Description
A fresh, colorful, and satisfying salad packed with juicy grilled chicken, creamy avocado, crisp vegetables, salty feta, and crunchy toasted seeds. Everything is finished with a bright homemade herb dressing made with lemon, fresh herbs, garlic, and a touch of honey.
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts (about 450 g)
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad
5 cups (150 g) mixed greens or romaine lettuce, chopped
1 large avocado, diced
1 cup (150 g) cherry tomatoes, halved
1/2 English cucumber, sliced
1/4 small red onion, thinly sliced
1/3 cup (50 g) crumbled feta cheese
1/4 cup (30 g) toasted pumpkin seeds or sunflower seeds
2 tbsp fresh parsley, chopped
For the Herb Dressing
1/4 cup (60 ml) extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp honey
1 small garlic clove, minced
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Place the chicken breasts in a bowl. Add the olive oil, lemon juice, dried oregano, garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning evenly over the chicken and let it marinate for 15–20 minutes.
2. Heat a grill pan or outdoor grill over medium-high heat. Place the chicken on the hot grill and cook for 5–7 minutes per side, depending on thickness, until nicely charred and cooked through. The internal temperature should reach 165°F (74°C).
3. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing.
4. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, parsley, dill, basil, honey, minced garlic, Dijon mustard, salt, and black pepper until smooth and well combined.
5. Add the mixed greens or chopped romaine to a large serving bowl. Add the diced avocado, cherry tomatoes, cucumber, red onion, crumbled feta, toasted pumpkin seeds or sunflower seeds, and fresh parsley.
6. Once the chicken has rested, slice it into thin strips or bite-sized pieces, cutting against the grain for more tender pieces.
7. Arrange the sliced grilled chicken over the prepared salad.
8. Drizzle the herb dressing over the salad just before serving, starting with a smaller amount and adding more as needed.
9. Gently toss the salad to distribute the dressing, being careful not to crush the avocado or break up the feta.
10. Finish with extra fresh herbs, a squeeze of lemon juice, and a few additional toasted pumpkin or sunflower seeds.
11. Serve immediately while the chicken is warm and the vegetables are crisp and fresh.
Notes
Don’t overcook the chicken. Use a meat thermometer and remove it once it reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to help keep it juicy. Choose an avocado that yields gently to pressure but isn’t overly soft. Toast pumpkin or sunflower seeds in a dry skillet for a few minutes to make them more fragrant and crunchy. Dress the salad just before serving to keep the lettuce and vegetables crisp. Add more lemon juice to the dressing for extra brightness or a little more honey for a sweeter finish. Cut the chicken against the grain for more tender pieces. Boneless, skinless chicken thighs can be used instead of chicken breasts; cook them to 165°F (74°C). Goat cheese can replace feta, while crumbled cotija or another salty, crumbly cheese can also work. Romaine, baby spinach, arugula, spring mix, or a combination of leafy greens can be used. Prepare the chicken, vegetables, seeds, and dressing separately ahead of time. Add the avocado and dressing shortly before serving. Store leftover chicken, salad components, and dressing separately whenever possible and refrigerate in airtight containers. For an extra Mediterranean touch, add Kalamata olives, roasted red peppers, chickpeas, or extra cucumber. Serve with warm pita bread, crusty bread, roasted potatoes, or vegetable soup for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean