Easy Grilled Chicken Salad
This fresh salad features juicy grilled chicken served over crisp vegetables with a zesty dressing. It’s quick, versatile, and packed with protein — perfect for busy weeknights or meal prep.
Time
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Servings:4
Ingredients
For the Chicken
1.5 lbs (700g) boneless skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp paprika
Salt & pepper, to taste
For the Salad
6 cups mixed greens (romaine, spinach, or arugula)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1/2 small red onion, thinly sliced
1/2 cup feta cheese (or shredded parmesan)
Optional: avocado slices, olives, or croutons
Dressing
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt & black pepper, to taste
Instructions
Marinate chicken: Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat chicken and let sit 15 minutes (or overnight in fridge for best flavor).
Grill chicken: Preheat grill (or grill pan). Cook chicken 5–7 minutes per side, until golden and internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice.
Make dressing: Whisk olive oil, vinegar, Dijon, honey, salt, and pepper until smooth.
Assemble salad: Arrange greens, tomatoes, cucumber, and onion on a platter. Top with sliced grilled chicken and feta.
Serve: Drizzle with dressing and enjoy!
Serving Suggestions
Add warm pita bread or garlic bread on the side.
Pair with a small quinoa or couscous salad for extra fiber.
Great as a meal prep — just keep dressing separate until ready to eat.
Notes & Tips
Pound chicken breasts evenly so they cook quickly and don’t dry out.
Use a cast-iron skillet if you don’t have a grill.
For a creamy twist, swap vinaigrette with tzatziki or Greek yogurt dressing.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead?
Yes — just shred or slice and skip grilling for an even faster salad.
Q: Can I make this dairy-free?
Skip the feta or replace with avocado.
Q: How long does it last?
The salad (without dressing) keeps 2 days in the fridge. Add dressing just before serving.
Nutritional Information
Calories: 370
Protein: 38g
Fat: 20g
Carbs: 12g
Fiber: 3g
Sodium: 420mg