This Grilled Lemon Herb Mediterranean Chicken Salad has become a staple in my summer dinner rotation. It’s the kind of hearty salad that doesn’t feel like “just a salad”—it eats like a full meal. The magic is in the dressing, which also works as a punchy marinade for the chicken. One bowl, two purposes, zero waste. That’s my kind of kitchen win.
What Makes This Salad a Go-To
I used to think people might be over these big “meal salads,” but every time I share one, I get asked for more. So I leaned in. And honestly, this one hits all the right notes—juicy grilled chicken, crisp veggies, creamy avocado, salty olives, and a dressing that ties everything together with bright Mediterranean flavor.
It’s the kind of salad I crave after a long day when I want something fresh but still filling. And if I’m honest, I also love how forgiving it is. You can prep the chicken ahead of time, toss in whatever veggies are hanging out in the fridge, and dinner’s ready in 30 minutes or less.
Ingredients That Bring It All Together
Here’s a quick look at what you’ll need and how I use each ingredient to build flavor and texture:
- Chicken: I use boneless, skinless chicken breasts or thighs—whichever is on sale or in the freezer. If it’s breasts, I usually give them a light pounding so they cook evenly and stay juicy.
- Garlic: Fresh garlic in the marinade makes all the difference. It gives the chicken that deep savory base that holds up against the brightness of the lemon.
- Lemon Juice: Fresh is best here. It’s not just for tang—it tenderizes the chicken and wakes up the whole salad.
- Olive Oil: A good glug of extra virgin olive oil pulls double duty in the marinade and the dressing. It also makes everything feel a bit more luxurious.
- Red Wine Vinegar: This adds a sharpness that balances the richness of the oil and avocado. If you don’t have it, white wine vinegar or even plain vinegar works just fine.
- Dried Basil + Oregano, Fresh Parsley: The herb combo gives it that unmistakable Mediterranean vibe. I like to mix fresh and dried herbs for a layered flavor.
- Veggies: I go classic here: crisp romaine or mixed greens, crunchy cucumbers, sweet cherry tomatoes, red onion for bite, and creamy avocado slices.
- Olives: Kalamata are my pick for that briny, salty pop—but if you’ve got plain black olives in the pantry, those work too.
Step-by-Step: How I Make It
1. Whip Up the Marinade
In a jug or bowl, mix together olive oil, lemon juice, garlic, vinegar, herbs, salt, and pepper. Half of this is going on the chicken. The other half? That’s your salad dressing. Fewer dishes, more flavor.
2. Marinate the Chicken
Toss your chicken in half the marinade and let it hang out for at least 30 minutes—up to 2 hours if you’ve got the time. I usually prep it in the morning and stash it in the fridge so it’s ready to go by dinner.
3. Grill to Golden Perfection
Fire up your grill pan or outdoor grill and cook the chicken until it’s nicely charred and fully cooked through. I usually go about 6-7 minutes per side, depending on thickness. Let it rest for a few minutes before slicing—that helps lock in the juices.
4. Assemble the Salad
Grab your biggest bowl or platter and start layering the greens, veggies, olives, and sliced avocado. Top with the warm grilled chicken, drizzle over the remaining marinade as dressing, and give it a gentle toss. That’s it. Dinner is served.
My Favorite Ways to Serve It
Honestly, this salad can fly solo—it’s filling enough. But when I’m feeding a crowd or feeling a little extra, I’ll serve it with:
- Crispy roasted potatoes (especially lemon smashed ones—feels like a restaurant meal)
- Buttery sautéed green beans or honey roasted carrots on the side
- A bowl of pumpkin soup if we want something cozy with it
- Or even just some warm pita or garlic bread to scoop up all the bits at the bottom of the bowl
Helpful Tips from My Kitchen
- Don’t skip the resting time after grilling. Letting the chicken sit for 5 minutes before slicing helps keep it juicy.
- Taste and adjust. Before you pour the reserved dressing over the salad, give it a taste—if your lemons are super tart, you might want to mellow it with a tiny drizzle of honey.
- Make it your own. Add feta, swap the greens for arugula, or throw in grilled zucchini—whatever you’ve got.
Storing Leftovers
If you keep the dressing separate, this salad stores really well. I keep the undressed greens and veggies in one container, the grilled chicken in another, and the dressing in a small jar. It makes for an excellent lunch the next day. Just slice some fresh avocado before serving.
Lemon Herb Mediterranean Chicken Salad
This vibrant Lemon Herb Mediterranean Chicken Salad is packed with fresh veggies, juicy grilled chicken, and a zesty dressing that also doubles as a marinade. It’s light yet satisfying, and the kind of salad you’ll actually look forward to for lunch or dinner. Simple, wholesome, and full of flavor.
Ingredients
For the Marinade + Dressing:
- ¼ cup fresh lemon juice (about 1 lemon)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons water
- 2 teaspoons minced garlic
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt, to taste
- Cracked black pepper, to taste
- 1 pound boneless, skinless chicken thighs or breasts
For the Salad:
- 4 cups Romaine or Cos lettuce, washed and chopped
- 1 large cucumber, diced
- 2 Roma tomatoes, chopped
- 1 ripe avocado, sliced
- 1 small red onion, thinly sliced
- ⅓ cup Kalamata olives, sliced (optional)
- Lemon wedges, for serving
Instructions
- In a mixing jug, whisk together the lemon juice, red wine vinegar, olive oil, parsley, water, garlic, basil, oregano, salt, and pepper until well combined. Pour half of this mixture into a shallow bowl and save the rest in the fridge for later—it’ll be your dressing.
- Place the chicken in the marinade and let it soak up the flavors for at least 15 minutes (you can refrigerate it for up to 2 hours if you’ve got more time). While the chicken is marinating, prep the salad: toss the lettuce, cucumber, tomatoes, red onion, avocado, and olives in a large bowl.
- When the chicken’s ready, heat a grill pan over medium-high and lightly grease it. Cook the chicken until golden on both sides and cooked through. Let it rest for a few minutes before slicing.
- Arrange the sliced chicken over your prepared salad. Drizzle with the reserved dressing and serve with fresh lemon wedges on the side. If you like, a crumble of feta cheese takes it to the next level.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 393Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 138mgSodium 430mgCarbohydrates 15gFiber 7gSugar 4gProtein 31g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions You Might Have
What other veggies can I use?
Kale, arugula, grilled eggplant, or roasted red peppers would all be delicious. I’ve even added leftover roasted sweet potatoes on cooler days.
How do I know the chicken’s cooked through?
I usually check by slicing into the thickest part—no pink inside, and the juices should run clear. If you want to be precise, a meat thermometer should read 165°F at the center.
Can I prep it ahead of time?
Definitely. Grill the chicken in advance, store everything separately, and assemble just before serving. Makes weeknight meals so much easier.
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