Fresh Grilled Chicken Salad Recipe

Prepare marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk or shake to combine.

Marinate chicken

Place the 2 chicken breasts between plastic wrap and pound gently to an even thickness (~3/4 inch) for even cooking. Add the chicken to the bowl or bag with the marinade, turning to coat. Refrigerate for at least 20 minutes and up to 2 hours.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / medium-high). Oil the grates lightly or brush the chicken with a little oil to prevent sticking.

Grill chicken

Place the marinated chicken on the hot grill. Cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the chicken has good grill marks. Transfer to a cutting board and let rest 5 minutes before slicing thinly across the grain.

While the chicken marinates or rests, wash and dry 6 cups mixed salad greens. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Core and cut the 2 tomatoes into wedges or 1/2-inch dice. Add to the bowl with the greens.

Peel the English cucumber if desired, then slice into 1/4-inch rounds or half-moons. Add to the bowl.

If using, thinly slice a small amount of red onion (about 1 tbs worth) and add to the salad for a mild bite. Chop 2 tbs fresh parsley or basil and sprinkle in.

Make the dressing by whisking together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified.

Taste and adjust seasoning — add more vinegar for brightness, more honey for sweetness, or more salt/pepper to taste.

Drizzle about two-thirds of the dressing over the prepared greens, tomatoes, cucumber and toss gently to coat. Reserve the remaining dressing for serving.

Slice the rested grilled chicken and arrange on top of the dressed salad.

Finish with 1/4 cup crumbled feta or shaved Parmesan and 2 tbs toasted pine nuts or sliced almonds if desired. Serve with the remaining dressing passed at the table.