Grilled Chicken Salad

Make a simple dressing with olive oil, red wine vinegar, soy sauce, and spices to use as both a basting sauce and salad dressing. Be sure to separate the basting sauce from the salad dressing to prevent cross-contamination.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1⁄3 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 2 Tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 Tbsp. minced onion
  • 1 lb. boneless, skinless chicken breast halves
  • 1 head lettuce
  • 1 pint cherry tomatoes
  • 1 English cucumber, thinly sliced
  • 1⁄2 cup crumbled feta cheese
  • 12 whole pitted olives, chopped


  • Preheat the grill.
  • Make the dressing: In a large salad bowl, whisk together the olive oil, red wine vinegar, soy sauce, mustard, salt, pepper, and minced onion.Transfer 1⁄4 cup to a small bowl and use as the basting sauce.
  • Place the chicken breasts on the grill and brush with some of the basting sauce. Grill the chicken until it is cooked through, turning every 5 minutes and occasionally brushing with the basting sauce (total cooking time will be about 10 to 15 minutes). Transfer chicken to a cutting board, tent with aluminum foil and let sit for 15 minutes.
  • Meanwhile, add the lettuce, tomatoes, cucumber slices, crumbled feta cheese, and olives to the large salad bowl.
  • Slice each chicken breast into four pieces and serve with salad. chicken, tearing it into small strips with your hands or two forks. Toss chicken into the salad.