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A vibrant grilled chicken salad in a white bowl with cherry tomatoes, arugula, feta, and a side of grilled bread.

Easy Weeknight Grilled Chicken Tomato Salad

This vibrant and healthy salad combines tender, herb-marinated grilled chicken with juicy tomatoes, crisp greens, and a simple lemon herb vinaigrette, making it a perfect quick and satisfying meal for any weeknight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Chicken
  • 2 lbs boneless, skinless chicken breasts about 4 medium-sized
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Salad
  • 8 oz mixed greens
  • 2 cups cherry tomatoes halved
  • 1 cucumber medium, diced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh basil chopped, optional for garnish
For the Lemon Herb Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • Grill or Grill Pan
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board
  • Sharp Knife

Method
 

Prepare Chicken Marinade
  1. Pat chicken breasts dry with paper towels. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Add chicken breasts to the marinade, ensuring they are well coated. Let marinate at room temperature for at least 10 minutes, or refrigerate for up to 30 minutes (or longer if time allows, up to 2 hours).
Make the Vinaigrette
  1. While the chicken marinates, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until well emulsified. Set aside.
Grill the Chicken
  1. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  2. Place marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
  3. Remove chicken from the grill and let rest on a cutting board for 5 minutes before slicing against the grain into strips or cubes.
Assemble the Salad
  1. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
  2. Add the sliced grilled chicken to the salad bowl.
  3. Drizzle the prepared lemon herb vinaigrette over the salad. Toss gently to combine all ingredients.
  4. Garnish with fresh chopped basil, if desired. Serve immediately for best taste and freshness.

Notes

For extra flavor, you can marinate the chicken for up to 2 hours in the refrigerator. Just remember to bring it close to room temperature before grilling for more even cooking. Feel free to add other vegetables like bell peppers, avocado, or corn to customize your salad. Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days and repurposed for other meals.