Description
Zesty grilled chicken salad brings Mediterranean flavors dancing across crisp greens. Fresh herbs, tangy feta, and juicy chicken create a light yet satisfying meal you’ll crave all summer long.
Ingredients
Scale
Protein:
- 2 boneless skinless chicken breasts (about 1.25 pounds / 567 grams)
- 4 ounces (113 grams) feta, crumbled
Herbs and Spices:
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon freshly chopped parsley
Salad Ingredients:
- 7 tablespoons extra-virgin olive oil
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 2 avocados, sliced
- ½ cup pitted kalamata olives, halved
Instructions
- Prepare the grill for medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Create a robust seasoning blend by combining coriander, oregano, salt, and pepper, then generously coat the chicken with this mixture and a drizzle of olive oil.
- Place the seasoned chicken on the preheated grill, covering with a lid to trap heat and promote even cooking.
- Rotate the chicken midway through grilling to achieve beautiful crosshatch marks and ensure uniform cooking.
- Monitor the internal temperature of the chicken, aiming for 165ºF at the thickest part to guarantee food safety and optimal juiciness.
- Once cooked, transfer the chicken to a resting board and allow it to sit for several minutes, which helps redistribute internal juices.
- While the chicken rests, craft a vibrant dressing by whisking olive oil and finely chopped parsley together, seasoning with salt and pepper to enhance flavor.
- Slice the grilled chicken into elegant, uniform strips for easy serving and appealing presentation.
- Assemble the salad by creating a colorful base of crisp lettuce, refreshing cucumbers, ripe tomatoes, creamy avocado, tangy feta, and briny olives.
- Arrange the sliced chicken atop the vegetable medley and finish by drizzling the herb-infused dressing over the entire salad.
Notes
- Ensure chicken reaches a safe internal temperature of 165ºF to prevent foodborne illness and guarantee juicy, fully cooked meat.
- Allow chicken to rest after grilling, which helps redistribute juices and keeps the meat tender and flavorful.
- Use fresh herbs like parsley and coriander to elevate the salad’s taste and add vibrant, aromatic notes.
- Customize the salad by swapping ingredients or adding extra toppings like toasted nuts or grilled vegetables.
- Prepare dressing separately to control seasoning and ensure even distribution of flavors across the salad.
- Slice chicken against the grain for maximum tenderness and easier eating experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 60 mg