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Grilled to golden perfection and tossed with crisp, vibrant veggies, this Lemon Herb Mediterranean Chicken Salad is sunshine on a plate.

When you drizzle it with a zesty lemon-herb dressing that doubles as a marinade, something magical happens—the flavors burst to life, fresh, bright, and satisfying.

Your family will love the juicy, flavorful chicken paired with creamy avocado, crunchy cucumber, and briny olives.

You’ll love how quick, wholesome, and beautiful it is to put together—ready in just 25 minutes for an easy, feel-good meal any day of the week.

For the Chicken Marinade & Dressing

• Olive Oil – Adds richness and helps the herbs and spices cling to the chicken.
• Lemon Juice – Freshly squeezed for that bright, tangy Mediterranean flavor.
• Water – Lightens the dressing and balances the acidity.
• Apple Cider Vinegar – Brings depth and a gentle bite to the marinade.
• Fresh Parsley – Adds a fresh, herbal note that ties everything together.
• Dried Basil – Infuses subtle sweetness and earthy aroma.
• Garlic – Minced for bold, savory flavor throughout.
• Dried Oregano – A must for that classic Mediterranean taste.
• Salt & Cracked Pepper – Season to taste for balance and flavor.
• Chicken – Boneless, skinless thighs or breasts both work beautifully; thighs give extra juiciness.

For the Salad

• Romaine (or Cos) Lettuce – Crisp and sturdy enough to hold all the toppings.
• Cucumber – Adds refreshing crunch.
• Roma Tomatoes – Juicy and slightly sweet, perfect for balance.
• Red Onion – Thinly sliced for a mild bite.
• Avocado – Creamy texture that complements the grilled chicken.
• Kalamata or Black Olives – Optional, but add a delicious briny touch.
• Lemon Wedges – Serve on the side for an extra burst of citrus.

Lemon Herb Mediterranean Chicken Salad

A vibrant Grilled Lemon Herb Mediterranean Chicken Salad bursting with fresh, zesty flavors. The best part? The tangy lemon herb dressing doubles as the marinade!

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Course: Main Course, Salad

Cuisine: Mediterranean

Keyword: Lemon Herb Mediterranean Chicken Salad

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients

Marinade & Dressing

• 2 tablespoons olive oil
• ¼ cup fresh lemon juice (about 1 lemon)
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried basil
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Cracked black pepper, to taste
• 1 pound boneless, skinless chicken thighs or breasts

Salad

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber, diced
• 2 Roma tomatoes, diced
• 1 red onion, thinly sliced
• 1 avocado, sliced
• ⅓ cup pitted Kalamata or black olives, sliced (optional)
• 2 lemon wedges, to serve

Instructions

1. Make the Marinade/Dressing:
   In a large jug, whisk together all marinade ingredients. Pour half into a shallow dish and set the rest aside (refrigerate it to use later as the dressing).
2. Marinate the Chicken:
   Add chicken to the dish with the marinade, coating well. Marinate for 15–30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
   Meanwhile, prepare the salad ingredients and place them in a large bowl.
3. Grill the Chicken:
   Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken on both sides until golden and cooked through.
   Let rest for 5 minutes, then slice.
4. Assemble the Salad:
   Arrange the sliced chicken over the salad. Drizzle with the reserved (unused) dressing and serve with lemon wedges.

Notes

• For extra flavor, sprinkle ½ cup crumbled feta cheese over the salad before serving.

Nutrition (per serving)

Calories: 340 | Carbs: 15g | Protein: 25g | Fat: 21g |  Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g |  Cholesterol: 108mg | Sodium: 873mg | Potassium: 926mg  | Fiber: 7g | Sugar: 5g | Vitamin A: 4,735 IU | Vitamin C: 29mg |  Calcium: 87mg | Iron: 3mg

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1. How long should I marinate the chicken?
   You don’t need to wait all day for great flavor! Give it 15–30 minutes for a quick burst of lemon-herb goodness, or up to 2 hours if you’ve got the time. Just don’t overdo it — too much lemon for too long can start “cooking” the chicken before it hits the pan.
2. What if I forgot to marinate ahead of time?
   Don’t panic — it still works! Even a short 10-minute soak while you prep the salad will give you tasty results. Just make sure the chicken hits a hot pan so it gets that lovely golden sear and locks in the flavor.
3. How do I know when the chicken’s done?
   Grab a meat thermometer if you have one — you’re looking for 165°F / 74°C in the thickest part. No thermometer? Slice into the thickest bit — the juices should run clear and the meat should be opaque all the way through. Easy.
4. Can I make parts of this ahead?
   Yes — this is a total meal-prep hero!

• Mix the dressing/marinade a day or two ahead (it gets even better).
  
• Grill the chicken and slice it — it keeps beautifully in the fridge.
  
• Chop your veggies, but hold off on dressing the salad until you’re ready to serve, so it stays fresh and crisp.

5. Can I swap ingredients?
   Absolutely — this salad’s super flexible.

• Use chicken thighs if you like juicy, tender bites.
  
• Switch up the greens — romaine, arugula, even baby spinach work.
  
• Add feta, chickpeas, or quinoa to bulk it up.
• Basically, think of this as your canvas — the lemon-herb flavor goes with just about everything!

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