Lemon Herb Grilled Chicken Salad
Lemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
For the Lemon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, or fresh dill
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, dried oregano, dried thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Preheat your grill or grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 3
Remove chicken from the marinade, discarding any excess marinade. Place chicken on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. Cooking time may vary based on chicken thickness.
⏱️ 15 min
- 4
Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. After resting, slice the chicken breasts into strips or dice them into bite-sized pieces.
⏱️ 5 min
- 5
While the chicken rests, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and chopped fresh parsley (or dill) until well combined and emulsified.
⏱️ 5 min
- 6
Assemble the salad: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, sliced or diced cucumber, thinly sliced red onion, crumbled feta cheese, and diced avocado. Add the sliced grilled chicken.
⏱️ 5 min
- 7
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Salad
- 8 cups mixed greens
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
For the Lemon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, or fresh dill
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, dried oregano, dried thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Preheat your grill or grill pan to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 3
Remove chicken from the marinade, discarding any excess marinade. Place chicken on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. Cooking time may vary based on chicken thickness.
⏱️ 15 min - 4
Once cooked, transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps keep the chicken juicy. After resting, slice the chicken breasts into strips or dice them into bite-sized pieces.
⏱️ 5 min - 5
While the chicken rests, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, Dijon mustard, honey (or maple syrup), 1/4 teaspoon salt, 1/8 teaspoon black pepper, and chopped fresh parsley (or dill) until well combined and emulsified.
⏱️ 5 min - 6
Assemble the salad: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, sliced or diced cucumber, thinly sliced red onion, crumbled feta cheese, and diced avocado. Add the sliced grilled chicken.
⏱️ 5 min - 7
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated. Serve immediately.
⏱️ 2 min