Lemon Herb Grilled Chicken Salad with Crispy Greens

Name: Lemon Herb Grilled Chicken Salad with Crispy Greens
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lb Boneless, skinless chicken breasts; 3 tbsp Fresh lemon juice; 6 tbsp Extra virgin olive oil; 1 tbsp Fresh rosemary; 1 tbsp Fresh thyme; 1 tbsp Fresh oregano; 3 pieces Garlic cloves, minced; 1 tsp Dijon mustard; 1 tsp Sea salt; ½ tsp Black pepper; 6 cups Mixed salad greens; 1.5 cups Cherry tomatoes, halved; ½ piece Red onion, thinly sliced; 1 piece Cucumber, sliced; 1 tsp Lemon zest

Luca Romano

Published: June 7, 2026

Categories: Chicken, Mediterranean Diet

Tags: healthy, Salad, Low-Carb, Lemon, Light Meal, Fresh Herbs, Grilled Chicken

Lemon Herb Chicken

Bright, zesty salad with char-grilled lemon herb chicken, fresh greens, and a vibrant citrus vinaigrette. Perfect for light lunches.

Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy

This Lemon Herb Grilled Chicken Salad is everything you want in a light, satisfying meal—tender grilled chicken with a beautiful char, tossed with crisp greens and a zingy lemon vinaigrette that brings everything to life. The beauty of this recipe is its simplicity; fresh herbs and bright citrus flavors do all the heavy lifting, letting quality ingredients shine without fuss.

What I love most about this salad is how versatile it is. Prepare the grilled chicken in advance and you've got the perfect base for weekday lunches, quick dinners, or even a no-fuss meal for guests. It's the kind of recipe that proves you don't need complicated techniques to create something absolutely delicious.

Nutrition (per serving)

Calories:320 kcal

Protein:38 g

Carbs:12 g

Fat:14 g

Directions

1

Pat the chicken breasts dry with paper towels. Mix together the fresh rosemary, thyme, oregano, minced garlic, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper. Rub this herb mixture all over the chicken breasts and let them marinate for 15 minutes.
2

Preheat your grill to medium-high heat, about 400°F. Oil the grill grates lightly to prevent sticking.
3

Place the chicken breasts on the grill and cook for 6-7 minutes on the first side without moving them—this creates those beautiful char marks. Flip and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F.
4

Remove the chicken from the grill and let it rest for 5 minutes. This keeps it juicy. Slice the chicken into strips.
5

While the chicken cooks, whisk together the remaining 4 tablespoons of olive oil, 2 tablespoons of lemon juice, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
6

Toss the mixed greens, cherry tomatoes, red onion, and cucumber with the lemon vinaigrette. Divide among serving plates and top with the sliced grilled chicken.
7

Finish with a sprinkle of fresh lemon zest and a few extra herb leaves if you like. Serve immediately while the chicken is still warm.

Ingredients

Boneless, skinless chicken breasts:1.5 lb
Fresh lemon juice:3 tbsp
Extra virgin olive oil:6 tbsp
Fresh rosemary:1 tbsp
Fresh thyme:1 tbsp
Fresh oregano:1 tbsp
Garlic cloves, minced:3 pieces
Dijon mustard:1 tsp
Sea salt:1 tsp
Black pepper:½ tsp
Mixed salad greens:6 cups
Cherry tomatoes, halved:1.5 cups
Red onion, thinly sliced:½ piece
Cucumber, sliced:1 piece
Lemon zest:1 tsp

Tips & Notes

Don't skip the resting period after grilling—it allows the juices to redistribute and keeps your chicken tender and moist.
Marinate the chicken for at least 15 minutes, but you can prep it up to 4 hours ahead for deeper flavor.
For a heartier salad, add grilled vegetables like zucchini, bell peppers, or asparagus alongside the chicken.
This salad is wonderful warm, but leftovers are just as delicious served cold the next day.