Grilled Chicken Salad
Tender, juicy grilled chicken breast sliced over a bed of crisp greens, juicy cherry tomatoes, and crunchy croutons. Tossed in a bright lemon-herb vinaigrette, this salad is proof that healthy food can be packed with flavor and texture. Ready in under 30 minutes.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, oregano, 1 pinch salt, and 1 pinch black pepper.2.Add chicken breasts, coat evenly, and let sit for 10 minutes. - bake · ~10 min
Make the croutons.
1.Preheat oven to 375°F.2.Toss bread cubes with 1 tbsp olive oil and spread on a baking sheet.3.Bake until golden and crisp, 8-10 minutes, stirring halfway.TIPDay-old bread gives crunchier croutons. - grill · ~12 min
Grill the chicken.
1.Heat a grill pan over medium-high heat.2.Grill chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F.3.Transfer to a cutting board and rest 5 minutes before slicing.TIPDon't move the chicken too soon — let it release naturally from the grill for clean marks. - mix · ~1 min
Whisk the vinaigrette.
1.In a small bowl, combine 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp dijon mustard, 1 pinch salt, and 1 pinch black pepper.2.Whisk briskly until emulsified. - assemble · ~3 min
Assemble the salad.
1.In a large bowl, combine chopped romaine, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.2.Drizzle with vinaigrette and toss gently to coat.3.Slice grilled chicken breast against the grain and arrange on top of the salad.4.Scatter croutons over the top and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the chicken marinate for at least 10 minutes, but 30 minutes adds more depth of flavor.
- 2Pat the chicken dry before grilling to ensure a good sear and prevent steaming.
- 3Use a meat thermometer to check for 165°F at the thickest part—no guesswork.
- 4Let the grilled chicken rest 5 minutes before slicing to keep juices inside the meat.
- 5Toast croutons on a parchment-lined sheet for even browning and easy cleanup.
- 6Toss salad gently with vinaigrette just before serving to keep greens crisp.
- 7Slice chicken against the grain for tender, bite-sized pieces that don't shred.
Adapt it for your goals.
High-protein
Add a hard-boiled egg and a handful of chickpeas for extra protein that keeps you full longer without changing the flavor profile.
low oilLow-oil
Reduce olive oil in the vinaigrette to 1 tablespoon and replace the rest with plain Greek yogurt for a creamy, lower-fat dressing.
MediterraneanMediterranean
Swap romaine for arugula, add crumbled feta cheese, Kalamata olives, and a sprinkle of sumac for a tangy Mediterranean twist.
gluten freeGluten-free
Substitute the bread croutons with roasted chickpeas or pumpkin seeds for a crunchy, gluten-free topping.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety.
Rich in Antioxidants
Cherry tomatoes and red onions supply lycopene and quercetin, compounds that help combat oxidative stress.
Hydrating Vegetables
Cucumber and romaine lettuce are high in water content, aiding hydration and digestive health.
Heart-Healthy Fats
Olive oil and Dijon mustard provide monounsaturated fats and anti-inflammatory properties.
Frequently asked questions
Yes. Boneless, skinless thighs work well—grill them 6-7 minutes per side until 175°F internal for juicier meat.
