Zesty Grilled Chicken Salad for a Fresh Mediterranean Feast

This Grilled Chicken Salad is light, refreshing, and packed with Mediterranean flavors, perfect for warm days.

Prep Time 15

Cook Time 15

Resting Time 10

Total Time 30

Course salads

Cuisine Mediterranean

Servings 4 servings

Calories 350 kcal

8 oz boneless, skinless chicken breasts The main protein source, ensuring your salad is both satisfying and hearty.
1 tsp dried oregano Adds aromatic flavor; Italian seasoning can be used if you're looking for a twist.
1 tsp ground coriander Provides a warm, citrus note that elevates the dish.
Kosher salt Enhances flavor; swap for sea salt if you prefer a different texture.
Freshly ground black pepper For that essential seasoning kick; use white pepper to avoid black specks in your salad.

7 Tbsp extra-virgin olive oil A blend of flavor and moisture; consider avocado oil for a milder taste.
1/4 cup red wine vinegar Adds acidity to balance the salad; balsamic vinegar works for a sweeter option.
1 Tbsp finely chopped fresh parsley Brings freshness to the dressing; basil can be a lovely substitute if you want variety.

4 hearts romaine, chopped The crisp base that holds everything together; mixed greens can add some delightful variation.
3 Persian cucumbers, thinly sliced Provides crunch and freshness; English cucumbers are a fine alternative.
2 avocados, thinly sliced Adds creaminess; replace with a dollop of Greek yogurt for fewer calories if desired.
1 cup grape or cherry tomatoes, halved Introduces sweetness to the salad; diced bell peppers are a great substitute if you're after some crunch.
1/2 cup halved pitted Kalamata olives Adds a briny pop; green olives can be an excellent alternative depending on your taste.
4 oz feta, crumbled Brings tangy flavor that harmonizes beautifully; goat cheese is a perfect substitute for those who prefer a different taste.

Preheat your grill to medium-high heat and season the chicken breasts with oregano, coriander, and olive oil. Grill them for about 6-7 minutes on each side until they display beautiful char marks and reach an internal temperature of 165°F. Allow the chicken to rest for 5-10 minutes before slicing it into bite-sized pieces.
In a mixing bowl, whisk together the 5 tablespoons of olive oil, red wine vinegar, chopped parsley, salt, and pepper until the mixture becomes slightly thickened. Taste and adjust the seasoning if needed.
In a large mixing bowl, combine the chopped romaine, sliced cucumbers, halved tomatoes, avocados, olives, and crumbled feta. Gently toss the salad to distribute all those tasty ingredients evenly. Finally, top it off with the sliced grilled chicken.
Drizzle your prepared dressing over the salad just before serving to keep everything crisp. Toss gently to coat and serve immediately.

Garnish with a sprinkle of additional feta or a squeeze of lemon juice for extra zing.

Keyword dressing, Grilled Chicken Salad, Healthy, light, quick meal, summer salad