Mediterranean Grilled Chicken Salad Recipe
This Mediterranean-inspired grilled chicken salad is a quick and easy recipe bursting with vibrant flavors from tender grilled chicken, creamy avocado, crisp vegetables, and tangy feta cheese. Perfect as a light meal or a side dish, it’s versatile enough to suit any taste, with options to customize protein or keep it vegetarian.
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
Protein Variations: You can replace chicken with shrimp, steak, or gyro meat, or skip it entirely for a vegetarian option.
Make-Ahead Option: You can prepare the salad ingredients and dressing ahead of time (excluding the avocado to prevent browning). Store them separately in the refrigerator, and mix everything just before serving.
Alternative Cooking Method: If a grill is unavailable, cook the chicken in a cast-iron skillet or grill pan with a bit of oil for similar results.
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