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Grilled Chicken Salad with Feta, Olives, and Avocado Recipe

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4.1 from 75 reviews

This Grilled Chicken Salad recipe offers a fresh and healthy meal option featuring tender, herb-seasoned grilled chicken breasts served over a crisp mix of romaine lettuce, cucumbers, avocados, tomatoes, Kalamata olives, and crumbled feta cheese. A vibrant red wine vinegar and parsley dressing ties all the flavors together for a light yet satisfying dish perfect for lunch or dinner.

  • Total Time: 31 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 (8-oz.) boneless, skinless chicken breasts
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp. extra-virgin olive oil (for chicken)

Dressing

  • 1/4 cup red wine vinegar
  • 1 Tbsp. finely chopped fresh parsley
  • 5 Tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Salad Base and Toppings

  • 4 romaine hearts, chopped
  • 3 Persian cucumbers, thinly sliced
  • 2 avocados, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup halved pitted Kalamata olives
  • 4 oz. feta cheese, crumbled

Instructions

  1. Preheat the Grill: Prepare a grill for medium-high heat, allowing it to preheat for about 5 minutes. Alternatively, heat a grill pan over medium-high heat to simulate outdoor grilling.
  2. Season and Oil the Chicken: In a medium bowl, sprinkle the chicken breasts with dried oregano and ground coriander evenly on all sides. Season generously with kosher salt and freshly ground black pepper. Drizzle 2 tablespoons of extra-virgin olive oil over the chicken breasts and toss to ensure they are well coated with spices and oil.
  3. Grill the Chicken: Place the seasoned chicken breasts on the preheated grill. Cover and cook, turning once halfway through, for about 8 minutes per side or until the chicken is slightly charred and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from heat and transfer the chicken to a cutting board. Let it rest for 5 minutes to retain juices, then slice thinly for serving.
  4. Make the Dressing: While the chicken rests, whisk together red wine vinegar, finely chopped fresh parsley, and the remaining 5 tablespoons of extra-virgin olive oil in a small bowl. Season with salt and freshly ground black pepper to taste. This bright, herbaceous dressing will complement the grilled chicken and fresh vegetables perfectly.
  5. Assemble the Salad: Divide the chopped romaine lettuce equally among individual serving bowls or plates. Arrange the thinly sliced cucumbers, avocados, halved grape or cherry tomatoes, halved Kalamata olives, and crumbled feta evenly over the lettuce.
  6. Add the Chicken and Dressing: Top each salad portion with the sliced grilled chicken. Drizzle the prepared parsley and red wine vinegar dressing over the assembled salads to finish. Serve immediately for the freshest taste and texture.

Notes

  • For best flavor, use fresh herbs and high-quality extra-virgin olive oil.
  • Allowing the chicken to rest after grilling helps keep it juicy.
  • For added crunch, consider adding toasted pine nuts or sliced almonds.
  • You can substitute romaine hearts with mixed greens or baby spinach if preferred.
  • If desired, the salad can be served cold or at room temperature.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/grilled-chicken-salad-with-feta-olives-and-avocado-recipe/