Grilled Chicken Salad
Chicken breast is the heart of this salad, grilled with olive oil, lemon, garlic and oregano, then tossed with romaine, cherry tomatoes, cucumber, onion and feta. 15 minutes prep, 15 minutes cook, serves 4.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 2 cloves
- 1 tsp
- ¾ tsp
- ½ tsp
- 200 g
- 60 g
Process
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Pat the chicken breasts dry with paper towels and place them between two sheets of plastic wrap. Pound to an even 2 cm thickness so they cook at the same rate.
In a small bowl, whisk 1 tbsp olive oil, the zest and juice of the lemon, minced garlic, dried oregano, salt, and black pepper. Pour over the chicken and turn to coat. Let sit at room temperature for 10 minutes while you prep the vegetables.
Chop the romaine, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Combine in a large salad bowl and refrigerate until serving.
Heat a grill pan or outdoor grill over medium-high heat and brush the grates lightly with olive oil. Grill the chicken for 5–6 minutes per side, without moving it, until well marked and the internal temperature reaches 74°C.
Transfer the chicken to a cutting board and rest for 5 minutes. Slice against the grain into 1 cm strips.
Drizzle the salad with the remaining 1 tbsp olive oil and toss gently. Top with the sliced chicken and crumbled feta, if using. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is dressing the salad too early; add the olive oil and lemon only right before serving so the romaine stays crisp.
- Chicken is done at 74°C. If you do not have a thermometer, cut into the thickest part: the juices should run clear and the meat should be opaque white all the way through.
- Dry the chicken well before grilling. Surface moisture steams the meat and prevents good grill marks and browning.
- Let the grilled chicken rest for 5 minutes before slicing so the juices redistribute and the meat stays moist.
Substitutions
- chicken breast→chicken thighs (boneless, skinless)
- feta cheese→goat cheese or omit for dairy-free
- romaine lettuce→mixed greens or baby spinach
- dried oregano→dried thyme or Italian seasoning
Storage & reheating
Store leftover grilled chicken and undressed salad components separately in airtight containers in the refrigerator. The chicken keeps for up to 3 days; the chopped vegetables keep for up to 2 days. To reheat the chicken, place it in a covered skillet over medium-low heat for 3-4 minutes, or microwave covered for 1-2 minutes until warm. Do not reheat the salad; toss the chilled vegetables with fresh dressing just before serving.
FAQ
The questions we get asked most
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and stay juicy. Grill them for 6-7 minutes per side, or until the internal temperature reaches 74°C. Slice against the grain.
How do I keep the salad from getting soggy?
Dry the romaine thoroughly after washing, keep the vegetables and dressing separate until serving, and only toss with olive oil and lemon right before eating. If packing for lunch, layer the dressing at the bottom of the container and the greens on top.
Can I make this grilled chicken salad ahead of time?
Yes. Grill and slice the chicken up to 3 days ahead and refrigerate it. Chop the vegetables up to 1 day ahead and store them in a sealed container with a paper towel to absorb moisture. Assemble and dress just before serving.
How do I know when the grilled chicken is fully cooked?
The safest way is an instant-read thermometer inserted into the thickest part of the breast; it should read 74°C. Without a thermometer, cut into the thickest part: the meat should be opaque white and the juices should run clear, not pink.
Can I add other vegetables or toppings?
Absolutely. Sliced bell peppers, avocado, Kalamata olives, or toasted nuts are good additions. Add them just before serving so they do not wilt or soften the salad.
Is this grilled chicken salad gluten-free?
Yes, as written it is gluten-free. Check that your feta and any added ingredients are gluten-free, and avoid serving it with croutons or bread.
Can I cook the chicken on a stovetop instead of a grill?
Yes. Use a grill pan or heavy skillet over medium-high heat with a little olive oil. Cook for 5-6 minutes per side until browned and cooked through to 74°C. The flavor will be slightly different but still good.
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