Grilled Chicken Salad Recipe

Yields: 4 servings
Prep Time: 20 minutes (plus marinating)
Cook Time: 10-15 minutes


For the Chicken

  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 5-6 cups romaine lettuce, chopped
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup Kalamata olives (optional)
  • 1 avocado, sliced

For the Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


Marinade the Chicken

  • Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl or zip-top bag.
  • Add the chicken, ensuring it’s well coated in the marinade.
  • Refrigerate for at least 30 minutes or up to overnight for the best flavor.

Make the Vinaigrette

  • Whisk together all vinaigrette ingredients in a small bowl. Set aside.

Grill the Chicken

  • Preheat a grill or grill pan to medium-high heat.
  • Remove the chicken from the marinade and discard the excess.
  • Grill the chicken for about 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F).
  • Let the chicken rest for 5 minutes, then slice it into strips or bite-sized pieces.

Assemble the Salad

  • In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese (if using), Kalamata olives (if using), and avocado.
  • Add the grilled chicken on top.
  • Drizzle with the vinaigrette and toss to coat.


Vary Your Veggies: Add grilled corn, bell peppers, or your other favorite vegetables to the salad.

Cheese Options: Substitute feta with goat cheese, blue cheese, or shredded Parmesan.

Get Creative with Dressings: Experiment with balsamic vinaigrette, ranch, or creamy dressings!

Leftovers: Store leftover chicken and salad components separately in the refrigerator for up to 3 days.

Enjoy your fresh and flavorful grilled chicken salad!


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