Mixed Salad with Grilled Chicken
A hearty, colorful salad loaded with juicy grilled chicken breast, crisp fresh vegetables, and crunchy croutons. Tossed in a simple homemade vinaigrette, it's a satisfying meal that comes together quickly for a wholesome lunch or light dinner.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine 2 tbsp olive oil, minced garlic, dried oregano, a pinch of salt, and black pepper.2.Add chicken breasts and coat well. Let sit at room temperature for 10 minutes. - grill · ~12 min
Grill the chicken.
1.Preheat a grill pan over medium-high heat until smoking hot.2.Place the marinated chicken breasts on the pan and cook without moving for 5-6 minutes.3.Flip and grill the other side until the internal temperature reaches 165°F (74°C), about 5-6 minutes more.4.Transfer to a cutting board and rest for 5 minutes before slicing.TIPDon't move the chicken too early — let it release naturally to get good grill marks. - mix · ~2 min
Whisk the vinaigrette.
1.In a small bowl, combine extra virgin olive oil, white wine vinegar, and dijon mustard.2.Season with a pinch of salt and black pepper.3.Whisk vigorously until the dressing is well emulsified. - prep · ~3 min
Prepare the salad base.
1.In a large mixing bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and bell pepper strips.2.Drizzle about two-thirds of the vinaigrette over the greens and toss gently to coat everything evenly.TIPToss the greens just before serving to keep them crisp and fresh. - assemble · ~3 min
Slice the chicken and assemble the salad.
1.Slice the rested chicken breast against the grain into thin strips.2.Divide the dressed greens among four bowls or plates.3.Top each serving with sliced grilled chicken and scatter croutons over the top.4.Drizzle the remaining vinaigrette over the chicken.TIPSlicing against the grain makes the chicken feel more tender and juicy. - serve
Serve immediately at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the chicken rest for a full 5 minutes after grilling so the juices redistribute and the meat stays moist when sliced.
- 2Slice the chicken breast against the grain (perpendicular to the muscle fibers) for maximum tenderness.
- 3Pat the lettuce and other vegetables very dry after washing; excess water will dilute the vinaigrette and make the salad soggy.
- 4For the best texture, toss the dressed greens just before serving so they stay crisp and don't wilt.
- 5Make the vinaigrette up to 3 days ahead and store it in the fridge; bring it to room temperature and re-whisk before using.
- 6Use a hot grill pan and do not move the chicken for the first 5–6 minutes to achieve appealing sear marks and avoid sticking.
Adapt it for your goals.
Low-carb / keto
Omit the croutons and replace them with extra cucumber, bell pepper, or avocado slices. This keeps the meal satisfying and crunchy while drastically reducing carbohydrates.
vegetarianVegetarian
Replace the chicken with halloumi cheese or grilled tofu. Marinate the tofu in the same garlic-oregano mixture and pan-sear until golden for a protein-rich alternative.
Mediterranean twistMediterranean twist
Add crumbled feta cheese, Kalamata olives, and a handful of fresh mint leaves. Swap the white wine vinegar for red wine vinegar to complement the bolder flavors.
high proteinHigh-protein
Double the chicken breast portion (to about 250g per serving) and add a hard-boiled egg on top. This variation is ideal for post-workout meals or meal prep for active lifestyles.
gluten freeGluten-free
Use gluten-free croutons (made from GF bread) or replace them with roasted chickpeas or pumpkin seeds for crunch without gluten.
Why this is on our healthy list.
Lean Protein Source
Grilled chicken breast is a high-quality, low-fat protein that supports muscle repair and keeps you feeling full and satisfied.
Rich in Vitamin C
The bell peppers and cherry tomatoes in this salad are excellent sources of vitamin C, which supports immune function and skin health.
Hydrating Vegetables
Cucumber and romaine lettuce have high water content, making this salad naturally hydrating and low in calories while providing important micronutrients.
Healthy Fats from Olive Oil
Extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidants, which can help reduce inflammation when used in place of less healthy fats.
Frequently asked questions
Yes. Boneless, skinless thighs work well and are more forgiving — they stay juicy even if slightly overcooked. Grill them for 6-7 minutes per side until the internal temperature is 175°F (80°C).
