Grilled Chicken Thigh Summer Salad

This summer salad combines juicy, flavorful grilled chicken with fresh, crunchy vegetables and a bright, tangy dressing. It’s the perfect light yet satisfying meal for warm days!

Grilled Chicken Thigh Summer Salad

Cook time: 30 minutes

Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp thyme fresh or 1 tsp dried
  • 1 lb chicken thighs boneless, skinless
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 0.25 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup pine nuts toasted
  • 0 fresh herbs chopped (basil, mint, or parsley)

Instructions

  1. In a large bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, zest and juice of 1 lemon, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme (or 1 tsp dried thyme).
  2. Add 1 lb boneless, skinless chicken thighs to the bowl and toss to coat them thoroughly in the marinade. Cover and let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
  3. Preheat your grill or grill pan to medium-high heat. Grill the chicken thighs for about 6-7 minutes per side, or until they are fully cooked and have nice grill marks. Remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
  4. In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. In a large salad bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1 thinly sliced cucumber, 1 sliced avocado, and 1/4 thinly sliced red onion.
  6. Add the grilled chicken strips on top of the salad. Sprinkle the salad with 1/2 cup crumbled feta cheese, 1/4 cup toasted pine nuts, and chopped fresh herbs (like basil, mint, or parsley).
  7. Drizzle the dressing over the salad just before serving, and toss gently to coat. Serve immediately, with extra dressing on the side if needed.
Find more recipes