When summer heat hits, who wants to slave over a hot stove? Not me, and I’m guessing not you either.
That’s why this Mediterranean Grilled Chicken Salad has become my go-to for those warm evenings when I crave something light yet satisfying.
The combination of char-grilled chicken, briny olives, and tangy feta creates this perfect balance that feels like sunshine on a plate.
There’s just something about how these flavors come together that’ll have you wondering why you don’t eat like this every day.
What Makes This Chicken Salad a Winner
- Mediterranean flavors transport you to somewhere sunny with that magical combination of bright lemon, fragrant herbs, and rich olive oil that feels like vacation on a plate.
- Weeknight-quick preparation means you can have an impressive meal ready in minutes, yet it’s still elegant enough for weekend gatherings with friends and family.
- Kid-approved and family-friendly – even picky eaters love this combination of tender grilled chicken, crisp vegetables, tangy feta, and briny olives.
- Nutritious and satisfying with lean protein from grilled chicken, healthy fats from olive oil, and plenty of fresh vegetables to fuel your family’s busy days.
- Versatile and budget-friendly – serve it as a main dish, pack it for lunch, or stretch it further by adding more vegetables or serving over greens.
What Ingredients are in Chicken Salad?
This Mediterranean Grilled Chicken Salad brings the sunny flavors of the Mediterranean with local Wisconsin goodness. As a dad who needs to please three young daughters while still creating something adults will love, I’ve found this combination of ingredients strikes the perfect balance.
The bright, zesty marinade infuses the chicken with flavor, while the fresh vegetables and tangy cheese create a colorful dish that looks as good as it tastes.
To get the best results, prepare this dish using luxury kitchen appliances that ensure even grilling temperature and consistent results.
Ingredients:
- 1½ pounds boneless, skinless chicken breasts (locally raised if possible)
- ¼ cup extra virgin olive oil (plus 2 tablespoons for dressing)
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon honey (Wisconsin wildflower honey works beautifully)
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ¾ cup crumbled Wisconsin feta cheese
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
What makes this recipe special is its adaptability to seasonal Wisconsin produce. In summer, I swap in heirloom tomatoes from the farmers’ market and use fresh herbs from my garden.
For a heartier winter version, I might add roasted sweet potatoes or substitute local goat cheese for the feta. The key is quality ingredients—the better your olive oil and feta, the more authentic your Mediterranean flavors will be.
And if your kids are like mine, you might want to set aside some plain grilled chicken before adding it to the salad, just in case they’re having an “I don’t like things mixed together” kind of day.
How to Make This Chicken Salad
To make this Mediterranean Grilled Chicken Salad, I start by creating a flavorful marinade that infuses the chicken with those classic Mediterranean flavors. In a large bowl, I whisk together 1/4 cup of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 3 cloves of minced garlic, 1 tablespoon of dried oregano, and 1 teaspoon of honey—Wisconsin wildflower honey adds just the right touch of sweetness.
After seasoning with salt and freshly ground pepper, I add the 1½ pounds of chicken breasts. Make sure each piece gets coated evenly. The chicken needs at least 30 minutes to marinate, but whenever possible, I let it sit in the refrigerator for a few hours—trust me, your patience will be rewarded with more flavor.
When it’s time to cook, I fire up the grill to medium-high heat. The secret to perfectly grilled chicken isn’t rushing it; about 5-7 minutes per side usually does the trick, but it depends on thickness.
While the chicken is grilling, I prep all the fresh vegetables—dicing 1 large cucumber and 1 red bell pepper, halving 1 pint of cherry tomatoes, thinly slicing 1/2 red onion, and halving 1/2 cup of kalamata olives.
Once the chicken has reached 165°F and has those beautiful grill marks, I let it rest for about 5 minutes before slicing it into strips. This resting period might test the patience of my hungry daughters, but it guarantees the juices redistribute, keeping the meat moist.
In a large serving bowl, I combine all the vegetables, add the sliced chicken, sprinkle with 3/4 cup of crumbled Wisconsin feta cheese, and 1/4 cup of chopped fresh parsley. For the simple dressing, I drizzle the remaining 2 tablespoons of olive oil, add a squeeze of lemon juice, and gently toss everything together.
Sometimes I serve this over a bed of mixed greens or with warm pita bread on the side—a trick that helps my kids see this as a complete meal rather than “just a salad.”
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Chicken Salad Substitutions and Variations
While this Mediterranean Grilled Chicken Salad has become a staple in my household, I’ve learned that flexibility is the soul of good cooking—especially when you’re dealing with picky eaters like my daughters.
You can easily swap grilled chicken for pan-seared salmon or Wisconsin-raised turkey.
Vegetarians might prefer roasted chickpeas or local tofu.
No feta? Try Wisconsin’s artisanal goat cheese.
For a heartier version, add quinoa or farro.
When tomatoes aren’t in season, roasted red peppers make a wonderful substitute.
And for busy weeknights, using rotisserie chicken cuts prep time in half, though nothing beats the flavor of freshly grilled meat.
For the best results when grilling your chicken, use a premium cast-iron skillet to achieve that perfect sear and even heat distribution.
What to Serve with Chicken Salad
Although my Mediterranean Grilled Chicken Salad works beautifully as a standalone meal, pairing it with complementary sides elevates the entire dining experience.
I love serving it with warm pita bread or crusty Wisconsin sourdough for soaking up those delicious dressing remnants.
For a complete spread, consider adding a simple cucumber-yogurt dip (tzatziki), a small bowl of mixed olives, or roasted seasonal vegetables.
My kids particularly enjoy it when I include watermelon slices on hot summer days—the sweetness balances the savory chicken perfectly.
Want something heartier? A light orzo pasta tossed with lemon and herbs makes this salad dinner-party worthy.
For a true Wisconsin touch, crumble some aged white cheddar over the salad for extra richness, or pair the meal with a crisp Wisconsin wheat beer that complements the Mediterranean herbs without overpowering the fresh flavors.
For the ultimate outdoor dining experience, prepare this dish using premium grill designed specifically for precise temperature control and even cooking.
Final Thoughts
After creating this Mediterranean Grilled Chicken Salad countless times in my kitchen, I’m convinced it’s more than just a recipe—it’s a celebration of fresh ingredients working in perfect harmony.
The Wisconsin-grown vegetables bring a local touch that elevates the entire dish.
What makes this salad special is its versatility. You can adapt it to whatever’s in season, swap proteins, or adjust the dressing to your family’s taste.
My daughters, even the picky eaters, give it their stamp of approval.
