This Traeger Grilled Chopped Chicken Salad is one of those backyard meals that hits every note! Smoky, crunchy, fresh, and totally satisfying. It’s built around juicy grilled chicken marinated in a bold garlic basil vinaigrette, then chopped and tossed with Napa cabbage, sweet bell peppers, cucumbers, and crumbled feta cheese.
Traeger Grilled Chopped Chicken Salad
This recipe is perfect for summer dinners, potlucks, or make-ahead lunches. We love how quickly it comes together! The smoky flavor from the grill takes the whole thing up a notch, too. The crispy onion topping at the end? Not optional. Make this once and it’ll be in your regular rotation.
This salad checks all the boxes. It’s light, filling, and easy to prep. Grilled chicken holds up beautifully, especially when it’s marinated in something with a bit of acidity and herbs. The Napa cabbage adds crunch without overpowering the rest of the dish, too. Don’t have cabbage? Sub in your favorite lettuce or lettuce blend!
Great for weeknights, this is also a crowd-pleaser for parties or casual dinners. It’s got enough color and texture to hold its own at the center of the table, but doesn’t take all day to make.
Why You’ll Love This Dish
- Fresh, Bold Flavors – The garlic basil vinaigrette brings herbaceous tang that pairs beautifully with grilled chicken.
- Great Texture Mix – Crisp cabbage, crunchy cucumbers, and crispy onions play off tender chicken.
- Perfect for Meal Prep – Holds up well in the fridge and tastes even better the next day.
- Quick Cook Time – Chicken grills in under 15 minutes; salad comes together fast.
- Feeds a Crowd – Easily doubled or tripled for gatherings.
Get all of our Grilled Chicken Recipes here!
Grilled Chopped Chicken Salad Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boneless Skinless Chicken Breast – Lean protein that grills quickly and absorbs marinade well. Thighs work too if you prefer dark meat.
- Ken’s Steak House Garlic Basil Vinaigrette – A bright, flavorful dressing that works as both marinade and salad dressing. If you can’t find this particular version, just use your favorite herby vinaigrette, or make your own!
- Napa Cabbage – Lighter and more tender than green cabbage, adds a clean crunch to the salad.
- Bell Pepper – Adds sweetness and color; any color works but red and yellow are ideal.
- Onion – Use red or white onion, sliced thin so it doesn’t overpower the other ingredients.
- Cucumber – Julienne for the best texture; English cucumbers are a great low-seed option.
- Tomatoes – Adds juiciness and acidity; cherry or grape tomatoes hold up well if making ahead.
- Feta Cheese Crumbles – Brings a salty, creamy contrast; goat cheese or cotija can be swapped in.
- Crispy Onion Topping – Adds irresistible crunch; French’s or store-brand fried onions both work.
Grilled Chicken Caprese Recipe
How To Make Chopped Chicken Salad
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Marinate the Chicken: Coat chicken breasts with half the vinaigrette and let them sit while the grill preheats.
- Preheat the Grill: Heat Traeger to 375°F.
- Grill the Chicken: Cook for 6–8 minutes per side until internal temp hits 165°F. Rest before chopping.
- Assemble the Salad: Toss chopped Napa cabbage, peppers, onion, cucumber, tomatoes, and feta in a large bowl.
- Finish and Serve: Add chopped chicken, drizzle with remaining vinaigrette, toss, and top with crispy onions.
Chopped Chicken Salad FAQ
Store leftovers in an airtight container in the fridge. It’ll keep for 2–3 days, though the crispy onions are best added fresh each time.
Yes, prep all ingredients ahead and keep them separate. Combine and dress the salad just before serving to maintain texture.
Any tangy vinaigrette works well. Italian, balsamic, or lemon herb are good choices. You can also make your own garlic basil vinaigrette.
Shredded carrots, snap peas, or grilled corn make great additions. You can swap Napa cabbage for romaine or a spring mix too.
Italian Marinated Grilled Chicken
Serve This With…
- Grilled Garlic Bread – A crunchy side to soak up extra vinaigrette.
- Smoked Corn On The Cob – Sweet and smoky flavor that pairs perfectly.
- Pasta Salad With Italian Dressing – Great for potlucks and adds another layer of flavor.
Traeger Grilled Chopped Chicken Salad
What I Use
- Tongs
Ingredients
- 1 pound boneless skinless chicken breast
- 16 ounces Paul Newman’s 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 grates and cook for 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 for 5–10 minutes before chopping into bite-sized pieces.
- In a large bowl, combine the Napa cabbage, bell pepper, onion, cucumber, tomatoes, and feta.
- Add the chopped chicken to the salad. Drizzle with the remaining vinaigrette and toss until everything is evenly coated.
- Top with the crispy onion topping right before serving for extra crunch.