Mediterranean Grilled Chicken Salad Bowl
Tender grilled chicken served over a bed of crisp greens, colorful vegetables, olives, and chickpeas, all drizzled with a zesty lemon-olive oil dressing. Light, satisfying, and perfect for lunch, dinner, or meal prep.
🕒 Time Required
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
📝 Ingredients
Chicken
2 grilled chicken breasts, sliced (use leftover or freshly grilled)
1 tsp olive oil
Salt & pepper
½ tsp dried oregano
Salad Base
2 cups mixed greens (lettuce, arugula, or spinach)
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
½ cup chickpeas (cooked or canned, drained & rinsed)
¼ cup Kalamata olives, pitted
1 small avocado, sliced
Dressing
3 tbsp olive oil
Juice of 1 lemon
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare Chicken
Slice grilled chicken into thin strips
Toss with olive oil, oregano, salt & pepper
2️⃣ Make Dressing
Whisk together olive oil, lemon juice, garlic, oregano, salt & pepper
3️⃣ Assemble Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, onion, chickpeas, olives, and avocado
Top with grilled chicken
Drizzle dressing over the salad
Toss gently to combine
4️⃣ Serve
Garnish with extra herbs like parsley or mint
Optional: sprinkle with sunflower seeds or toasted pine nuts
💡 Tips
Use leftover grilled chicken to save time
Add roasted vegetables (zucchini, bell peppers) for more flavor
For a creamy touch, stir in a spoon of vegan yogurt or tahini into the dressing
❓ Frequently asked questions FAQs
Q: Can I make it vegan?
Yes — swap chicken for marinated tofu, chickpea patties, or grilled tempeh
Q: Can I store it?
Yes — store components separately; assemble before serving for freshness
Q: Can I make it protein-packed?
Add extra chickpeas, quinoa, or beans
🥗 Nutritional Information
Calories: 420 kcal
Protein: 35 g
Carbs: 20 g
Fat: 22 g
Fiber: 8 g