Name: Lemon Herb Mediterranean Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp olive oil; ¼ cup fresh lemon juice (about 1 lemon); 2 tbsp water; 2 tbsp red wine vinegar; 2 tbsp fresh parsley, chopped; 2 tsp dried basil; 2 tsp minced garlic; 1 tsp dried oregano; 1 tsp salt; Freshly cracked black pepper, to taste; 1 lb boneless, skinless chicken thighs or breasts; 4 cups Romaine or Cos lettuce, washed and dried; 1 large cucumber, diced; 2 Roma tomatoes, diced; 1 red onion, thinly sliced; 1 avocado, sliced; ⅓ cup pitted Kalamata or black olives, sliced (optional); 2 lemon wedges, for serving

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Lemon Herb Mediterranean Chicken Salad

If you love big flavors with minimal effort, this Lemon Herb Mediterranean Chicken Salad is about to become your go-to! Think juicy, herb-marinated chicken, crisp fresh veggies, creamy avocado, and a zesty lemon dressing that doubles as a marinade—all in just 25 minutes. Whether you’re meal prepping, craving something fresh, or just want a healthy, restaurant-quality meal at home, this salad delivers on flavor, texture, and satisfaction. Bonus? It’s naturally low-carb, packed with protein, and bursting with Mediterranean goodness. Let’s get cooking!

Lemon Herb Mediterranean Chicken Salad

A vibrant Mediterranean-inspired chicken salad packed with fresh flavors, featuring a zesty lemon herb dressing that doubles as a marinade.

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Course: Main Course, Salad

Cuisine: Mediterranean

Keyword: Lemon Herb Mediterranean Chicken Salad

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 342kcal

Ingredients

For the Marinade/Dressing:

2 tbsp olive oil
¼ cup fresh lemon juice (about 1 lemon)
2 tbsp water
2 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
2 tsp dried basil
2 tsp minced garlic
1 tsp dried oregano
1 tsp salt
Freshly cracked black pepper, to taste
1 lb boneless, skinless chicken thighs or breasts

For the Salad:

4 cups Romaine or Cos lettuce, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, thinly sliced
1 avocado, sliced
⅓ cup pitted Kalamata or black olives, sliced (optional)
2 lemon wedges, for serving

Instructions

Prepare the Marinade/Dressing: In a large bowl or jar, whisk together all marinade ingredients. Set aside half of the mixture in the refrigerator for later use as the dressing.
Marinate the Chicken: Place chicken in the remaining marinade and let sit for 15-30 minutes (or up to 2 hours in the fridge for deeper flavor).
Prepare the Salad: While the chicken marinates, assemble the salad ingredients in a large bowl.
Cook the Chicken: Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, until golden brown and fully cooked through.
Rest & Slice: Let the chicken rest for 5 minutes before slicing.
Assemble & Serve: Arrange sliced chicken over the salad. Drizzle with the reserved dressing and serve with lemon wedges.
Optional: Sprinkle with ½ cup crumbled feta for extra flavor!

Nutrition

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