Finding a salad that’s flavorful, filling, and simple to prepare can feel like a challenge. This grilled chicken salad is the ultimate solution!
It’s a vibrant mix of fresh vegetables, grilled chicken, and creamy feta that strikes the perfect balance between taste and convenience. This easy recipe is here to make your life deliciously simple whether you’re meal-prepping or looking for a quick lunch idea.
Why This Salad Is Perfect for Any Meal
This recipe shines because of its versatility. The tender, seasoned chicken breast pairs beautifully with crisp greens, juicy cherry tomatoes, and buttery avocado slices. Adding kalamata olives and a tangy homemade dressing takes the flavors up a notch.
Plus, you can customize the ingredients to suit your taste preferences or dietary needs. Serve it as a light lunch, a hearty dinner, or even as a side dish for gatherings.
If you’re in a rush, the straightforward steps make it a breeze to whip up. Marinate the chicken, grill it to perfection, and toss everything together for a stress-free, crowd-pleasing dish.
Tips for Making It Even Easier
- Marinate Ahead of Time: Prepare the marinade the night before and let the chicken soak up the flavors while you sleep. This not only saves time but also ensures the chicken is extra juicy and flavorful.
- Pre-Cut Ingredients: Chop the lettuce, cucumbers, and onions ahead of time and store them in the fridge. When you’re ready to assemble, all your prep work will already be done.
- Use Pre-Grilled Chicken: For an even quicker version, grab pre-cooked grilled chicken from the store. It’s a great shortcut for busy weeknights.
Substitutions & Modifications for Every Diet
This easy recipe can be tailored for a variety of dietary preferences:
- Vegetarian: Swap out the chicken for grilled tofu or roasted chickpeas for a protein-packed alternative.
- Gluten-Free: The recipe is naturally gluten-free, but double-check your dressing ingredients to ensure they’re free from any hidden gluten sources.
- Low-Carb: This salad already keeps carbs to a minimum, making it a fantastic choice for those watching their intake.
- Vegan: Skip the feta and use a dairy-free cheese alternative. You can also use a plant-based protein like seitan or tempeh.
How to Serve & Store
This salad is best served fresh, but it’s also excellent for meal prep. Assemble the components separately—store the grilled chicken, veggies, and dressing in individual containers.
When it’s time to eat, combine everything and toss with the dressing to keep the greens crisp.
If you’re hosting a gathering, this recipe is a guaranteed hit. Arrange the ingredients buffet-style so guests can customize their salads. Add some crusty bread or roasted vegetables on the side to round out the meal.
Pro Tips for Perfect Results
- Get a Perfect Sear: If you don’t have an outdoor grill, a grill pan or cast-iron skillet works just as well. A little olive oil ensures the chicken gets those golden-brown grill marks.
- Double the Dressing: This homemade vinaigrette is so good you’ll want to use it on all your salads. Make a double batch and store it in the fridge for up to a week.
This grilled chicken salad recipe is a must-try for anyone who loves easy, delicious recipes that fit seamlessly into any lifestyle. It’s proof that simple ingredients can come together to create something truly spectacular.
Mediterranean Grilled Chicken Salad Recipe
Equipment
- Grill or grill pan
- Mixing bowls
- Instant-read thermometer (optional)
Ingredients
For the Grilled-Chicken Marinade:
- 1 pound boneless, skinless chicken breasts sliced lengthwise into 4 cutlets
- 2 tablespoons extra-light olive oil or vegetable oil
- 1 ½ teaspoons dried oregano leaves
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
For the Salad Dressing:
- ¼ cup red wine vinegar
- 2 garlic cloves finely grated or minced
- 1 teaspoon dried oregano leaves
- ¾ teaspoon fine sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- ½ cup extra-virgin olive oil
For the Salad:
- 1 large head of romaine or green leaf lettuce chopped (about 10 cups)
- 1 cup cherry tomatoes halved
- ½ English cucumber sliced into ¼-inch thick half-moons
- 1 large avocado pitted, peeled, and sliced
- ½ cup pitted kalamata olives halved, plus 2 tablespoons of their brine
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
Instructions
- Prepare the Chicken Marinade: Mix the chicken breasts with olive oil, oregano, salt, pepper, and garlic powder in a large resealable bag or bowl. Refrigerate and let the chicken marinate for at least 20 minutes or up to 8 hours to infuse the flavors.
- Make the Salad Dressing: Combine the vinegar, garlic, oregano, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the mixture emulsifies. Adjust the seasoning to your liking and set aside at room temperature to let the flavors meld.
- Cook the Chicken: Heat a grill or grill pan to medium heat. Place the marinated chicken on the grill and cook for 4-5 minutes on each side, ensuring the internal temperature reaches 165°F. Once cooked, let the chicken rest for about 5 minutes, then slice into strips.
- Assemble the Salad: In a large serving bowl, combine the chopped lettuce, halved cherry tomatoes, cucumber slices, avocado, olives with their brine, feta cheese, and red onion. Arrange the grilled chicken strips on top.
- Finish and Serve: Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately for the freshest flavors and garnish with extra feta or olives if desired.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.