As the summer sun begins to warm the air, I find myself craving light, refreshing meals that don’t skimp on flavor. Picture this: you’re relaxing at an outdoor café somewhere along the Mediterranean coast, vibrant colors and tantalizing aromas enveloping you. That’s the inspiration behind my Mediterranean Grilled Chicken Salad with Feta and Avocado.
This salad is not just another bowl of greens—it’s a celebration of textures and tastes that come together effortlessly. Juicy, grilled chicken pairs perfectly with crisp romaine, creamy avocado, and tangy feta, creating a dish that is both satisfying and wholesome. Whether you’re looking for a quick lunch or a beautiful centerpiece for a summer gathering, this recipe delivers on all fronts. Plus, it’s an adventure waiting for you to customize it; swap out ingredients or toss in your favorite seasonal veggies. Get ready to elevate your salad game!
Why is this Grilled Chicken Salad so special?
Vibrant colors: This salad is a feast for the eyes, showcasing a rainbow of fresh ingredients that scream summer.
Flavor-packed: Each bite combines the juicy grilled chicken, creamy avocado, and tangy feta, resulting in an explosion of Mediterranean flavors.
Customizable: Make it your own by adding seasonal veggies or swapping chicken for tofu for a delightful vegetarian twist.
Quick and Easy: With simple steps and minimal prep, you can whip up a delicious lunch in no time.
Perfect for gatherings: Impress your friends and family with a dish that looks stunning and tastes even better! Get started with this unforgettable Mediterranean Grilled Chicken Salad.
Grilled Chicken Salad Ingredients
For the Chicken
• Chicken Breasts – Main protein source; opt for boneless, skinless for easy grilling.
• Dried Oregano – Adds an herby flavor; substitute with Italian seasoning if desired.
• Ground Coriander – Provides a unique, warm taste; skip if unavailable.
• Kosher Salt – Enhances overall flavor; sea salt makes a great substitute.
• Black Pepper – Introduces mild spice; using freshly ground is ideal.
• Extra-Virgin Olive Oil – Marinate chicken and dress the salad; avocado oil is a neutral substitute.
For the Dressing
• Red Wine Vinegar – Adds necessary acidity; you can swap it for apple cider vinegar.
• Fresh Parsley – Brightens the dressing; basil or cilantro works well as alternatives.
For the Salad Base
• Romaine Hearts – Provides a crispy base; mixed greens or spinach can be used instead.
• Persian Cucumbers – Adds refreshing crunch; English cucumbers make a good substitute.
• Avocados – Creamy texture with healthy fats; tahini gives a different flavor profile if needed.
• Grape or Cherry Tomatoes – Sweet bursts of flavor; any small tomato variety will suffice.
• Kalamata Olives – Contributes briny notes; you can swap for green olives or omit entirely.
• Feta Cheese – Adds a tangy flavor; goat cheese can be a suitable substitute.
How to Make Grilled Chicken Salad
Preheat Grill: Begin by heating your grill to medium-high heat, around 375°F. This ensures even cooking and those gorgeous grill marks on your chicken.
Season Chicken: Pat dry your boneless, skinless chicken breasts. Sprinkle with dried oregano, ground coriander, kosher salt, and black pepper for a burst of flavor that’ll infuse beautifully during grilling.
Grill Chicken: Place the seasoned chicken on the grill and cook for about 6-7 minutes per side. You’re looking for a nice char and the internal temperature should reach 165°F for perfect juiciness.
Rest Chicken: Once cooked through, remove the chicken from the grill and allow it to rest for at least 5 minutes. This step is crucial—it keeps the chicken tender and juicy.
Prepare Dressing: While the chicken rests, whisk together the extra-virgin olive oil, red wine vinegar, chopped fresh parsley, a pinch of salt, and freshly ground black pepper in a bowl until thickened and combined.
Assemble Salad: In a large bowl, layer your chopped romaine hearts, sliced Persian cucumbers, halved grape or cherry tomatoes, diced avocado, Kalamata olives, and crumbled feta cheese. Top with sliced grilled chicken for a stunning presentation.
Dress and Serve: Drizzle the prepared dressing over the salad, toss gently to combine all the flavors, and serve immediately for the best taste.
Optional: Garnish with extra parsley for a touch of freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Chicken Salad?
Imagine a vibrant gathering around your table, with flavors that tantalize and delight. This healthy salad pairs perfectly with various complementary dishes and drinks, making it an unforgettable meal.
- Crispy Pita Chips: Their satisfying crunch adds a perfect contrast to the salad’s creaminess, making every bite more enjoyable.
- Mediterranean Quinoa: This fluffy, protein-packed side dish adds a nutty flavor, harmonizing beautifully with the grilled chicken’s savory notes.
- Grilled Vegetable Skewers: Colorful vegetables tossed on the grill enhance the meal’s freshness and bring smoky undertones that echo the chicken’s charred taste.
- Chilled White Wine: A light and crisp Sauvignon Blanc or Pinot Grigio pairs deliciously, cooling the palate and enriching the Mediterranean experience.
- Garlic Herb Flatbread: Soft, warm flatbreads are perfect for scooping, offering a comforting texture that complements the salad’s crispness.
- Lemon Sorbet: A refreshing dessert option that cleanses the palate while echoing the bright citrus tones of the salad dressing.
Elevate your dining experience with these pairings, and enjoy a meal filled with flavor and warmth!
Make Ahead Options
These Mediterranean Grilled Chicken Salads are a fantastic choice for meal prep! You can grill the chicken breasts and store them in an airtight container in the refrigerator for up to 3 days. Meanwhile, chop the romaine, cucumbers, and tomatoes, and keep them separate from the dressing and avocados to maintain freshness and prevent sogginess. Slice the avocado just before serving to keep it vibrant and green. When ready to enjoy, simply slice the chilled chicken, toss the salad ingredients together, drizzle with the prepared dressing, and you’ll have a flavorful, healthy lunch ready in a matter of minutes. Meal prep has never been so easy!
How to Store and Freeze Grilled Chicken Salad
Fridge: Keep leftover grilled chicken salad in an airtight container for up to 2 days. Store the dressing separately to maintain freshness and crunch.
Freezer: Freezing is not recommended for the assembled salad due to the textures of the fresh ingredients. However, store grilled chicken separately in freezer-safe bags for up to 3 months.
Reheating: If you’ve refrigerated grilled chicken, reheat in the microwave or on the stove until warmed to your liking, then slice and enjoy in a fresh salad.
Prep Ahead: For busy days, you can grill chicken ahead of time and store it in the fridge for easy assembly of your grilled chicken salad throughout the week.
Grilled Chicken Salad Variations
Let your creativity shine by customizing this delicious salad to suit your taste and dietary preferences!
Vegetarian Option: Replace chicken with hard-boiled eggs or baked tofu for a protein-packed alternative that still delivers on flavor.
Seasonal Veggies: Incorporate bell peppers, zucchini, or radishes to enjoy the freshest flavors of the season. These add vibrant colors and crunchy textures.
Nutty Crunch: Toss in some walnuts or pecans for a delightful crunch and an extra boost of nutrition. They also bring a satisfying heartiness to the dish.
Spicy Kick: Introduce a dash of red pepper flakes or slices of fresh jalapeño for those who crave a bit of heat. Just adjust the amount to suit your spice tolerance!
Flavor Boost: Experiment with different cheeses like goat cheese or blue cheese for a tangy twist that complements the salad beautifully.
Fruit Addition: Add sliced strawberries or diced apples for a sweet contrast to the savory elements, making each bite a delightful surprise.
Herb Twist: Switch up the dressing by using fresh dill or mint in place of parsley for a refreshing herbal flavor that enhances the Mediterranean vibe.
Grain Fusion: For added substance, toss in cooked quinoa or farro, turning this salad into a heartier meal that’s still light and nourishing.
Expert Tips for Grilled Chicken Salad
- Check Doneness: Use a meat thermometer to ensure the chicken reaches 165°F. This avoids undercooking, keeping your grilled chicken salad safe and delicious.
- Rest the Chicken: Allow grilled chicken to rest for at least 5 minutes before slicing. This keeps moisture locked in, resulting in tender, juicy meat.
- Customize Ingredients: Feel free to swap in seasonal veggies like bell peppers or zucchini to freshen up your grilled chicken salad. Variety keeps meals exciting!
- Store Smartly: If you have leftovers, store separate components (like dressing and greens) to maintain freshness and crunch for your next meal.
- Fresh Herbs: Fresh herbs elevate flavor; experiment with basil or cilantro as alternatives to parsley in your salad dressing for a unique twist.
Grilled Chicken Salad Recipe FAQs
How do I choose ripe avocados for my salad?
Absolutely! When selecting avocados, look for ones that yield slightly to gentle pressure but aren’t overly soft or mushy. A perfect avocado should have a rich green color with a slight sheen. If you’re unsure, you can also check for a dark skin; just avoid those with large dark spots or blemishes.
What’s the best way to store leftover grilled chicken salad?
Very! To keep your leftovers fresh, store the salad in an airtight container in the refrigerator for up to 2 days. I recommend keeping the dressing separate to maintain the crispness of the greens. For best results, assemble the salad as needed!
Can I freeze the grilled chicken from the salad?
Absolutely! While I don’t recommend freezing the assembled salad due to the fresh ingredients, you can freeze the grilled chicken. Just place it in freezer-safe bags, remove as much air as possible, and store for up to 3 months. Thaw overnight in the fridge before reheating and tossing it back into your salad.
What do I do if my chicken is undercooked?
The more the merrier when it comes to cooking the chicken! If your chicken feels tender and not fully cooked (use a meat thermometer to check for 165°F), you can simply return it to the grill or broiler for additional cooking. Just slice it open to check, and return if needed, cooking for another 3-5 minutes until fully done.
Is there a way to modify this recipe for allergy considerations?
Absolutely! If you’re dealing with dairy allergies, you can skip the feta and instead use a dairy-free cheese alternative or simply increase the amount of avocado for creaminess. If you have a sensitivity to olives, feel free to leave them out altogether; the salad will still be delicious and flavorful!
Can I make this salad vegetarian-friendly?
Very! For a delightful vegetarian option, here are a few swaps: Replace the grilled chicken with sliced hard-boiled eggs or roasted chickpeas for protein. You can also incorporate baked tofu or even falafel to keep the Mediterranean spirit alive while packing in flavor!
Delicious Grilled Chicken Salad for a Fresh Mediterranean Boost
Equipment
- - Grill
- - Mixing bowl
- - Meat thermometer
Ingredients
For the Chicken
- 2 pieces Chicken Breasts boneless, skinless
- 1 teaspoon Dried Oregano substitute with Italian seasoning if desired
- 1 teaspoon Ground Coriander skip if unavailable
- 1 teaspoon Kosher Salt substitute with sea salt
- 1 teaspoon Black Pepper freshly ground is ideal
- 2 tablespoons Extra-Virgin Olive Oil avocado oil can be substituted
For the Dressing
- 2 tablespoons Red Wine Vinegar can substitute with apple cider vinegar
- 1/4 cup Fresh Parsley alternatives include basil or cilantro
For the Salad Base
- 4 cups Romaine Hearts mixed greens or spinach can be used
- 2 pieces Persian Cucumbers English cucumbers can be substituted
- 2 pieces Avocados tahini can be an alternative
- 1 cup Grape or Cherry Tomatoes any small tomato variety can substitute
- 1/2 cup Kalamata Olives optional, can substitute with green olives
- 1/2 cup Feta Cheese goat cheese can be a substitute
Instructions
Instructions
- Preheat the grill to medium-high heat around 375°F.
- Pat dry the chicken breasts and season with oregano, coriander, salt, and black pepper.
- Grill the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F.
- Remove from grill and let rest for at least 5 minutes.
- In a bowl, whisk together olive oil, red wine vinegar, parsley, salt, and pepper.
- In a large bowl, layer the romaine, cucumbers, tomatoes, avocados, olives, and feta.
- Slice the grilled chicken and place on top, drizzle with dressing, and serve.