Mediterranean Grilled Chicken Salad

Name: Mediterranean Grilled Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup feta cheese, crumbled; 1 avocado, sliced; 1/4 cup olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper, to taste; 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Highlighted under: Balanced Kitchen

When I first made this Mediterranean Grilled Chicken Salad, I was instantly transported to the sun-drenched shores of the Mediterranean. The combination of tender, grilled chicken and punchy, fresh ingredients like olives, cucumbers, and cherry tomatoes creates a harmony of flavors that’s hard to resist. The zesty lemon and olive oil dressing ties everything together beautifully. This salad is not just a dish; it’s a celebration on a plate, perfect for a light dinner or a refreshing lunch. Trust me, you’ll want to make this again and again!

Created by

Elara Kensington

Last updated on 2026-02-01T21:25:36.428Z

As I prepared this salad for my friends, I discovered that marinating the chicken in fresh herbs and lemon juice really enhances its flavor. The grilling process seals in the juices, creating a succulent and juicy chicken that works perfectly with the crisp vegetables.

Each bite delivers a delightful crunch and a burst of flavors. I’ve learned that using fresh, high-quality ingredients not only makes a difference in taste but also elevates the entire dining experience. Try to source your vegetables from a local farmer's market, if possible!

Why You'll Love This Recipe
A burst of Mediterranean flavors in every bite
Healthy and colorful ingredients make it a feast for the eyes
Quick to prepare, making it perfect for busy weeknights

Choosing the Right Chicken

For this Mediterranean Grilled Chicken Salad, I recommend using boneless, skinless chicken breasts for their lean protein content and quick cooking time. When selecting chicken, look for breasts that are slightly plump and have a consistent color. If you have time, you can brine the chicken in a basic saltwater solution for about 30 minutes before marinating. This step enhances moisture and flavor, ensuring that the grilled chicken remains juicy and tender.

When grilling, preheat your grill to medium-high heat, which typically is around 375°F to 450°F. If the grill is too hot, your chicken may char on the outside while remaining undercooked inside. To avoid this, you can use a meat thermometer to check for doneness; it should read 165°F at the thickest part of the breast. This ensures both flavor and safety.

Flavorful Incorporation of Ingredients

The combination of fresh ingredients is what makes this salad so vibrant. Each component plays a role; for instance, the cucumbers not only provide a refreshing crunch but also balance the richness of the feta and avocado. When chopping the vegetables, consider cutting the cucumbers and cherry tomatoes into bite-sized pieces to maximize flavor in each forkful. This makes the salad not only easier to eat but also visually appealing.

Don't skip the olives! Kalamata olives add a salty, tangy punch that complements the zesty lemon dressing beautifully. If you're not a fan of Kalamatas, you can use green olives or even capers for a similar briny effect. Just be mindful of the added saltiness to avoid overpowering the salad.

Dressing Variations and Storage Tips

The dressing for this salad is light yet flavorful, making it a perfect complement to the grilled chicken and fresh vegetables. If you prefer a creamier dressing, consider adding a dollop of Greek yogurt. This not only adds richness but also enhances the Mediterranean theme. Just mix it in with the olive oil, vinegar, and mustard until smooth.

If you have leftovers, store the salad components separately to keep everything fresh. The grilled chicken can be stored in an airtight container in the fridge for up to four days. To maintain the avocado's color, sprinkle it with lemon juice before storage. When ready to enjoy, simply reassemble with the dressing, and you have a quick meal ready in minutes.

Ingredients

Ingredients:

For the Salad

2 boneless, skinless chicken breasts
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled
1 avocado, sliced

For the Marinade

1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper, to taste

For the Dressing

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Instructions:

Prepare the Marinade

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

Marinate the Chicken

Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag, ensuring the chicken is well coated, and marinate for at least 15 minutes.

Grill the Chicken

Preheat the grill to medium-high. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked. Let it rest before slicing.

Assemble the Salad

In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently.

Add Avocado and Chicken

Slice the grilled chicken and avocado, and add them to the salad.

Prepare the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Serve

Drizzle the dressing over the salad before serving and toss gently to combine.

Pro Tips

For added flavor, grill the vegetables alongside the chicken. This will enhance their natural sweetness and complement the rest of the salad.

Serving Suggestions

This Mediterranean Grilled Chicken Salad is versatile and pairs beautifully with a variety of sides. For a heartier meal, consider serving it alongside warm pita bread or a side of hummus. The savory notes of hummus complement the salad, making for a filling and satisfying lunch or dinner.

I also love to sprinkle some toasted pine nuts or walnuts over the top for added crunch and flavor. These nuts bring in a buttery richness that pairs well with the tanginess of the dressing and feta, elevating the dish even more.

Scaling the Recipe

If you're entertaining a larger group, this salad is easy to scale. Simply multiply the ingredient amounts by the number of servings you need. If you're short on grill space, you can cook the chicken in a grill pan on the stovetop over medium-high heat, which typically takes about 6-7 minutes per side as well.

For meal prep, consider preparing larger batches of the salad base and keep the chicken and dressing separate for freshness. You can easily assemble individual servings throughout the week, ensuring you have nutritious meals at your fingertips with minimal effort.

Questions About Recipes

→ Can I use other types of lettuce?

Yes, you can use any lettuce you prefer, such as spinach or arugula.

→ What can I substitute for feta cheese?

You can substitute crumbled goat cheese or omit it for a dairy-free version.

→ Is this salad gluten-free?

Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.

→ Can I prepare this salad in advance?

You can prep the ingredients ahead of time, but it’s best to assemble the salad just before serving to keep it fresh.