Grilled Chicken Mediterranean Salad

LunchSaladsDinner

Jun 15

Written By Ginna

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 12 minutes

I go through phases where all I want for lunch is something fresh and crunchy, especially once the weather starts getting warm. This grilled chicken Mediterranean salad has been one of my favorites lately because it feels filling without being heavy, and it takes almost no effort to throw together during the week.

Jump to Recipe

*A Mediterranean-inspired salad with grilled chicken, feta, olives, cherry tomatoes, and pepperoncini served over mixed greens.*

The salty feta, briny olives, pepperoncini, and tangy Greek dressing all work really well with the warm chicken. I usually keep most of these ingredients stocked in my fridge already, which makes this one of those easy lunches I end up making on repeat.

The chicken is what pulls everything together here. I season it pretty heavily with garlic powder, oregano, salt, pepper, and red pepper flakes before searing it in a skillet until golden. Thin chicken breasts work best for me because they cook quickly and slice nicely over the salad.

I also think the pepperoncini makes a huge difference. It adds acidity and crunch that cuts through the richness of the feta and olives. If you like extra tangy salads, add a spoonful of the pepperoncini brine into the dressing too.

This is also a really good meal prep lunch. I usually store everything separately and slice the chicken fresh before eating so the greens stay crisp. You can swap in cucumbers, red onion, or chickpeas depending on what you have in the fridge.

Ingredients

🍽️ Servings: 1 • 🔥 Calories/Serving: 520 • 💪 Protein/Serving: 42g

For the chicken

1 thin chicken breast
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Pinch red pepper flakes

For the salad

2 cups mixed greens
1/3 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup Kalamata olives
1/4 cup sliced pepperoncini peppers

For the dressing

2 tbsp Greek vinaigrette dressing
1 tsp pepperoncini brine (optional)

Steps

Step 1

Pat the chicken dry with a paper towel. Season both sides with garlic powder, oregano, salt, pepper, and red pepper flakes.

Step 2

Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and fully cooked through. The internal temperature should reach 165 degrees.

Step 3

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. (Resting keeps the juices from running out immediately when you cut it.)

Step 4

Add the mixed greens to a bowl. Top with cherry tomatoes, feta, olives, and pepperoncini.

Step 5

Whisk together the Greek dressing and pepperoncini brine if using. Drizzle over the salad.

Step 6

Slice the chicken and place it over the top of the salad. Serve immediately.

Make it your own!

🥒 Add cucumber
Chopped cucumber adds extra crunch and makes the salad feel even more refreshing.
🫓 Serve with pita
Warm pita or naan on the side turns this into a more filling lunch or easy dinner.
🧆 Swap the protein
Grilled shrimp or air-fried falafel both work really well here if you want to switch things up.
🧅 Add red onion
Thinly sliced red onion gives the salad a sharper bite that works well with the creamy feta.