Lemon Herb Grilled Chicken Salad
Lemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 2-3 breasts, pounded to even thickness
For the Salad
- 8 ounces mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 red onion, thinly sliced
- 1 bell pepper, any color, cored and diced
- 1/2 cup feta cheese, crumbled (optional)
For the Lemon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 3 min
- 2
Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min
- 3
While the chicken marinates, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified. Set aside.
⏱️ 5 min
- 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
⏱️ 5 min•🌡️ 400
- 5
Remove chicken from marinade, discarding any excess marinade. Grill the chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through with nice grill marks.
⏱️ 12 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 strips or dice into bite-sized pieces.
⏱️ 7 min
- 7
Assemble the salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper. Add the sliced grilled chicken.
⏱️ 3 min
- 8
Drizzle the lemon vinaigrette over the salad. Toss gently to combine all ingredients. If using, sprinkle with crumbled feta cheese.
⏱️ 2 min
- 9
Serve immediately and enjoy your fresh Lemon Herb Grilled Chicken Salad!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Salad
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 2-3 breasts, pounded to even thickness
For the Salad
- 8 ounces mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled, seeded, and diced
- 1/4 red onion, thinly sliced
- 1 bell pepper, any color, cored and diced
- 1/2 cup feta cheese, crumbled (optional)
For the Lemon Vinaigrette
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 3 min - 2
Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for best flavor.
⏱️ 20 min - 3
While the chicken marinates, prepare the lemon vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified. Set aside.
⏱️ 5 min - 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
⏱️ 5 min•🌡️ 400 - 5
Remove chicken from marinade, discarding any excess marinade. Grill the chicken for 5-7 minutes per side, or until internal temperature reaches 165°F and chicken is cooked through with nice grill marks.
⏱️ 12 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 strips or dice into bite-sized pieces.
⏱️ 7 min - 7
Assemble the salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper. Add the sliced grilled chicken.
⏱️ 3 min - 8
Drizzle the lemon vinaigrette over the salad. Toss gently to combine all ingredients. If using, sprinkle with crumbled feta cheese.
⏱️ 2 min - 9
Serve immediately and enjoy your fresh Lemon Herb Grilled Chicken Salad!
⏱️ 1 min