Too hot to turn on the oven? This one is for you. This Perfect Grilled Chicken Salad is exactly what your family needs today. It is fresh, light, and so satisfying. You can have a healthy dinner ready in no time.
There is nothing better than the smell of a grill on a warm evening. This recipe brings all those bright summer flavors together in one bowl. You get juicy chicken, crisp greens, and a tangy dressing. It is the ultimate way to end a sunny day.
Why This Recipe Is a Winner
This recipe is a total winner because it feels like a restaurant meal at home. It is perfect for a busy summer weeknight when you are short on time. The chicken stays tender while the vegetables stay crisp and cool. Your kids will love the colorful bowl and familiar flavors.
It is also a great choice for a healthy reset after a busy weekend. You get plenty of protein and fresh garden produce in every bite. This meal is light enough for the heat but filling enough for dinner. You will feel energized and satisfied after eating this.
Simple Cooking Steps
Making this salad is very simple and completely stress-free. You just whisk a quick marinade and let the chicken soak. Then, the grill does all the hard work for you. Even if you are new to grilling, you can do this with confidence.
The prep work is minimal and uses basic kitchen tools. You can chop your veggies while the chicken cooks. This saves you precious time in the kitchen. Dinner will be on the table before you know it.
Ingredients You’ll Need
Most of these items are likely already in your pantry or garden. Using fresh seasonal produce makes a huge difference in flavor.
- 2 large boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced into half-moons
- 1/2 small red onion, thinly sliced
- 1/4 cup feta cheese crumbles
- 1/4 cup balsamic vinaigrette
Step-by-Step Instructions
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl to create the marinade.
- Coat the chicken breasts thoroughly with the marinade and refrigerate for 15 minutes.
- Preheat a gas or charcoal grill to medium-high heat, approximately 400°F (204°C).
- Place chicken on the grill and cook for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow it to rest for 5 minutes to retain juices before slicing into 1/2-inch strips.
- Combine mixed greens, tomatoes, cucumber, and red onion in a large mixing bowl.
- Add the balsamic vinaigrette to the vegetables and toss gently to coat.
- Apportion the salad mixture onto four plates and top each with a sliced chicken breast and 1 tablespoon of feta cheese.
Best Ways to Enjoy It
Serve this salad while the chicken is still warm and juicy. It looks beautiful served on a large family-style platter. You could add some warm crusty bread on the side for dipping. This is also a wonderful meal for a backyard picnic.
For a special touch, set the table outside and light a candle. Enjoy this meal with your favorite person and a cold glass of lemonade. It turns a simple weeknight into a lovely summer memory. You deserve a meal that tastes this good.
How to Store Leftovers
Store your leftovers in an airtight container in the refrigerator. The grilled chicken stays delicious for up to three days. It makes a fantastic office lunch for the next day. For the best results, keep the greens and dressing separate until serving.
This prevents the salad from getting soggy or wilted. You can reheat the chicken slightly or enjoy it cold. Both ways are equally tasty and satisfying. It is a great meal prep option for busy weeks.
Tips for Best Results
- Don’t skip the resting time for the chicken to keep it juicy.
- Use a meat thermometer for perfectly cooked meat every single time.
- Wash your greens in ice-cold water for an extra crisp crunch.
- Double the chicken marinade if you want extra flavor for later.
- Add a handful of fresh summer berries for a sweet twist.
- Always slice the chicken against the grain for the most tender bites.
- Pat the chicken dry before marinating so the oil sticks better.
- Clean your grill grates before cooking to prevent the chicken from sticking.
Ways to Switch It Up
- Swap the feta for goat cheese for a creamier, tangy flavor.
- In late summer, use zucchini slices instead of cucumber for variety.
- Leave out the cheese for a simple and delicious dairy-free option.
- Use lime juice instead of lemon for a bright citrus swap.
- Add sliced avocado for extra creaminess and healthy fats.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the vegetables and grill the chicken early. Just keep the dressing separate until you are ready to eat. This keeps everything fresh and crunchy for your meal.
What if I don’t have a grill?
You can use a grill pan on your stove instead. Cook the chicken over medium-high heat just like the outdoor grill. You will still get those beautiful char marks and great flavor.
Will my kids actually eat this?
Most kids love the mild lemon and oregano flavors in this chicken. You can serve the salad components separately if they prefer. It is a very kid-friendly way to eat more vegetables.
I hope this fresh meal brings a little sunshine to your table. It is my favorite way to enjoy a warm evening with family. Happy cooking and enjoy every bite!
— Lidia
Perfect Grilled Chicken Salad
Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 English cucumber , sliced into half-moons
- 1/2 small red onion, thinly sliced
- 1/4 cup feta cheese crumbles
- 1/4 cup balsamic vinaigrette
Instructions
- Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl to create the marinade.
- Coat the chicken breasts thoroughly with the marinade and refrigerate for 15 minutes.
- Preheat a gas or charcoal grill to medium-high heat, approximately 400°F (204°C).
- Place chicken on the grill and cook for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board and allow it to rest for 5 minutes to retain juices before slicing into 1/2-inch strips.
- Combine mixed greens, tomatoes, cucumber, and red onion in a large mixing bowl.
- Add the balsamic vinaigrette to the vegetables and toss gently to coat.
- Apportion the salad mixture onto four plates and top each with a sliced chicken breast and 1 tablespoon of feta cheese.
