Fresh, colorful, and bursting with flavor, this Grilled Lemon Herb Mediterranean Chicken Salad is a vibrant, wholesome meal that brings together juicy grilled chicken, crisp greens, citrus segments, creamy avocado, and tangy feta. Drizzled with a light and zesty vinaigrette, this dish captures the essence of Mediterranean cuisine—fresh, balanced, and incredibly satisfying. Perfect for warm-weather lunches, dinners, or meal prep, it’s a salad you’ll crave again and again.
Why You’ll Love This Recipe
- Packed with Mediterranean flavors—lemon, herbs, citrus, and feta
- Light yet satisfying, thanks to a balance of protein, healthy fats, and fiber
- Beautifully colorful and fresh, ideal for entertaining or Instagram-worthy meals
- Quick and easy to make, ready in just over 30 minutes
- Naturally gluten-free and nutrient-dense
- Perfect for meal prep or weeknight dinners
- Customizable with your favorite greens and toppings
- Creamy, crunchy, and juicy textures in every bite
- Dairy, citrus, and herb elements for complex flavor
- Refreshing and satisfying all in one dish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chicken marinade:
- boneless, skinless chicken breasts
- olive oil
- lemon juice
- garlic, minced
- dried oregano
- paprika
- salt and pepper
For the salad:
- mixed greens (such as butter lettuce, arugula, or radicchio)
- orange, peeled and sliced
- grapefruit, peeled and sliced
- avocado, sliced
- crumbled feta cheese
- chopped pistachios or walnuts
- sliced roasted red peppers (optional)
For the vinaigrette:
- olive oil
- white wine vinegar
- Dijon mustard
- honey
- salt and pepper
Directions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest for a few minutes before slicing.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: Arrange the greens on a platter or in a large salad bowl. Layer with orange slices, grapefruit slices, avocado, red peppers (if using), pistachios or walnuts, and feta cheese.
- Top with chicken and serve: Add the sliced grilled chicken over the salad. Drizzle with vinaigrette and serve immediately, or chill for a refreshing version.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
- Servings: 2 servings
- Calories: 410 kcal per serving
Variations
- Use boneless thighs: For even juicier grilled chicken
- Add grains: Like quinoa or farro for extra heartiness
- Make it dairy-free: Omit feta or use a plant-based cheese alternative
- Use different citrus: Blood oranges or mandarins add a unique flavor
- Swap the nuts: Use almonds, pecans, or sunflower seeds for crunch
- Add olives or cucumbers: For more Mediterranean flavor
- Try a different dressing: A tahini-lemon dressing or Greek vinaigrette works well
- Serve in a wrap or pita: For a portable lunch or picnic meal
- Add herbs to salad: Fresh mint or basil can elevate the overall aroma
- Roast the citrus: For a caramelized flavor contrast
Storage/Reheating
- Storage: Keep all components separate in airtight containers for up to 3 days
- Vinaigrette: Store in a small jar in the refrigerator; shake before using
- Chicken: Reheat gently in a skillet or microwave before adding to salad
- Avocado: Best added fresh just before serving to avoid browning
- Meal prep tip: Assemble salads in jars (without dressing) for portable lunches
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, but marinating and grilling your own chicken adds more flavor. Pre-cooked is a time-saving alternative.
Is the vinaigrette sweet?
Slightly—thanks to the honey. You can reduce or omit the honey if you prefer a tangier dressing.
Can I substitute the citrus?
Yes. Use all orange, all grapefruit, or add tangerine or blood orange depending on what’s in season.
What greens work best?
Mixed baby greens, butter lettuce, or arugula all complement the Mediterranean flavors well.
How spicy is this dish?
Not spicy. To add heat, include a pinch of chili flakes or sliced chili in the vinaigrette or salad.
Can I make this salad in advance?
You can prep all components ahead, but assemble just before serving to keep everything fresh and crisp.
What cheese can I use instead of feta?
Goat cheese or shaved Parmesan are good alternatives, though feta’s saltiness pairs especially well.
What grill temperature is best for chicken?
Medium-high heat (about 400°F / 200°C) ensures a good sear while cooking the chicken through.
How do I know when the chicken is cooked?
Use a meat thermometer—165°F (74°C) is the safe internal temperature for chicken breasts.
Can I serve this as a main course?
Absolutely. It’s well-balanced and filling enough to serve as a standalone meal.
Conclusion
This Grilled Lemon Herb Mediterranean Chicken Salad is a stunning and nutritious dish that brings together zesty grilled chicken, juicy citrus, creamy avocado, and vibrant greens with a tangy vinaigrette. Bursting with Mediterranean flair, it’s a perfect warm-weather meal or elegant yet simple dish for any night of the week. Light, wholesome, and satisfying—it’s the kind of salad you’ll actually be excited to eat.
Print
Grilled Lemon Herb Mediterranean Chicken Salad
- Total Time: 32 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Grilled Lemon Herb Mediterranean Chicken Salad is a vibrant, fresh, and satisfying meal combining juicy grilled chicken marinated in lemon and herbs with creamy avocado, sweet citrus slices, and crumbled feta. Served over crisp greens and finished with a zesty vinaigrette, it’s a protein-packed, heart-healthy dish perfect for any time of year.
Ingredients
For the Chicken Marinade:
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2 boneless, skinless chicken breasts
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2 tablespoons olive oil
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Juice of 1 lemon
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1/2 teaspoon paprika
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Salt and pepper, to taste
For the Salad:
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4 cups mixed greens (e.g., butter lettuce, radicchio)
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1 orange, peeled and sliced
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1 grapefruit, peeled and sliced
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1/2 avocado, sliced
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1/4 cup crumbled feta cheese
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2 tablespoons chopped pistachios or walnuts
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1/4 cup sliced roasted red peppers (optional)
For the Vinaigrette:
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2 tablespoons olive oil
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1 tablespoon white wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey
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Salt and pepper, to taste
Instructions
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Mix all chicken marinade ingredients in a bowl. Coat chicken well and marinate for at least 30 minutes in the fridge.
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Preheat grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side or until fully cooked (internal temp of 165°F/74°C). Let rest, then slice.
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Whisk together vinaigrette ingredients in a small bowl until emulsified.
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Arrange mixed greens on a platter. Top with citrus slices, avocado, feta, nuts, and optional roasted red peppers.
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Add sliced grilled chicken on top and drizzle with the vinaigrette.
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Serve immediately or chill slightly before serving for a refreshing touch.
Notes
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For extra brightness, add a sprinkle of fresh mint or dill.
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Easily make this dairy-free by omitting the feta.
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Can be meal prepped—just store dressing and avocado separately until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad, Main Course
- Method: Grilled
- Cuisine: Mediterranean-Inspired
