Go Back
–+ servings
Grilled Chicken Salad

Elevate Your Lunch with Zesty Grilled Chicken Salad

This Grilled Chicken Salad is a refreshing meal packed with protein and zesty flavors, perfect for a quick lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts chicken breasts
  • 2 tablespoons extra-virgin olive oil for seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
For the Dressing
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh parsley finely chopped
  • 5 tablespoons extra-virgin olive oil for dressing
For the Salad
  • 4 hearts romaine chopped
  • 3 units Persian cucumbers thinly sliced
  • 2 units avocados thinly sliced
  • 1 cup grape or cherry tomatoes halved
  • 1/2 cup Kalamata olives halved
  • 4 oz feta cheese crumbled

Equipment

  • grill
  • Mixing bowl
  • Small bowl
  • Whisk
  • Meat Thermometer

Method
 

Grilled Chicken Salad Instructions
  1. Preheat your grill to medium-high heat (around 400°F) and drizzle chicken with 2 tbsp olive oil, season with salt, pepper, coriander, and oregano.
  2. Grill chicken 6-8 minutes per side until internal temp is 165°F, then remove and let it rest for 5 minutes.
  3. Prepare the dressing by whisking together olive oil, vinegar, and parsley in a small bowl, adjusting seasoning if needed.
  4. In a large bowl, combine romaine, cucumbers, tomatoes, and avocados, and add Kalamata olives for flavor.
  5. Slice rested chicken and layer it on the salad, ensuring even distribution.
  6. Drizzle the dressing over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 4000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 3 days and keep dressing separate until serving for freshness.

Tried this recipe?

Let us know how it was!