This Grilled Chicken McDonald’s Salad is a loaded, fresh take on the drive-thru version — juicy grilled chicken, romaine, tomatoes, feta, olives, and a simple vinaigrette. It’s filling, easy to prep, and honestly cheaper than ordering out every day.

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Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: savory, herby, fresh
Great for: quick lunches, meal prep, reset meals

Why I Like This Recipe

Honestly? I was just hungry and didn’t wanna order out again. Had chicken. Had lettuce. Just started tossing stuff in a bowl and it turned out kinda amazing. The dressing’s simple, nothing fancy. The whole thing takes like 30ish minutes if you’re not dragging your feet too hard. It fills you up without making you wanna nap after. Win-win.

Ingredients

Chicken:

2 boneless, skinless chicken breasts (8 oz each)
1 tsp dried oregano
1 tsp ground coriander
Salt & black pepper
2 Tbsp olive oil

Dressing:

¼ cup red wine vinegar
5 Tbsp olive oil
1 Tbsp chopped parsley
Salt & pepper

Salad stuff:

4 romaine hearts, chopped
3 Persian cucumbers, sliced thin
2 avocados, sliced
1 cup grape or cherry tomatoes, halved
½ cup Kalamata olives, halved
4 oz feta, crumbled

How To Make Grilled Chicken Salad

Grill the chicken: Season chicken with oregano, coriander, salt, pepper. Rub with 2 Tbsp oil. Grill (or pan-sear) over medium-high, about 8 mins per side. Let it rest. Then slice.
Make the dressing: Whisk vinegar, parsley, and remaining oil. Add salt and pepper. Done.
Build the bowls: Start with lettuce. Then cucumbers, avocado, tomatoes, olives, feta. Chicken goes on top. Drizzle dressing. That’s it.

Tips for Success

Let the chicken rest or it’ll leak all over your salad.
Use a super sharp knife for those clean avocado slices.
If you’re packing it for later, keep the dressing separate.
Toasted pita on the side? Not required but kinda great.
Don’t overthink it — just layer and eat.

Storage and Reheating

Fridge: Store undressed salad in an airtight container. Add chicken + dressing just before eating. Good for 2–3 days.
Chicken: Stays fine in the fridge up to 4 days. Reheat in a pan or eat cold if you’re into that.
Dressing: Fridge stable for a week. Shake it up if it separates.

Frequently Asked Questions

What if I don’t have a grill?
Use a grill pan or skillet. Same process.
Can I use rotisserie chicken?
Yup. Makes it even faster.
Sub for red wine vinegar?
Lemon juice or apple cider vinegar will work.
No feta?
Goat cheese, or even shaved parmesan. Whatever you like.
Make it vegetarian?
Skip the chicken. Add chickpeas or a soft-boiled egg.

Common Mistakes and How to Dodge Them

Chicken too dry:
Don’t guess. Use a thermometer. Pull it at 165°F.
Watery salad:
Dry the lettuce before you build the bowl. Wet leaves = soggy mess.
Overdressed:
Use less than you think, then add more if needed.
Limp cucumbers or lettuce:
Use them fresh. Not the ones hiding in the back of the drawer.
Forgot to season the chicken:
That herb rub matters. Don’t skip it.

Nutrition Facts (Per Serving )

Calories: ~470 kcal
Total Fat: 33g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 650mg
Potassium: 710mg
Total Carbs: 14g
Dietary Fiber: 6g
Sugars: 4g
Protein: 33g