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Mediterranean Grilled Chicken Salad Recipe Easy Healthy Lunch with Feta

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This vibrant Mediterranean Grilled Chicken Salad features juicy marinated chicken, tangy feta, briny olives, and crisp veggies tossed in a punchy vinaigrette. It’s a quick, healthy, and satisfying lunch or dinner that feels like a mini getaway to the Mediterranean.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 2 tablespoons olive oil (extra virgin, for marinade)
  • 2 tablespoons fresh lemon juice (about half a large lemon, for marinade)
  • 2 garlic cloves, minced (for marinade)
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped, for marinade)
  • 1/2 teaspoon salt (for marinade)
  • 1/4 teaspoon black pepper (for marinade)
  • 4 cups mixed greens (romaine, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, sliced (about 3.5 oz)
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (about 2.5 oz)
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil (extra virgin, for dressing)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice (for dressing)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced (for dressing)
  • 1/2 teaspoon dried oregano (for dressing)
  • Salt & pepper to taste (for dressing)

Instructions

  1. In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts, turning to coat. Cover and refrigerate for 20-30 minutes (up to 2 hours for more flavor).
  2. While chicken marinates, wash and dry greens. Slice cherry tomatoes in half, slice cucumber, thinly slice red onion, and chop parsley. Optional: soak onion slices in cold water for 5 minutes to mellow the bite, then drain.
  3. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon oregano. Add salt and pepper to taste.
  4. Preheat grill or grill pan to medium-high (about 400°F). Oil grates lightly. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side, until firm, golden, and juices run clear (internal temp should reach 165°F). Rest for 5 minutes before slicing thinly.
  5. In a large bowl, combine greens, tomatoes, cucumber, red onion, olives, and parsley. Toss gently with half the dressing. Arrange sliced grilled chicken on top, sprinkle with feta, and drizzle with remaining dressing.
  6. Taste and adjust seasoning. Add more salt or a squeeze of lemon if needed. Optional: add toasted pita chips or cooked quinoa for a heartier salad.

Notes

For best flavor, marinate chicken for at least 20 minutes but no more than 4 hours. Use block feta in brine for creaminess. If prepping ahead, keep dressing and veggies separate until serving. For dairy-free, use plant-based feta. Add toasted pine nuts or swap parsley for mint for extra flavor.

Nutrition

Keywords: Mediterranean salad, grilled chicken salad, healthy lunch, feta salad, gluten-free salad, easy salad recipe, summer salad, meal prep, chicken salad, low-carb salad

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