Grilled chicken salad with marinated (plant-based) chicken and refreshing, bold lemon flavors. Amazing seasonings in every bite make this a Mediterranean salad recipe that everyone will look forward to in no time. A fresh, easy-to-make colorful salad that the whole family will enjoy. Use the dressing as a grilled chicken marinade and as a vinaigrette, both will take over the end result.
Reasons to love this grilled chicken salad
Use the dressing for the marinade and salad. You get both and the flavor is so good.
Truly has the most amazing flavors in your salad bowl: kalamata olives, feta, chicken, avocados.
This is a great dinner salad that will feed everyone.
You will love the flavors of lemon: so fresh and bright. Lemon juice and zest are what I use to make the end result so good.
Take a look at my step-by-step photos and see how you can make grilled chicken salad at home.
What you need for this grilled chicken recipe
Chicken fillets: I use plant-based products, but you can absolutely use whatever you want. You can also use pieces, but I really like the size of the fillets and I can chop them however I want. Really, I can control the size better than with pieces.
Bandage: This is what I really like about this grilled chicken salad, because it makes a vinaigrette/marinade. Just use half for the chicken and the other half for the salad. A really tasty blend of olive oil, lemon juice, zest, garlic, vinegar, oregano, smoked paprika and finally I add a small amount of chilli flakes for a little kick spicy.
Romaine lettuce: romaine is ideal for a crispy and fresh texture. Of course, you can also use iceberg or any other lettuce you find amazing.
Tomatoes, cucumbers And lawyers: All of them make our salad juicy, crispy and creamy at the same time. Tomatoes provide a juicy and delicious texture. Cucumbers are there for their ultimate crispness and freshness. Avocados add a natural creaminess, so good.
Bacon Bites, feta cheese, shallots And Olives: Here we go again friends, together we are looking for the most amazing flavors and textures. I think we get it: vegan bacon for smoky, hearty flavor. This adds another amazing flavor and texture to the chicken, like a blt sandwich, but better. Feta here for the salty taste, savory flavor and creaminess. Let me tell you, it’s wonderful with the sweet and creamy avocados as a contrast. Shallots have a milder flavor than regular onions. For the olives, I use Kalamata olives, but any other will do just fine.
How to Make Grilled Chicken Salad
Marinate the chicken
In a bowl, combine the garlic, olive oil, red vinegar, lemon juice, zest, smoked paprika, oregano, chili flakes and a pinch of salt and pepper.
Use a reusable bag or bowl and toss the chicken with half the dressing. Let sit and marinate for at least 5 minutes up to 2 hours.
Prepare some bacon
If you have fully cooked bacon bits, skip this step. Alternatively, add 1 teaspoon of olive oil to your pan and cook the bacon according to the directions on your package.
How long to grill chicken
This will depend on the size of your chicken tenders, as a larger or smaller size will result in different cooking times. Medium to small sizes will take approximately 4 minutes per side. You can use an outdoor or indoor grill or, as I do, a stovetop grill pan.
Assemble the salad
To fill your salad bowl or plate: start with romaine lettuce, followed by shallots, tomatoes, cucumbers, chicken, bacon, feta, olives and drizzle the remaining half of the dressing over the salad.
Serve and enjoy. This salad will taste good for about 3 days in the refrigerator.
Tips and tricks
You can prepare the dressing and marinate the chicken 2 days in advance.
Easily make a double or triple batch.
Great for meal prep and, in my opinion, really makes a wonderful picnic salad
All olives are delicious: black or green olives.
Instead of shallots, you can also use red onions.
If you are using fresh lemon zest, remember to peel the lemon zest first and then squeeze it. Not the other way around, because if you make the juice first, it can be difficult to peel the zest, even if the lemon after extraction is mushy.
Other Salad Recipes to Try
For remakes of this grilled chicken salad, tag Instagram Or Facebook.
2 chicken fillets (I use vegetable)
4 cups romaine lettuce
3 ounces bacon bites
1 lemon juice
2 teaspoons of lemon zest
1/4 cup shallots, finely chopped
1 teaspoon of oregano
3 cloves of pressed garlic
1/3 cup olive oil
2 tablespoons of red vinegar
1 medium cucumber, chopped
1 cup roman tomatoes, cut into quarters
3/4 cup Kalamata olives, chopped
1/2 teaspoon chili flakes
1 teaspoon of smoked paprika
5 oz dairy-free feta, chopped
salt, pepper to taste
- Prepare the dressing for the marinade and salad:
Use a bowl: add garlic, olive oil, red vinegar, lemon juice, zest, smoked paprika, oregano, chili flakes and a pinch of salt and pepper, mix .
- Marinate the chicken:
In a freezer bag or bowl, toss the chicken with half the dressing, let sit and marinate for at least 5 minutes up to 2 hours.
- Cook the bacon:
Add 1 teaspoon olive oil to a skillet and cook bacon according to package directions (skip if your bacon bites are fully cooked).
- grill chicken:
Heat your pan with 2 teaspoons of olive oil. Add the marinated chicken and grill well on each side for about 4 minutes. Cut it into pieces as you like them and reserve one side.
- Prepare and serve the salad:
To assemble your salad, start with romaine lettuce, followed by shallots, tomatoes, cucumbers, chicken, bacon, feta, olives and drizzle the remaining half of the dressing over the salad. Serve on plates or bowls, enjoy.
- This salad will be delicious for 3 days in the refrigerator.
- Prepare the dressing and marinade for the chicken 2 days in advance.
- Great for meal prep and, in my opinion, truly a wonderful picnic salad.
- All olives are delicious: black or green olives.
- Instead of shallots, you can also use red onions.
Amount per serving:
Calories: 512Total fat: 16gSaturated fat: 4gTrans fat: 0gUnsaturated fats: 7gCholesterol: 0 mgSodium: 699 mgCarbohydrates: 33gFiber: 14gSugar: 4gProtein: 44g