Salads
This Chick-fil-A Grilled Market Salad recipe brings the restaurant's signature flavors straight to your kitchen—crisp celery crowns, tender grilled chicken, and a creamy dressing that ties it all together.
After perfecting this dish over years of pitmaster training, I've cracked the code for replicating that iconic balance of textures and tastes at home. The key lies in the grilled chicken—juicy, seasoned just right—and the crisp celery crowns that add a satisfying crunch in every bite.
The salad itself is a perfect harmony of fresh romaine, creamy avocado, sweet corn, and hearty black beans, all tossed in that signature dressing that's tangy yet smooth. What sets this apart is the tortilla strips for extra crunch and the perfectly grilled chicken that stays tender without drying out.
I've tested countless variations to ensure this version delivers the same restaurant-quality results, down to the last detail.
By the time you're done assembling this salad, you'll have a dish that's as visually appealing as it is delicious—golden grilled chicken, vibrant veggies, and crisp celery crowns all arranged just like the original.
The dressing comes together in minutes with simple pantry staples, and the grilling process is straightforward, even for beginners. This is the kind of recipe that proves you don't need a restaurant to enjoy a perfect meal.
Whether you're meal prepping for the week or serving this as a special lunch, this salad delivers restaurant-quality flavor with a fraction of the effort. The grilled chicken stays juicy, the celery crowns maintain their crispness, and the dressing binds everything together in perfect harmony.
Let's get started on recreating this classic at home!
Ingredients for chick fil a grilled market salad
Grilled chicken, crisp celery crowns, and creamy dressing—here’s how to recreate Chick-fil-A’s iconic salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Celery Crowns 🧅 | 1 cup | Pre-cut or hand-sliced thin |
| Avocado 🥑 | 1 whole | Pitted, peeled, and sliced |
| Black Beans 🌱 | 1 cup | Rinsed, drained, and warmed |
| Corn Kernels 🌽 | 1 cup | Fresh or canned, drained |
| Tortilla Strips 🍞 | 1 cup | Baked or fried for crunch |
| Chick-fil-A Grilled Chicken Seasoning 🌶️ | 2 tbsp | Homemade or store-bought |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred for creaminess |
| Buttermilk 🥛 | ¼ cup | For tangy dressing |
| Honey 🍯 | 2 tbsp | For sweetness balance |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For extra depth |
| Olive Oil 🫒 | 1 tbsp | For grilling chicken |
The chicken is the star, so grab boneless, skinless breasts—they stay juicy when grilled. Trader Joe’s or Costco often have the best prices for bulk packs. Pound them to even thickness (about 1/4-inch) so they cook uniformly. For seasoning, I always make a batch of homemade Chick-fil-A style mix (paprika, salt, pepper, garlic powder) because it’s way better than anything store-bought. If you’re short on time, McCormick’s seasoning blend works in a pinch, but trust me, homemade is worth it. Look for fresh, vibrant celery crowns—they should snap when bent, not feel limp.
No celery crowns? Thinly sliced celery stalks work just fine—just slice them paper-thin for that signature crunch. Avocado hating the idea of browning? Toss it in lemon juice right after slicing. The dressing is where the magic happens: Duke’s or Hellmann’s mayo for richness, buttermilk for tang, and honey to balance it out. No buttermilk? Mix 1 tbsp vinegar with 1/4 cup milk. For the tortilla strips, I bake mine with a little oil and salt until golden—Mission brand tortillas hold up best. The black beans and corn can be canned (just drain and rinse) or fresh if you’re feeling fancy.
Chicken stays juicy for 3 days in the fridge if stored in an airtight container. The celery crowns? Keep them in a sealed bag with a paper towel to maintain crispness for up to 5 days. The dressing keeps for 5 days in the fridge—double the batch, you’ll want leftovers. For meal prep, assemble the salad just before serving to keep everything fresh. The tortilla strips lose crunch fast, so add them last. This salad is a crowd-pleaser—double the recipe if you’re feeding more than four.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this salad comes together faster than ordering takeout. Toss the pre-cooked chicken strips (or grill your own in 12 minutes flat), chop the celery and avocado while the black beans warm up, and boom—you’ve got a restaurant-worthy bowl without the fuss. The romaine just needs a quick rinse and tear.
- Smoky-Creamy Magic: That grilled chicken? It’s the star—juicy with a crispy edge, just like Chick-fil-A’s but with way more depth. The avocado’s buttery richness and black beans’ earthy bite cut through the smokiness, while the celery adds a refreshing crunch. Honestly, the first bite makes me question why I ever bought salad kits.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—no soggy lettuce here. The black beans and avocado hold up for hours, and the grilled chicken stays tender. I’ll pack it in mason jars or a bento box, and it’s still delicious by 3 PM. (Yes, even on a Tuesday night when I’m starving.)
- Budget Win: Fresh avocado and black beans might sound pricey, but this salad stretches further than you’d think. A single chicken breast serves two, and the rest of the ingredients cost less than takeout. Plus, leftovers? They’re just as good cold the next day—perfect for lazy afternoons or a quick dinner when you’re not in the mood to cook.
Step-by-step instructions for grilled chicken market salad
This is how you recreate Chick-fil-A's signature salad at home—juicy grilled chicken, crisp celery crowns, and a creamy dressing that ties it all together.
Grill the Chicken to Juicy Perfection
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. Season both sides generously with 2 tbsp Chick-fil-A Grilled Chicken Seasoning, pressing it into the meat so it adheres well.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the edges are golden brown. The chicken should release easily from the pan—if it sticks, let it cook a bit longer. Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips. This resting period keeps the chicken juicy when assembled in the salad.
Prepare the Crisp Celery Crowns and Warm the Beans
In the same skillet (no need to clean it—the fond adds flavor), add 1 cup celery crowns and cook over medium heat for 3-4 minutes, stirring occasionally, until they soften slightly but remain crisp with slightly charred edges. This step is key for that signature Chick-fil-A texture. Transfer the celery to a bowl and set aside.
While the celery cooks, warm 1 cup black beans in a small saucepan over medium heat for 2-3 minutes, just until heated through. Drain any excess liquid and set aside. The beans should be warm but not mushy—just enough to take the edge off their firmness. If using canned corn, drain 1 cup corn kernels as well and warm them in the same pan for 1 minute to enhance their sweetness.
Make the Creamy Buttermilk Dressing
In a small bowl, whisk together 0.5 cup mayonnaise, 0.25 cup buttermilk, 2 tbsp honey, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp garlic powder until smooth and fully combined. The dressing should be thick but pourable—if it's too thick, add 1-2 teaspoons of water to reach your desired consistency. Taste and adjust seasoning if needed; the honey and buttermilk balance the richness of the mayo beautifully.
Here's the thing—this dressing is the soul of the salad. The tangy buttermilk cuts through the richness of the chicken and mayo, while the honey adds a touch of sweetness that makes every bite more satisfying. Don't skip the garlic powder; it adds depth that elevates the whole dish.
Assemble the Salad with Crunchy Textures
In a large bowl, combine 1 head chopped romaine lettuce, the warm black beans, corn kernels, 1 cup tortilla strips, and 1 cup sliced avocado. The avocado should be sliced just before assembling to prevent browning. Toss everything gently but thoroughly to distribute the ingredients evenly. You want each bite to have a mix of textures—crisp lettuce, creamy avocado, crunchy tortilla strips, and tender beans.
Add the sliced grilled chicken and crisp celery crowns to the bowl, tossing just until everything is evenly coated. The celery crowns should still have a satisfying crunch—if they feel too soft, add them straight from the skillet while they're hot. Divide the salad among 4 plates, drizzling each portion generously with the buttermilk dressing. The dressing should glisten slightly, indicating it's ready to coat every bite perfectly.
Pro Tips For Making Chick Fil A Grilled Market Salad
- BRINE THE CHICKEN: Toss your chicken breasts in a mix of 1 cup water, 1 tablespoon apple cider vinegar, and 1 teaspoon salt for 15 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins even the best salad. The acid tenderizes the meat and keeps it juicy when grilled.
- CUT CELERY LENGTHWISE: Skip the usual diagonal slices—run a sharp knife straight down the celery crowns to create long, thin ribbons. They’ll stay crisp longer and look more elegant in the salad. (Yes, it takes 30 seconds extra, but it’s worth it.)
- GRILL CHICKEN TO 165°F: Pull the chicken off the grill at 160°F—it’ll carry over to 165°F while resting. I used to overcook it to "be safe," but the result was dry, tough strips. A meat thermometer solves this forever.
- ADD AVOCADO LAST: Toss the salad together, then slice the avocado and place it on top right before serving. The oil in avocado turns the lettuce limp fast—waiting keeps everything crisp. (I know, it’s annoying, but it works.)
Make-ahead tips for this recipe
Prep Ahead
Grilled chicken is the star, so I recommend prepping it first—grill and slice the chicken 1 day ahead and store it in an airtight container in the fridge.
The flavors deepen overnight, and it reheats beautifully. Just warm it in a skillet over medium heat for 2-3 minutes before assembling the salad. 💫
Dressing Prep
Make the dressing 2 days ahead and store it in a sealed jar in the fridge. The buttermilk and honey flavors meld beautifully, creating a richer taste. Give it a quick stir before using, as the mayo may separate slightly. Double the batch—you’ll want leftovers! 🥛
Celery Crowns
Celery crowns are best made fresh, but you can prep them 1 day ahead by storing them in a sealed container with a paper towel to absorb moisture.
Keep them refrigerated until ready to crisp in the skillet. If they soften, just toss them in the skillet for 1-2 extra minutes to restore crispness. 🧅
Bean and Corn Mix
Combine the black beans and corn in a bowl and store them in the fridge for up to 3 days. Warm them through in a skillet or microwave before assembling the salad to maintain their texture. This step saves 15 minutes of prep time on busy days. 🌽
Avocado Hack
Avocado is the trickiest ingredient—slice it right before serving to prevent browning. If you must prep ahead, toss the sliced avocado with 1 tsp lemon juice and store it in an airtight container for up to 4 hours. This keeps it fresh and vibrant. 🥑
Final Assembly
Assemble the salad just before serving to keep the romaine crisp and tortilla strips crunchy. Store all components separately in the fridge until ready to toss. The dressing can be drizzled on last minute to prevent sogginess. This keeps everything fresh and restaurant-quality! ✨
Nutrition facts
Frequently asked questions
Can I use grilled chicken from the store instead of making it fresh?
You can absolutely use store-bought grilled chicken, but it won't have the same restaurant-quality flavor. For the best results, make the chicken fresh with Chick-fil-A seasoning—it's what gives this salad its signature taste. If you're short on time, look for pre-marinated chicken breasts at the grocery store and grill them yourself with the same seasoning.
What's the secret to keeping the celery crowns crisp?
Cook them just until tender-crisp (3-4 minutes in a hot skillet) and avoid overcrowding the pan. Store them in an airtight container with a paper towel to absorb moisture, and reheat in the skillet for 1 minute before serving. The key is high heat and quick cooking—don't let them sit too long after crisping.
Can I make this salad ahead of time?
Yes! Prep all components separately and store them in the fridge for up to 3 days. Assemble just before serving to maintain crispness. The dressing keeps for 5 days and the grilled chicken stays juicy for 3 days if stored properly. Warm the beans and corn before tossing to keep them tender.
What if I don't have buttermilk for the dressing?
No problem! Mix 1 tbsp lemon juice or vinegar with 1/4 cup milk to make a quick substitute. The tanginess will still balance the mayo perfectly. For extra richness, you could also use 1/4 cup plain yogurt instead of buttermilk—just adjust the honey to taste.
How do I get the tortilla strips extra crispy?
Bake them at 400°F for 8-10 minutes until golden brown, stirring halfway. For extra crunch, add 1/2 tsp smoked paprika to the oil before baking. If using fried strips, drain them on paper towels and sprinkle with salt immediately to maintain crispness.