California Grilled Chicken Salad

Name: California Grilled Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: ½ cup liquid reserved from the tart cherries; 2 tablespoons balsamic vinegar; 1 tablespoon honey; ¼ cup olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 3 boneless, skinless chicken breasts, about 1½ pounds total and an even thickness; 1 tablespoon olive oil; ¾ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 12 cups mixed greens, washed and thoroughly dried; 1 can pitted tart cherries packed in water, drained and gently patted dry, about 1½ cups; reserve ½ cup liquid; ¾ cup feta cheese, crumbled; 6 tablespoons red onion, thinly sliced; 6 tablespoons walnuts, coarsely chopped

Tart cherries make this grilled chicken salad feel brighter than its hearty ingredients suggest. Toasted walnuts bring crunch, while the cherry-balsamic dressing ties the fruit to the savory greens.

By Betty Lou Gardner35 minUpdated 2026-08-25

This California Grilled Chicken Salad brings together crisp greens, juicy grilled chicken, tart cherries, toasted walnuts, and creamy feta cheese in a fresh main-course salad. The reserved cherry liquid is reduced just enough to concentrate the fruit and give the vinaigrette a little body, making this an easy choice for warm-weather lunches, light suppers, or casual entertaining.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I toast the walnuts in a dry skillet while I get everything else ready. I drain the cherries well and pat them dry so they don’t water down the greens. I shake the dressing once when I make it and again just before serving. A little extra feta scattered over the top never hurts anything.