Grilled Chicken Salad Recipe

This Grilled Chicken Salad Recipe is a fresh and vibrant recipe, which is made with tender chicken breasts and creamy avocado. It’s a healthy and filling meal, ready in about 30 minutes.

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Grilled Chicken Salad Recipe Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp ground coriander
• 1 tsp dried oregano
• Kosher salt, to taste
• Freshly ground black pepper
• 2 tbsp extra-virgin olive oil

For the Dressing:

• 5 tbsp extra-virgin olive oil
• 4 tbsp red wine vinegar
• 1 tbsp chopped parsley
• Salt and black pepper, to taste

For the Salad Bowl:

• 4 romaine hearts, chopped
• 3 Persian cucumbers, thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 avocados, sliced
• 4 oz crumbled feta
• ½ cup kalamata olives, pitted & halved

How To Make Grilled Chicken Salad Recipe

1. Season and Grill: Rub the chicken breasts thoroughly with the ground coriander, dried oregano, salt, pepper, and 2 tablespoons of olive oil. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 18–22 minutes total, flipping halfway through, until the internal temperature reaches 165°F and char marks appear.
2. Rest the Meat: Remove the chicken from the grill and let it rest on a cutting board for at least 5-10 minutes. This ensures the juices redistribute and the meat stays moist when sliced.
3. Make the Dressing: While the chicken rests, whisk the 5 tablespoons of olive oil, red wine vinegar, chopped parsley, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning if needed.
4. Assemble the Salad: In a large serving bowl (or individual bowls), create a bed of chopped romaine hearts. Layer on the sliced cucumbers, halved tomatoes, avocado slices, crumbled feta, and kalamata olives.
5. Serve: Slice the rested chicken against the grain into strips. Top the salad with the warm chicken. Drizzle the dressing over the salad right before eating.

Recipe Tips

• Resting is Key: Never slice the chicken immediately off the grill. Resting allows the fibers to relax and reabsorb the juices. If you cut it too soon, the juices run out, leaving you with dry meat.
• Avocado Timing: Slice the avocados last, right before serving, to prevent them from turning brown (oxidizing). If you need to prep ahead, squeeze a little lemon juice over the slices.
• Persian Cucumbers: These are recommended because they have thin skins and tiny seeds, meaning they are crunchier and don’t need peeling. If using a standard cucumber, you may want to peel it and scoop out the watery seeds.
• Dressing Emulsion: To make the dressing creamy without dairy, whisk the vinegar and salt first, then slowly drizzle in the olive oil while whisking constantly.
• Make it a Marinade: If you have time, you can toss the chicken in the spices and oil and let it marinate in the fridge for 30 minutes before grilling for deeper flavor.

What To Serve With Grilled Chicken Salad Recipe

This salad is a complete meal, but pairs well with Mediterranean sides.

• Pita Bread: Warm or toasted pita strips.
• Hummus: A side of garlic or red pepper hummus.
• Tzatziki: A cool cucumber yogurt sauce.
• Soup: A light lemon chicken or vegetable soup.

How To Store Grilled Chicken Salad Recipe

• Refrigerate: If you have leftovers, store the salad components (greens/veggies) separately from the dressing and the chicken. Undressed salad keeps for 2 days.
• Meal Prep: Pack the dressing in a small container. Keep the chicken whole and slice it just before eating. Add the avocado fresh each day.
• Freeze: You can freeze the grilled chicken strips for up to 3 months, but do not freeze the fresh vegetables or dressing.

Grilled Chicken Salad Recipe Nutrition Facts

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 680mg
• Total Carbohydrates: 14g
• Dietary Fiber: 6g
• Sugar: 3g
• Protein: 30g

Nutrition information is estimated per serving (based on 4 servings).

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