Grilled Chicken Salad

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

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 for 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 provide 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 gives 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 provide 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 broil it, turning halfway through, until the thickest part registers 165º on a thermometer. Transfer the chicken to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute.

Meanwhile, make the dressing. Combine 5 Tbsp. olive oil and the vinegar and parsley in a medium bowl; season with salt and pepper. Whisk vigorously until the dressing thickens slightly. Taste and adjust the seasoning if needed.

Now, it’s time to assemble the salad. Cut the chicken crosswise into slices. Add the lettuce, cucumbers, tomatoes, avocados, olives, and feta to a serving bowl or divide among individual bowls. Top with the grilled chicken, drizzle the dressing over, and dig in!

Full list of ingredients and directions can be found in the recipe below.

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.

Recipe Tips

• How to dress (salads) for work: A quick hack if you’re making salad as an on-the-go lunch: For the dressing, ditch the whisk and throw all the ingredients into a jar. When you're ready to chow down, give the jar a good shake, then pour your perfectly emulsified vinaigrette over the salad.
• Chicken needs a rest too: Once you've grilled the chicken breasts, transfer them to a cutting board and let them hang out for at least 10 minutes before slicing. Giving the grilled chicken time to rest is essential because it allows the juices to redistribute evenly throughout the meat, resulting in juicier, more tender chicken.