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International · American

Grilled chicken salad

Non-vegetarian

Lemon-and-oregano marinated chicken breast, grilled and sliced over crisp lettuce, cucumber, cherry tomatoes and avocado, dressed with an emulsified lemon-Dijon vinaigrette.

Grilled chicken salad is an International salad, ready in about 1 hour 2 minutes and made with chicken breast and lettuce. It serves 2 and is rated easy to cook.

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Delicious grilled chicken Caesar salad with fresh vegetables served on a marble table.
Photo: Efe Burak Baydar / Pexels · Pexels License
Prep
15 min
Cook
12 min
Rest
35 min
Total
1 h 2 min
Serves
2
Level
Easy
Calories
633

Ingredients

2 servings

For the marinade

For the vinaigrette

Equipment

Method

  1. Step 1

    Mix the marinade oil, lemon juice (opens in a new tab), garlic (opens in a new tab), oregano (opens in a new tab) and salt, coat the chicken and leave for 30 minutes (or up to 4 hours in the fridge).

    • 3 min

    Food safety: Marinate raw chicken in the fridge if leaving for longer than 30 minutes.

    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Heat a griddle pan or grill to medium-high. Cook the chicken 5–6 minutes per side without moving it, until charred and cooked through.

    Food safety: Cook chicken until the thickest part reaches 74 °C and the juices run clear. Keep raw chicken and its board away from the salad ingredients.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  3. Step 3

    Rest the chicken for 5 minutes, then slice across the grain.

  4. Step 4

    For the vinaigrette, whisk (opens in a new tab) the lemon juice (opens in a new tab), mustard, honey (opens in a new tab), salt and pepper (opens in a new tab), then drizzle in the oil while whisking until thick and emulsified.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  5. Step 5

    Toss the lettuce (opens in a new tab), cucumber (opens in a new tab), tomatoes (opens in a new tab) and onion with most of the vinaigrette, top with the avocado (opens in a new tab) and chicken, and drizzle over the rest.

    • 3 min

About this dish

Origin
Not attributed to one place · Origin uncertainA modern home-kitchen salad made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Canada, Australia
Dish
Lunch · Dinner · Salads · Main courses
Cooking method
Grilled, Marinated / cured
Taste
fresh, citrusy, savoury, herby
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Carb-conscious
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Everyday · Meal-prep friendly
Cook more with
Chicken breast · Lettuce · Lemon juice · Garlic · Dried oregano · Prepared mustard
Techniques
Grilling · Charcoal grilling · Marinating · Emulsification · Curing

Allergens

  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

633 kcal per serving

Calculated

1 serving ≈ 587 g · recipe makes 2

Where the energy comes from

  • Protein 26%
  • Carbohydrate 14%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy633 kcal108 kcal
Protein42.8 g7.3 g
Carbohydrate22.6 g3.9 g
Net carbohydrate13.3 g2.3 g
Sugars9.6 g1.6 g
Added sugars2.9 g0.5 g
Fibre9.3 g1.6 g
Fat43.1 g7.3 g
Saturated fat6.4 g1.1 g
Trans fat——
Cholesterol124 mg21 mg
Sodium1001 mg171 mg
Salt equivalent2.5 g0.4 g
Vitamins & minerals per serving
Potassium
1582 mg
Calcium
92 mg
Iron
3 mg
Magnesium
110 mg
Vitamin A (RAE)
503 µg
Vitamin C
35 mg
Vitamin D
0 µg
Vitamin B12
0.4 µg
Folate (DFE)
237 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Pounding the breast to an even thickness is the single best way to keep it juicy.

Common mistakes

  • Slicing the chicken straight off the grill — the juices run out onto the board.

Serve with

  • With warm pitta or crusty bread.

Food safety

  • Cook chicken until the thickest part reaches 74 °C and the juices run clear. Keep raw chicken and its board away from the salad ingredients.
  • Refrigerate cooked chicken within 2 hours and eat within 3 days.

Storage

  • Store chicken, salad and dressing separately for up to 3 days; slice the avocado fresh.

Variations

  • Greek-style: Add feta, olives and red pepper and use red wine vinegar in place of lemon.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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