Dinner

Grilled Chicken Salad Recipe

ByClara Bennett August 8, 2026August 8, 2026

Introduction

This grilled chicken salad is a fresh and flavorful meal perfect for a healthy lunch or dinner. Juicy chicken breasts are seasoned and grilled to perfection, then paired with crisp vegetables and a tangy dressing. It’s easy to make and satisfying every time.

A white round plate on a white marbled surface holds a colorful layered salad starting with fresh green lettuce leaves at the base, topped with a row of grilled chicken breast slices, golden brown with grill marks and sprinkled with chopped herbs. Next to the chicken is a mix of halved cherry tomatoes that are bright red and juicy, sliced cucumbers with a pale green center and dark green skin, dark purple sliced olives, and scattered white crumbled feta cheese. On one side are smooth slices of light green avocado. A metal fork with a simple pattern rests on the right edge of the plate, and a small glass bowl of olive oil dressing is partly visible in the top left corner. 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 let it preheat for 5 minutes. Alternatively, heat a grill pan over medium-high heat. In a medium bowl, sprinkle the chicken breasts all over with oregano and coriander, then season generously with salt and pepper. Add 2 tablespoons of olive oil and toss to coat the chicken 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 before slicing thinly.
Step 3: While the chicken rests, whisk together red wine vinegar, chopped parsley, and the 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, halved tomatoes, Kalamata olives, and crumbled feta evenly among serving bowls. Top each with sliced grilled chicken and drizzle with the prepared dressing.

Tips & Variations

For extra flavor, marinate the chicken with the herbs and oil for 30 minutes before grilling.
Substitute arugula or mixed greens for the romaine to add a peppery bite.
Sprinkle toasted pine nuts or walnuts on top for added crunch.
Use lemon juice instead of red wine vinegar for a brighter dressing.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing stored separately to prevent the greens from wilting. Reheat the grilled chicken gently in a microwave or warm skillet before adding to the salad.

How to Serve

A white bowl filled with a fresh salad showing layers of green lettuce and spinach leaves at the bottom, bright red cherry tomato halves scattered among the greens, and creamy light green avocado chunks sprinkled with small pieces of white cheese. On top, thick slices of grilled chicken breast with a golden-brown sear and light seasoning are neatly arranged. A silver fork holds a bite-sized portion of the salad with a piece of grilled chicken, avocado, cherry tomato, and leafy greens lifted above the bowl. The scene is set on a white marbled texture. 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 stay juicy when grilled. Adjust cooking time as thighs may take slightly longer.

How do I prevent the avocado from browning?

To keep avocado slices fresh, toss them in a little lemon or lime juice before adding to the salad. Serve the salad soon after assembling for best results.