Herbed Grilled Chicken Salad with Lemon-Dijon Vinaigrette
This Herbed Grilled Chicken Salad is a refined yet simple dish inspired by the sun-kissed coasts of the Mediterranean. Fresh herbs, crisp vegetables, and a bright lemon-Dijon vinaigrette come together to elevate tender grilled chicken. It’s both vibrant and light, perfect as a centerpiece for a summer lunch or an elegant weeknight dinner.
Equipment
- Grill pan or outdoor grill
- Mixing bowls
- Whisk
- Chef's Knife
- Cutting board
Ingredients
For the Chicken Marinade:
- 2 pieces boneless, skinless chicken breasts organic or air-chilled preferred
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice freshly squeezed
- 1 teaspoon dried oregano
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Lemon-Dijon Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard smooth or grainy
- 1 teaspoon honey optional, for balance
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper freshly cracked
For the Salad:
- 6 cups mixed salad greens such as arugula, baby spinach, and romaine
- 1 cup cherry tomatoes halved
- ½ cup cucumber thinly sliced, preferably English cucumber
- ¼ cup red onion thinly sliced
- ¼ cup feta cheese crumbled
Instructions
- In a medium bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and coat evenly. Cover and let marinate for 15–20 minutes at room temperature, or up to 2 hours in the refrigerator.
- While the chicken marinates, whisk together all vinaigrette ingredients in a small bowl until emulsified. Taste and adjust seasoning. Set aside.
- Preheat a grill pan or outdoor grill over medium-high heat (about 400°F / 204°C). Grill marinated chicken for 6–7 minutes per side, or until golden brown with grill marks and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing thinly across the grain.
- In a large bowl, toss greens, cherry tomatoes, cucumber, and red onion. Drizzle with vinaigrette and toss gently to coat.
- Top salad with sliced grilled chicken and a sprinkle of crumbled feta. Serve immediately.
Notes
- To make this salad dairy-free, omit the feta or use a plant-based alternative.
- For additional crunch, top with roasted chickpeas or toasted walnuts.
- Chill vinaigrette for deeper infusion of flavors; it also keeps for up to 5 days in the fridge.
Nutrition
Calories: 214kcalCarbohydrates: 8gProtein: 3gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 578mgPotassium: 252mgFiber: 1gSugar: 3gVitamin A: 928IUVitamin C: 28mgCalcium: 75mgIron: 1mg
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