This grilled salmon with nectarines and goat cheese is such an easy, light dinner, especially during the warmer months!

If you’ve never grilled nectarines or peaches, consider this your sign to start. We toss nectarine wedges with maple syrup and a pinch of red pepper flakes, then grill them until they are soft, sweet, and absolutely mouthwatering.

Serve them over a bed of couscous with simply grilled salmon and creamy goat cheese. It’s fresh and gorgeous, and it comes together so quickly. A total winner.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. We especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is grilled.
• Nectarines: Grilled stone fruit is lovely. In this dish, we grill nectarines, but peaches or apricots would be excellent, too. Look for ripe, but slightly firmer fruit and save the really soft ones for eating fresh.
• Maple Syrup and Pepper Flakes: Toss the nectarines with these before grilling. The sugars in the maple syrup caramelize on the grill and get a little smoky.
• Couscous: Any cooked grain or quinoa is perfect here. Couscous, rice, quinoa, or orzo are all great. Before serving, fluff it and stir in a little olive oil, lemon juice, and a pinch of salt.
• Goat Cheese: Use fresh, soft goat cheese, usually sold in logs.
• Basil: Fresh herbs add a pop of color and fresh flavor. If you do not have basil, use parsley, cilantro, mint, or dill.

Find the full recipe with measurements below.

How to Make Grilled Salmon with Nectarines

You can make this recipe indoors with a grill pan or outdoors on an outdoor grill. Fish is delicate and can be a little tricky to grill, so I’ll tell you upfront that the most foolproof option is the grill pan on the stove. That said, grilling salmon on an outdoor grill is absolutely doable, so I’ve shared all my best tips below.

Tip 1: Prepping the grill. If you are staying inside, you’ll need a preheated grill pan over medium heat. If you are using an outdoor grill, preheat it for a good while and make sure the grates are very clean (otherwise the salmon will stick).

Tip 2: Have a fish spatula ready. When flipping the fish, you might find it sticks to the grates (even if you have oiled it and preheated the grill). A flexible fish spatula is really helpful for wiggling underneath the salmon fillets so you can flip them.

Tip 3: Keep the salmon skin on and oil the fish. In our photos, the salmon skin was removed. That said, I much prefer to cook my salmon with the skin still on. It acts as a little insulator, helping keep the fish moist and tender inside.

If you have salmon with the skin still on, keep it that way and place your fillets skin-side down when you start cooking them. Before you grill, rub the salmon all over with oil (adding the oil to the fish instead of the grill grates prevents it from sticking).

Tip 4: Grill salmon until an internal temperature of 125°F. I realize this is yet another gadget I am recommending for this recipe, but I promise it is worth it. When cooking delicate fish, like salmon, an internal thermometer is really helpful. Pierce it into the thicker part of a fillet for a reading. Remove the fish from the grill when it reaches 125°F, which means it will still be ever-so-slightly undercooked in the middle. That’s okay, though, because carryover cooking will finish it for you.

Tip 5: Grill the nectarines. After cutting them into wedges, toss the fruit with some maple syrup and a pinch of red pepper flakes. Then, add them to the grill. Look for them to pick up some color and grill marks, then flip.

Tip 6: Serve over seasoned couscous. Toss cooked couscous (or rice or quinoa) with a little olive oil, lemon juice, a pinch of salt, and a little fresh basil. It’s a simple step, but it adds so much more interest to the final dish.

More Summer Dinners

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This Grilled Lamb Chops Recipe is perfect for a special occasion and I use a lamb marinade with garlic and herbs to add flavor. If lamb chops aren’t in the budget, see ideas in this post for less expensive options for cooking lamb on the grill.

PIN the Grilled Lamb Chops Recipe to try it later!

I made this Grilled Lamb Chops Recipe with a package of lamb chops from Costco, and everyone loved this for a special dinner. I used a tasty lamb marinade with lots of garlic and herbs, and marinated the lamb chops for a few hours. Then we quickly grilled them for a truly memorable meal!

Lamb chops are something I would order as a splurge when I’m eating in a nice restaurant. And I love cooking lamb at home once in a while, although I realize they’re a budget splurge for most people. But the Grilled Lamb Chops are extra low in carbs, and lamb is just so delicious!

I hope you try this easy recipe for grilling lamb chops if you don’t mind splurging a bit. Or see the links below for other ideas for cooking grilled lamb that are a bit less expensive.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• lamb loin chops
• sea salt to taste
• Red Wine Vinegar (affiliate link)
• chopped fresh rosemary
• chopped fresh thyme
• Minced Garlic (affiliate link)
• Olive Oil (affiliate link)
• fresh ground black pepper to taste

Is fresh rosemary and thyme a must for the grilled lamb chops marinade?

This recipe is amazing with chopped fresh herbs in the lamb marinade, but if that’s not an option just use a slightly smaller amount of ground rosemary (affiliate link) and ground thyme (affiliate link).

Can you make grilled lamb chops without an outdoor grill?

If you don’t have an outdoor grill, these marinated lamb chops can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman grill cooks both sides at once so the grilling time will be shorter.

Want less expensive ideas for Grilled Lamb?

Here are some options if you like the sound of marinated lamb cooked on the grill but lamb chops aren’t in the budget. Use a cheaper cut of lamb for Kabobs or Souvlaki. And both those recipes for lamb cooked on skewers are amazing served with Tzatziki Sauce.

How low in carbs are the Grilled Lamb Chops?

These amazing lamb chops cooked on the grill have only 1 net carb per serving with 36 grams of protein!

How to Make Grilled Lamb Chops (with Garlic and Herbs):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. The first photo is the package of lamb chops I got at Costco and they were a pretty good buy for a special meal.
2. Whisk together vinegar, rosemary, thyme, garlic, olive oil, and pepper to make the marinade.
3. I trimmed just a little fat on each lamb chop.
4. Put lamb chops into a Ziploc bag with the marinade and marinate in the fridge for a few hours (or all day while you’re at work.)
5. When it’s time to cook, drain the lamb chops into a colander and let lamb come to room temperature while you heat the grill.
6. Put lamb chops on grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
7. Rotate each lamb chop to go the other way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
8. Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare.
9. You can use an Instant-Read Meat Thermometer (affiliate link) to check the lamb, most sources recommend 145F/60C for medium rare. Or here’s a good chart with lamb cooking temperatures from The Kitchn.
10. Let the Grilled Lamb Chops rest for a few minutes after you take them off the grill, then season with sea salt and serve hot.

Make it a Low-Carb Meal:

The Grilled Lamb Chops are shown with Cucumber and Radish Salad with Feta Dressing in the photo, and that was a great combination. They would also taste great with any of these side dishes for a low-carb meal:

Want more low-carb recipes for meat cooked on the grill?

You might like to check out Amazing Keto Steak Recipes or Grilling Recipes with Beef, Pork, or Lamb if you’re someone who enjoys meat cooked on the grill!

Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Marinated lamb chops cooked on the grill are a perfect choice for low-carb or Keto diets. If you’re following the original South Beach Diet, lamb is a bit high in fat but I would eat this for a treat if you trim the lamb chops to remove most of the fat.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This Grilled Lamb Chops Recipe was first posted in 2007, probably with a photo that was pretty dismal in those days. The photos were improved in 2018 and the recipe was last updated with more information in 2026. And now many years later I’m still a huge fan of lamb chops cooked on the grill!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

How to make Grilled Chicken with Balsamic Vinegar:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
3. Trim chicken and make small crosswise slits,
4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
7. Then rotate and cook a few minutes more to get those criss-cross marks.
8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
9. Serve Balsamic Grilled Chicken hot, and wait for raves.

Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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These grilled chicken wraps are everything you want in a quick, satisfying meal — spiced chicken, creamy sun-dried tomato sauce, lettuce, and fresh avocado, all wrapped up and ready in 25 minutes. Great for meal prep, lunch, or a fast weeknight dinner.

Jump to: Overview | Ingredients | Recipe Tips | How To Make |  Serving Suggestions | Watch The Video | Full Recipe Card | More Chicken Wrap & Lunch Recipes

At A Glance

• Ready In: 25 minutes
• Serves: 4 wraps (1 wrap per serving)
• Diet: Dairy-free optional, high-protein, nut-free; easily made gluten-free or low-carb
• Nutrition Highlights: High in protein and healthy fats, with a good hit of fiber from the greens and avocado
• Main Ingredients: Grilled chicken breast, sun-dried tomato sauce, avocado, baby spinach or rocket, tortilla wraps
• Flavor Profile: Creamy, smoky, slightly sweet and tangy, with a gentle garlicky kick
• Meal-Prep Friendly: Chicken keeps up to 3 days in the fridge (or freeze a batch); sauce keeps 3–4 days; assemble fresh as needed
• Best Served With: A simple salad, roasted veggies, or just as-is straight off the grill

These grilled chicken wraps have become a serious staple in my house — and honestly, it’s not hard to see why. The chicken is seasoned with a simple smoky spice blend (garlic, paprika, onion powder) and grilled until golden and juicy, then paired with crispy lettuce, silky avocado, and the star of the show: a creamy sun-dried tomato sauce that’s tangy, a little sweet, and just a little garlicky.

The great thing about this recipe is how customizable and meal-prep friendly it is — you can make a big batch of the chicken and sauce on Sunday, then assemble fresh wraps throughout the week whenever hunger strikes. Kids love these, they’re satisfying without being heavy, and the macros are genuinely excellent — high in protein, loads of good fats from the avocado, and you can easily swap in a low-carb, high-protein, or gluten-free tortilla to suit your needs. This is the kind of recipe that earns a permanent spot in the rotation.

You might also like these recipes: warm chicken salad with avocado, chicken salad wraps, cheesy garlic chicken wraps, slow cooker shredded chicken, honey lime chicken thighs, or healthy baked chicken tacos.

What You’ll Need

Recipe Tips

• Slice the chicken into cutlets before seasoning and grilling — thinner pieces cook faster and more evenly, and you get more surface area for that gorgeous golden crust.
• Let the chicken rest before slicing. Even just 3–5 minutes makes a real difference to how juicy it stays.
• Grilling the wrap is optional, but honestly worth it — it adds a little crispiness and helps the wrap hold together. A hot grill pan works perfectly.
• Swap the protein: Use chicken thighs for something richer and more flavorful (try my honey lime grilled thighs), go for slow cooker shredded chicken for a hands-off option, or pick up a rotisserie chicken on the way home — it all works.
• Swap the tortilla: Regular flour wraps are great, but high-protein, low-carb, and gluten-free versions are all easy to find and work just as well. Homemade wraps are worth it if you have extra time.
• Customise the filling: Add sliced cucumber, roasted capsicum/bell pepper, a handful of cherry tomatoes, or some pickled jalapeños if you like heat.
• Storage: Make the chicken and sauce ahead of time and store separately. Chicken keeps in the fridge for up to 3 days, or freeze a batch for later. Sauce keeps for 3–4 days refrigerated. Slice avocado fresh when you need it. Assemble the wraps just before eating for best results — they don’t hold well once assembled.
• Meal prep tip: This is a great batch cook recipe. Make double the chicken and sauce on Sunday, and you’ve got easy lunches sorted for several days.

Watch The Video

How To Make Grilled Chicken Wraps

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make grilled chicken wraps with lettuce and avocado.

Serving Suggestions

These wraps are a complete meal on their own, but if you’re feeding a crowd or want to round things out, they go really well alongside a simple green salad, some roasted vegetables, or even a bowl of soup in the colder months. For a light lunch, I often just serve them halved on a plate with extra sauce on the side for dipping — and that’s honestly all you need. If you’re packing these for lunchboxes, wrap them tightly in baking paper to hold their shape.

If you’ve tried these grilled chicken wraps or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Wrap & Lunch Recipes

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This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

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In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

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How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

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Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

Print

Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

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Grilled Chicken: 

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

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1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras. 

For tips on how to cook chicken, see our guide here!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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Grilled Halloumi Salad has chicken and mini-peppers to make it a low-carb main dish, but skip those and make four side salads if you prefer. However you serve this salad, it’s the grilled Halloumi and the zesty lemony dressing that make this Halloumi Salad an absolute wow!

PIN the Grilled Halloumi Salad to try it later!

Grilled Halloumi Salad is my Friday Favorites pick for Labor Day weekend in the U.S., and this is a recipe I came up with after I discovered Halloumi Cheese a few years ago. I’ve always been passionate about trying new foods, and I couldn’t wait to try this salty cheese that can be grilled or fried. At first I couldn’t find Halloumi in Utah, but then one day I was walking through my favorite grocery store and I spotted some Halloumi in the cheese case!

We loved this simple main dish Halloumi Salad that has grilled Halloumi, rotisserie chicken, and some sliced sweet mini-peppers with salad greens. And for sure the grilled Halloumi makes this salad truly memorable and perfect for a light summer dinner.

Now this interesting cheese is even more widely available, and I’m encouraging you to try this recipe if you’ve never cooked with Halloumi! I think grilled Halloumi is a life-changing flavor adventure; I hope you try this salad and discover you like this interesting cheese just as much as I do!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.

What is Halloumi Cheese?

Halloumi is a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it’s something I love to buy for a treat. Here is more about Halloumi Cheese and how it’s made.

How low in carbs is the Grilled Halloumi Salad?

This delicious main-dish salad recipe has only 10 net carbs per serving and 46 grams of protein!

What salad greens can you use for this salad with Halloumi?

I used my favorite Power Greens mix to make this salad, but you can use any type of greens or combination of greens that you prefer.

What other veggies can you use for the Halloumi Salad?

If you don’t like sweet mini peppers or don’t want to buy them for the salad, you could use cherry tomatoes, sugar snap peas, olives, cucumbers, radishes, or most any other vegetable that strikes your fancy in place of the mini peppers!

Can you make Grilled Halloumi without an outdoor grill?

I’ve grilled Halloumi on my Stovetop Grill Pan (affiliate link) many times, and I encourage you to try that if you don’t have an outdoor grill. And actually I thought it was even a bit easier on the stovetop grill pan!

How to Make Grilled Halloumi Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.
2. Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing. 
3. Cut off the stem end, pull out the seeds, and slice mini peppers.
4. I bought pre-sliced Halloumi, but cut into slices if needed.
5. Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese.
6. Lay cheese at an angle to the grill grates and cook 2-3 minutes.
7. Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.
8. Brush more olive oil on the top side before you turn the cheese over.
9. Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.
10. Let cheese cool while you toss the greens with dressing and toss in the marinated chicken and sliced mini peppers.
11. Cut Halloumi into strips or cubes, whichever you prefer.
12. Lay pieces of grilled Halloumi over the top of the salad and enjoy the flavorful salad!

More Grilled Summer Salads:

You can use Amazing Grilled Vegetable Recipes to see more summer salads that start on the grill!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Halloumi Salad with leafy greens, chicken, and sweet mini peppers is a great dish for low-carb diet plans, including Keto. Halloumi has 8 grams of fat per ounce, so this is probably a “once in a while treat” for the original South Beach Diet, but Halloumi is a treat that’s not to be missed for an occasional splurge.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first posted the Grilled Halloumi Salad in 2008, and I’ve been making it and enjoying it ever since. In 2021 updated the post with better photos, and it was last updated with more information about Halloumi and the process for making the salad in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.

Ingredients in Grilled Bourbon Chicken

This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, you’re on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.

• Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used.
• Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It will also break down the enzymes in the meat, yielding tender, juicy chicken.
• Brown Sugar: For a bit of sweetness and caramelization when grilled.
• Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon.
• Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste.
• Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor!
• Salt and Pepper: To season the chicken.

How to Perfectly Grill Bourbon Chicken

Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time, and you will be eating a delicious meal in no time! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Grilled Chicken Recipes

Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

Dinner

Grilled BBQ Chicken

30 minutes

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Grilled maple salmon salad with kale, corn, apple, and Parmesan. A high-protein, healthy dinner or lunch idea, ready in 30 minutes. It’s sweet, savory, and packed with crunch.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Salmon Recipes And More Kale Recipes

This is a grilled maple salmon salad bowl I make on a regular basis because it’s equal parts yummy and good for you.

The salmon is simply pan-seared with a little maple syrup and lemon right at the end, so it gets this beautiful sweet-savory glaze that works so well with the rest of the bowl.

The salad itself is a crunchy, colorful mix of kale, lettuce, red peppers, cucumber, sweet corn, apple, and Parmesan. There’s a real balance of flavors here: creamy, tangy, sweet, salty, and a little umami from the cheese.

The first time I made this, it was one of those “what do I have in the fridge?” situations. I had a couple salmon fillets and a whole bunch of half-used produce: kale, corn, some crunchy lettuce, and half an apple. I tossed it all together, whipped up a quick dressing, and honestly… it was kind of magic. I loved the combo so much, I made it again a few days later—this time with grilled chicken—and it totally held up.

This is one of those meals that hits that sweet spot between being really satisfying but not too heavy thanks to the fiber-rich kale and veggies, plus the lean protein in salmon. It’s naturally gluten-free and high in both protein and fiber, which helps support gut health and keep blood sugar levels steady.

Nutrition (per serving): ~525 calories, 39 g protein and 6 g fiber.

This recipe is part of my high-protein and fibre meals, you might also like these: Mediterranean fish with white bean purée, spicy tuna salad bites, chicken shawarma with baked rice, smashed chicken tacos, or Italian chopped salad with ham. Check out more salmon dinner ideas here.

What You’ll Need

Here is what you’ll need for this grilled salmon salad with kale, corn & Parmesan recipe. Find the full measurements in the recipe card below.

• Salmon fillets – I used salmon fillets with skin off. Great source of protein and omega-3s. Plus, live oil spray for cooking, salt and pepper for seasoning and maple syrup and lemon juice for that glossy, tangy sweet glaze finish.

For the Salad

• Kale & lettuce – fiber-packed and crisp, the base of the salad. Swap kale for baby spinach or rocket if preferred.
• Red pepper, cucumber, carrot, green onions – crunchy, colorful veg.
• Apple – for a little sweet crunch that pairs surprisingly well with Parmesan.
• Corn – adds sweetness and heartiness. I use frozen corn which I defrost in boiling water for a couple of minutes.
• Freshly grated Parmesan – salty, umami, a must! Use feta instead of Parmesan for a tangier vibe. For dairy-free: skip the cheese or use a vegan option.
• Add cooked quinoa or chickpeas to bulk it up.

For the Dressing:

• Lemon juice, maple syrup – bright and balanced.
• Dijon mustard & balsamic vinegar – tangy depth.
• Olive oil – richness and body.
• Salt, garlic powder, black pepper – classic seasoning blend.

How To Make Grilled Salmon Salad with Kale, Corn & Parmesan

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for grilled salmon salad with kale, corn & Parmesan.

• Prep the veggies: Massage kale, chop lettuce, dice all the veg and apple, grate the cheese.
• Make the dressing: Whisk all dressing ingredients in a big salad bowl.
• Toss the salad: Add veggies, corn, and Parmesan. Mix well.
• Cook the salmon: Heat a non-stick pan or a skillet, spray with olive oil, season salmon with salt and pepper. Cook 3–4 minutes on one side, then flip for 2 minutes.
• Glaze the salmon: Drizzle with maple syrup and lemon juice right at the end of cooking.
• Assemble: Divide salad between bowls and top with salmon.

Recipe Tips/Variations

• Make ahead: The dressing and chopped veggies (except apple) can be prepped a day ahead. Just toss fresh before serving.
• Storage: Leftovers keep well in the fridge for up to 2 days, but store the salmon and salad separately for best texture.
• Add crunch: Toasted seeds or croutons work great here.
• Variations: Add a soft-boiled egg, avocado, or even swap the salmon for grilled chicken or tofu. You can swap veggies and leafy greens depending on what you like.

Serving Suggestions

This is a complete meal on its own, but if you want to stretch it out, serve with a slice of crusty sourdough or some roasted baby potatoes on the side. It’s also great cold the next day – perfect for lunch boxes!

You Might Also Like These Salmon Bowls

If you’ve tried this grilled salmon salad with kale, corn & Parmesan or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Salmon Recipes

More Kale Recipes

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These incredible grilled swordfish kebobs are super flavorful and so easy! With our recipe, you’ll quickly marinate swordfish in a lemon pepper marinade, thread them onto skewers, and grill them to perfection.

My family loves these quick and easy swordfish kabobs! Our simple lemon pepper marinade adds fresh flavor, and thanks to the swordfish’s natural fattiness, you don’t have to worry about it drying out on the grill. Plus, since they’re cut into bite-sized pieces, they cook up in just a few minutes!

Serve these fish kabobs with rice, like our Mexican rice, or on top of a salad, like this homemade Caesar salad. For more swordfish recipes, see our grilled swordfish with coriander and lime.

Key Ingredients

• Swordfish: This meaty, fatty fish can be cooked just like a steak and is great grilled. Since it’s more firm than other fish, it’s easy to cut into cubes for kabobs. You can use mahi-mahi, salmon, or tuna if you don’t have swordfish.
• Lemon and Pepper: I use the zest from a lemon and then serve the swordfish with fresh lemon wedges to squeeze over the cooked fish. For the pepper, use a pepper grinder on a course setting, so that you see it on the fish.
• Anchovy Paste and Thyme: These round out my marinade. I marinate swordfish cubes with olive oil, lemon zest, pepper, anchovy paste, and thyme before skewering and grilling them. The marinade is simple but makes the swordfish taste incredible. If you’d prefer, use finely minced anchovies instead of anchovy paste.

How to Make Grilled Swordfish Kabobs

This swordfish recipe is so simple. It starts with my easy marinade of olive oil, lemon zest, black pepper, anchovy paste, and thyme.

Cut your swordfish steaks into cubes (so they cook quickly and are easy to skewer), and then toss them into the marinade. Let the fish marinate for 30 minutes to an hour (more if you’d like).

While the fish marinate, soak wooden skewers in water so they don’t burn when you are grilling.

When the fish is ready, heat your grill (or a grill pan), slide the swordfish cubes onto your skewers, and then grill. Since you’ve cut them into cubes, they will only need a few minutes on each side. Then, serve with fresh lemon.

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Fresh and delicious Grilled Chicken Caesar Salad is a crowd-pleasing hearty salad with tender grilled chicken, crisp romaine lettuce, cherry tomatoes, shredded parmesan cheese, and crunchy croutons!

Satisfying and flavorful salads like this one never go out of style. They make the perfect lunch or light dinner! Try out this greek broccoli pasta salad, this delicious honey mustard chicken salad, and this amazing Portillo’s chopped salad.

Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is my favorite refreshing meal when the weather starts to warm up! I’ve always been a huge fan of a good classic Caesar salad, but this one with juicy, flavor-packed grilled chicken and juicy tomatoes is on a whole new level.

It’s actually pretty easy to make, too! Let the chicken marinate in Caesar dressing to add plenty of that delicious Caesar flavor. Then, once the chicken is grilled, everything comes together in minutes. Serve it alone or with some crusty buttered sourdough bread on the side.

Ingredients in Chicken Caesar Salad

This grilled chicken salad recipe is the absolute best! The ingredients are simple and come together with very little effort. Check out the recipe card at the bottom of the post for exact measurements.

Chicken

• Caesar Dressing: You can use store-bought dressing, but we highly recommend this homemade Caesar Dressing. It’s perfectly creamy with incredible flavor!
• Olive Oil: Smooths out the marinade and adds some necessary fat for juicy grilled chicken.
• Lemon Juice: All good marinades have just enough acidity to tenderize the meat.
• Salt & Pepper: Brings out all of the delicious flavor.
• Chicken Breasts: These will marinate in the dressing for at least 1 hour making them tender, juicy and full of flavor.

Salad

• Romaine: Chopped romaine adds bright green color and makes the salad fresh and crisp.
• Cherry Tomatoes: For juicy bursts of sweetness.
• Croutons: I love using my homemade croutons to add plenty of crunchy texture.
• Parmesan Cheese: Add shredded or shaved parmesan cheese for a bit of nutty sharpness that enhances the flavor of the dressing.
• Caesar Dressing: You can’t have a Caesar salad without Caesar Dressing! It adds the most wonderful briny, tangy and rich taste.
• Black Pepper: Freshly cracked black pepper is the perfect finishing touch!

How to Make a Grilled Chicken Caesar Salad

Just five simple steps and you’re well on your way to the best salad of your life! This is one of those salads that even the kids will love. It’s that good! Here’s the easy process of how everything comes together:

For the chicken

1. Make the Marinade: In a large sealable bag or container, mix together the Caesar dressing, olive oil, lemon juice, and salt and pepper.
2. Marinate the Chicken: Add the chicken breasts to the bag or container and coat each breast evenly. Place the chicken in the fridge to marinate for at least 1 hour.
3. Grill: Heat a grill up to 375 degrees Fahrenheit. Once the chicken is ready, remove it from the marinade and grill for about 6-8 minutes on each side. Discard the marinade.

For the salad.

4. Slice Chicken: Once the chicken is grilled, let it rest at least 5 minutes before slicing into ½ inch strips.
5. Assemble and Toss Salad: To a large bowl add the chopped romaine, cherry tomatoes, croutons, parmesan cheese, sliced chicken and caesar dressing, top with freshly cracked black pepper and toss.

More Delicious Caesar Recipes

The garlicky, smoky, salty and lemony flavors that make up that classic Caesar taste we all know and love is one of my favs. Anything with that delicious Caesar flavor and I’m bound to be obsessed!

Salads

Grilled Caesar Salad

19 minutes

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