Delicious Grilled Chicken Salad for a Fresh Mediterranean Boost
A refreshing Grilled Chicken Salad that combines juicy chicken, creamy avocado, and tangy feta for a satisfying dish.
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.
Notes
Feel free to customize with seasonal veggies for added freshness.