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Fresh Grilled Chicken Summer Salad Easy Recipe with Vibrant Veggies

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A quick and easy summer salad featuring juicy grilled chicken, fresh mixed greens, colorful veggies, and a tangy homemade vinaigrette. Perfect for light, satisfying meals on warm days.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (baby spinach, arugula, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1 small red bell pepper, diced
  • ½ red onion, thinly sliced
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup fresh basil leaves, torn
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions

  1. Prepare the chicken marinade by whisking olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and coat evenly. Marinate at room temperature for 10 minutes or up to 2 hours in the fridge.
  2. Wash and dry salad greens. Halve cherry tomatoes, slice cucumber thinly, dice red bell pepper, and thinly slice red onion. Soak onion slices in cold water for 5 minutes if too pungent, then drain. Tear basil leaves and place all veggies in a large salad bowl.
  3. Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
  4. Heat grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C) and grill marks appear.
  5. Transfer grilled chicken to a plate and let rest for 5 minutes. Slice thinly against the grain.
  6. Toss salad greens and veggies with half the dressing. Top with sliced grilled chicken, sprinkle with crumbled feta and torn basil leaves. Drizzle remaining dressing as desired. Toss gently and serve immediately.

Notes

Marinate chicken for up to 2 hours for deeper flavor. Use a meat thermometer to ensure chicken reaches 165°F. Rest chicken before slicing to keep it juicy. Soak red onion slices in cold water to mellow sharpness. Dressing can be adjusted for sweetness or acidity. Salad is best served fresh and slightly chilled. Store salad and dressing separately if making ahead.

Nutrition

Keywords: grilled chicken salad, summer salad, healthy salad, easy dinner, fresh veggies, quick recipe, light meal

Find it online: https://twirltaste.com/fresh-grilled-chicken-summer-salad-easy-recipe-with-vibrant-veggies/