Grilled Lemon Herb Mediterranean Chicken Salad

This was a delicious salad! I made a big batch of grilled chicken (with salt + pepper) on the grill the beginning of the week so I did not marinate it and it was still delicious! AND so simple to make!



  • 2 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp water
  • 2 tbsp  red wine vinegar
  • 2 tbsp chopped parsley
  • 2 tsp dried basil
  • 2 tsp garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • cracked pepper, to taste
  • 4 skinless, boneless chicken breasts (or thighs)


  • 4 cups of romaine lettuce (I also added baby spinach)
  • 1 large cucumber, diced
  • 2 roma tomatoes
  • 1 red onion
  • 1 avocado
  • 1/3 cup pitted kalamata olives (or black olives)
  • Lemon wedges (to serve)


  1. Whisk together all of the marinade/dressing ingredients in a large bowl. Pour half of marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to 2 hours). While waiting for the chicken, prepare the salad ingredients and mix in a large bowl.
  3. Once chicken is ready, heat 1 tbsp olive oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 3 minutes; slice and rearrange over salad. Drizzle salad with the remaining untouched dressing. Serve with lemon wedges.

Note: You can add 1/2 cup of crumbled feta for additional flavor!

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