Get ready to savor the vibrant flavors of my This dish brings together tender, perfectly seasoned grilled chicken with a crisp, refreshing medley of garden vegetables, all kissed with a light, zesty dressing. It's an effortlessly elegant meal that's both satisfying and wonderfully good for you, perfect for a quick weeknight dinner or a sunny weekend lunch.
📜 Ingredients
For the Grilled Chicken:
2 boneless, skinless halal chicken breasts (about 6-8 oz each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Fresh Garden Salad:
4 cups chopped romaine lettuce or mixed greens
1 large cucumber, diced
2 ripe tomatoes, diced (or 1 cup cherry tomatoes, halved)
1/4 small red onion, finely diced
2 tablespoons fresh parsley, chopped (optional, for garnish)
For the Zesty Lemon Herb Dressing:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
Pinch of black pepper
📝 Instructions
- Marinate the Chicken: In a shallow dish or a resealable bag, combine the chicken breasts with 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, 1 teaspoon oregano, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Lightly grease the grates.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and the chicken is cooked through with beautiful grill marks.
- Rest and Slice Chicken: Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy. Then, slice the chicken breasts against the grain into 1/2-inch thick strips.
- Prepare the Salad: While the chicken is resting, combine the chopped lettuce, diced cucumber, diced tomatoes, and diced red onion in a large salad bowl.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a pinch of black pepper until well combined.
- Assemble and Serve: Drizzle the dressing over the salad ingredients and toss gently to coat. Arrange the sliced grilled chicken on top of the salad. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your vibrant and delicious meal!
💡 Chef's Tips
For extra flavor, you can marinate the chicken overnight in the refrigerator. If you don't have a grill, you can easily bake the chicken at 400°F (200°C) for 20-25 minutes, or pan-sear it until cooked through. Feel free to add other Mediterranean favorites to your salad like Kalamata olives or chickpeas for an even heartier meal!
