This Grilled Mediterranean Chicken Salads recipe combines homemade marinated grilled chicken with convenient store-bought Mediterranean salad kits. You can prepare it on a grill or a Blackstone griddle for a quick, healthy weeknight meal.
Start by making a bright, yogurt-based marinade for the chicken that keeps the meat tender and full of flavor.
Then pair the chicken with pre-packaged Mediterranean salad kits that include greens, toppings, and dressing for fast assembly.
How to make Grilled Mediterranean Chicken Salads
Place 6 boneless, skinless chicken thighs in a bowl or a large resealable plastic bag. Prepare the marinade and add it to the chicken.
To the chicken add a 5.3-ounce container of plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 cup chopped fresh basil (or 1 tablespoon dried Italian seasoning), 5 to 6 cloves minced garlic, kosher salt, black pepper, and a pinch of crushed red pepper flakes. Toss to coat evenly.
Marinate the chicken in the refrigerator for several hours or overnight for best flavor.
Preheat your grill or Blackstone griddle to medium heat. If using a griddle, add a little cooking oil to prevent sticking.
Grill the chicken for about 10 to 12 minutes total, flipping a few times so it cooks evenly. Well-oiled grill grates help prevent sticking and tearing.
You can grill the chicken a day or two ahead and refrigerate it. This saves time on busy nights—just slice and add it to your salad kits when you’re ready to eat.
For four servings, plan on 3 to 4 Mediterranean salad kits, depending on kit size and appetite.
Divide the salad kit contents among four bowls or plates (or into containers for meal prep). Add the included dressing and toppings, then top each salad with sliced grilled chicken.
If you like extra feta, sprinkle more on top—store kits can be skimpy with the cheese. I also enjoy adding dried cranberries for a touch of sweetness, but that’s optional.
For meal prep, pack the dressing separately in small 2-ounce containers with lids so salads stay crisp until serving.
What a stunning, easy, and healthy dinner… Grilled Mediterranean Chicken Salads are amazing!
This dish is flexible: swap herbs, add extra vegetables, or include dried fruit or nuts to suit your taste. It’s a reliable, fresh option for warmer evenings and a great way to use grilled chicken leftovers.
If you like Grilled Mediterranean Chicken Salads, you might also enjoy these recipes
Grilled Caprese Salad
Blackstone BBQ Chicken Salads
Blackstone Asparagus Panzanella Salad
Grilled Pineapple Teriyaki Chicken
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Grilled Mediterranean Chicken Salads
Cheri Renee
Equipment
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Grill
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Blackstone Griddle
Ingredients
- 6 boneless, skinless chicken thighs
- 1 (5.3-ounce) container plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh basil (or 1 tablespoon dried Italian seasoning)
- 5 to 6 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 3 to 4 Mediterranean salad kits (produce section of grocery store)
- Optional: extra feta cheese crumbles, dried cranberries
Instructions
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Combine the chicken, Greek yogurt, olive oil, lemon juice, basil (or Italian seasoning), garlic, kosher salt, pepper, and crushed red pepper in a bowl or bag and toss until the chicken is evenly coated.
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Marinate in the refrigerator for several hours or overnight.
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Preheat the grill or Blackstone griddle to medium. If using a griddle, lightly oil the surface. Cook the chicken for 10 to 12 minutes total, flipping occasionally, until cooked through.
Note: Well-oiled grill grates help reduce sticking.
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Allow the chicken to rest, then slice. Assemble the salad kits with dressing and toppings, divide among four plates or containers, and top with sliced chicken. Add extra feta or dried cranberries if desired.
Meal prep tip: Store dressing separately in small containers to keep salads crisp.
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