Marinated Chicken Salad: Fresh, Flavorful, and Perfect for Every Meal
Blend tangy dressings with seasonal produce for a nutritious dish that preps easily.
Marinated chicken salad is a timeless favorite, celebrated for its juicy, flavorful grilled chicken, crisp produce, and robust homemade dressing. This vibrant dish combines the heartiness of perfectly cooked chicken with the freshness of seasonal vegetables, making it a go-to option for healthy lunches, light dinners, or crowd-pleasing gatherings. Whether you’re a busy home cook or looking for something elegant and satisfying, learning how to assemble and marinate the perfect chicken salad will transform your repertoire—and your mealtime experience.
Why You’ll Love Marinated Chicken Salad
- Bold flavor: A zesty marinade ensures the chicken is anything but bland.
- Big crunch: Romaine lettuce, cucumbers, and homemade pita chips add texture.
- Customizable: Adapt ingredients or toppings based on what you love or have on hand.
- Nutritious: Packed with lean protein, healthy fats, and plenty of veggies.
- Make-ahead friendly: Great for meal prep and stays tasty when packed for lunch.
Key Ingredients for Marinated Chicken Salad
For the Chicken Marinade
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Tangy Olive Dressing
- 2 tablespoons minced, pitted kalamata olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar (plus more to taste)
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt (plus more to taste)
- Black pepper, to taste
For the Salad Base
- 1 head romaine lettuce, thinly sliced
- 2 ripe tomatoes, cut into chunks
- 1 large cucumber, peeled and chopped
- 1/2 medium red onion, thinly sliced
- 3/4 cup pitted kalamata olives, halved
- 6 oz. crumbled feta cheese
- Kosher salt and black pepper, to taste
- Pita chips, for topping
Homemade Pita Chips
- 2 pita breads, cut into wedges
- Olive oil
- 1 teaspoon dried oregano
- Pinch of salt
Step-by-Step Guide: How to Make Marinated Chicken Salad
1. Marinate the Chicken
In a medium bowl, whisk olive oil, red wine vinegar, honey, Dijon mustard, and oregano until fully combined. Pour all but 2 tablespoons of the mixture into a large resealable bag along with the chicken breasts. Seal, massage to coat well, and refrigerate for 1–2 hours for maximum flavor infusion.
2. Grill the Chicken & Prepare Marinade Drizzle
- Preheat your grill or grill pan over medium-high heat.
- Remove chicken from the marinade, discarding the used marinade.
- Season with salt and pepper.
- Grill the chicken for about 8–9 minutes per side, or until fully cooked and juices run clear.
- Transfer to a cutting board and let rest 10 minutes before slicing.
- While the chicken rests, use the reserved 2 tablespoons of marinade to drizzle over the sliced chicken for extra flavor.
3. Make the Dressing
In a bowl, combine minced kalamata olives, olive oil, red wine vinegar, sugar, minced garlic, salt, and pepper. Whisk until the dressing is emulsified. Taste and adjust sweetness with a pinch more sugar if desired.
4. Assemble the Salad
- Add romaine lettuce, chopped tomatoes, cucumber, red onion, halved olives, and half the feta to a large salad bowl.
- Pour in some of the olive dressing; toss gently to combine.
- Season with additional salt and pepper as needed.
- Top the salad with the sliced, marinated chicken.
- Sprinkle remaining feta over the top.
5. Add Crunch: Homemade Pita Chips
- Preheat oven to 375°F (190°C).
- Toss pita wedges with olive oil, oregano, and a pinch of salt.
- Spread out on a baking sheet and bake 8–10 minutes or until golden and crisp.
- Let cool and use as a salad topper for irresistible crunch.
Tips, Tricks & Variations
What others are reading
- Prep Ahead: Marinate the chicken overnight for even more flavor.
- Chicken Options: Use boneless thighs, rotisserie chicken, or leftover grilled chicken.
- Cheese Swap: Feta not your favorite? Goat cheese or shredded mozzarella work well.
- Veggie Boost: Add colorful bell peppers, radishes, or avocado for more vegetables.
- Make it a Bowl: Serve over quinoa or farro for a hearty grain bowl.
- Pack for Lunch: Store chicken and salad components separately; assemble just before serving to maintain crispness.
Nutrition, Health Benefits & Dietary Adaptations
Marinated chicken salad is a powerhouse of protein, fiber, and vitamins. Grilled chicken provides lean protein, essential for muscle repair and satiety, while fresh vegetables offer antioxidants and micronutrients. Using olive oil in both the marinade and dressing supplies healthy fats.
| Nutrient | Main Source | Benefit |
|---|---|---|
| Protein | Chicken breast, feta cheese | Supports muscle health & repair |
| Healthy Fats | Olive oil, olives | Promotes heart health |
| Fiber | Lettuce, cucumber, tomatoes, pita chips | Supports digestion & satiety |
| Vitamins | Tomatoes, lettuce, cucumber | Boosts immune system, skin health |
Serving Suggestions & Storage
- Party platter: Serve in a large bowl with pita chips on the side so guests can build their own salads.
- Portable lunch: Great for meal prepping—just keep chicken and veggies in separate containers and combine at work or school.
- Storage: Store leftover chicken and salad separately (to avoid sogginess) in airtight containers for up to 3 days in the refrigerator.
Frequently Asked Questions (FAQs)
Q: Can I marinate the chicken longer than 2 hours?
A: Yes, marinating overnight enhances flavor even more, but avoid going beyond 24 hours to prevent texture changes.
Q: Can I make this salad ahead of time?
A: You can prepare all components in advance—just store dressing, chicken, and salad base separately and combine right before serving for best freshness.
Q: What can I use instead of feta cheese?
A: Goat cheese, queso fresco, or even crumbled blue cheese work well for a different flavor profile.
Q: Can I use store-bought pita chips?
A: Absolutely! Homemade pita chips add a special touch, but a quality store-bought option saves time and still delivers crunch.
Q: Is this salad gluten-free?
A: The salad itself is gluten-free; simply skip the pita chips or use a certified gluten-free substitute.
Expert Tips for the Perfect Marinated Chicken Salad
- Slice chicken against the grain: This ensures every bite is tender.
- Let the chicken rest: Allowing meat to rest locks in juices for the juiciest salad topping.
- Taste and adjust: Salad dressings need seasoning tweaks—add more vinegar, salt, or sugar to match your taste.
- Add dressing gradually: Better to start with less and add more, rather than risk a soggy salad.
Marinated Chicken Salad Variations to Try
- Greek-Style: Incorporate chopped bell peppers, more olives, and serve with a sprinkle of oregano for a Mediterranean touch.
- Tex-Mex: Add grilled corn, black beans, and a cilantro-lime vinaigrette for a southwestern spin.
- Caesar: Swap feta for parmesan, use caesar dressing, and toss in homemade croutons for a classic twist.
Bring Fresh Life to Your Table
Marinated chicken salad is a canvas for creativity—the perfect balance of flavor, nutrition, and color. With this tried-and-true recipe and its many variations, you can enjoy a restaurant-worthy salad at home, whether you’re feeding a family, hosting friends, or prepping lunches for the week ahead. Crispy, juicy, and tangy in every bite, this salad might just become your new favorite staple!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a35938436/greek-salad-with-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65037741/cowgirl-chicken-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a74929/grilled-chicken-caesar-salad/
- https://www.youtube.com/watch?v=msEqTbF93yM
- https://www.thepioneerwoman.com/food-cooking/recipes/a93456/marinated-chicken-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9697/chicken-salad-the-way-i-like-it/
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