Layered Salad with Grilled Chicken and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutrient-packed layered salad featuring grilled chicken breast and colorful vegetables. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken breast, olive oil, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Brush 8 ounces boneless chicken breast with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice thinly.
  2. Step 2: In a large glass bowl, layer 3 cups mixed salad greens as the base.
  3. Step 3: Add 1 cup halved cherry tomatoes evenly over the greens.
  4. Step 4: Sprinkle 1 cup diced cucumber and 1/4 cup thinly sliced red onion on top.
  5. Step 5: Arrange grilled sliced chicken evenly over the vegetables.
  6. Step 6: Top with 1/4 cup crumbled feta cheese.
  7. Step 7: Drizzle 3 tablespoons balsamic vinaigrette over the salad just before serving.

Related recipes