Description
This Grilled Chicken Salad is a vibrant and healthy dish featuring tender, herb-seasoned grilled chicken breasts paired with fresh romaine, cucumbers, avocados, grape tomatoes, Kalamata olives, and crumbled feta cheese. The salad is finished with a zesty red wine vinegar and parsley dressing, making it a perfect light lunch or dinner option with Mediterranean flavors.
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 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
- Prepare the grill and season chicken: Preheat a grill to medium-high heat for about 5 minutes, or alternatively heat a grill pan over medium-high heat. In a medium bowl, sprinkle the chicken breasts evenly with dried oregano and ground coriander. Season with kosher salt and freshly ground black pepper. Drizzle with 2 tablespoons of extra-virgin olive oil, then toss the chicken in the bowl to coat well with the oil and spices.
- Grill the chicken: Place the chicken breasts on the grill and cover. Grill for about 8 minutes per side, turning halfway through cooking, until the chicken is slightly charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove the chicken from the grill and transfer it to a cutting board. Let it rest for 5 minutes before slicing thinly.
- Prepare the dressing: While the chicken rests, whisk together the red wine vinegar, finely chopped fresh parsley, and the remaining 5 tablespoons of extra-virgin olive oil in a small bowl. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the salad: Divide the chopped romaine lettuce, thinly sliced cucumbers, sliced avocados, halved grape or cherry tomatoes, halved Kalamata olives, and crumbled feta cheese evenly among serving bowls or plates. Top each salad with the sliced grilled chicken. Drizzle the prepared dressing over the top and serve immediately.
Notes
- Use an instant-read thermometer to ensure the chicken is perfectly cooked and safe to eat.
- Allowing the chicken to rest after grilling helps retain juices and flavor.
- Adjust seasoning in the dressing to your preference.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- This salad can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled chicken salad, Mediterranean salad, healthy chicken recipe, grilled chicken, feta salad, avocado salad, summer salad, easy dinner
