Ultimate Grilled Herb Chicken Salad Bowl with Fresh Veggies
This salad bowl is all about balance: juicy grilled herb-marinated chicken served over a bed of crisp greens, colorful vegetables, and tangy feta, finished with a zesty lemon herb dressing. It’s light yet satisfying, perfect for lunch or dinner.
Prep: 20 minutes
Cook: 15 minutes
Total: 50 minutes
Ingredients
For the Chicken
1 lb (450 g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
Salt & black pepper, to taste
For the Salad Bowls
4 cups mixed greens (romaine, spinach, or arugula)
1 cucumber, diced
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 carrot, shredded
½ red onion, thinly sliced
½ cup kalamata olives, halved
½ cup crumbled feta cheese
Optional: avocado slices or roasted chickpeas for extra creaminess/crunch
For the Lemon Herb Dressing
¼ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp fresh parsley or dill, chopped
Salt & black pepper, to taste
Instructions
Marinate Chicken:
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Coat chicken and marinate for 30 minutes (up to 6 hours in fridge).
Grill Chicken:
Heat grill pan or outdoor grill over medium-high heat.
Cook chicken 5–6 minutes per side until golden and fully cooked.
Let rest 5 minutes, then slice.
Prepare Dressing:
Whisk together olive oil, lemon juice, mustard, garlic, parsley, salt, and pepper until emulsified.
Assemble Salad Bowls:
Divide greens among 4 bowls.
Add cucumber, tomatoes, bell pepper, carrot, onion, olives, and feta.
Top with grilled chicken slices.
Drizzle with dressing and serve immediately.
Notes & Tips
For a Mediterranean grain bowl twist, add cooked quinoa, couscous, or farro.
Swap feta with goat cheese or a dollop of Greek yogurt for variation.
Best served fresh, but you can prep veggies and dressing ahead of time.
Frequently Asked Questions
Q: Can I make it vegetarian?
Yes—replace chicken with grilled halloumi, tofu, or chickpeas.
Q: Can I meal prep this salad?
Yes—store chicken, veggies, and dressing separately. Assemble before serving to keep greens crisp.
Nutritional Information
Calories: 490
Protein: 38g
Carbs: 22g
Fat: 28g
Fiber: 6g