Grilled Chicken Salad Recipe

This vibrant Grilled Chicken Salad is a Mediterranean-inspired lunch as well as being packed with nutrients! Grilling the seasoned chicken creates a charred, smoky crust, which along with the salty feta cheese adds a bold, savory punch to this salad that is so refreshing on a warm day.

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Grilled Chicken Salad Recipe Ingredients

• The Protein:
  • 2 boneless, skinless chicken breasts (approx. 8 oz each)
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • Salt and black pepper
  • 2 Tbsp olive oil (for rubbing)
• The Dressing:
  • 1/4 cup red wine vinegar
  • 5 Tbsp extra virgin olive oil
  • 1 Tbsp chopped fresh parsley
  • Salt and pepper to taste
• The Salad Base:
  • 4 romaine hearts, chopped
  • 3 Persian cucumbers, sliced thin
  • 2 avocados, sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled

How To Make Grilled Chicken Salad Recipe

1. Prep the chicken: Pat the chicken breasts dry. In a small bowl, mix the dried oregano, ground coriander, salt, pepper, and 2 tablespoons of olive oil. Rub this mixture generously all over the chicken.
2. Grill: Preheat your grill (or a grill pan) to medium-high heat. Place the chicken on the grates. Cook for about 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and you have nice grill marks.
3. Rest: Remove the chicken from the grill and let it rest on a cutting board for 5–10 minutes. This is crucial to keep it juicy! After resting, slice it into strips or bite-sized chunks.
4. Whisk the dressing: While the chicken rests, whisk together the red wine vinegar, 5 tablespoons of olive oil, chopped parsley, salt, and pepper in a small bowl or jar until emulsified.
5. Build the base: In a large salad bowl (or individual bowls), lay down a bed of chopped romaine lettuce.
6. Top it off: Arrange the sliced cucumbers, avocado, tomatoes, Kalamata olives, and crumbled feta over the greens.
7. Serve: Place the warm sliced chicken on top. Drizzle the vinaigrette over the entire salad just before serving.

Recipe Tips!

• Rest the Meat: Slicing the chicken immediately after grilling will cause all the juices to run out, leaving you with dry meat and a soggy salad. Give it 10 minutes!
• Persian Cucumbers: Stick to Persian (mini) cucumbers if you can! They have thin skins and tiny seeds, making them crunchier and less watery than standard cucumbers. No peeling required.
• Feta Block: Buy a block of feta in brine and crumble it yourself. It is moister and tangier than the pre-crumbled dry stuff in tubs.
• Make Ahead: You can grill the chicken and chop the veggies (except avocado) a day in advance. Store them separately and assemble the salad in minutes for a quick lunch!

What To Serve With Grilled Chicken Salad Recipe?

This Grilled Chicken Salad Recipe is a complete, healthy meal on its own! However, warm Pita Bread or toasted naan is fantastic for scooping up stray olives and feta. For a refreshing drink, a glass of Iced Mint Tea or a sparkling Lemonade pairs beautifully with the Mediterranean flavors. If you need a little more crunch, a handful of crispy chickpeas makes a great crouton alternative!

How To Store Grilled Chicken Salad Recipe

• Refrigerate: If the salad is undressed, it will keep in the fridge for 2 days. Once dressed, the lettuce will wilt. Store the dressing in a jar for up to 1 week.
• Avocado: Avocado browns quickly! Only slice it right before serving. If storing leftovers, squeeze lemon juice over the avocado slices.
• Freeze: Do not freeze the salad! You can freeze the cooked chicken for up to 3 months, but fresh veggies must be eaten fresh.

Grilled Chicken Salad Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 35g
• Carbohydrates: 12g
• Protein: 32g

Nutrition information is estimated per serving.

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