4th of July Grilled Chicken Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy grilled chicken atop a bed of mixed greens with a zesty citrus vinaigrette, celebrating summer with fresh flavors. This American-inspired Fourth of July recipe, ready in about 32 minutes, pairs chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/2 cup sliced cucumber
• 1/4 cup thinly sliced red onion
• 2 tbsp balsamic vinegar
• 1 tsp honey

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Instructions

1. Step 1: Combine 2 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp dried oregano in a bowl. Add chicken thighs, coat evenly, and marinate for 15 minutes.
2. Step 2: Preheat grill to medium-high. Grill chicken for 6 minutes per side until internal temperature reaches 165°F (74°C).
3. Step 3: Whisk together 2 tbsp balsamic vinegar, 1 tsp honey, and 1 tbsp olive oil for the dressing.
4. Step 4: Toss mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup sliced red onion in a large bowl.
5. Step 5: Slice grilled chicken and arrange over greens. Drizzle with dressing and serve immediately.