Grilled Chicken Salad Recipe

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For our version, we wanted to make sure we didn’t fall short, so we packed this salad to the brim with some of our favorite toppings: cucumbers, tomato, feta, olives, and avocado. Grilled chicken salad is the epitome of lunch because it gives you a little bit of protein as well as a ton of veggies so that you can be full, without slowing yourself down for the rest of the day.

If you don’t have a grill, you can bake the chicken on a baking sheet and broil it until it registers 165 degrees on a thermometer. If you’re vegetarian or vegan, you can substitute baked tofu or hard-boiled eggs.

For the dressing, omit the whisking and combine the ingredients in a jar or small tupperware. Just before you sit down to eat, give the jar a good shake, and you will have a perfectly emulsified vinaigrette that is restaurant-quality.

If you’ve tried it, please share your thoughts in the comments section below and let us know how it went.

Grilled Chicken Salad, Healthy Salad Recipe (weight loss Recipe)

Mediterranean Grilled Chicken Salad 🔗

This Grilled Chicken Salad is everything you could hope for in a light lunch. Packed with tender chicken, avocado, feta, cucumber and tomato, this salad is A+!

Prep: 10min

Total: 30min

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
  • 5 tbsp. extra-virgin olive oil
  • 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

Instruction:

  1. Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. 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. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
  3. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.

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