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Grilled Chicken Salad

Grilled Chicken Salad recipe! Marinate chicken in salt & pepper, grill to perfection, then toss with mixed greens, veggies, feta, and tangy dressing. Make it tonight!

A refreshing summer salad that’s perfect for warm weather gatherings! This vibrant mix of grilled chicken, crunchy veggies, tangy feta, and zesty dressing comes together in a delightful and healthy meal that’s sure to please. Fresh flavors and textures meld harmoniously, making this salad a crowd-pleaser at your next outdoor get-together.

Ready Time

40 mins


8 servings


  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber slices
  • 1 cup Kalamata olives, pitted
  • 1 cup crumbled feta cheese
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


Preheat your grill to medium-high heat. Season the chicken breast pieces with salt and pepper.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Let the chicken rest for a few minutes before slicing it thinly. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, Kalamata olives, and crumbled feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Add the sliced grilled chicken to the bowl with the mixed greens and toss gently to combine. Drizzle the dressing over the top of the salad and toss again to coat.

Sprinkle the thinly sliced red onion and chopped fresh parsley over the top of the salad.

Toss the salad one more time to combine all the flavors and ingredients. Divide the salad among 8 plates and serve immediately!


This recipe makes 8 servings, perfect for a small gathering or a week’s worth of lunches.

You can customize this salad to your liking by adding or subtracting your favorite ingredients.

Don’t overcook the chicken – 5-7 minutes per side should give you a juicy and tender piece of meat.

Make the dressing ahead of time and store it in the fridge for up to a week.

The mixed greens can be substituted with your favorite blend, and feel free to add some nuts or seeds for extra crunch.

This salad is best served fresh, but it will keep in the fridge for up to 2 days – just give it a good stir before serving.

Nutrional Value

  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 3.5g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 35g
Grilled Chicken Salad
Grilled Chicken Salad

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