Layered Salad with Grilled Chicken and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-packed layered salad featuring grilled chicken breast and colorful vegetables. This mediterranean-inspired chicken (mediterranean) 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
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Ingredients

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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.

Frequently asked questions

How long does Layered Salad with Grilled Chicken and Feta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Layered Salad with Grilled Chicken and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.

Can I substitute ingredients in Layered Salad with Grilled Chicken and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Salad with Grilled Chicken and Feta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Layered Salad with Grilled Chicken and Feta?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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