If you’re searching for a dish that bursts with fresh herbal magic and satisfying textures, the Mediterranean Grilled Chicken Salad with Feta Recipe is your new best friend. This salad brings together juicy grilled chicken, vibrant herbs, crisp vegetables, and tangy feta cheese—all tossed in a zesty chimichurri dressing that’s both bold and bright. It’s perfect for warm afternoons, quick weeknight dinners, or impressing guests with something that feels both effortless and wow-worthy. Trust me, once you try this, you’ll keep coming back for more.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that strike the perfect balance between freshness, flavor, and texture. Each one plays a key role in making this salad truly shine—whether it’s the herbs packing the dish with fragrance or the juicy tomatoes adding pops of color.
- Fresh flat-leaf parsley: Provides a bright, slightly peppery base that’s crucial to the chimichurri.
- Fresh cilantro leaves: Adds a fresh, citrusy note to complement the parsley.
- Fresh oregano leaves: Brings an earthy depth and a touch of Mediterranean sunshine.
- Red wine vinegar: Balances the herbs with acidity for that perfect tang.
- Garlic cloves: Infuses the dressing with a punch of savory warmth.
- Jalapeño: Adds a mild, smoky heat—seeded to tame it if you prefer.
- Olive oil: Smooth and fruity, this oil enriches both the chimichurri and the grilled chicken.
- Chicken tenders: Tender and quick-cooking, they soak up the grill’s smoky flavor beautifully.
- Fresh dill: Adds a delicate herbaceous aroma that brightens the salad.
- Chickpeas: Bring hearty creaminess and earthy texture to the mix.
- Kirby cucumbers: Crisp and refreshing, they add that satisfying crunch.
- Scallions: Lend a mild onion flavor that plays well off the herbs.
- Cherry tomatoes: Sweet and juicy, bursting with vibrant, summery color.
- Feta cheese: Creamy, salty, and crumbly, it’s the ultimate finishing touch.
- Lemon juice: Adds brightness and lifts all the flavors for a fresh finish.
- Optional mixed salad greens or arugula: For those who want a leafy base adding extra bite and nutrients.
How to Make Mediterranean Grilled Chicken Salad with Feta Recipe
Step 1: Whip Up the Chimichurri Dressing
Start by blending parsley, cilantro, oregano, garlic, jalapeño, and red wine vinegar in a food processor. As it comes together, slowly drizzle in olive oil until the mixture transforms into a luscious, smooth chimichurri sauce. Season with salt and pepper to taste. This dressing is the heart and soul of the salad, bringing layers of herbal freshness and acidity that instantly elevate every bite.
Step 2: Grill the Chicken to Perfection
Coat the chicken tenders with a light drizzle of olive oil and season them simply with salt and pepper. Grill or sear them in a hot skillet until each piece is beautifully golden and cooked through—about 8 to 10 minutes total. The charred edges give that irresistible smoky hint, and resting them for a few minutes after cooking lets the juices redistribute for tender, juicy bites.
Step 3: Toss Together the Salad Base
In a large bowl, mix chickpeas, chopped cucumbers, sliced scallions, halved cherry tomatoes, and chopped fresh dill. These ingredients create a colorful and crunchy foundation that’s both hearty and refreshing, building texture and contrasting flavors that pair effortlessly with the smoky chicken.
Step 4: Combine and Dress to Serve
Add the grilled chicken and crumbled feta to the salad mix, then drizzle generously with the chimichurri dressing and the juice of half a lemon. Give everything a gentle toss to distribute all those vibrant flavors evenly. Serve it as is in a bowl or pile it over a bed of mixed greens or peppery arugula for extra crunch and nutritional boost.
How to Serve Mediterranean Grilled Chicken Salad with Feta Recipe
Garnishes
A sprinkle of extra feta, a few fresh herb sprigs, or a light dusting of cracked black pepper can be all you need to brighten the presentation and add another layer of aroma and flavor. Toasted pine nuts or olives also make fantastic garnishes if you want to take it up a notch.
Side Dishes
This Mediterranean Grilled Chicken Salad with Feta Recipe pairs wonderfully with warm pita bread or crusty artisan bread to scoop up every last bit. For something more indulgent, consider serving alongside a creamy hummus or a chilled cucumber yogurt dip for contrast.
Creative Ways to Present
Serve the salad in individual mason jars for lunchboxes or picnics, layering the dressings at the bottom and the salad at the top for freshness. Alternatively, plate it artistically with grilled lemon halves and a drizzle of extra virgin olive oil to create a Mediterranean-inspired feast your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad without the dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad’s crispness and toss together just before eating to enjoy that fresh, vibrant flavor.
Freezing
Because this salad is loaded with fresh herbs, crisp vegetables, and delicate cheese, freezing is not recommended. The texture and flavors will degrade, especially the cucumbers and tomatoes. It’s best enjoyed fresh or, at most, refrigerated briefly.
Reheating
If you want to enjoy warm grilled chicken alongside the cold salad, gently reheat the chicken pieces separately in a skillet or microwave for a minute or two. Then toss with fresh salad components and dressing when ready to serve.
FAQs
Can I use chicken breasts instead of chicken tenders?
Absolutely! Just be sure to cut the chicken breasts into bite-sized pieces similar to tenders so they cook evenly and quickly on the grill or skillet.
Is the jalapeño necessary in the chimichurri?
The jalapeño adds a subtle kick that balances the herbs and acidity, but if you prefer a milder flavor or want to skip heat altogether, you can omit it or leave out the seeds.
Can I prepare the chimichurri in advance?
Yes! The chimichurri actually tastes better after sitting for a few hours or overnight, as the flavors meld. Just keep it refrigerated in a sealed container.
What if I don’t have fresh herbs on hand?
Fresh herbs are the star here, but in a pinch, you can use freeze-dried herbs—just use them sparingly as their flavor is more concentrated. The salad won’t be quite as vibrant but still tasty.
Can this salad be made vegan?
To make a vegan version, simply skip the feta or replace it with a plant-based cheese alternative. You can also swap the chicken for grilled tofu or tempeh for protein.
Final Thoughts
If you want a dish that feels like a sunny escape to the Mediterranean with every bite, the Mediterranean Grilled Chicken Salad with Feta Recipe is calling your name. It’s fresh, satisfying, and surprisingly simple, merging garden-fresh ingredients with smoky grilled chicken and that tangy feta charm. I promise, once you make it, this salad will easily become a regular in your rotation—perfect for warm days, casual dinners, or anytime you need something both healthy and utterly delicious.
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Mediterranean Grilled Chicken Salad with Feta Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Mediterranean Grilled Chicken Salad with Feta is a fresh, bold, and satisfying dish that combines herbaceous chimichurri, tender grilled chicken, and crisp vegetables. Packed with vibrant flavors from parsley, cilantro, oregano, garlic, jalapeño, and tangy red wine vinegar, this salad is perfect for a healthy lunch or light dinner. The addition of chickpeas, cucumbers, cherry tomatoes, scallions, and feta cheese creates a well-rounded meal that’s nutritious and delicious.
Ingredients
Chimichurri Sauce
- 2 cups fresh flat-leaf parsley
- 1 cup fresh cilantro leaves
- 1/2 cup fresh oregano leaves
- 6 tablespoons red wine vinegar
- 6 garlic cloves
- 1 whole jalapeño, seeded if desired
- Salt and pepper to taste
- 1/2 cup olive oil
Grilled Chicken
- Olive oil for grilling
- 3 pounds chicken tenders, cut into bite-sized pieces
- Salt and pepper to taste
Salad
- 1/2 cup chopped fresh dill
- 2 (10-ounce) cans chickpeas, drained and rinsed
- 2 kirby cucumbers, seeded and chopped
- 8 scallions, sliced
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- Juice from 1/2 lemon
- Optional: Mixed salad greens or arugula for serving
Instructions
- Make the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic cloves, jalapeño, and red wine vinegar. Blend until roughly combined, then slowly drizzle in the olive oil while continuing to blend until the sauce is smooth and emulsified. Season with salt and pepper to taste.
- Grill the chicken: Toss the chicken tenders with a drizzle of olive oil, salt, and pepper. Heat a grill or a hot skillet over medium-high heat, then cook the chicken pieces until golden brown and cooked through, about 8 to 10 minutes total, turning occasionally. Remove from heat and let rest briefly.
- Assemble the salad: In a large mixing bowl, combine the drained chickpeas, chopped cucumbers, sliced scallions, halved cherry tomatoes, and chopped fresh dill. Add the grilled chicken pieces and crumbled feta cheese, gently tossing to combine all ingredients evenly.
- Dress and serve: Pour the prepared chimichurri sauce over the salad and add the juice from half a lemon. Toss everything together to coat well. Serve the salad on its own or over a bed of mixed greens or arugula for added texture and freshness.
Notes
- For a milder chimichurri, remove the seeds from the jalapeño before blending.
- If you don’t have a grill, a cast-iron skillet or grill pan works perfectly for searing the chicken.
- Allow the chicken to rest briefly after cooking to retain juiciness.
- This salad can be served warm or chilled depending on preference.
- Add extra lemon juice or red wine vinegar if you prefer a tangier dressing.
