Grilled Chicken Salad

Nothing says fresh, satisfying, and downright crave-worthy like a perfectly made grilled chicken salad. Imagine tender, juicy chicken kissed by smoky grill marks, layered over crisp greens, creamy avocado, and briny olives—all brought together with a zesty homemade dressing. Whether you’re whipping up a quick lunch, prepping a healthy dinner, or impressing guests at your next gathering, this is the kind of dish that makes everyone reach for seconds. It’s light yet filling, simple yet full of bold flavors, and best of all—you can have it on the table in under 30 minutes.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in 30 minutes or less, perfect for busy weeknights.
• Simple Ingredients – No complicated shopping list; pantry staples do most of the work.
• Balanced Flavors – Smoky chicken, crisp vegetables, creamy avocado, and tangy feta hit every note.
• Versatile for Any Occasion – A casual lunch, a light summer dinner, or a colorful picnic dish.
• Crowd-Pleaser – Always a hit at gatherings, with flavors everyone enjoys.

Unlike other versions, this one balances Mediterranean-inspired herbs with a punchy vinaigrette for a fresh, restaurant-quality finish—without any hard-to-find ingredients. It’s the ultimate mix of wholesome, satisfying, and impressive.

Ingredients Needed

For the Chicken

• 2 boneless, skinless chicken breasts (about 8 oz. each)
• 1 teaspoon dried oregano – adds earthy, herby depth
• 1 teaspoon ground coriander – warm, citrusy spice that complements the grill
• Kosher salt – to taste
• Freshly ground black pepper – for brightness and bite
• 2 tablespoons extra-virgin olive oil – for coating and locking in moisture

For the Dressing

• 1/4 cup red wine vinegar – tangy, fresh base
• 1 tablespoon fresh parsley, finely chopped – for color and freshness
• 5 tablespoons extra-virgin olive oil – rich and smooth texture
• Kosher salt and pepper – to taste

For the Salad Base

• 4 romaine hearts, chopped – crisp, refreshing greens
• 3 Persian cucumbers, thinly sliced – mild crunch
• 2 ripe avocados, thinly sliced – creamy contrast
• 1 cup grape or cherry tomatoes, halved – juicy bursts of sweetness
• 1/2 cup Kalamata olives, halved and pitted – salty Mediterranean touch
• 4 ounces feta cheese, crumbled – tangy, creamy finish

How to Make Grilled Chicken Salad

Step 1 – Season the Chicken

Preheat your grill to medium-high heat (or heat a grill pan over medium-high) for about 5 minutes. In a medium bowl, sprinkle the chicken breasts with oregano and coriander, followed by a generous pinch of salt and pepper. Drizzle with 2 tablespoons olive oil and toss until fully coated. This step ensures even seasoning and a golden, flavorful crust.

Step 2 – Grill the Chicken

Place chicken on the hot grill, cover, and cook for about 8 minutes per side, flipping once halfway through. Look for light char marks and check that the internal temperature reaches 165°F with an instant-read thermometer. Once cooked, transfer to a cutting board, rest for 5 minutes, then slice thinly. Resting helps keep the juices inside for tender meat.

Step 3 – Make the Dressing

In a small bowl, whisk together the red wine vinegar, chopped parsley, and remaining 5 tablespoons olive oil. Season with salt and pepper to taste. A quick emulsification keeps the dressing bright and flavorful.

Step 4 – Assemble the Salad

Divide chopped romaine, cucumbers, avocado slices, tomatoes, olives, and feta into bowls or a large serving platter. Arrange sliced chicken on top, then drizzle generously with dressing just before serving. Layering the ingredients keeps textures fresh and vibrant.

Serving and Storage Tips

Serving Suggestions:

• Serve with warm crusty bread or pita for a Mediterranean touch.
• Add a sprinkle of toasted nuts or seeds for extra crunch.
• Pair with a chilled glass of white wine or sparkling water with lemon.

Storage:

• Store undressed salad components in airtight containers for up to 2 days.
• Keep dressing separately in a jar in the fridge for up to 5 days.
• Avoid storing avocado slices for long periods—they’re best added fresh before serving.

Helpful Notes

• Swap the Protein – Try grilled shrimp, salmon, or even marinated tofu for variety.
• Cheese Options – Goat cheese or fresh mozzarella work beautifully too.
• Grill Tip – Lightly oil the grates to prevent sticking and get those picture-perfect grill marks.
• Meal Prep Friendly – Grill extra chicken and store separately to toss into salads all week.

Conclusion

This grilled chicken salad proves that healthy can be anything but boring. With tender, smoky chicken, crisp vegetables, creamy avocado, and a tangy homemade dressing, every bite is a perfect mix of freshness and flavor. It’s the kind of recipe you’ll find yourself making again and again—because it’s quick, easy, and endlessly versatile.

If you give this recipe a try, we’d love to hear from you. Leave a comment below and let us know your thoughts, or share your own twist—maybe you added a new veggie, tried a different protein, or swapped the dressing. Your feedback helps other readers, and we can’t wait to see your creations.

Snap a picture and share it on Pinterest or Facebook—tag us so we can see your delicious plates! What’s your favorite way to customize a salad? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are juicier and more forgiving on the grill. Just adjust the cooking time—about 6–7 minutes per side should do it—and check for an internal temperature of 165°F.

How can I make this salad gluten-free?

This recipe is naturally gluten-free, as long as you avoid bread or crouton sides. If you want to add crunch, use gluten-free croutons or toasted chickpeas.

Can I prepare the chicken ahead of time?

Yes. Grill the chicken up to 2 days in advance and store it in an airtight container in the fridge. Slice just before serving for best texture.

Is this salad freezer-friendly?

Not really. Fresh greens, avocado, and feta don’t freeze well—they lose texture. You can freeze the grilled chicken separately for up to 2 months.

How do I keep my chicken from drying out on the grill?

Preheating your grill, using a meat thermometer, and letting the chicken rest before slicing all help lock in moisture. Brushing the chicken with a little oil before grilling also helps.

What can I substitute for feta cheese?

Goat cheese, blue cheese crumbles, or even fresh mozzarella are all tasty swaps, each adding their own unique flavor profile.