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top view salad in a bowl

Mediterranean Chicken Salad

Easy and simpel salad laoded with fresh veggies and topped with tender and juicy grilled chicken breast. Then tossed in a tangy citrus salad dressing.
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Diet Low Fat
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 409kcal
Author Rena


For the dressing:

  • 1/4 cup olive oil or avocado oil
  • 1 lemon juice and zest
  • 2 tbsp fresh parsley chopped
  • 1 tbsp Italian herbs
  • 1 garlic clove minced
  • Kosher salt and ground pepper to taste

For the salad:

  • 1 lb skinless boneless chicken breast
  • 4 cups chopped Romaine lettuce washed and spinned
  • 1 English cucumber diced
  • 1 lb mixed garden tomatoes
  • 1 red onion sliced
  • 1 avocado sliced or chopped
  • 1/3 cup pitted Kalamata olives or black olives, sliced
  • Lemon wedges to serve


  • Add all dressing ingredients to a jar, put the lid on and shake vigorously to combine.
  • Place the chicken in a ziploc bag and pour in half of the dressing. Mix through the bag to coat the chicken and allow it to marinate for 30 minutes.
  • Keep the remaining half to use over the salad; make sure it doesn't touch the raw meat.
  • Meanwhile, prepare all the salad ingredients.
  • Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes, or until the internal temperature reaches 165F.
  • Once the chicken is done, allow it to sit for a bit, then chop it.
  • To a large salad bowl add all the salad ingredients, and drizzle with the remaining dressing.
  • Toss with tongs to combine the salad. Serve and enjoy!


  • Use only fresh vegetables to make this Mediterranean chicken salad
  • You may use any other cucumber
  • We prefer that you use kalamata olives for the best possible flavor
  • Instead of chicken breast, you can use boneless chicken thighs
  • Use avocado or olive oil
  • Romaine lettuce is preferred but you may use any of your favorite greens
  • If you plan on making this ahead, prep and cut the veggies and set aside. Do not mix the salad with the dressing. Mix and store the dressing separately.
  • Be sure to use fresh garlic instead of garlic powder.


Serving: 1bowl | Calories: 409kcal | Carbohydrates: 20g | Protein: 28g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 397mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5465IU | Vitamin C: 45mg | Calcium: 94mg | Iron: 3mg