Grilled Lemon-Herb Chicken Mediterranean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy grilled chicken breast served atop a vibrant mix of cucumbers, tomatoes, and olives, tossed in a zesty lemon-herb dressing for a refreshing and satisfying meal. This mediterranean-inspired salads (mediterranean) ready in about 25 minutes pairs chicken breasts, lemon juice, dried oregano into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 2 (about 6 oz / 170g each) chicken breasts
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup (150g) diced cucumber
• 1 cup (150g), halved cherry tomatoes
• 1/4 cup (40g) thinly sliced red onion
• 1/4 cup (40g), sliced pitted Kalamata olives
• 2 tbsp, chopped fresh parsley
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1/4 tsp dried oregano

Instructions

1. Step 1: Whisk together lemon juice, 1 tsp dried oregano, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a shallow dish. Add chicken breasts, coat evenly, and marinate for 10 minutes while prepping salad.
2. Step 2: Heat a grill pan over medium-high heat, brush with 1 tbsp olive oil, and grill chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C), then rest for 5 minutes before slicing.
3. Step 3: In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, and sliced Kalamata olives. In a small bowl, whisk red wine vinegar, 1 tbsp olive oil, 1/4 tsp dried oregano, a pinch of salt, and a pinch of black pepper for the dressing.
4. Step 4: Pour dressing over salad ingredients and toss gently until evenly coated. Slice rested chicken and arrange on top of salad, then sprinkle with 2 tbsp fresh parsley before serving.