Mediterranean Grilled Chicken Salad – the perfect summer salad full of Mediterranean flavors! Marinated Greek chicken with an extremely delicious salad!
I have been so stressed lately getting ready for what has become our yearly road trip to Ontario that I literally need a vacation from getting ready for my vacation. I don’t know why I do this to myself but I just want to make sure everything is done so that I don’t have to think about any or do very minimal work while on vacation. I’m almost there, I can see the light at the end of the tunnel!
It’s times like these that I want those quick and easy lunches and dinners. And seeing that we finally have our Alberta blue skies back, I decided it’s grilling time again because I want to enjoy every second of what’s left of summer, and what’s summer without grilling.
I was in the mood for Mediterranean flavors, well it’s safe to say that the ingredients in this recipe are pretty much a staple in my house during the summer. We love our salads and I have to say, nothing beats a good salad with feta cheese and Kalamata olives. I could eat this for breakfast, lunch and dinner.
I made a little marinade for the chicken, pretty easy, olive oil, some lemon juice and some herbs, and you’ll need to marinate the chicken for at least 30 minutes then you can grill it. This chicken will be so moist and delicious and you’ll really taste all the herbs and lemon, it’s spectacular.
The rest of the salad is pretty easy to make, pretty much your standard Greek salad, but I wanted to serve mine with some avocados since I really love avocados on salads, and although they’re high in calories, they are super good for you.
I also served my salad with some great hummus and pita chips. This salad is so filling and delicious it can really be served for both lunch or dinner, and you’ll feel so good after. Take advantage of the summer and your grill and enjoy good and healthy food.
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 3 green onions chopped
- salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dry oregano
- 1 tsp dry basil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 chicken breasts boneless and skinless
- 1 Romaine lettuce washed, dried and chopped
- 1 English cucumber sliced
- 1/2 medium red onion chopped
- 1 green bell pepper seeded and chopped
- 2 cups cocktail tomatoes chopped
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1 avocado sliced
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In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
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Heat up your grill so that it's around 400 F degrees.
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In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
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In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
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Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
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Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
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Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
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Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Products you may need for this recipe:
More delicious similar recipes from my kitchen
Israeli Salad with Goat Cheese
Greek Chicken Red Quinoa Salad
Hi there – for the grilled chicken salad – would I be able to bake it in the oven as I don’t have a grill? If so – what temp and time would you suggest. Thank you!!
Hi Melissa, You can absolutely bake the chicken breast. To avoid ending up with dry meat, I’d bake it at 450 F degrees for 20 minutes, this way you’ll end up with juicy chicken breast every time. To make sure the chicken is done inside, though, I’d use a instant-read thermometer and insert that in the thickest part of the meat, it should read 165 degrees F when it’s done. If you don’t have a thermometer, make a small slit in the center and take a look and make sure it’s white and opaque and not pink. Hope this helps!
This is exactly what my Monday needs. Fresh, delicious, and something to get me at least headed in the right direction after an indulgent weekend! Love this!
Thanks Karly! Hope you try it, it’s so easy!
This really does look like the perfect summer salad. I need to make this before summer ends! Your photos are gorgeous!
Thanks Karen! 🙂
Happy you are coming to Ontario! Are you coming for a book signing? Would love to get one of your cookbooks signed. It is steamy hot here, so bring summery clothes! Have a wonderful trip.
Hi Deb, I’m not coming for a book signing, just visiting my parents. I am going to give away 5 signed copies once the book goes live, so check back on August 2nd, you might be lucky. 🙂
Hope you have a great visit and yes I will check back on August 2nd 🙂 I love all your recipes and have had great success with everyone!. We are in KW and in the midst of a heat spell over 40 with the humidex. Not fun…. but it is summer.
OMG that’s crazy! I don’t miss that heat, that’s for sure. 🙂