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The starter, Mediterranean

Grilled chicken salad with olives

Grilled chicken salad with olives is a Mediterranean starter salad for 6, built on lemon marinated chicken, feta, and black olives. It takes 25 minutes of active work and is made the morning of your dinner, with the chicken grilled and vegetables cut ahead of time, then tossed together right before serving. Rated very easy and costing €3.20 per person, the key is a short marinade and seasoning the salad only at the very last minute.

Lemon marinated chicken grilled to perfection, olives, feta, and a crunchy salad, a starter that everyone around the table will enjoy.

Grilled chicken salad with olives
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Lemon marinated grilled chicken gives this salad its bright, tangy edge, while feta and black olives bring the salty, creamy notes you expect from Mediterranean cooking. Romaine and cucumber stay crisp throughout, as long as you hold off on salting until the end. It works as a hearty starter or as a light main for a summer lunch with friends.

This salad fits a relaxed weekend family lunch, a casual spring or summer dinner with friends, or a vacation menu when you don't want to spend hours in the kitchen. It pairs easily with a simple starter before it and a fruit dessert after, and it tends to win over kids as easily as adults.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 2 h 14
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

In the morning, marinate the chicken for two hours, then grill it and let it cool in the fridge, this is the longest step but it's easy to do well ahead. Right before your guests arrive, prep the vegetables and whisk the dressing so they stay fresh. At serving time, toss everything together in just a few minutes, keeping the salad crisp all the way to the table.

The ingredients

6 people

Butcher

  • Chicken breasts 500 g

Fruits and vegetables

  • Lemon 2
  • Tomatoes 3
  • Cucumber 1
  • Romaine lettuce 2
  • Garlic 2 cloves

Pantry

  • Black olives 120 g
  • Dried oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 150 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the juice of one lemon, crushed garlic, oregano, and 2 tablespoons of olive oil, and marinate the chicken in it. 2 h

    Don't marinate for more than 4 hours, the lemon starts to cook the meat.

  2. Grill the chicken breasts in a pan or on a grill, a few minutes on each side. 14 min

    The chicken is done when the juices run clear.

  3. Slice the chicken into strips and let it cool in the fridge.

    Cut on a bias, the slices come out wider and more tender.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Dice or slice the vegetables, wash the romaine, and whisk the dressing with the juice of the second lemon and the olive oil. 15 min

    Spin the lettuce dry well, extra water dilutes the dressing.

When it's time to serveThe final touches, right in front of your guests.

  1. Toss the lettuce, vegetables, olives, and crumbled feta together, then add the chicken and dressing.

    Season right at the last minute, so the salad keeps all its crunch.

Our tips to get it right

  • Go for meaty black olives like kalamata, they bring far more flavor than the bland canned black olives.
  • No grill pan? A hot skillet with a thin layer of oil works just as well, just don't crowd the pan so the chicken sears instead of steams.
  • Keep the grilled chicken and cut vegetables chilled separately until serving time, that way the salad stays crisp and nothing goes soggy.

The variations

  • Swap the chicken for chickpeas roasted in olive oil and paprika for a vegetarian version that's just as satisfying.
  • For kids, serve the feta and olives on the side, some prefer a simpler salad with just chicken, tomato, and cucumber.
  • For a quicker version, use leftover roast chicken from the day before instead of marinating and grilling, skipping the first two steps.

What to serve it with

  • Warm pita bread on the side
  • A tabbouleh as a starter
  • Chilled lemon water

Storage

Grilled chicken keeps for 2 days in the refrigerator in a sealed container, stored separately from the raw vegetables. The salad doesn't hold well once dressed, it softens quickly, so toss it right before serving. This salad doesn't freeze well.

Questions about this recipe

Can I use a different cheese instead of feta?

Yes, fresh mozzarella balls or soft goat cheese both work well in place of feta. The flavor will be slightly less salty, so adjust the dressing seasoning accordingly.

How should I plate this salad for a dinner with friends?

Serve it on one large platter rather than individual plates, with the chicken arranged on top and the feta crumbled over at the end. Guests can help themselves, which feels relaxed and keeps the salad fresher until it's served.

Can I bake the chicken instead of pan searing it?

Yes, bake it at 200 degrees for about 18 to 20 minutes, depending on the thickness of the breasts. Check that the juices run clear before taking it out of the oven.

Is this salad really kid friendly?

Yes, the lemony grilled chicken is mild and the crunchy vegetables tend to appeal to kids. If some don't like olives or feta, set those aside so everyone can build their own plate.

Can a grilled chicken salad with olives be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a grilled chicken salad with olives?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a grilled chicken salad with olives?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a grilled chicken salad with olives cost?

About €3.20 per person, that's €19.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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