This versatile summer salad is a mixture of grilled and fresh vegetables, easy rotisserie chicken, and a light garlic-lemon vinaigrette! Swap out any veggies for ones you prefer. It’s a great way to use up some fresh garden veggies!
This grilled vegetable salad is long overdue, my friends. I make some version of this all summer long with whatever veggies I have on hand. It’s a great way to clean out your produce drawer!
It’s also a fabulous potluck salad because it’s easy to make, delicious served at any temperature, no mayonnaise to get grody in the sun, and everyone loves it.
Plus it’s gluten-free and dairy-free!
One of my favorite parts about summer is grilling vegetables. I LOOOOOVE them. Unfortunately my kids don’t share my affection for them, so I just make them for Steve and me.
If you don’t like the vegetables listed in the recipe for this summer salad, feel free to swap them out for ones you like! Here are a few suggestions:
What kind of vegetables are good for grilling?
- Yellow squash and other summer squash
- Ears of corn
- Bell peppers or other types of peppers
- Kale (it’s super good — like kale chips!)
- Cauliflower steaks
- Romaine lettuce (No, seriously, it is. Like in this recipe.)
I love the mixture of grilled and fresh vegetables in this grilled vegetable salad. My favorite salads are ones that have a variety of textures and temperatures.
What fresh vegetables would be good in this salad?
- Bell peppers
- Small broccoli florets
- Small cauliflower florets
- Shredded cabbage
- Shredded kale or other dark greens
- Shredded carrots
I wanted this salad to let the vegetables shine, and I didn’t want a fussy dressing since there’s a bit of chopping involved, so I chose a simple dressing of lemon, garlic, and olive oil.
If you have a store-bought dressing or another homemade dressing that you prefer, feel free to use it! I imagine a creamy green goddess dressing would be delicious here, too.
If you want some ideas for another dressing, here are several from other posts that would work well in this salad, too:
Salad Dressing Ideas for Grilled Vegetable Salad
If you like this salad, try another one of my Summer Potluck Salads!
More Summer Potluck Salads from Perry’s Plate
Cucumber Tomato Salad with Feta — a fresh, Mediterranean-inspired salad full of fresh cucumbers, tomatoes, and salty feta.
Cabbage Slaw with Cucumber Yogurt Dressing — a riff of of my versatile Southwest Cabbage Slaw but with a creamy yogurt-based dressing with cool cucumbers and a little jalapeño.
Easy Instant Pot Potato Salad — Yes, mayo, but sometimes it isn’t summer without potato salad. I get it. This one is easily made in your Instant Pot, so no more trying to drain a giant pot of boiling water without scalding yourself. You’re welcome.
Wild Rice Salad with Cucumber and Pesto — This is a family favorite with just a handful of ingredients. Use any pesto you like, too! We especially love it with cilantro pesto. There are a bunch of pesto recipes linked in the post.
Grilled Vegetable Potluck Salad with Avocado Ranch — Another fun salad with grilled vegetables and tasty bits of chicken sausage.
Sweet Lemon-Herb Quinoa Salad — The sweet lemon dressing on this salad is unique and I love the toothy quinoa which gives it more heft than a regular green salad.
Mango Cucumber Rice Salad — Another grain salad with bits of cool cucumber and sweet mango.
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1 medium zucchini
- 1 medium yellow squash
- 2 ears of corn
- 1 large red onion
- 2-3 Tablespoons avocado oil
- 1 cups diced cooked chicken
- 1 cup halved cherry or grape tomatoes
- 1/2 of an English cucumber, diced
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh herbs (cilantro, dill, parsley, etc)
For the dressing:
- Juice from 1 large lemon (about 2 Tablespoons)
- 3 Tablespoons extra-virgin olive oil
- 1 clove garlic, grated or finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Preheat your grill to high heat.
- Slice the zucchini and yellow squash lengthwise into 1/2 inch strips. Shuck the corn, Peel and slice the onion whole into 1/2 inch rings, keeping the concentric rings together as much as you can. Put the sliced vegetables on a large rimmed baking sheet and drizzle with the avocado oil.
- Place the vegetables on the preheated grill. Cook for 3-4 minutes until grill marks form. Flip the squash and onions and turn the corn. Continue to cook them until they're just cooked through. The squash should be tender (they'll be finished first), followed by the onions, and then the corn. Put them back on the baking sheet to cool.
- Meanwhile, put the diced chicken, tomatoes, cucumber, and green onions, and herbs in a large salad bowl.
- Chop the cooked zucchini and onions. Remove the corn from the cobs with a sharp knife. Add the grilled veg to the bowl.
- Whisk together the ingredients for the dressing in a small bowl, then pour it over the chicken & vegetables. Toss gently with a couple of big spoons until thoroughly combined. Taste, and add a little more salt or lemon if you think it needs it.
- Serve immediately or chill for up to 6 days. It's good warm, room temperature or chilled. (aka, the perfect potluck salad)
- You can use any kind of cooked chicken here. We especially loved diced rotisserie chicken or smoked chicken.
- If you don't like some of the vegetables, swap them out! Just make sure the quantities are roughly the same so you have enough dressing to balance it out.
- I highly recommend adding some feta crumbles or Parmesan cheese shavings to this. *chef's kiss*
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 268Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 21mgSodium 221mgCarbohydrates 23gFiber 3gSugar 13gProtein 8g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.