Grilled Chicken Salad  – Easy Cracker Barrel Copycat

This Cracker Barrel Grilled Chicken Salad is a fresh, protein-packed salad that comes together fast and actually fills you up. You get juicy grilled chicken, crunchy romaine, creamy avocado, and a quick vinaigrette that doesn’t taste like regret. It’s easy, budget-friendly, and works great for lunch or dinner when you want something light-ish that still feels like food.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: herby, tangy, crisp, salty
• Great for: quick dinners, summer lunches, salad-but-make-it-a-meal

Why I Like This Recipe

Wasn’t in the mood for anything heavy. This hit that perfect middle zone — clean, crunchy, satisfying. Used up stuff I already had, which was a bonus. Been making it on repeat ever since.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp ground coriander
• 1 tsp dried oregano
• Kosher salt, to taste
• Freshly ground black pepper
• 2 tbsp extra-virgin olive oil

For the Dressing:

• 5 tbsp extra-virgin olive oil
• 4 tbsp red wine vinegar
• 1 tbsp chopped parsley
• Salt and black pepper, to taste

For the Salad Bowl:

• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz crumbled feta
• ½ cup kalamata olives, pitted & halved

How To Make Grilled Chicken Salad

• Grill the chicken: Rub chicken with spices, salt, pepper, and olive oil. Grill on medium-high for 18–22 mins total, flipping halfway. Let it rest before slicing.
• Make the dressing: Whisk olive oil, red wine vinegar, parsley, salt, and pepper in a small bowl. Taste it. Adjust if needed.
• Assemble the salad: Layer romaine, cucumbers, tomatoes, avocado, feta, and olives in a big bowl (or a few small ones). Top with sliced chicken. Drizzle dressing right before eating.

Tips for Success

• Let grilled chicken rest — keeps it juicy.
• Feta too wet? Pat it dry with a paper towel.
• Want crunch? Add pita chips or croutons.
• Mix the dressing last-minute so it doesn’t separate.

Storage and Reheating

• Fridge: Keep components separate if meal-prepping. Store dressing in a jar, chicken in a sealed container.
• Reheat Chicken: Microwave in short bursts or warm in a skillet. Don’t nuke it too hard or it’ll dry out.

Frequently Asked Questions

• Can I use store-bought dressing?
  Yeah, totally. A Greek vinaigrette works fine if you’re not in the mood to whisk.
• Is there a sub for red wine vinegar?
  Lemon juice or apple cider vinegar both work. Slightly different vibes but still good.
• Can I use rotisserie chicken?
  Yep. Slice it up cold or warm it a bit — either works.
• What’s a good feta sub?
  Goat cheese if you like it creamier, or skip it if dairy isn’t your thing.
• Do I have to grill the chicken?
  Nope. Pan-seared works too. Just get a nice golden outside.

Common Mistakes and How to Dodge Them

• Not seasoning the chicken enough: Don’t be shy with salt, pepper, and spices. It’s the main protein — it should taste like something.
• Skipping the chicken rest time: If you slice it too soon, all the juice runs out. Give it 5 mins. Worth it.
• Soggy salad issues: If making ahead, don’t dress it until right before eating. That’s when stuff gets soggy and sad.
• Uneven dressing flavor: Whisk it real good — or shake it in a jar with a lid. Otherwise, you’ll get all vinegar in one bite, all oil in the next.
• Avocados going brown too fast: Slice them last. Or toss them in a little lemon juice if prepping ahead.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 570mg
• Potassium: 820mg
• Total Carbohydrate: 12g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 28g

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