless—and tastes anything but ordinary.

Serve it with warm crusty bread, and you have a simple lunch worth making again and again.