Grilled Chicken Salad
Our Grilled Chicken Salad is a vibrant, protein-packed dish perfect for a light lunch or dinner. Refreshing and satisfying!
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts about 1.5 lb total
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
For the Salad
- 6 cups mixed greens romaine, spring mix, or butter lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup Kalamata olives, halved optional
For the Lemon Herb Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried dill or fresh chopped parsley
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- Marinate the Chicken: In a shallow dish or zip-top bag, combine the chicken breasts with 2 tbsp olive oil, 1 tbsp lemon juice, oregano, garlic powder, salt, and pepper. Ensure the chicken is fully coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare the Vinaigrette: While the chicken marinates, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, Dijon mustard, dill (or parsley), salt, and pepper in a small bowl until well combined. Set aside.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Place the marinated chicken breasts on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. This is crucial to get tender and juicy chicken for your Grilled Chicken Salad.
- Rest and Slice Chicken: Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring moist and flavorful chicken. Slice the chicken into strips or dice it into bite-sized pieces.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, cherry tomatoes, diced cucumber, and sliced red onion. For the best flavor and texture, what kind of lettuce is best for Grilled Chicken Salad? Crisp varieties like romaine or butter lettuce work wonderfully, but a spring mix adds great variety. Add the crumbled feta cheese and Kalamata olives if using.
- Dress and Serve: Pour the lemon herb vinaigrette over the salad ingredients. Toss gently to coat everything evenly. Divide the salad among serving plates and top each with the sliced grilled chicken. Serve immediately.
Notes
- Don't Overcook: Use a meat thermometer to ensure chicken reaches 165°F (74°C) and no more, preventing dryness.
- High Heat, Quick Cook: Grill chicken on medium-high heat for a good sear and juicy interior.
- Rest Your Chicken: Always allow grilled chicken to rest for 5 minutes before slicing to keep it moist.
- Fresh Herbs: Elevate flavor by swapping dried herbs for fresh in both the marinade and dressing.