This Traeger Grilled Chopped Chicken Salad is an ideal backyard or weeknight meal: smoky from the grill, bright from a garlic-basil vinaigrette, and satisfying with a mix of crunchy vegetables and creamy feta. Juicy, marinated grilled chicken is chopped and tossed with Napa cabbage, bell pepper, cucumber, tomatoes, and a final sprinkle of crispy fried onions for texture. It’s simple to prepare, travels well for potlucks, and stores easily for make-ahead lunches.
Traeger Grilled Chopped Chicken Salad
This recipe showcases grilled chicken marinated in a garlic-basil vinaigrette, chopped and combined with crisp Napa cabbage and colorful vegetables. The grill’s smoke elevates the flavor, while the vinaigrette provides herbaceous acidity that brings the salad together. Serve it as a main-course salad for dinner, a hearty lunch, or at gatherings where you want something fresh but filling.
The salad is flexible: use chicken thighs instead of breasts if you prefer dark meat, swap Napa cabbage for romaine or a mixed green blend, or pick your favorite vinaigrette if garlic-basil dressing isn’t available. The crispy onion topping is highly recommended for contrast, but you can substitute toasted nuts or seeds if you prefer.
Why You’ll Love This Dish
- Smoky, Fresh Flavor — Grilling adds depth while the vinaigrette gives bright, herb-forward notes.
- Excellent Texture — Crunch from Napa cabbage and crispy onions balances tender chicken and creamy feta.
- Meal-Prep Friendly — Components keep well when stored separately and combine quickly when ready to eat.
- Quick to Make — Chicken cooks quickly on a hot Traeger grill, and assembly is fast.
- Scales Easily — Multiply ingredients to feed a crowd or make extra for leftovers.
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Recipe Shopping List
Below is a straightforward shopping list for the salad. Refer to the ingredient amounts in the recipe card further down this page when prepping.
- Boneless, skinless chicken breasts (or thighs)
- Garlic basil vinaigrette (store-bought or homemade)
- Napa cabbage for crunch
- Bell peppers (red or yellow add sweetness and color)
- Onion (thinly sliced so it blends smoothly)
- Cucumber (julienned or thinly sliced)
- Tomatoes (cherry or grape work well)
- Feta cheese crumbles (or goat cheese)
- Crispy fried onion topping (or toasted nuts/seeds as an alternative)
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How To Make This Recipe
Here’s a concise overview of the process. Full ingredient measurements and step-by-step instructions follow in the recipe card.
- Marinate the chicken: Toss chicken with half of the vinaigrette and let it rest while the grill heats.
- Preheat the Traeger: Bring the grill to 375°F for even cooking and a hint of smoke.
- Grill the chicken: Cook the chicken about 6–8 minutes per side, until it reaches 165°F internally. Let it rest briefly.
- Chop and assemble: Chop the rested chicken and combine with Napa cabbage, bell pepper, cucumber, tomatoes, onion, and feta.
- Finish: Dress with the remaining vinaigrette, toss to combine, and top with crispy onions just before serving.
Grilled Chicken Thighs
Recipe FAQ
How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2–3 days. Keep the crispy onion topping separate and add it just before serving to preserve crunch.
Can I make this ahead?
Yes. Prep ingredients in advance and keep them chilled in separate containers. Combine and dress the salad shortly before serving to maintain texture.
Substitute for the dressing?
Use any tangy vinaigrette you like—Italian, balsamic, or lemon-herb dressings all work well. A homemade garlic-basil vinaigrette is a natural match for this salad.
Other vegetables to try?
Shredded carrots, snap peas, or grilled corn are delicious additions. Napa cabbage can be swapped for romaine or a spring mix if you prefer.
Italian Marinated Grilled Chicken
Serve This With…
- Grilled garlic bread — great for mopping up extra vinaigrette.
- Smoked corn on the cob — adds sweet, smoky contrast.
- Pasta salad with Italian dressing — a potluck-friendly side that complements the flavors.
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Traeger Grilled Chopped Chicken Salad
This easy chopped chicken salad is perfect for meal prep or a light, satisfying dinner.
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
Ingredients
- 1 pound boneless skinless chicken breast
- 16 ounces garlic basil vinaigrette
- 6 cups chopped Napa cabbage
- 1 cup chopped bell pepper
- ¼ cup thinly sliced onion
- ½ cup julienne cucumber
- ½ cup chopped tomatoes
- ¼ cup feta cheese crumbles
- ¼ cup crispy onion topping
Instructions
- Preheat your Traeger grill to 375°F.
- Place the chicken breasts in a shallow dish or resealable bag and pour in half of the vinaigrette. Turn to coat and marinate for 15–30 minutes while the grill heats.
- Remove the chicken from the marinade and discard the used liquid. Place the chicken on the grill and cook about 6–8 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let it rest 5–10 minutes, then chop into bite-sized pieces.
- In a large bowl, combine Napa cabbage, bell pepper, onion, cucumber, tomatoes, and feta.
- Add the chopped chicken. Drizzle with the remaining vinaigrette and toss until evenly coated.
- Top with the crispy onion topping right before serving for extra crunch.
Nutrition Information (per serving)
Calories: 724 • Total Fat: 64g • Saturated Fat: 13g • Trans Fat: 0.01g • Unsaturated Fat: 46g • Cholesterol: 81mg • Sodium: 324mg • Carbohydrates: 13g • Fiber: 3g • Sugar: 7g • Protein: 28g