Mediterranean Grilled Chicken Salad

You’ll Need

For the Chicken Marinade:

• 2 boneless skinless chicken breasts

• 3 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 2 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp smoked paprika

• Salt and freshly ground black pepper, to taste

For the Salad:

• 2 cups arugula or mixed greens

• 1 cup cherry tomatoes (yellow and red), halved

• ½ cup roasted red peppers or grilled bell peppers

• ¼ cup capers or kalamata olives (optional)

• ¼ cup fresh basil or parsley, chopped

For the Dressing:

• 2 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar or lemon juice

• ½ tsp Dijon mustard

• Salt and pepper, to taste

Instructions

1. Marinate the Chicken:
   In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes (or up to 4 hours in the fridge).

2. Grill the Chicken:
   Heat a grill or grill pan over medium-high heat. Grill chicken for about 5–6 minutes per side until fully cooked. Be sure to check the thickest portion of the breast meat to insure it is done all the way through. Once done, let it rest for 10 minutes, then slice. After the chicken is removed from the flame, an option for the vegetables to dramatically add more flavor is to take the halved cherry tomatoes (and other sliced vegetables if you have them) and place them over the very hottest part of the grill. Grilling them will not only add a lovely smoky aspect, but it can also pick up the grilled chicken flavor as well.

3. Prepare the Salad:
   In a large bowl, toss arugula, tomatoes, roasted peppers, capers or olives, and herbs.

4. Mix the Dressing:
   Whisk together olive oil, vinegar or lemon juice, Dijon, salt, and pepper.

5. Assemble:
   Top the salad with sliced grilled chicken and drizzle with dressing. Serve warm or room temperature.

✅ Optional Additions:

• Crumbled feta cheese

• Toasted pine nuts

• Grilled zucchini or eggplant

This recipe balances lean protein, heart-healthy fats, and antioxidant-rich vegetables. It’s deeply rooted in Mediterranean tradition—clean, bright, and packed with natural flavor.