This Mediterranean Grilled Chicken Salad is the perfect summer chicken salad full of Mediterranean flavors! Marinated Greek chicken with an extremely delicious salad!
Now I know people say that you can’t make friends with salad, but those people don’t have friends like me – who know how to make a stellar salad. Ones packed with flavor, texture, crunch, protein, and the perfect amount of dressing. If you’re a fan of those fresh, savory, herbaceous Mediterranean flavors, then get ready to meet your new favorite meal.
Did I mention how quick and easy this salad is? Because that might be the best part! Super quick, nice and easy, before you know it you’ll have a nutritious and delicious dinner on your hands.
I like to stack my Mediterranean salad with lots of fresh veggies like tomatoes and cucumbers, perfectly ripe avocados and crisp romaine. Next we’re going to crumble up as much feta as our heart desires and grill up some beautiful chicken breast while we still have those lingering summer nights. Top it all off with a light homemade vinaigrette and you’ve got something special in the works!
Ingredients
Marinade
- Liquids – Just good quality olive oil and fresh lemon juice today.
- Seasoning – Salt and pepper.
- Herbs –Dried oregano and dried basil. Also definitely include some freshly chopped green onion.
Dressing
- Liquids – Just good quality olive oil and fresh lemon juice today.
- Seasoning – Salt and pepper.
- Herbs –Dried oregano and dried basil.
Salad
- Chicken – Breast boneless and skinless.
- Veggies – Romaine lettuce, avocado, English cucumber, chopped cocktail tomatoes, and diced bell pepper.
- Olives – Good old Kalamata olives, feel free to omit this ingredient if you’re not an olive fan.
- Feta – Crumbled up nicely to add some salt, tang, and creaminess to our salad.
What Else Can I Use In This Mediterranean Salad?
The great thing about this salad is that you can customize it with your favorite ingredients.
How To Make Mediterranean Grilled Chicken Salad
- Marinate the chicken: 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.
- Prep the grill: Heat up your grill so that it’s around 400 F degrees.
- Create the salad: In the mean time whisk all the dressing ingredients together in a small bowl and set aside. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
- Cook the chicken: Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
- Finish the salad: Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix. Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.
Can I Make My Chicken In The Oven?
No grill? No worries! Just follow the directions for my baked chicken breast recipe to make this just as easily in the oven.
Marinating Is Crucial
The longer you let the chicken marinate for, the better it gets! It will become so intensely flavorful if given some extra time so feel free to prep the chicken the night before.
Some tips
- If you make this salad ahead, leave the dressing off until you’re ready to serve.
- Under-salt the dressing. The crumbled feta will make up for it!
- Salads are a great way to sneak in lots of healthy ingredients, like hemp hearts or ground chia if you’re trying to bulk up the benefits of your lunch.
More Must Try Salads:
- Asian Chopped Chicken Salad
- Crunchy Asian Salad
- Avocado Chicken Salad
- Easy Coleslaw Recipe
- Mexican Street Corn Slaw
- Easy Chicken Salad Recipe
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Mediterranean Grilled Chicken Salad
Ingredients
For Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3 green onions chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Salad
- 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
Instructions
- 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.
- Heat up your grill so that it’s around 400 F degrees.
- In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
- In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
- Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
- Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
- Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
- Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.
Recipe Notes
- You can bake the chicken breast at 450F for 20 minutes instead of grilling.
- Try this recipe if you’d like to make your own hummus.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I need more
We loved this recipe!!! Soooo delicious. Can you tell me where all the sodium comes from??
From the salt, Kalamata olives and feta cheese. 🙂
This was such a great salad. We will be making it throughout the summer!!
I Tried the Mediterranean Grill Chicken salad and it was wonderful. I did however substitute red pepper for green (color). I also added about 4 tablespoons of balsamic vinegar and about 2 tablespoons of parmesan cheese to the dressing. My wife says, “it’s a keeper.”
So glad you guys enjoyed it!
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. 🙂