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Best Grilled Chicken Salad Recipe

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3.8 from 40 reviews

A vibrant and flavorful grilled chicken salad featuring tender marinated chicken, grilled za’atar-seasoned feta, fresh romaine, cucumber, and cherry tomatoes tossed in a zesty lemon-garlic dressing. Perfect for a light yet satisfying meal ready in just 30 minutes.

Ingredients

Chicken and Marinade

  • 1 1/2 – 2 lbs chicken thighs or breasts
  • 2 1/4 teaspoons sea salt, divided
  • 2 1/2 Tablespoons za’atar seasoning or Greek seasoning, divided
  • 2 lemons, divided
  • 3 Tablespoons avocado oil, divided

Salad

  • 8 ounce block feta cheese
  • 2 heads of Romaine lettuce
  • 1 English cucumber
  • 1 cup cherry or grape tomatoes

Dressing

  • 3 Tablespoons extra-virgin olive oil
  • 1 clove garlic, grated or microplaned

Instructions

  1. Prepare the Chicken: Place the chicken in a medium or large bowl. If using thick chicken breasts, butterfly or slice them to ensure even, quick cooking.
  2. Marinate the Chicken: Sprinkle the chicken with 2 teaspoons sea salt, 1 tablespoon za’atar seasoning, 3 tablespoons fresh lemon juice (about half of one lemon), and 2 tablespoons avocado oil. Toss with tongs to coat evenly. Cover and refrigerate to marinate for at least 2 hours, up to 24 hours.
  3. Preheat the Grill: When ready to cook, preheat your grill to high heat to ensure nice searing and grill marks.
  4. Prepare the Feta: Place the block of feta on a small plate. Sprinkle with a pinch or two of za’atar seasoning and drizzle with the remaining 1 tablespoon avocado oil.
  5. Grill the Chicken: Place the marinated chicken on the hot grill. Cook until the chicken is cooked through with appealing grill marks, about 5-7 minutes per side depending on thickness. Remove and let rest for a few minutes.
  6. Grill the Feta: Ensure the grill remains hot and grill the seasoned feta block for about 2 minutes per side until warmed and slightly softened. Remove and set aside.
  7. Prepare the Salad Ingredients: Thinly slice the romaine lettuce, chop the cucumber, and slice the grilled chicken and grilled feta into bite-sized pieces. Place all in a large salad bowl.
  8. Make the Dressing and Toss: In a small bowl, whisk together the extra-virgin olive oil, grated garlic, remaining 1 1/2 tablespoons za’atar seasoning, and the juice from one lemon (about 3-4 tablespoons). Pour over the salad and toss gently to coat everything evenly.
  9. Serve: Serve the salad immediately while the grilled flavors are fresh and vibrant.

Notes

  • Butterflying or slicing thick chicken breasts helps them cook evenly and faster.
  • Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness.
  • You can substitute Greek seasoning if za’atar is unavailable, but za’atar adds authentic Middle Eastern aroma.
  • Grilling the feta adds a unique smoky flavor and softens it for better texture in the salad.
  • To keep salad crisp, do not dress it until just before serving.
  • If grill use is not available, chicken and feta can be pan-seared on the stovetop, but grilling adds signature flavor.

Find it online: https://justsosavory.com/best-grilled-chicken-salad-recipe/