Lemon Herb Grilled Chicken Salad
Whole FoodsLemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade & Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pasture-raised, organic, about 2-3 breasts
- 1/4 cup fresh lemon juice, from 1-2 organic lemons
- 2 tablespoons extra virgin olive oil, organic, such as 365 Everyday Value®
- 2 tablespoons fresh parsley, finely chopped, organic
- 1 tablespoon fresh oregano, finely chopped, organic
- 2 garlic, cloves, minced, organic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens, organic, such as spring mix or baby spinach
- 1 pint cherry tomatoes, organic, halved
- 1 cucumber, organic, peeled and sliced or diced
- 1/4 red onion, organic, thinly sliced
- 1 bell pepper, organic, any color, cored and thinly sliced
- 1/2 cup feta cheese, organic, crumbled (optional)
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil, organic, such as 365 Everyday Value®
- 2 tablespoons fresh lemon juice, from 1 organic lemon
- 1 teaspoon Dijon mustard, organic
- 1/2 teaspoon dried oregano, organic
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl or a resealable bag, combine the 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, chopped fresh parsley, chopped fresh oregano, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min
- 2
Add the chicken breasts to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. If time allows, marinating for 1-2 hours is ideal.
⏱️ 5 min
- 3
While the chicken marinates, prepare the vinaigrette: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, Dijon mustard, dried oregano, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper until emulsified. Set aside.
⏱️ 5 min
- 4
Preheat your grill or grill pan to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 5
Remove chicken from the marinade, discarding any excess marinade. Place chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
⏱️ 15 min•🌡️ 165
- 6
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. Once rested, slice the chicken into thin strips or dice into bite-sized pieces.
⏱️ 5 min
- 7
Assemble the salads: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and bell pepper. If using, add the crumbled feta cheese.
⏱️ 5 min
- 8
Divide the salad mixture among four plates. Top each salad with the sliced or diced grilled chicken. Drizzle generously with the prepared Lemon Herb Vinaigrette. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsLemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade & Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pasture-raised, organic, about 2-3 breasts
- 1/4 cup fresh lemon juice, from 1-2 organic lemons
- 2 tablespoons extra virgin olive oil, organic, such as 365 Everyday Value®
- 2 tablespoons fresh parsley, finely chopped, organic
- 1 tablespoon fresh oregano, finely chopped, organic
- 2 garlic, cloves, minced, organic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens, organic, such as spring mix or baby spinach
- 1 pint cherry tomatoes, organic, halved
- 1 cucumber, organic, peeled and sliced or diced
- 1/4 red onion, organic, thinly sliced
- 1 bell pepper, organic, any color, cored and thinly sliced
- 1/2 cup feta cheese, organic, crumbled (optional)
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil, organic, such as 365 Everyday Value®
- 2 tablespoons fresh lemon juice, from 1 organic lemon
- 1 teaspoon Dijon mustard, organic
- 1/2 teaspoon dried oregano, organic
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl or a resealable bag, combine the 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, chopped fresh parsley, chopped fresh oregano, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min - 2
Add the chicken breasts to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. If time allows, marinating for 1-2 hours is ideal.
⏱️ 5 min - 3
While the chicken marinates, prepare the vinaigrette: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, Dijon mustard, dried oregano, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper until emulsified. Set aside.
⏱️ 5 min - 4
Preheat your grill or grill pan to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 5
Remove chicken from the marinade, discarding any excess marinade. Place chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
⏱️ 15 min•🌡️ 165 - 6
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. Once rested, slice the chicken into thin strips or dice into bite-sized pieces.
⏱️ 5 min - 7
Assemble the salads: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and bell pepper. If using, add the crumbled feta cheese.
⏱️ 5 min - 8
Divide the salad mixture among four plates. Top each salad with the sliced or diced grilled chicken. Drizzle generously with the prepared Lemon Herb Vinaigrette. Serve immediately.
⏱️ 5 min