Ingredients

2 (8-oz.) boneless, skinless chicken breasts

1 tsp. dried oregano

1 tsp. ground coriander

Kosher salt

Freshly ground black pepper

7 tbsp. extra-virgin olive oil, divided

1/4 c. red wine vinegar

1 tbsp. finely chopped fresh parsley

4 romaine hearts, chopped

3 Persian cucumbers, thinly sliced

2 avocados, thinly sliced

1 c. grape or cherry tomatoes, halved

1/2 c. halved pitted Kalamata olives

4 oz. feta, crumbled

Instructions

Step 1: Prepare a grill for medium-high heat and preheat for 5 minutes, or heat a grill pan over medium-high heat. In a medium bowl, sprinkle the chicken breasts with dried oregano and ground coriander, then season with kosher salt and freshly ground black pepper. Add 2 tablespoons of olive oil and toss to coat evenly.

Step 2: Grill the chicken, covered, turning halfway through, until it is slightly charred and an instant-read thermometer inserted into the thickest part reads 165°F, about 8 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes, then thinly slice.

Step 3: Meanwhile, whisk together red wine vinegar, finely chopped fresh parsley, and the remaining 5 tablespoons of olive oil in a small bowl. Season the dressing with salt and pepper to taste.

Step 4: Arrange chopped romaine lettuce, sliced cucumbers, sliced avocado, halved tomatoes, Kalamata olives, and crumbled feta among serving bowls. Top each salad with sliced grilled chicken, then drizzle with the prepared dressing before serving.

Tips & Variations

For extra flavor, marinate the chicken with oregano, coriander, and olive oil for 30 minutes before grilling.

Swap Kalamata olives with green olives or capers if preferred.

Add toasted pine nuts or walnuts for extra crunch and texture.

Use baby spinach or mixed greens instead of romaine for a different leafy base.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the grilled chicken and dressing refrigerated until ready to serve. To reheat chicken, warm gently in a skillet or microwave. Avoid mixing dressing with the salad until just before serving to maintain freshness.

FAQs

Can I use other types of chicken cuts for this salad?

Yes, boneless, skinless chicken thighs work well and stay juicy, though cooking times may vary slightly. Just ensure the chicken reaches an internal temperature of 165°F for safety.

How can I make this salad vegan?

To make a vegan version, omit the feta cheese and replace the grilled chicken with grilled tofu or chickpeas. Use a vegan-friendly olive oil dressing and add extra vegetables or nuts for added protein and texture.