Description
A vibrant, smoky, and satisfying grilled chicken salad layered with crisp romaine, juicy tomatoes, cool cucumber, creamy avocado, and tangy feta, all tied together with a bright vinaigrette.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 6 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/2 medium red onion, thinly sliced
- 1 large avocado, diced
- 1/2 cup feta cheese, crumbled
- 1/2 cup balsamic vinaigrette or favorite dressing
Instructions
- In a bowl, whisk olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes.
- Preheat a grill or grill pan over medium high heat. Lightly oil the grates.
- Grill chicken 6 to 7 minutes per side, or until cooked through and the internal temperature reaches 165°F. Transfer to a plate and rest 5 minutes.
- Meanwhile, add romaine, cherry tomatoes, cucumber, red onion, and avocado to a large salad bowl.
- Slice the rested chicken thinly against the grain. Add to the salad bowl.
- Drizzle with dressing and gently toss to combine. Sprinkle feta on top.
- Taste and adjust seasoning, then serve immediately.
Notes
- For extra juiciness, do not overcook the chicken and always let it rest before slicing.
- Chill the vegetables before assembling for maximum crunch.
- Keep dressing separate until serving to prevent soggy greens.
- Add a pinch of chili flakes or fresh herbs like basil or parsley for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg
Keywords: grilled chicken salad, healthy salad, weeknight dinner, summer salad, high protein salad, balsamic vinaigrette