Grilled Chicken Salad Recipe

Prepare marinade

In a shallow bowl or zip-top bag, whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken breasts and turn to coat. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Preheat grill or grill pan

Heat an outdoor grill or a heavy grill pan over medium-high heat until hot (about 400°F/200°C). Oil the grate or pan lightly to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill and cook until grill marks form and the internal temperature reaches 165°F (74°C), about 5-7 minutes per side depending on thickness. For even cooking, pound thicker parts to an even thickness (about 1/2–3/4 inch) before marinating.

Rest and slice

Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice the chicken thinly or into bite-sized strips.

While the chicken is grilling, wash and thoroughly dry the mixed salad greens and place them into a large salad bowl or divide among 4 plates (depending on serving style).

Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and slice the avocado just before assembly to prevent browning. Add tomatoes, cucumber, and red onion to the greens.

If using nuts, toast them in a small dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly browned. Remove from heat and cool.

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

Drizzle about half of the dressing evenly over the salad greens and vegetables and toss gently to coat. Reserve remaining dressing to serve at the table or for guests who want more.

Arrange sliced grilled chicken over the dressed salad. Add avocado slices, crumble feta or goat cheese over the top if using, and sprinkle toasted nuts.

Give a final light drizzle of any reserved dressing, season with extra salt and pepper to taste, and serve with lemon wedges on the side.