Go Back Email Link

Grilled Lemon Herb Chicken Salad

A refreshing and healthy salad featuring grilled chicken marinated in a zesty lemon herb dressing, served over a bed of fresh greens, cherry tomatoes, and cucumber. Perfect for summer or a light lunch.
Pin Recipe Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time (marinating time) 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 4 Servings
Calories 350 kcal

Ingredients
  

  • 2 lbs Chicken Breasts Boneless skinless
  • 1/4 cup Olive Oil Extra virgin
  • 1/4 cup Lemon Juice Freshly squeezed
  • 2 cloves Garlic Minced
  • 1 tbsp Dijon Mustard
  • 1/4 cup Fresh Parsley Chopped
  • 1/4 cup Fresh Basil Chopped
  • 1/4 cup Fresh Dill Chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper Freshly ground
  • 4 cups Mixed Greens Spinach arugula, or romaine
  • 1 cup Cherry Tomatoes Halved
  • 1 Cucumber Sliced
  • 1/4 cup Red Onion Thinly sliced
  • 1/4 cup Feta Cheese Crumbled (optional)
  • 1/4 cup Toasted Almonds For crunch (optional)

Instructions
 

Prepare the Lemon Herb Marinade

  • In a bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, chopped parsley, basil, dill, salt, and black pepper.
    A glass bowl with lemon herb marinade being whisked, featuring olive oil, lemon juice, garlic, and fresh herbs.

Marinate the Chicken

  • Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Refrigerate for at least 30 minutes (or up to 24 hours).

Grill the Chicken

  • Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

Prepare the Salad Base

  • In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to mix.
    A salad bowl filled with mixed greens, cherry tomatoes, cucumber, and red onion, ready to be tossed.

Assemble the Salad

  • Slice the grilled chicken and place it on top of the salad base. Drizzle with additional lemon dressing and garnish with crumbled feta cheese and toasted almonds (optional).
    Grilled Lemon Herb Chicken Salad with sliced chicken, mixed greens, cherry tomatoes, cucumber, and lemon dressing, garnished with feta and almonds

Serve and Enjoy

  • Serve immediately with extra lemon wedges and fresh herbs on the side.
    Grilled Lemon Herb Chicken Salad served on a plate with lemon wedges and fresh herbs.

Notes

  • Make-Ahead Tip: Grill the chicken and prepare the salad base ahead of time. Store them separately in airtight containers in the fridge. Assemble and add the dressing just before serving.
  • Variations: Add grilled peaches or roasted root vegetables for seasonal twists. Substitute feta cheese with goat cheese or omit for a dairy-free option.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh.
Keyword Grilled Chicken Salad, Healthy Salad, High-Protein Salad, Lemon Herb Salad,, Summer Salad
QR Code linking back to recipe