Mediterranean Style Grilled Chicken Salad
A delicious grilled chicken salad, filled with cucumbers, tomatoes, and avocado, is the perfect healthy summer lunch to make time and time again. If you are vegetarian, you can also substitute hard boiled eggs for the chicken.
Ingredients
- 2 Chicken Breasts Boneless
- 1 tsp Coriander Ground
- 1 tsp Oregano Dried
- Salt Kosher or Himalayan Pink Salt
- Black Pepper Freshly Ground
- 5 tbsp Olive Oil Extra Virgin
- 4 tbsp Red Wine Vinegar
- 1 tbsp Parsley Freshly Chopped
- 4 Romaine Lettuce Hearts Chopped
- 3 Persian Cucumbers Or Baby English Cucumbers
- 1 cup Cherry Tomatoes Halved
- 2 Avocados Sliced
- ¼ cup Crumbled Feta Cheese
- ½ cup Pitted Kalamata Olives Halved
Instructions
Cooking the Chicken
- Heat the oven to 180°C
- Season the chicken with coriander, oregano, salt, and pepper.
- Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest for 5 minutes, then slice.
Whilst the Chicken is in the Oven
- Get started with making the dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper.
Assemble or Serve
- Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls, if you are making individual portions.
- Top with sliced chicken, then drizzle with dressing and serve.