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A fresh grilled chicken salad with avocado, cherry tomatoes, and feta cheese on a white plate

Irresistible Grilled Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 2 large boneless , skinless chicken breasts (approximately 1 lb)
  • 3 tablespoons extra -virgin olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided
  • 0.5 teaspoon ground black pepper
  • 6 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, sliced into half-moons
  • 0.25 cup red onion, thinly sliced
  • 1 large ripe avocado, diced
  • 0.25 cup crumbled feta cheese
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hone y

Instructions
 

  • In a shallow dish, combine 1 tablespoon olive oil, lemon juice, minced garlic, dried oregano, 0.5 teaspoon salt, and black pepper.
  • Place chicken breasts in the marinade and coat thoroughly; let sit for 15 minutes at room temperature.
  • Preheat a grill or cast-iron grill pan over medium-high heat (approximately 400°F/200°C).
  • Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 0.5-inch strips.
  • In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, and remaining 0.5 teaspoon salt to create the dressing.
  • In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion with half of the dressing.
  • Divide the salad base among four plates; top with sliced chicken, diced avocado, and crumbled feta.
  • Drizzle the remaining dressing over the assembled salads and serve immediately.