Lindsay Maitland Hunt

Mediterranean Grilled Chicken Salad

By Lindsay Maitland HuntPublished: Apr 19, 2022

Grilled chicken salad is the pinnacle of lunch. It provides you with a bit of protein as well as a ton of veggies so that you can be full, without slowing yourself down for the rest of the day. For our version we wanted to make sure we didn't disappoint. So we stuffed this salad to the gills with some of our favourite toppings. Cucumbers, tomato, feta, olives, and avocado combine to create a salad that may just be your go to office lunch from here on out.

If you don't have a grill, you can throw the chicken on a baking sheet and toss under the broiler and cook, flipping halfway, until it renders 75ºC on a thermometer. Or if you're vegetarian or vegan, you could swap in things like hard boiled eggs or baked tofu. Also a quick hack if you are indeed packing this as an office lunch.

For the dressing, ditch the whisking and throw all the ingredients into a jar or small tupperware. Right before you go to eat, give the jar a good shake and you will have a perfectly emulsified vinaigrette that is restaurant worthy.

Editors Note: This recipe was updated on 19 April, 2022 to include more information about the dish.

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Yields:: 4
Prep Time:: 10 mins
Total Time:: 30 mins

Ingredients

2
boneless skinless chicken breasts
1 tsp.
ground coriander
1 tsp.
dried oregano
Salt
Freshly ground black pepper
5 tbsp.
extra-virgin olive oil
4 tbsp.
red wine vinegar
1 tbsp.
freshly chopped parsley
4
lettuce, chopped
3
Persian cucumbers, thinly sliced
200 g
grape or cherry tomatoes, halved
2
avocados, sliced
115 g
feta, crumbled
100 g
pitted kalamata olives, halved

Directions

1. Step 1Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice.
2. Step 2Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
3. Step 3Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.