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Grilled Lemon Herb Mediterranean Chicken Salad with fresh vegetables and dressing

Grilled Lemon Herb Mediterranean Chicken Salad

A refreshing and satisfying chicken salad featuring zesty lemon, fresh herbs, and crisp vegetables, perfect for weeknights or gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the marinade

  • 2 tablespoons olive oil adds a smooth richness
  • 1/4 cup lemon juice (juice of 1 lemon) provides bright acidity
  • 2 tablespoons water helps thin the dressing
  • 2 tablespoons red wine vinegar adds tanginess
  • 2 tablespoons fresh parsley enhances freshness
  • 2 teaspoons dried basil imparts herbal notes
  • 2 teaspoons garlic (minced) contributes robust flavor
  • 1 teaspoon dried oregano adds earthy depth
  • 1 teaspoon salt enhances overall flavor
  • Cracked pepper to taste provides subtle heat

For the salad

  • 1 pound skinless boneless chicken thigh fillets or chicken breasts offers meaty texture
  • 4 cups Romaine lettuce or Cos lettuce leaves, washed and dried provides crispness
  • 1 large cucumber (diced) adds freshness and crunch
  • 2 Roma tomatoes (diced) gives sweetness and juiciness
  • 1 red onion (sliced) brings sharpness
  • 1 avocado (sliced) offers creamy texture
  • 1/3 cup pitted Kalamata olives or black olives (sliced, optional) adds briny flavor
  • 2 lemon wedges (to serve) for extra flavor

Instructions
 

Preparation

  • In a mixing bowl, whisk together olive oil, lemon juice, water, red wine vinegar, fresh parsley, dried basil, minced garlic, dried oregano, salt, and cracked pepper to taste to create a vibrant dressing for the chicken.
  • Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the chicken, making sure to coat it well. Let it sit for at least 15–30 minutes.
  • Wash and dry the Romaine or Cos lettuce leaves, then tear or chop them into bite-sized pieces. Dice the cucumber and tomatoes, and slice the red onion and avocado.

Cooking

  • Heat your grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off, and place on the grill.
  • Cook for about 6-8 minutes per side, or until nicely browned and cooked through, checking for doneness by cutting into the thickest part of the chicken.
  • Once fully cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips or bite-sized pieces.

Assembly

  • In a large salad serving bowl, combine the washed lettuce, diced cucumber, diced tomatoes, sliced red onion, and sliced avocado. If using olives, add them as well.
  • Toss gently to combine, then top the salad with the sliced grilled chicken, and drizzle any remaining cooked marinade over the top if desired.
  • Serve immediately with lemon wedges on the side.

Notes

Consider marinating the chicken longer for deeper flavor. Keep ingredients cold until ready to serve for optimal freshness.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 3g
Keyword chicken salad, grilled chicken, Healthy Recipes, Lemon Herb, Mediterranean Diet
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