This super easy Mediterranean Grilled Chicken Salad is the salad of my dreams! Made with a juicy and flavorful grilled chicken breast and tossed with a quick Mediterranean red wine dressing.
Dinner salads are so delicious and a great way to increase your vegetable intake. For dinner salad choices, I usually go for grilled chicken salads or just anything that fills me up. This Mediterranean grilled chicken salad was definitely a great choice! It was so so good!
I absolutely love Mediterranean flavors…you know, pretty much anything that has feta cheese, olives, and artichoke hearts. Not going to lie, this super delicious and filling Mediterranean chicken salad has definitely won my heart.
Oh and did I mention this salad is super easy to make? That’s always a good thing, right?
What’s in a Mediterranean Chicken Salad?
You can add anything inspired by Mediterranean flavors. In this salad, I used:
- romaine lettuce
- feta
- Kalamata olives
- avocado
- artichoke hearts
- cucumber
- mediterranean red wine dressing
- and obviously the amazing Mediterranean grilled chicken
However, it’s highly customizable, so feel free to swap or add extra ingredients. Here are some ideas:
- hummus
- toasted pita
- chickpeas
- tzatziki sauce
As for the Mediterranean grilled chicken, it’s super easy. Just pound the chicken breasts to about 1/2 inch thick, and marinate with minced garlic, lemon juice, olive oil, oregano, salt, and pepper. The trick to grilling a juicy chicken breast is 1) pounding it evenly to about 1/2 inch thickness, and 2) not overcooking it. To avoid overcooking, use an instant read thermometer and cook it until the internal part reaches 165 degrees F.
How to Make Mediterranean Salad Dressing
Mediterranean salad dressings or vinaigrettes are so delicious. Below is my favorite version:
- red wine vinegar – adds acidity
- fresh lemon juice – adds extra acidity and freshness
- extra virgin olive oil – use good quality olive oil
- dijon mustard – helps with texture
- minced garlic – can’t leave this one out!
- dried oregano – extra flavor
- crumbled feta – extra flavor
- salt and pepper to taste
For specific quantities, check out the recipe card below. I’ve also made dressings with sumac and other spices, so feel free to experiment with that!
I could eat this every week for lunch, I swear. This Mediterranean chicken salad is so easy to make, so it’s a great choice for a quick dinner. All you have to do is marinate the chicken and cook it, and toss the salad ingredients. You could even marinate the chicken overnight for an extra flavorful chicken breast.
It would also be a great meal to pack for lunch; I’d recommend cutting up the avocado right before eating and obviously packing the dressing separately.
I hope I convinced you to make this grilled chicken salad for your next meal. I’m sure you will love it as much as I did!
And in case you’re looking for salad inspiration, check out my top salad recipes:
- Strawberry and Spinach Salad with Herbed Chicken
- Roasted Cauliflower and Kale Salad with Lemon Tahini Dressing
- Roasted Asparagus and Sweet Potato Salad
- Kale and Apple Salad with Candied Pecans and Pumpkin Seeds
Kitchen Tips
- To pound chicken easily to even thickness, use a meat tenderizer. They are very helpful! I’d recommend OXO’s meat tenderizer.
- Cut the avocado last to prevent it from getting dark.
- I prefer artichokes packed in water, but feel free to use marinated artichokes too.
Mediterranean Grilled Chicken Salad
Ingredients
- 2 heads romaine lettuce, chopped
- 6 Roma tomatoes, diced
- 1 cucumber, diced
- 2 avocados, diced
- 1 cup artichoke hearts, roughly chopped
- 1 cup Feta cheese, cut into cubes - (about 8oz)
- 1/2 cup pitted Kalamata olives, halved
- Olive oil for chicken
Simple Mediterranean Chicken Marinade
- 4 chicken breasts, pounded to 1/2 inch thick
- Juice of 1 lemon
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Mediterranean Dressing
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2/3 cups extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon crumbled feta
- Salt and pepper to taste
Instructions
- In a Ziploc bag, add the marinade ingredients and the chicken breast, and marinate for about 15 minutes while you prep the vegetables. Keep in the fridge for safety.
- Meanwhile, combine all the Mediterranean dressing ingredients in a mason jar and shake well.
- Heat some olive oil on a grill pan to medium heat. Grill chicken on both sides, about 6-8 minutes each side until cooked through or until internal temperature reaches 165 degrees F. Transfer to a plate and rest it for 10 minutes. Slice.
- Toss all prepared salad ingredients in a bowl. Top with sliced chicken and serve with Mediterranean dressing.
Marianne says
I want to make this next week for dinner since it’s been super hot lately, but need a suggestion or two for a substitute for the avocado. Thanks!
Tania says
Hi Marianne! I’d suggest using chickpeas, beets, or hummus.
Mollie says
So yummy!! This is now my go-to salad. No more $15 dollar salad splurges at my fave greek restaurant. Yay! I added hearts of palm and peperoncini and used an actual grill to cook the chicken…just because I’m extra. Otherwise, I followed this recipe exactly and it turned out lovely. 🙂
Tania says
Hi Mollie! So happy to hear 🙂 And I’m totally with you on the hearts of palm. I love hearts of palm and add it to my salads frequently. So delicious!