Go Back
Homemade Mediterranean Grilled Chicken Salad recipe photo
Print Recipe Save it for later

Mediterranean Grilled Chicken Salad

A bright, easy Mediterranean salad topped with marinated grilled chicken and feta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup olive oil for marinade
  • 1/4 cup lemon juice for marinade
  • 1 tablespoon dried oregano for marinade
  • 1 tablespoon dried basil for marinade
  • 3 green onions chopped, for marinade
  • 1/2 teaspoon salt for marinade
  • 1/4 teaspoon black pepper for marinade
  • 1/4 cup olive oil for dressing
  • 1/4 cup lemon juice for dressing
  • 1 teaspoon dried oregano for dressing
  • 1 teaspoon dried basil for dressing
  • 1/2 teaspoon salt for dressing
  • 1/2 teaspoon black pepper for dressing
  • 4 chicken breasts boneless, 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

  • Whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon dried oregano, 1 tablespoon dried basil, chopped green onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish to make the marinade.
  • Add the chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for 30 minutes up to 4 hours.
  • Preheat your grill or grill pan to about 400°F (medium-high).
  • While the grill heats, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl to make the dressing.
  • In a large bowl, combine the chopped Romaine, sliced cucumber, chopped red onion, chopped green bell pepper, chopped tomatoes, and pitted Kalamata olives.
  • Grill the marinated chicken 5 minutes per side, or until no longer pink and cooked through. Discard any remaining marinade.
  • Let the chicken rest about 5 minutes, then slice into 1/2-inch slices.
  • Drizzle the prepared dressing over the salad and toss to combine, then sprinkle the crumbled feta over the salad.
  • Top the dressed salad with the sliced chicken and arrange the avocado slices before serving.

Equipment

  • Mixing Bowl
  • Small Bowl
  • Whisk
  • Grill or Grill Pan
  • Tongs
  • Cutting Board
  • Knife
  • Large Salad Bowl

Notes

  • You can bake the chicken at 450°F for 20 minutes instead of grilling.
  • Try this recipe if you’d like to make your own hummus.