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
Scale
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
