Grilled Chicken and Feta Salad

Grilled Chicken and Feta Salad

Natasha Nicholson / Getty Images

Prep: 25 mins
Cook: 12 mins
Total: 37 mins
Servings: 4 servings
Nutrition Facts (per serving)
360 Calories
29g Fat
5g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 360
% Daily Value*
Total Fat 29g 38%
Saturated Fat 4g 22%
Cholesterol 51mg 17%
Sodium 416mg 18%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 19g
Vitamin C 6mg 31%
Calcium 30mg 2%
Iron 1mg 8%
Potassium 257mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy grilled chicken salad to prepare. By using part of the dressing as a marinade, you combine the flavors from beginning to end. Absolutely delicious and good for you!


  • 2 boneless, skinless chicken breasts

  • 1/2 cup (120 milliliters) olive oil

  • 1 lemon, juiced

  • 2 teaspoons (10 milliliters) Dijon mustard

  • 2 teaspoons (10 milliliters) honey, or pure agave syrup

  • 1/2 teaspoon (2.5 milliliters) onion powder

  • 1/2 teaspoon (2.5 milliliters) dried thyme

  • 1/2 teaspoon (2.5 milliliters) salt

  • 1/2 teaspoon (2.5 milliliters) black pepper

  • 4 cups (1 liter) mixed salad greens

Steps to Make It


  1. Combine olive oil, lemon juice, mustard, onion powder, thyme, salt and black pepper in medium glass or plastic bowl.

  2. Place chicken breasts in a resealable plastic bag. Drizzle 2 tablespoons of the dressing over them. Reserve remaining dressing for later. Make sure they are well coated. Seal bag and place into the refrigerator for 1 to 4 hours.


  1. Preheat grill.

  2. Place chicken on the grill and cook about 6 to 7 minutes per side or when the internal temperature in the thickest part of the breast reaches 165 F.

  3. When done, remove from grill and slice into thin strips.

  4. Toss chicken, salad greens and remaining dressing.

  5. Top with feta cheese and serve.

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