There’s just something irresistibly vibrant about a fresh salad, especially when it’s crowned with juicy grilled chicken. Picture this: the sizzle of the grill, the aroma wafting through your backyard—like a summer barbecue, even if it’s not summer. This easy grilled chicken salad offers a delightful mix of textures and flavors that feel like a gentle hug for your taste buds—crunchy, savory, tangy, and oh-so-refreshing.
Steps
- Start by preheating your grill to medium-high. Season the chicken breasts with ground coriander, dried oregano, salt, pepper, and 2 tablespoons of olive oil. Grill the chicken, turning once halfway, until it achieves a slight char and the internal temperature hits 165ºF, which should take about 18 to 22 minutes. Allow the chicken to rest for 5 minutes before slicing.
- To prepare the dressing, combine the remaining 5 tablespoons of olive oil with red wine vinegar and freshly chopped parsley in a small bowl. Whisk until well mixed and season with salt and pepper to taste.
- Assemble the salad by dividing the chopped romaine, sliced cucumbers, halved tomatoes, sliced avocado, crumbled feta, and halved kalamata olives into four serving bowls. Top each bowl with the sliced grilled chicken and finish by drizzling the homemade dressing over the salad.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 1/4 pounds)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 7 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar
- 1 tablespoon freshly chopped parsley
- 4 romaine hearts, chopped
- 3 Persian cucumbers, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 2 avocados, sliced
- 4 ounces feta cheese, crumbled
- 1/2 cup pitted kalamata olives, halved
FAQ
- Can I use a different type of protein instead of grilled chicken?
- Absolutely! If you’re vegetarian or simply want a change, you can substitute grilled chicken with hard-boiled eggs or baked tofu for a similar protein boost.
- What can I use if I don’t have a grill to cook the chicken?
- No grill, no problem! You can broil the chicken in the oven. Place it on a baking sheet, flip halfway through cooking, and ensure it reaches an internal temperature of 165ºF.
- Are there alternatives to feta cheese if I don’t like it?
- Yes, you can substitute feta with crumbled goat cheese for a similar tangy flavor. If you prefer, you can also opt for another cheese of your choice.
- How can I make the dressing if I’m preparing this salad for lunch on-the-go?
- For an easy on-the-go dressing, combine all dressing ingredients in a jar or small container. Just before eating, shake the jar to emulsify the vinaigrette perfectly.
- What are some variations of this grilled chicken salad?
- You can mix it up by trying a Blackberry Chicken Salad with blackberries and walnuts, a BBQ Chicken Salad with black beans and corn, or a Chicken-Avocado Caprese Salad with mozzarella and balsamic.
Tips
- Use a Meat Thermometer: Ensure your chicken is perfectly cooked by using a meat thermometer. When it reaches an internal temperature of 165ºF, it’s ready. This will help prevent undercooked or overcooked chicken.
- Rest the Chicken: After grilling, let the chicken rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavorful slices.
- Shake Your Dressing: For an easy, on-the-go dressing, place all the ingredients in a jar or small container with a lid. Shake well just before serving to achieve a perfectly mixed vinaigrette.
- Customize Your Salad Base: While romaine hearts provide a crisp texture, feel free to swap them for your preferred greens, such as spinach or arugula, to suit your taste.
Equipment
- Grill or Grill Pan – For grilling the chicken.
- Meat Thermometer – To ensure the chicken is cooked to the correct temperature.
- Tupperware or Jar with Lid – For making and storing the vinaigrette dressing.
