Grilled Chicken Salad Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch so they cook evenly.

Make marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (from 2 cloves), 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Marinate

Place chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat thoroughly. Marinate at room temperature 15 minutes or in refrigerator up to 2 hours. If refrigerated, bring to room temperature 15 minutes before grilling.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil or spray. Remove chicken from marinade and place on grill. Grill 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing down on the chicken.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice chicken thinly across the grain into strips or bite-sized pieces.

Prepare vegetables

While chicken marinates or rests, wash and dry the salad greens thoroughly. Dice the tomato into wedges or medium dice. Peel and thinly slice half the cucumber. Thinly slice the red onion into rings or half-rings. Peel and julienne or shred the carrot.

Assemble salad base

Place 6 cups of mixed greens into a large bowl or divide between 2 plates for serving. Arrange tomato, cucumber, red onion and carrot attractively over the greens.

Choose garden or Greek

For the classic garden salad: sprinkle 1/4 cup crumbled feta (optional). For the Greek salad variation: add 1/2 cup crumbled feta and 1/4 cup Kalamata olives (pitted or halved).

In a small jar or bowl combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (optional), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Dress salad just before serving: drizzle about half the dressing over the assembled greens and vegetables, toss gently to coat. Reserve remaining dressing for those who want more.

Top the dressed salad with the sliced grilled chicken, distributing evenly between servings.

Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the chicken and salad.

Serve immediately while chicken is still warm. Offer extra dressing on the side.