Mediterranean Salad With Grilled Chicken Breasts Recipe

This vibrant Mediterranean Grilled Chicken Salad is a crowd-pleaser! Inspired by a cooking class recipe, this dish features juicy grilled chicken breasts marinated in a zesty blend of herbs and spices. The quick marinade and easy stovetop grilling make it perfect for weeknight dinners or impressive gatherings. Crisp greens, fresh vegetables, and crunchy pita chips complement the flavorful chicken, all tossed in a light and tangy lemon-herb dressing. Prepare for a taste of the Mediterranean in under an hour!

Prep Time 20 mins
Cook Time 60 mins
Calories 744.1 kcal
Protein 115g
Rating 4.8 (4 Reviews)
Mediterranean Salad With Grilled Chicken Breasts 111

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mediterranean Salad With Grilled Chicken Breasts

  • 2 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 4 tablespoons lemon juice
  • 1/2 cup olive oil
  • Ground Cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups mixed greens
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup chopped cucumber
  • Red Onion
  • Carrots
  • 1/2 cup pita chips
  • Extra Virgin Olive Oil
  • Lemon zest
  • Lemon juice
  • 1 teaspoon Dijon mustard
  • Honey
  • Fresh dill
  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 tablespoon red wine vinegar
  • 5 cups mixed greens
  • 1/2 cup crumbled feta cheese

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How to Make Mediterranean Salad With Grilled Chicken Breasts

  1. **Marinate the Chicken:** In a resealable bag or glass dish, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 boneless, skinless chicken breasts (about 1.5 lbs total) and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. **Grill the Chicken:** Preheat a grill pan or broiler. Grill chicken breasts for 5-6 minutes per side over medium-high heat, or broil 6-7 minutes per side, until cooked through and internal temperature reaches 165°F (74°C).
  3. **Rest and Slice:** Let the chicken rest for 10 minutes before slicing it diagonally into thin strips.
  4. **Prepare the Dressing:** In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. **Assemble the Salad:** In a large bowl, combine 5 cups mixed greens, 1/2 cup chopped cucumber, 1/2 cup chopped tomatoes, 1/2 cup crumbled feta cheese, and 1/2 cup pita chips. Add the sliced grilled chicken.
  6. **Toss and Serve:** Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

70g

Fat

32g

Carbs

10g