This grilled chicken salad is easy to make and great for a quick but tasty dinner. It features many Mediterranean ingredients like feta, Kalamata olives, tomatoes, cucumber, red onion, lemon, olive oil, and dried oregano. It also has added creaminess with the addition of avocado.

overhead view of grilled chicken salad with avocado on a white spiral plate against a dark wooden background.

Ingredients

To make 4 dinner salads, you’ll need the following ingredients.

For the Salad

Romaine Lettuce – 2 romaine lettuce hearts, chopped
Baby Tomatoes – 8 oz sweet grape or cherry tomatoes
Avocado – 1 large avocado
Feta – 4 oz feta
Cucumber – 1/2 English cucumber
Olives – 1/4 cup pitted Kalamata olives
Sweet Pepper – 1 large sweet pepper (or a red bell pepper)
Red Onion – 1/2 medium red onion
Olive Oil – 1/3 cup extra-virgin olive oil
Lemon Juice – 2 tbsp lemon juice
Dijon Mustard – 1 tsp Dijon mustard
Dried Oregano – 1/2 tsp dried oregano
Salt – salt, to taste
Black pepper – freshly ground black pepper, to taste

For the Grilled Chicken

Chicken Breasts – 4 chicken breasts (about 5-6 oz each)
Lemon Zest – zest from one lemon
Olive Oil – 2 tbsp of olive oil
Garlic Powder – 1/4 tsp garlic powder
Salt – 1/2 tsp kosher salt
Black Pepper – 1/4 tsp ground black pepper

How To Make It

Prep and Grill the Chicken

First, flatten the chicken breasts so that they’re of an even thickness.

two flattened chicken breasts under saran wrap on a white chopping board.

Then, season the chicken breasts with salt, pepper, and garlic powder. Sprinkle the lemon zest and drizzle the olive oil, making sure to coat the chicken breast in oil. Set it aside while you prep everything for the salad.

overhead view of two chicken breasts in lemon zest and olive oil in a pink bowl.

Assemble the salad before grilling the chicken (see below). You can cook the chicken on a grill outside or on a grill pan indoors. For the pan, put it on medium-high heat. Once the pan is hot, add the chicken and cook on both sides until cooked through. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) in the thickest part. For a 5-6 oz chicken breast that’s been flattened to an even thickness, it can take about 3-4 minutes per side.

Once the chicken is cooked, remove it to a warm plate and let it rest for about 3-4 minutes before slicing it or chopping it and serving it on top of the salad.

close up of two chicken breasts being grilled on a grill pan.

Make the Salad

Prep all the salad ingredients:

Halve the sweet baby tomatoes.
Halve the sweet pepper, remove the seeds, and chop it.
If using a cucumber that has thick and rough skin, peel it first. Then, chop the cucumber.
Thinly slice the red onion.
Halve the avocado, remove the pit, and chop the avocado flesh.
Crumble the feta.

Salad ingredients chopped in a large bowl.

Make the salad dressing by whisking together the olive oil, dried oregano, mustard, lemon juice, and a pinch of salt and ground black pepper. Toss the salad with the dressing.

overhead view of tossed salad ingredients in a metal bowl.

Divide the salad among four serving plates.

overhead angled view of four plates of mediterranean salad before the grilled chicken has been added arranged in a line on a wooden surface

Serve with the grilled chicken on top.

Chopped grilled chicken on top of an individual serving of the salad.

Four salads with grilled chicken served on top.

Recipe Card