Grilled lemon herb mediterranean chicken salad

‍How to make:

Start by preparing the marinade for the chicken. In a bowl, combine olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Mix everything well so the flavours blend together. Place the chicken breasts in the marinade and coat them evenly. Cover and let them marinate in the refrigerator for at least 20–30 minutes so the herbs and lemon flavour absorb into the meat.

Preheat a grill pan or outdoor grill to medium-high heat. Once hot, place the marinated chicken on the grill and cook for about 5–7 minutes on each side, depending on thickness. Grill until the chicken is nicely charred on the outside and fully cooked inside. Remove from the grill and allow it to rest for about 5 minutes before slicing. Resting keeps the chicken juicy.

While the chicken rests, prepare the salad base. In a large bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, red onion, and kalamata olives. Toss lightly so the vegetables are evenly distributed.

Next, prepare the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until the dressing becomes smooth and slightly creamy.

Slice the grilled chicken into thin strips. Place the slices on top of the prepared salad. Sprinkle crumbled feta cheese and chopped fresh parsley over the salad for extra flavour and colour.

Finally, drizzle the lemon dressing over the salad and toss gently. Serve immediately while the chicken is still slightly warm for the best taste and texture.

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Notes:

• You can add extras like avocado, roasted chickpeas, or quinoa for a more filling salad.

• If you don’t have a grill, cook the chicken in a skillet or bake it in the oven.

• Use fresh herbs like basil or dill for a brighter Mediterranean flavor.

• Serve with warm pita bread or whole-grain bread for a complete meal.