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grilled chicken salad

The Best Grilled Chicken Salad You'll Ever Make

5 from 1 vote
Creating the ultimate Grilled Chicken Salad with tender meat and crisp vegetables will transform your weekly dinner routine. My version pairs a zesty lemon marinade with creamy avocado, salty feta, and crunchy croutons for an unforgettable bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts Pounded to half inch thickness
  • 1 head romaine lettuce Chopped into bite sized pieces
  • 1 cup cherry tomatoes Halved
  • 1 English cucumber Sliced into half moons
  • 1 avocado Sliced right before serving
  • ½ cup feta cheese Crumbled from a block
  • 1 cup homemade croutons Toasted
  • ¼ cup olive oil For marinade
  • 2 tablespoons fresh lemon juice For marinade
  • 1 teaspoon dried oregano For marinade
  • ½ teaspoon salt To taste
  • ¼ teaspoon black pepper To taste

Equipment

  • 1 grill pan For cooking chicken
  • 1 Mixing Bowl For whisking marinade
  • 1 cutting board For resting meat
  • 1 chef’s knife For slicing vegetables and chicken

Method
 

  1. Whisk olive oil, fresh lemon juice, dried oregano, salt, and black pepper together to start your marinade.
    whisking lemon oregano chicken marinade
  2. Place the pounded meat into the marinade and turn it multiple times to ensure complete coverage.
    marinating raw chicken breasts
  3. Preheat your grill pan to medium high and lay the chicken down away from you to prevent splatters.
  4. Transfer the cooked meat to a clean cutting board and leave it untouched for five full minutes before slicing.
    slicing grilled chicken breast on cutting board
  5. Layer the chopped romaine, cucumbers, tomatoes, and avocado in a large serving vessel, then top with sliced meat, feta, and croutons.

Nutrition

Serving: 350gCalories: 420kcalCarbohydrates: 18gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 95mgSodium: 680mgPotassium: 850mgFiber: 6gSugar: 5gVitamin A: 4500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Keep the cooked meat in a separate container from the fresh greens to prevent premature wilting. Store the completely undressed salad components in the refrigerator for up to three days.

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