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Grilled Chicken Salad Recipe

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★★★★★

5 from 66 reviews

This Grilled Chicken Salad is a fresh, flavorful, and healthy dish featuring tender grilled chicken breasts seasoned with oregano and coriander, served over crisp romaine lettuce, cucumbers, avocados, tomatoes, Kalamata olives, and crumbled feta cheese. It’s finished with a tangy red wine vinegar and parsley dressing, making it a perfect light lunch or dinner option.

Ingredients

Scale

Chicken and Marinade

  • 2 (8-oz.) boneless, skinless chicken breasts
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 7 tbsp. extra-virgin olive oil, divided

Dressing

  • 1/4 cup red wine vinegar
  • 1 tbsp. finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Salad

  • 4 romaine hearts, chopped
  • 3 Persian cucumbers, thinly sliced
  • 2 avocados, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup halved pitted Kalamata olives
  • 4 oz. feta cheese, crumbled

Instructions

  1. Prepare the grill and marinate chicken: Preheat a grill to medium-high heat for about 5 minutes or heat a grill pan over medium-high heat. In a medium bowl, sprinkle the chicken breasts evenly with dried oregano and ground coriander, then season with kosher salt and freshly ground black pepper. Add 2 tablespoons of extra-virgin olive oil to the bowl and toss the chicken until well coated with the spices and oil.
  2. Grill the chicken: Place the chicken breasts on the hot grill or grill pan and cook covered, turning once halfway through. Grill until the chicken is slightly charred and an instant-read thermometer inserted into the thickest part reads 165°F, approximately 8 minutes per side. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
  3. Prepare the dressing: While the chicken is grilling, combine the red wine vinegar, finely chopped fresh parsley, and remaining 5 tablespoons of extra-virgin olive oil in a small bowl. Whisk them together thoroughly and season with salt and freshly ground black pepper to taste.
  4. Assemble the salad: Divide the chopped romaine lettuce, thinly sliced Persian cucumbers, sliced avocados, halved tomatoes, halved Kalamata olives, and crumbled feta cheese among serving bowls. Top each with the sliced grilled chicken breasts and drizzle the prepared dressing over the salad just before serving.

Notes

  • For best results, let the grilled chicken rest before slicing to keep it juicy.
  • If fresh Persian cucumbers are unavailable, English cucumbers work as a good substitute.
  • You can add toasted pine nuts or sliced almonds for extra crunch if desired.
  • The salad dressing can be made a few hours in advance and stored in the refrigerator.
  • Use a meat thermometer to ensure the chicken is cooked to a safe temperature without overcooking.
  • For a lower-fat version, reduce the olive oil amount in the dressing.

Keywords: grilled chicken salad, Mediterranean salad, healthy chicken salad, grilled chicken, summer salad, feta cheese salad, avocado salad

Find it online: https://thefoodrecipe.com/grilled-chicken-salad-recipe/