Treat yourself to a Mediterranean-inspired feast with this Grilled Lemon Herb Mediterranean Chicken Salad! Marinated chicken infused with the tangy goodness of lemon and herbs pairs perfectly with fresh, colorful vegetables. Tossed in a light and zesty dressing, this salad is not only delicious but also packed with nutrients. Perfect for lunch, dinner, or meal prep, it’s a satisfying way to savor Mediterranean flavors.
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 6 cups mixed greens (arugula, spinach, or romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley or dill, chopped (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Equipment Needed
- Mixing bowls
- Grill or grill pan
- Tongs
- Whisk
- Salad bowl
Instructions
- Marinate the Chicken:
In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Add the chicken breasts, coating them thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours. - Grill the Chicken:
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes before slicing. - Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined. - Assemble the Salad:
In a large salad bowl, layer the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Top with the sliced grilled chicken. - Drizzle & Serve:
Drizzle the dressing over the salad just before serving. Toss gently to combine, and garnish with fresh parsley or dill if desired.
Tips for Success
- For extra flavor, let the chicken marinate overnight.
- Add a toasted pita or garlic bread on the side for a complete Mediterranean experience.
- This salad is also delicious with a sprinkle of toasted pine nuts or sunflower seeds for crunch.
This Grilled Lemon Herb Mediterranean Chicken Salad is a refreshing and satisfying dish that celebrates the bright, bold flavors of the Mediterranean. It’s a perfect balance of juicy chicken, crisp vegetables, and tangy dressing, making it a go-to recipe for healthy eating that doesn’t skimp on flavor. Try it today, and bring the Mediterranean sunshine to your table!
Grilled Lemon Herb Mediterranean Chicken Salad: A Fresh, Flavorful Feast!
Enjoy a vibrant and healthy Grilled Lemon Herb Mediterranean Chicken Salad bursting with bold flavors! Juicy marinated chicken, fresh veggies, and a zesty dressing make this salad a crowd-pleaser.
Equipment
- Mixing bowls
- Grill or grill pan
- Tongs
- Whisk
- Salad bowl
Ingredients
- For the Chicken Marinade:
- 2 boneless skinless chicken breasts
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad:
- 6 cups mixed greens arugula, spinach, or romaine
- 1 cup cherry tomatoes halved
- 1/2 cucumber thinly sliced
- 1/4 red onion thinly sliced
- 1/4 cup Kalamata olives pitted
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley or dill chopped (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Add the chicken breasts, coating them thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
- Assemble the Salad:
- In a large salad bowl, layer the mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Top with the sliced grilled chicken.
- Drizzle & Serve:
- Drizzle the dressing over the salad just before serving. Toss gently to combine, and garnish with fresh parsley or dill if desired.
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