15 Summer Chicken Salads For Hot Days (Perfect for Lunch or Dinner)

Chicken salads are a must for summer meals. They’re light, refreshing, and full of flavor, making them perfect for hot days when you want something satisfying but not too heavy. With fresh ingredients like crisp greens, juicy fruits, crunchy nuts, and zesty dressings, these salads bring a mix of textures and tastes that keep things interesting.

Some days call for something sweet and fruity, while others need a little spice or a bold, savory kick. These chicken salads come together easily with simple, fresh ingredients, making them great for busy days, family meals, or even a quick bite after a long afternoon in the sun.

Thai Chicken Salad with Peanut Dressing

This crunchy, flavor-packed Thai chicken salad is loaded with shredded cabbage, carrots, bell peppers, and a creamy peanut dressing. It’s a perfect balance of sweet, salty, tangy, and nutty flavors, making it an ideal summer meal.

Ingredients

• 2 cups cooked shredded chicken
• 4 cups shredded cabbage (green & purple)
• 1 cup shredded carrots
• ½ cup chopped bell peppers (red or yellow)
• ½ cup chopped cucumber
• ½ cup chopped cilantro
• ¼ cup chopped green onions
• ½ cup chopped roasted peanuts
• ½ cup edamame (optional)
• For the Peanut Dressing:
  • ¼ cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 2 tbsp water (to thin, if needed)

Instructions

1. In a large bowl, combine shredded chicken, cabbage, carrots, bell peppers, cilantro, green onions, and peanuts.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth. Add water gradually to reach a creamy but drizzle-able consistency.
3. Pour the dressing over the salad and toss to coat. Serve immediately or chill before serving.

Sesame Chicken Salad

A light yet satisfying salad with tender chicken, crisp veggies, almonds, and a sesame dressing that ties everything together. The toasted sesame seeds and crunchy wonton strips add a delicious texture to every bite.

Ingredients

• 2 cups cooked shredded or grilled chicken
• 4 cups romaine or mixed greens
• 1 cup shredded carrots
• ½ cup sliced almonds
• ½ cup crispy wonton strips
• ¼ cup chopped green onions
• 1 tbsp sesame seeds
• For the Dressing:
  • ¼ cup sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 tsp sesame seeds

Instructions

1. Toss the greens, chicken, carrots, almonds, and green onions in a large bowl.
2. In a separate bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad and toss to coat. Top with wonton strips and sesame seeds before serving.

Cucumber Dill Chicken Salad

This refreshing chicken salad combines cool cucumbers, Greek yogurt, fresh dill, and lemon for a light, tangy flavor. It’s great as a sandwich filling, lettuce wrap, or even served on crackers.

Ingredients

• 2 cups cooked chicken, cubed or shredded
• 1 large cucumber, thinly sliced
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• ½ tsp garlic powder
• Salt & black pepper to taste

Instructions

1. In a large bowl, mix Greek yogurt, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper.
2. Add shredded chicken and cucumber slices, stirring to coat evenly.
3. Serve chilled, in a lettuce wrap, or with crackers for a refreshing summer meal.

Spicy Southwest Chicken Salad

Bold and zesty, this salad is packed with grilled chicken, black beans, corn, tomatoes, avocado, and cheddar cheese. The creamy chipotle dressing gives it a spicy kick that makes every bite exciting.

Ingredients

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tsp chipotle powder
  • ½ tsp each of smoked paprika, cumin, garlic powder, and salt
  • 1 tbsp olive oil
• For the Salad:
  • 4 cups chopped romaine lettuce
  • 2 grilled chicken breasts, cut into strips or diced (see instructions below)
  • ½ cup each of black beans, corn kernels, and cherry tomatoes
  • ¼ cup thinly sliced red onion
  • 1 avocado, sliced
  • ¼ cup shredded cheddar cheese
  • ¼ cup chopped fresh cilantro (for garnish)
• For the Dressing:
  • ¼ cup Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt & pepper to taste

Instructions

1. In a small bowl, mix chipotle powder, smoked paprika, cumin, garlic powder, and salt. Rub the spice mix onto both sides of the chicken breasts.
2. Heat a grill pan or skillet over medium-high heat and brush it with olive oil. Cook the chicken for 5-6 minutes per side until golden brown and fully cooked. Let the chicken rest for 5 minutes, then dice it into strips or cubes.
3. In a small bowl, whisk together Greek yogurt, lime juice, chipotle powder, cumin, olive oil, salt, and pepper until smooth. Adjust seasoning if needed.
4. In a large bowl, toss together romaine, black beans, corn, cherry tomatoes, and red onion. Add grilled chicken and avocado slices on top. Sprinkle with shredded cheddar cheese and fresh cilantro.
5. Drizzle with chipotle dressing and toss lightly to combine. Serve immediately.

Chicken Avocado Caprese Salad

A fresh summer salad with juicy tomatoes, mozzarella, and creamy avocado, all drizzled with balsamic glaze. The grilled chicken makes it a filling meal, while the basil adds a burst of freshness.

Ingredients

• 2 cups cooked diced chicken
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup fresh mozzarella balls
• ¼ cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions

1. In a large bowl, combine chicken, cherry tomatoes, avocado, and mozzarella.
2. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
3. Gently toss to coat and garnish with fresh basil. Serve immediately.

Asian Chicken Salad

A crisp and flavorful salad with shredded chicken, Napa cabbage, mandarin oranges, almonds, and a tangy ginger dressing. It’s a delicious mix of sweet, savory, and crunchy textures that feels light yet satisfying.

Ingredients

• 2 cups shredded chicken
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• ½ cup chopped green onions
• ½ cup mandarin oranges
• ¼ cup sliced almonds
• For the Dressing:
  • ¼ cup rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp grated ginger

Instructions

1. Combine chicken, cabbage, carrots, green onions, mandarin oranges, and almonds in a bowl.
2. Whisk together dressing ingredients and pour over the salad.
3. Toss to combine and serve chilled.

Honey Mustard Chicken Salad

A sweet and tangy salad with tender chicken, crunchy pecans, feta cheese, and shredded carrots. The homemade honey mustard dressing gives it a perfect balance of richness and freshness, making it great for summer.

Ingredients

• 2 cups shredded chicken
• 4 cups mixed greens
• ½ cup shredded carrots
• ¼ cup chopped pecans
• ¼ cup crumbled feta
• For the Dressing:
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

Instructions

1. Toss greens, chicken, carrots, pecans, and feta in a large bowl.
2. Whisk together dressing ingredients and drizzle over the salad. Serve immediately.

Honey Hot Chicken Salad

This salad features crispy chicken tossed in a sweet and spicy honey-hot glaze, served over fresh greens with cherry tomatoes, cheddar cheese, and crispy bacon. It’s the ultimate mix of bold flavors and crunch. Check out this recipe to make hot honey.

Ingredients

• For the Crispy Chicken:
  • 2 boneless, skinless chicken breasts, cut into strips
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • ¾ cup panko breadcrumbs
  • ½ tsp each of salt, pepper, and paprika
  • Cooking oil (for frying, baking, or air frying)
• For the Salad:
  • 4 cups arugula or mixed greens
  • ½ cup cherry tomatoes, halved
  • ¼ cup shredded cheddar cheese
  • ¼ cup crispy bacon bits
• For the Honey Hot Glaze:
  • ¼ cup honey
  • 1 tbsp hot sauce

Instructions

1. Place flour in one bowl, beaten egg in another and panko mixed with salt, pepper, and paprika in a third. Dredge each chicken strip in flour, dip in egg, then coat in panko breadcrumbs.
2. Heat ½ inch of oil in a pan over medium heat. Fry for 3-4 minutes per side until golden and crispy. Alternatively, place on a lined baking sheet and bake at 400℉ for 20 minutes, flipping halfway through.
3. In a small bowl, whisk together honey and hot sauce until smooth. Toss the crispy cooked chicken strips in the glaze until evenly coated.
4. Arrange greens, cherry tomatoes, cheddar cheese, and bacon bits in a bowl. Top with honey-hot glazed chicken strips. Serve immediately with your favorite dressing.

Tex-Mex Chicken Chopped Salad

A flavorful, hearty salad with romaine, black beans, corn, tomatoes, cheese, and crispy tortilla strips. The creamy avocado dressing adds a smooth, rich texture that complements the bold Tex-Mex flavors.

Ingredients

• 2 cups cooked shredded chicken
• 4 cups chopped romaine lettuce
• ½ cup black beans, rinsed
• ½ cup corn kernels
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, chopped
• ¼ cup shredded Mexican cheese blend
• ½ cup crispy tortilla strips
• For the Dressing:
  • 1 avocado
  • ¼ cup Greek yogurt
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp cumin
  • Salt & pepper to taste

Instructions

1. Blend all dressing ingredients until smooth.
2. In a large bowl, toss romaine, chicken, black beans, corn, tomatoes, onion, and cheese.
3. Drizzle with dressing and top with crispy tortilla strips before serving.

Chicken Blueberry Feta Salad

Sweet blueberries, creamy feta, and crunchy walnuts take this simple chicken salad to the next level. Tossed with a light balsamic dressing, it’s refreshing, slightly sweet, and perfect for warm days. For a vegetarian version, try this blueberry grape salad.

Ingredients

• 2 cups cooked diced chicken
• 4 cups mixed greens
• ½ cup fresh blueberries
• ¼ cup crumbled feta
• ¼ cup chopped walnuts
• For the Dressing:
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • ½ tsp Dijon mustard
  • Salt & black pepper to taste

Instructions

1. Toss greens, chicken, blueberries, feta, and walnuts in a bowl.
2. Whisk together dressing ingredients and drizzle over the salad. Serve immediately.

BBQ Chicken Salad

Smoky, saucy BBQ chicken meets crisp romaine, black beans, corn, and tomatoes in this delicious summer salad. A drizzle of creamy ranch and crunchy tortilla strips make it even more irresistible.

Ingredients

• 2 cups shredded BBQ chicken
• 4 cups chopped romaine lettuce
• ½ cup black beans, rinsed
• ½ cup corn kernels
• ½ cup cherry tomatoes, halved
• ¼ cup shredded cheddar cheese
• ¼ cup crispy tortilla strips
• For the Dressing:
  • ¼ cup ranch dressing
  • 1 tbsp BBQ sauce

Instructions

1. Toss romaine, black beans, corn, tomatoes, and cheese in a large bowl. Add BBQ chicken on top.
2. Drizzle with ranch-BBQ dressing and top with tortilla strips before serving.

Million Dollar Chicken Salad

A creamy, rich chicken salad with a mix of crunchy almonds, crispy bacon, and a touch of sweetness. It’s simple yet indulgent, making it a great choice for sandwiches, wraps, or lettuce cups.

Ingredients

• 2 cups cooked shredded chicken
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup chopped almonds
• ¼ cup cooked and crumbled bacon
• 2 tbsp honey
• ¼ tsp garlic powder
• Salt & black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a bowl, mix mayonnaise, sour cream, honey, garlic powder, salt, and pepper.
2. Stir in shredded chicken, almonds, and bacon. Top with parsley.
3. Serve chilled, either on lettuce wraps or with crackers.

Grilled Chicken Caesar Salad

A classic summer favorite with grilled chicken, crisp romaine, Parmesan cheese, and homemade croutons. The creamy Caesar dressing ties everything together for a fresh, flavorful meal.

Ingredients

• For the Grilled Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp each of salt, pepper, dried oregano, and paprika
• For the Salad:
  • 4 cups chopped romaine lettuce
  • 2 grilled chicken breasts, sliced (see instructions below)
  • ¼ cup shredded Parmesan cheese
  • ½ cup croutons
• For the Caesar Dressing:
  • ¼ cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • Salt & black pepper to taste

Instructions

1. Heat a grill pan over medium-high heat and lightly oil the grates. Rub the chicken breasts with olive oil, then season with garlic powder, salt, black pepper, and optional oregano and paprika.
2. Cook for 5-6 minutes per side until golden brown with visible grill marks and the internal temperature reaches 165℉. Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper until smooth. Adjust seasoning if needed.
4. In a large bowl, toss together romaine, Parmesan, and croutons. Top with sliced grilled chicken. Drizzle with Caesar dressing and garnish with freshly cracked black pepper. Serve immediately.

Mango Lime Chicken Salad

A tropical-inspired salad with juicy mango, red bell peppers, and a zesty lime dressing. The sweetness of the mango pairs perfectly with the tender grilled chicken and bright citrus flavors.

Ingredients

• For the Grilled Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp each of olive oil and lime juice
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • ½ tsp each of garlic powder, smoked paprika, salt, and pepper
• For the Salad:
  • 4 cups mixed greens
  • 2 grilled chicken breasts, diced (see instructions below)
  • 1 mango, diced
  • ½ red bell pepper, chopped
  • ¼ cup red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
• For the Dressing:
  • ¼ cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • ½ tsp chili powder
  • Salt & black pepper to taste

Instructions

1. Heat a grill pan over medium-high heat and lightly oil the grates. Rub the chicken breasts with olive oil, lime zest, lime juice, garlic powder, salt, black pepper, and smoked paprika.
2. Cook for 5-6 minutes per side until golden brown with visible grill marks and the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before dicing into bite-sized pieces.
3. In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and black pepper until smooth. Adjust seasoning if needed.
4. In a large bowl, toss together mixed greens, mango, bell pepper, red onion, and cilantro. Add grilled diced chicken on top.
5. Drizzle with lime dressing and toss lightly to combine. Serve immediately.

Strawberry Poppyseed Chicken Salad

Sweet strawberries, crunchy almonds, and creamy goat cheese come together in this light and refreshing summer salad. The poppyseed dressing adds a hint of sweetness that makes every bite delicious.

Ingredients

• 2 cups cooked shredded chicken
• 4 cups spinach or mixed greens
• 1 cup sliced fresh strawberries
• ¼ cup sliced almonds
• ¼ cup crumbled goat cheese
• For the Dressing:
  • ¼ cup Greek yogurt
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp poppy seeds

Instructions

1. Toss greens, chicken, strawberries, almonds, and goat cheese in a large bowl.
2. Whisk together dressing ingredients and drizzle over the salad. Serve immediately.