Grilled Chicken Salad Recipe
Make Grilled Chicken Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Chicken Marinade & Seasoning
Dressing (Lemon-Herb Vinaigrette)
Grill & Finishing
Method
Chicken Marinade & Grill
Prepare marinade
In a bowl, combine 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until emulsified.
Marinate chicken
Pat chicken breasts dry with paper towels. Place in a shallow dish or resealable bag and pour marinade over them, turning to coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 20 minutes before grilling.
Grill the chicken
Remove excess marinade from chicken and place breasts on the hot grill. Cook 5–7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time varies with thickness; pound thicker breasts to even thickness (about 1/2–3/4 inch) for even cooking.
Rest and slice
Transfer grilled chicken to a cutting board and let rest 5–8 minutes to retain juices. Slice chicken diagonally into 1/4-inch thick slices.
Dressing
In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp honey until combined. Stir in 1 tbs chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If using a jar, shake vigorously to emulsify.
Salad Assembly & Serve
Prepare salad base
Place 6 cups mixed salad greens in a large serving bowl or divide among 2–4 individual plates.
Arrange 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, and sliced avocado over the greens in an even layer.
Scatter 1/2 cup crumbled feta and 1/4 cup toasted sliced almonds over the salad.
Top the salad with the sliced grilled chicken, distributing evenly.
Drizzle the prepared vinaigrette over the salad (use about 2–3 tbs for whole salad, more to taste). Toss gently to combine or leave lightly dressed if serving immediately.
Serve with lemon wedges on the side for additional brightness.