Dinner

Grilled Chicken Salad with Fresh Vegetables and Feta Recipe

ByMarina Montclair November 19, 2025November 19, 2025

Introduction

This grilled chicken salad combines smoky, seasoned chicken with fresh, vibrant vegetables and creamy feta. It’s a perfect light lunch or dinner that’s both satisfying and full of flavor.

A white plate holds a fresh salad with several layers arranged clearly. The bottom layer is green lettuce leaves that spread across the plate. On top of the lettuce, there are sliced cucumbers with a pale green center and darker green edges, along with halved bright red cherry tomatoes. There are also crumbled white cheese pieces and dark purple olive slices scattered around. In the middle on top of the salad are five slices of grilled chicken breast, golden brown with grill marks and sprinkled with chopped green herbs. The salad also has light green avocado slices near the chicken. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-oz.) boneless, skinless chicken breasts
1 tsp. dried oregano
1 tsp. ground coriander
Kosher salt
Freshly ground black pepper
7 tbsp. extra-virgin olive oil, divided
1/4 cup red wine vinegar
1 tbsp. finely chopped fresh parsley
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, crumbled

Instructions

Step 1: Prepare a grill for medium-high heat; preheat for 5 minutes or heat a grill pan over medium-high heat. In a medium bowl, sprinkle the chicken all over with oregano and coriander. Season with salt and pepper. Add 2 tablespoons of olive oil and toss to coat.
Step 2: Grill the chicken, covered, turning halfway through, until slightly charred and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then thinly slice.
Step 3: Meanwhile, in a small bowl, whisk together the red wine vinegar, parsley, and remaining 5 tablespoons of olive oil. Season with salt and pepper to taste.
Step 4: Divide the chopped romaine, sliced cucumbers, avocado, tomatoes, olives, and crumbled feta among serving bowls. Top each with sliced grilled chicken and drizzle with the prepared dressing.

Tips & Variations

For extra flavor, marinate the chicken in the olive oil, vinegar, herbs, and spices for 30 minutes before grilling.
Substitute kale or spinach for romaine to add more nutrients.
Add toasted pine nuts or walnuts for crunch.
Use lemon juice instead of red wine vinegar for a brighter dressing.

Storage

Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a sealed jar. When ready to eat, toss everything together and enjoy. Reheat chicken gently in a skillet or microwave if preferred warm.

How to Serve

A white plate holds a fresh salad with several layers: the bottom layer is light green lettuce leaves scattered all around, on top of which are bright green cucumber slices arranged on the right side, red grape tomato halves placed near the top right, and dark purple olive halves scattered throughout. On the left and middle layers, there are five slices of grilled chicken breast with a golden-brown sear, sprinkled with finely chopped green herbs. Crumbled white cheese is spread unevenly across the salad, adding texture and contrast. The whole salad is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Grill them until they reach an internal temperature of 165°F for juicy, flavorful meat.

How do I keep the avocado from browning?

Slice the avocado just before serving and toss it with a little lemon or lime juice to slow browning. Adding it to the salad right before serving ensures it stays fresh.