This grilled chicken salad from Gaabor Life features a bright lemon-Dijon dressing that doubles as the marinade. With romaine, avocado, corn, cherry tomatoes, and feta, it's a well-balanced, satisfying dinner. It's easy to make, ready in about 20 minutes of active time, and keeps you full—perfect for a quick weeknight meal or a healthy meal-prep option.
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1、At a Glance
- Servings: 4
- Prep time: 15 minutes
- Cook time: About 12 minutes
- Total active time: About 27 minutes
- Marinating time: At least 20 minutes, up to 2 hours
2、Ingredients
The Lemon-Dijon Dressing / Marinade
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, finely grated
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
The Salad
- 1.5 lbs (about 680 g) boneless, skinless chicken breasts
- ¼ small red onion, thinly sliced
- 2 romaine hearts, chopped
- 1 pint (about 480 ml) cherry tomatoes, halved
- 1 ripe avocado, diced
- 1 cup grilled or sautéed corn
- ½ cup crumbled feta cheese
3、Instructions
Make the dressing
In a small bowl or a lidded jar, combine the olive oil, lemon juice, Dijon mustard, garlic, dried oregano, salt, and black pepper. Whisk or shake well until fully blended.
Marinate the chicken
Place the chicken breasts in a large bowl and pour in about ⅓ cup of the dressing, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours. While the chicken marinates, add the sliced red onion to the remaining dressing so its sharp edge mellows—by the time the chicken is ready, the dressing will carry a gentle onion flavor instead of a harsh raw-onion bite.
Soak the onion in the remaining dressing
Place the sliced red onion in the small bowl or jar with the remaining dressing and stir to combine. While the chicken marinates, let the onion soak in the dressing to soften its sharpness and infuse the dressing with a subtle onion flavor.
Preheat the grill
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the chicken
Place the marinated chicken on the grill and try not to move it around. Grill for about 5–6 minutes per side, until fully cooked and the center reaches 165°F (about 74°C).
Rest and slice
Transfer the chicken to a cutting board and let it rest for about 5 minutes so the juices redistribute. Then slice it.
Assemble the salad
In a large bowl, or divided among 4 bowls, layer the romaine, cherry tomatoes, avocado, corn, and feta. Top with the sliced grilled chicken, drizzle with the onion-infused dressing just before serving, and toss gently.
4、Tips
- If the chicken breasts are thick, pound them gently to an even thickness so the thin end doesn't dry out while the thick end is still undercooked.
- Don't marinate the chicken longer than 2 hours; the acid in the lemon juice will make the texture soft and mushy.
- Leave the chicken undisturbed on the grill for the first 5–6 minutes—this helps develop grill marks and makes flipping easier.
- Use a meat thermometer to check the center; the chicken is fully cooked at 165°F (about 74°C).
- Let the chicken rest before slicing for a more tender bite.
- Toss the salad with dressing just before serving; if making ahead, store the lettuce, toppings, chicken, and dressing separately.
5、Optional Variations
- Add crispy pita chips, toasted pine nuts, homemade croutons, or sunflower seeds for extra crunch.
- Serve the salad over quinoa or farro for a more filling meal-prep bowl.
- Add cucumber, kalamata olives, roasted red peppers, or pickled peppers for a Mediterranean twist.
- Swap the feta for goat cheese, fresh mozzarella, Parmesan, or grilled halloumi.
- Use arugula, mixed greens, or a combination of leafy greens instead of romaine.
- Use frozen or canned corn (heated) to save time.
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