Grilled Chicken Salad Recipe
A fresh and flavorful Grilled Chicken Salad featuring aromatic herbs, ripe avocados, crisp romaine, and tangy feta cheese, all tossed in a zesty red wine vinegar dressing. Perfect for a light, healthy meal that combines the charred goodness of grilled chicken with a vibrant mix of vegetables and olives.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
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
- 2 tbsp. extra-virgin olive oil (for chicken)
Dressing
- 5 tbsp. extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- Kosher 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
- Prepare the grill and season chicken: Preheat your grill to medium-high heat for about 5 minutes, or heat a grill pan over medium-high heat. In a medium bowl, season the chicken breasts on all sides with dried oregano, ground coriander, kosher salt, and freshly ground black pepper. Add 2 tablespoons of olive oil and toss the chicken to coat evenly.
- Grill the chicken: Place the chicken on the grill, cover, and cook for about 8 minutes on one side. Flip the chicken and grill for another 8 minutes until slightly charred and an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
- Make the dressing: While the chicken is resting, whisk together the red wine vinegar, chopped fresh parsley, remaining 5 tablespoons of olive oil, salt, and pepper in a small bowl until emulsified and well combined.
- Assemble the salad: Divide the chopped romaine lettuce, sliced cucumbers, sliced avocados, halved tomatoes, halved Kalamata olives, and crumbled feta cheese among serving bowls. Top each salad with sliced grilled chicken and drizzle generously with the prepared dressing.
Notes
- Make sure to let the chicken rest after grilling to retain its juices and keep it tender.
- The salad dressing can be prepared in advance and stored in the refrigerator for up to 2 days.
- For a spicy kick, add a pinch of red pepper flakes to the dressing.
- This salad is great served with crusty bread or pita on the side for a more filling meal.
- Substitute chicken breasts with boneless thighs for juicier grilled meat if desired.
Keywords: grilled chicken salad, healthy salad, Mediterranean salad, grilled chicken, feta cheese, avocado salad, summer salad
Find it online: https://kitchenbyclara.com/grilled-chicken-salad-recipe/
