Grilled Chicken Salad

Name: Grilled Chicken Salad
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 boneless skinless chicken breasts (about 1 1/4 pounds); 1 tsp. ground coriander; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 7 tbsp. extra-virgin olive oil, divided; 4 tbsp. red wine vinegar; 1 tbsp. freshly chopped parsley; 4 romaine hearts, chopped; 3 Persian cucumbers, thinly sliced; 1 c. grape or cherry tomatoes, halved; 2 avocados, sliced; 4 oz. feta, crumbled; 1/2 c. pitted kalamata olives, halved

By Lindsay Maitland HuntUpdated: Apr 24, 2024

4.8

5 Ratings

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preview for All Salads Are Improved With A Bit Of Grilled Chicken

In my book, a grilled chicken salad is the pinnacle of an easy, healthy lunch. It provides the perfect balance of protein and veggies, filling you up without slowing you down for the rest of the day. Because I rely on this salad so often, I had to make sure it wouldn’t disappoint. So, I stuffed this salad to the gills with some of my go-to toppings. Cucumbers, tomato, feta, olives, and avocado combine to create a Mediterranean-inspired salad that may just be your go-to office lunch from here on out.

What People Are Saying:
“This dish is amazing and easy to make! Love it!🙂” - GreenPalmtree

“Great tasting and easy to make. I also added a few red onions. Will absolutely make again. Highly recommend.” - GreenMustache

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 30 mins
Cal/Serv:: 705

Ingredients

2
boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp.
ground coriander
1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
7 Tbsp.
extra-virgin olive oil, divided
4 Tbsp.
red wine vinegar
1 Tbsp.
freshly chopped parsley
4
romaine hearts, chopped
3
Persian cucumbers, thinly sliced
1 c.
grape or cherry tomatoes, halved
2
avocados, sliced
4 oz.
feta, crumbled
1/2 c.
pitted kalamata olives, halved

Directions

1. Step 1Heat grill to medium-high. Season chicken with coriander, oregano, salt, pepper, and 2 tablespoons olive oil. Grill, covered, turning halfway through, until slightly charred and the thickest part of the breast registers 165ºF when probed with a thermometer, 18 to 22 minutes. Let rest for another 5 minutes, then slice.
2. Step 2Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
3. Step 3Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.

salad topped with sliced grilled chicken, cucumbers, cherry tomatoes, olives, and feta

PHOTO: ROCKY LUTEN; FOOD STYLING: TAYLOR ANN SPENCER

How To Make A Grilled Chicken Salad

Ingredients

• The chicken: Grilled chicken breasts are my go-to for chicken salads. They’re quick and easy to grill, and create beautiful char marks that complete this salad. If you love these salad toppings but are vegetarian, you could swap in things like hard-boiled eggs or baked tofu.
• Seasonings: In addition to salt and pepper, only 2 ingredients season our chicken breasts: ground coriander and dried oregano. They add an herby, savory bite that doesn’t overpower the chicken, but if you’re looking to add even more flavor, you can amp up the seasonings here.
• Romaine: While you can of course switch up the salad greens to your preferred mix, chopped romaine hearts have my heart here (pun intended). They add the perfect crunchy, crisp base to this salad.
• Cucumbers: Thinly-sliced Persian cucumbers give that added crunch to this salad that creates a far more interesting texture.
• Tomatoes: You can use grape or cherry tomatoes here—either one will add that necessary burst of sweet freshness.
• Avocado: Since we’re using a vinaigrette, I’m making up for the creamy factor with sliced avocado and, of course, cheese.
• Feta: If you’re anything like me, you can’t get enough of feta. The tangy bite adds heaps of flavor to whatever it’s added to. That being said, if you’re just not a fan, you can use crumbled goat cheese instead.
• Olives: Olive lovers—you’re so welcome here. Kalamata olives give a briny flavor in every bite that pairs oh so perfectly with the feta. If you’re just not a fan, you can leave them out, or swap for your favorite olive variety.

Step-By-Step Instructions

Grilling the chicken is the first step before assembling your salad. After heating your grill, season your chicken with coriander and oregano, and cover with olive oil. When grilling, you want to look for those beautiful char marks to appear, but the best way to tell when your chicken is done is to use a meat thermometer. Once your chicken is perfectly cooked, let it rest for 5 minutes for slicing and setting aside.

No grill? No problem! You can throw the chicken on a baking sheet and toss under the broiler and cook, flipping halfway, until it renders 165º on a thermometer

Once your chicken is cooked, it’s time to make the dressing. Remember, you can taste and adjust as needed! A quick hack if you’re making this as an on-the-go lunch: For the dressing, ditch the whisking and throw all the ingredients into a jar or small tupperware. Right before you go to eat, give the jar a good shake and you will have a perfectly emulsified vinaigrette.

Now, it’s time to get assembling. Add all of your salad ingredients to your bowls, top with the grilled chicken and dressing, and dig in!

PHOTO: ROCKY LUTEN; FOOD STYLING: TAYLOR ANN SPENCER

Grilled Chicken Salad Variations

• Blackberry Chicken Salad: Add grilled chicken to this salad—filled with blackberries, walnuts, feta, cucumbers, and avocado—for the perfect summer meal.
• BBQ Chicken Salad: Turn your lunch into a cookout with BBQ grilled chicken, black beans, tomato, corn, and plenty of BBQ sauce.
• Chicken-Avocado Caprese Salad: Bring the summer vibes with this Caprese-inspired salad, filled with tomatoes, mozzarella balls, and tangy balsamic.