Grilled Herb Chicken Salad
A vibrant grilled herb chicken salad featuring juicy chicken breasts, fresh romaine, tomatoes, olives, and a tangy vinaigrette, perfect for a hearty lunch or light dinner.
Ingredients
- 4 (6 oz.) chicken breasts, skinned ⓘ
- vegetable spray ⓘ
- Italian seasoning
- 1 head romaine lettuce, washed and torn
- 1/2 cup black olive slivers ⓘ
- 1/4 cup diced red onion ⓘ
- 4 large Roma tomatoes, quartered ⓘ
- 1 1/2 teaspoons dijon mustard
- 1/3 cup white wine vinegar ⓘ
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper ⓘ
- 1 cup olive oil ⓘ
Instructions
- Rinse and pat chicken breasts dry, then cut into chunks.
- Spray a medium skillet with vegetable spray.
- Over medium-high heat, place chicken in skillet and sprinkle with Italian seasoning.
- Cook until chicken is no longer pink and cooked through.
- In a large bowl, place romaine lettuce, black olive slivers, and diced red onion.
- In a small bowl or pitcher, mix dijon mustard, white wine vinegar, Worcestershire sauce, salt, pepper, and olive oil.
- Pour the dressing over the salad and toss well.
- Arrange tomato quarters around the inside edge of the bowl.
- Serve immediately.
Tips & Substitutions
For an extra layer of flavor, marinate the chicken in the Italian seasoning for at least 30 minutes before cooking. You can substitute the chicken breasts with grilled tofu for a vegetarian option. If you prefer a different vinegar, balsamic can add a touch of sweetness to the dressing. This salad is versatile, so feel free to add other Mediterranean recipes like feta cheese or artichoke hearts.
Serving Suggestions
This Grilled Herb Chicken Salad is best served immediately, but it also makes a great meal prep option. Pair it with crusty bread or serve it alongside Zucchini Pilaf for a heartier meal. A light white wine, such as Sauvignon Blanc, can enhance the fresh flavors of the salad, making it perfect for summer gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat the chicken, place it in a microwave-safe dish and heat in short intervals until warmed through. Alternatively, serve the salad cold, as the flavors meld beautifully after sitting for a while.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Herb Chicken Salad contains roughly 523 calories, with 37g protein, 11g carbohydrates, and 36g fat. It is an excellent source of protein (75% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2028mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
It's best to use fresh or thawed chicken breasts for even cooking and better flavor. If you only have frozen chicken, ensure they are fully thawed in the refrigerator before cooking to avoid uneven texture.
What can I add to the salad for extra crunch?
Consider adding toasted nuts, such as almonds or walnuts, for a delightful crunch. You can also include croutons or even crispy chickpeas to enhance the texture of the salad.
How can I make this salad more filling?
To make this salad more filling, add cooked quinoa or couscous. These grains pair well with the chicken and vegetables, turning the salad into a satisfying main dish that is still light and refreshing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).