This simple Grilled Mediterranean Chicken Salad is an ideal choice for a quick weeknight dinner or a make-ahead lunch. Tender grilled chicken, bright vegetables, crumbled feta, and a zesty homemade dressing come together for a satisfying, flavor-packed salad you’ll want to make again and again.
Grilled Mediterranean Chicken Salad
If you need an easy, versatile salad that stores well and travels nicely, this grilled Mediterranean chicken salad is a perfect fit. It’s simple to scale up for meal prep, and it uses familiar ingredients you can swap to suit your tastes. Use boneless, skinless chicken thighs or breasts, toss in extra veggies you like, or add olives and toasted pita for extra Mediterranean flair. The homemade dressing is quick to whisk together and can be adjusted to your preferred acidity and herbs.
Recipe Shopping List
Before you start, pick up the essential components below. For exact amounts see the ingredient section in the recipe card further down.
- Romaine lettuce
- Spring mix or mixed greens
- Boneless, skinless chicken thighs or breasts
- Seasoning (salt, pepper; optional Greek-style seasoning)
- Orange bell pepper
- Red onion
- Cherry tomatoes
- Feta cheese
- Extra virgin olive oil
- Apple cider vinegar (or red wine vinegar as an alternative)
- Lemon for juice
- Italian seasoning
- Dijon mustard
How to Make This Recipe (Overview)
This quick overview outlines the main steps. Follow the full recipe card below for exact ingredient amounts and detailed instructions.
- Preheat: Heat your grill to about 375°F (190°C).
- Prep: Slice the vegetables and prepare the greens. Season the chicken.
- Grill: Cook the chicken until it reaches 165°F (74°C) internally, then rest and slice.
- Dress: Whisk the dressing ingredients until emulsified.
- Assemble: Toss greens and vegetables, top with sliced chicken, feta, and dressing just before serving.
Recipe FAQ
If you plan to make the salad ahead or save leftovers, store components separately. Keep greens and vegetables in airtight containers or resealable bags with a paper towel to absorb moisture. Store dressing in a jar and grilled chicken in a covered container. Combine just before eating for the best texture.
Yes. Add roasted chickpeas or toasted nuts for more crunch. Kalamata olives are a classic Mediterranean addition. You can substitute red wine vinegar for apple cider vinegar or add fresh herbs like oregano, parsley, or dill. Serve with warm pita or crusty bread on the side.
Serve This With
- Homemade milk rolls or crusty bread
- Lemon chicken orzo soup
- Smoked garlic goat cheese or a simple cheese plate
More Recipe Ideas
- Strawberry salad with red wine vinaigrette
- Grilled mandarin chicken salad
- Classic Greek salad
- Grilled Caesar pasta salad
- Caprese salad with balsamic reduction
- Homemade bleu cheese dressing
Below is a clear, printable recipe card with exact amounts, timing, and step-by-step instructions so you can make the salad at home with confidence.
Grilled Mediterranean Chicken Salad Recipe
This fresh salad is easy to make, features a quick homemade dressing, and is perfect for lunch or a light dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 3 cups chopped romaine lettuce
- 2 cups spring mix
- 2 boneless skinless chicken thighs (or breasts)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Greek-style seasoning (optional)
- 1 orange bell pepper, sliced
- ½ red onion, sliced
- 1 cup cherry tomatoes, halved or sliced
- ⅓ cup feta cheese, crumbled
For the dressing
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup apple cider vinegar (or substitute red wine vinegar)
- Juice of 1 large lemon
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Dijon mustard
Instructions
- Preheat your grill to 375°F (190°C). Season the chicken with salt, pepper, and optional Greek-style seasoning. Grill until the internal temperature reaches 165°F (74°C). Remove and let rest, then slice into strips.
- While the chicken cooks, slice the bell pepper, red onion, and cherry tomatoes. Chop the romaine and combine with the spring mix in a large bowl.
- Make the dressing by whisking together olive oil, apple cider vinegar, lemon juice, Italian seasoning, salt, pepper, and Dijon mustard until well emulsified.
- Arrange the lettuce and greens in a serving bowl. Top with sliced vegetables, feta, and grilled chicken.
- Pour the dressing over the salad when ready to serve and toss gently to combine.
Notes
You can swap chicken breasts for thighs or use leftover grilled chicken. Add Kalamata olives, roasted chickpeas, or chopped cucumber for variation. Store components separately for best texture when making ahead.
Nutrition Information (estimate)
Calories: 432 | Total Fat: 34g | Protein: 23g | Carbohydrates: 12g
Nutrition data provided here is only an estimate.
