Grilled Chicken Salad Recipe
Upgrade your chicken salad game with our Mediterranean-inspired grilled version, featuring tender chicken, tangy artichoke hearts, and briny olives. This recipe walks you through grilling and chopping chicken, then combining it with a medley of Mediterranean ingredients and spices for a refreshing, flavor-packed salad that's perfect for warm days or any time you're craving a taste of the Mediterranean.
Servings: 12 servings
Calories: 241kcal
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 chicken marinade
- 3 lemons divided
- 1/2 red onion sliced
- 1 red pepper stem and seeds removed, chopped
- 1 orange pepper stem and seeds removed, chopped
- 1 green pepper stem and seeds removed, chopped
- 2 celery stalks chopped
- 1/2 pint mushrooms cleaned and sliced
- 14.5 oz can artichoke hearts quartered, drained and rinsed
- 1/4 cup sliced olives
- salt and pepper
- 1/2 teas oregano
- 1/4 teas basil
- 1/4 teas red pepper flakes
- 1/8 teas cardamom
- 1/4 to 1/2 cup olive oil
- 1 package Couscous
- 1/4 cup crumbled feta
- Few sprigs fresh parsley oregano, and thyme, minced for garnish
- Bib lettuce or Pita for serving
Instructions
Marinate the chicken
- Pat the chicken dry and place in a resealable container, then pour in the chicken marinade.
- Cover and place in the fridge for up to 24 hours.
Grill the Chicken
- When ready to grill, clean the grates and allow the grill to heat.
- Grill the chicken over indirect heat until an instant read thermometer reads 160 flipping once halfway through.
- Wrap in foil and allow to rest, allowing the temp to rise to 165 degrees F with a digital meat thermomter.
- Meanwhile, slice two lemons in half and char over the flame. Remove from heat and set aside.
Assemble the Grilled Chicken Salad
- Meanwhile, toss the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.
- When the chicken has cooked, give it a rough chop and mix it in with the vegetables. Sprinkle with a bit of salt and pepper.
- Whisk the oregano, basil, red pepper flakes, cardamom together in a small bowl. Squeeze in the juice from one lemon and add the olive oil. Stir to combine.
- Cook the couscous according to the package. And toss into the salad. Mix to combine.
- Sprinkle with feta, and garnish with fresh minced herbs like parsley, thyme or oregano.
- Arrange the fresh chicken salad on a platter with the charred lemon wedges. Serve with bib lettuce or pita pockets for serving as edible cups.
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 7g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 347mg | Potassium: 593mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1081IU | Vitamin C: 57mg | Calcium: 42mg | Iron: 1mg