Dinner

Grilled Chicken Salad Recipe

ByMariam Harutyunyan August 11, 2026August 11, 2026

Introduction

This grilled chicken salad is a fresh and flavorful meal perfect for a light lunch or dinner. Tender, herb-seasoned chicken pairs beautifully with crisp vegetables, creamy avocado, and tangy feta cheese, all brought together with a zesty homemade dressing.

A white bowl holds a layered salad with green lettuce as the base, topped with three main sections: on the left, several slices of grilled chicken breast with visible black grill marks and sprinkled with chopped herbs; in the middle, a mix of halved bright red cherry tomatoes and dark purple olive slices scattered on the lettuce; on the right, sliced green cucumbers, half avocado slices, and crumbled white feta cheese, all sprinkled with green herbs. A silver fork with a patterned handle rests on the right side of the bowl. The bowl sits on a white marbled surface. To the left of the bowl, there is a small glass bowl with dark green herb dressing. photo taken with an iphone --ar 4:5 --v 7

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 cup red wine vinegar
1 tbsp. finely chopped fresh parsley
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, 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 all over with oregano and coriander, then season with salt and 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 reaches 165°F, about 8 minutes per side. Transfer the chicken to a cutting board and let it rest for 5 minutes before thinly slicing.
Step 3: While the chicken rests, whisk together the red wine vinegar, fresh parsley, and remaining 5 tablespoons of olive oil in a small bowl. Season the dressing with salt and pepper to taste.
Step 4: Divide the chopped romaine, sliced cucumbers, avocados, tomatoes, olives, and crumbled feta among serving bowls. Top each with sliced grilled chicken and drizzle with the prepared dressing.

Tips & Variations

For extra flavor, marinate the chicken in the olive oil and spices mixture for 30 minutes before grilling.
Swap Kalamata olives with green olives or capers for a different briny taste.
Use baby spinach or mixed greens instead of romaine for a varied texture.

Add toasted pine nuts or walnuts for a crunchy element.

Storage

Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a small container to prevent the salad from becoming soggy. Reheat chicken gently in a microwave or warm skillet before serving.

How to Serve

A bowl filled with a fresh salad sits on a white marbled surface. The salad has several layers: at the base, there are bright green romaine lettuce leaves with a crisp texture. Scattered on top are halved cherry tomatoes in a shiny red color and dark purple olives. Slices of pale green cucumber with a smooth surface are mixed throughout. Creamy white feta cheese chunks are spread over the salad, providing a soft contrast. On one side, there are five pieces of grilled chicken breast, showing a golden-brown color with herb sprinkles and a juicy inside. A spoon and a fork, both with black and white patterned handles, scoop some of the salad from the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust grilling time as thighs may cook faster or slower depending on thickness.