The Story
This is the salad I make on the days I want lunch to feel like an actual meal, not an afterthought. A simple lemon-and-oregano marinade does double duty as the dressing, and the grilled chicken slices stay tender thanks to a quick pounding before cooking. The key to a great lunch salad is making sure every component can hold its own — the greens should be sturdy, the vegetables crisp, and the protein substantial. This salad travels beautifully in a container with the dressing kept separate, making it perfect for work lunches or picnics. Assemble at the last minute for the best texture. I love adding olives and a generous scattering of feta, but you can customize the toppings based on what you have in the refrigerator. The avocado adds creaminess, the tomatoes add sweetness, and the red onion adds a sharp bite that balances everything perfectly.
Ingredients
- 012 boneless, skinless chicken breasts
- 021/4 cup extra-virgin olive oil
- 03Juice and zest of 1 lemon
- 041 garlic clove, finely grated
- 051 teaspoon dried oregano
- 06Salt and pepper, to taste
- 075 cups mixed greens
- 081 cup cherry tomatoes, halved
- 091 ripe avocado, sliced
- 101/2 cup crumbled feta
- 111/4 small red onion, thinly sliced
- 12A handful of Kalamata olives
Method
- 1
Pound the chicken breasts to an even 1/2 inch thickness between two sheets of parchment paper.
- 2
Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Reserve half for dressing the salad.
- 3
Toss the chicken in the remaining half and let it marinate for 10 minutes at room temperature or up to 4 hours in the refrigerator.
- 4
Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until deeply marked and cooked through to an internal temperature of 165°F.
- 5
Rest the chicken for 5 minutes on a cutting board, then slice against the grain into strips.
- 6
Build the bowls: arrange greens on the bottom, then add tomatoes, avocado, feta, red onion, and olives in sections.
- 7
Lay the sliced chicken on top and drizzle with the reserved dressing right before serving.
From Sofia's Kitchen
Pro tips & little secrets
- Resting the chicken keeps every slice juicy — never skip this step.
- Add a scoop of cooked farro, quinoa, or chickpeas to turn this into a heartier grain bowl.
- The dressing keeps in a sealed jar in the refrigerator for up to a week. Shake well before each use.
- For meal prep, keep the dressing and avocado separate until ready to eat.
Written & tested by
Sofia Marín
Sofia brings family recipes from Mexico and the Mediterranean into the SavoryNest kitchen. She specialises in weeknight meals that taste like a slow Sunday.
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