Description
This Grilled Lemon Herb Mediterranean Chicken Salad features juicy, smoky grilled chicken paired with fresh crisp vegetables, tangy feta, briny Kalamata olives, and a bright lemon-herb dressing. It’s a protein-packed, flavorful salad perfect for a light lunch or dinner, inspired by classic Mediterranean flavors.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- 1 bell pepper, diced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
For the Dressing:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- 1 small garlic clove, minced
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness for uniform cooking.
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, garlic, dried oregano, thyme, paprika, salt, and black pepper. Add the chicken breasts and coat well. Marinate for at least 30 minutes to infuse flavor.
- Make the dressing: Whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, honey, salt, and black pepper until well combined. Set aside.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 5 to 7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Rest and slice chicken: Remove chicken from grill and let rest for 5 minutes to retain juices. Then slice into strips.
- Assemble the salad: In a large bowl, combine chopped romaine, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta, diced bell pepper, chopped parsley, and fresh mint.
- Toss salad with dressing: Drizzle the prepared lemon herb dressing over the salad and toss gently to evenly coat the vegetables.
- Serve: Top the tossed salad with sliced grilled chicken. Serve immediately for optimal freshness and flavor.
Notes
- Chicken thighs can be substituted for chicken breasts for a juicier option.
- Add cooked chickpeas or quinoa to the salad for extra fiber and heartiness.
- If preparing ahead, keep the dressing separate to prevent the salad from becoming soggy.
- Leftover grilled chicken can be stored and used for meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course, Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean, Greek
