Name: Mediterranean Grilled Chicken Salad with Lemon-Tahini Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 oz each); 2 tbsp extra-virgin olive oil, divided; 1 lemon (zest and juice); 1 garlic clove, minced; 1 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp black pepper; 5 oz mixed greens (arugula, spinach, or spring mix); 1 cup cherry tomatoes, halved; 1/2 English cucumber, sliced; 1/4 small red onion, thinly sliced; 2 tbsp tahini; 1 tbsp red wine vinegar

Mediterranean Grilled Chicken Salad with Lemon-Tahini Vinaigrette

AromaticCinnamon8596

This Mediterranean Grilled Chicken Salad brings together bright, sunny flavors perfect for a Louisiana summer day. Char-grilled chicken is marinated with lemon and oregano, delivering juicy tenderness, while the crisp greens and fresh vegetables offer cooling contrast. A creamy lemon-tahini vinaigrette adds tang and richness without excess calories. The use of high heat and a quick marinade mimics the 'wok hei' technique—locking in flavor and moisture for a light but deeply satisfying meal. It’s a vibrant, healthy dinner that’s as beautiful as it is nourishing.

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, combine 1 tbsp olive oil, lemon zest, half the lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate 10 minutes.
Heat a grill pan or outdoor grill over medium-high until very hot and just starting to smoke. Grill chicken 4-5 minutes per side, until deeply charred and cooked through. Rest 5 minutes, then slice thinly.
Meanwhile, whisk tahini, remaining lemon juice, red wine vinegar, and remaining 1 tbsp olive oil in a small bowl. Add a splash of water if needed for a creamy, pourable vinaigrette. Season to taste.
Arrange greens on a platter. Top with tomatoes, cucumber, and red onion. Place sliced chicken on top.
Drizzle with lemon-tahini vinaigrette just before serving.