Grilled Chicken Salad Recipe
Introduction
This Grilled Chicken Salad is a fresh and flavorful meal perfect for warm days or anytime you want a healthy, satisfying dish. Tender grilled chicken pairs beautifully with crisp vegetables and a tangy, herbaceous dressing.
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 c. red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 2 avocados, thinly sliced
- 1 c. grape or cherry tomatoes, halved
- 1/2 c. 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 breasts all over with oregano, coriander, salt, and pepper. Add 2 tablespoons of olive oil and toss to coat evenly.
- Step 2: Grill the chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.
- Step 3: Meanwhile, in a small bowl, whisk together red wine vinegar, chopped parsley, and the remaining 5 tablespoons of olive oil. Season with salt and pepper to taste.
- Step 4: Divide the chopped romaine, sliced cucumbers, avocado, tomatoes, olives, and crumbled feta among serving bowls. Top each salad with sliced grilled chicken, then drizzle with the prepared dressing.
Tips & Variations
- For extra flavor, marinate the chicken for 30 minutes before grilling using some of the dressing mixture.
- Substitute grilled shrimp or salmon for the chicken to mix things up.
- Add toasted pine nuts or walnuts for a crunchy texture.
- Use fresh herbs like basil or mint in the dressing for a different herbal note.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. For best texture, add dressing and avocado slices just before serving. Reheat chicken gently if desired, but this salad is also delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but be sure to thaw them completely in the refrigerator before seasoning and grilling to ensure even cooking.
What can I substitute for Kalamata olives?
If you don’t have Kalamata olives, black olives or green olives work as alternatives, though the flavor will be a bit milder.
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Grilled Chicken Salad Recipe
- Total Time: 31 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and healthy grilled chicken salad featuring tender, herb-seasoned chicken breasts paired with fresh romaine, cucumbers, avocado, tomatoes, Kalamata olives, and feta cheese, all brought together with a zesty red wine vinegar and herb dressing.
Ingredients
For the Chicken
- 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 the Dressing
- 5 tbsp. extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped fresh parsley
- Salt and freshly ground black pepper, to taste
For the 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 heat a grill pan over medium-high heat. In a medium bowl, sprinkle chicken breasts evenly with dried oregano and ground coriander; season with kosher salt and freshly ground black pepper. Add 2 tablespoons of extra-virgin olive oil and toss the chicken to coat thoroughly.
- Grill the Chicken: Place the seasoned chicken on the preheated grill, covered. Grill for about 8 minutes per side, turning halfway through cooking, until the chicken is slightly charred and an instant-read thermometer inserted in the thickest part reads 165°F. Remove the chicken and transfer it to a cutting board; let it rest for 5 minutes before slicing thinly.
- Make the Dressing: While the chicken grills, whisk together the red wine vinegar, finely chopped fresh parsley, and the remaining 5 tablespoons of olive oil in a small bowl. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Assemble the Salad: Divide the chopped romaine lettuce, sliced Persian cucumbers, sliced avocados, halved grape or cherry tomatoes, halved Kalamata olives, and crumbled feta cheese evenly among serving bowls. Top each salad with the sliced grilled chicken, then drizzle the prepared dressing over the top just before serving.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely and remains juicy.
- Allow the grilled chicken to rest before slicing to retain its juices.
- Feel free to substitute Kalamata olives with green olives if preferred.
- For extra flavor, marinate the chicken with herbs overnight.
- Serve with warm crusty bread for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled chicken salad, healthy salad, Mediterranean chicken, avocado salad, feta cheese salad
