Grilled Chicken, Beetroot & Feta Salad
About the recipe
This Grilled Chicken Beetroot & Feta Salad is a healthy, protein-packed meal made with juicy grilled chicken, fresh spinach, crisp lettuce, cucumber, sweet beetroot, creamy feta cheese, and tangy pickled onions. Tossed in a simple homemade lemon dressing, this colourful chicken salad is perfect for lunch, dinner, meal prep, or a refreshing summer meal.
Grilled Chicken, Beetroot & Feta Salad
Ingredients
For the Chicken
- 2 Boneless skinless chicken breasts
- 1 tsp Garlic powder
- 1 tsp Salt
- ½ tsp Freshly ground black pepper
- 1 tbsp Butter
For the Salad:
- 2–3 cups Baby spinach
- 2 cups Lettuce
- 1 Cucumber (cut into wedges or bite-sized cubes)
- 2 Cooked beetroots (cut into wedges or bite-sized cubes)
- 100 g Feta cheese (crumbled)
- ½ cup Pickled (brined) red onions, drained
For the Lemon Dressing:
- 3 tbsp Extra virgin olive oil
- Juice of ½ lemon
- 1 tsp Honey or brown sugar
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- First, prepare the chicken by butterflying each chicken breast. Slice it horizontally without cutting all the way through, then open it like a book and gently pound it to an even thickness using a meat mallet or rolling pin. Season both sides evenly with the garlic powder, salt, and black pepper, ensuring every piece is well coated for maximum flavour.
- Next, heat a grill pan over medium-high heat and melt the butter, allowing it to coat the surface of the pan. Place the seasoned chicken onto the hot grill and cook for 4–5 minutes without moving it so beautiful grill marks develop. Flip and cook for another 4–5 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). Transfer to a plate and let it rest for 5 minutes before slicing into strips.
- Meanwhile, prepare the homemade lemon dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and freshly ground black pepper until smooth and well combined. Taste the dressing and adjust the seasoning if needed by adding a little more lemon juice for brightness or honey for sweetness.
- In a large serving bowl, combine the baby spinach and lettuce as the base of the salad. Add the sliced cucumber, cooked beetroot, and drained pickled red onions, spreading them evenly over the greens to create a colourful and well-balanced salad.
- Finally, arrange the sliced grilled chicken over the vegetables and sprinkle the crumbled feta cheese evenly on top. Drizzle the homemade lemon dressing over the salad just before serving, then gently toss everything together until lightly coated. Serve immediately while the chicken is still warm for the best flavour and texture.
Tips & Tricks
Don’t Skip Resting the Chicken: Allowing the chicken to rest before slicing keeps it juicy and prevents the flavourful juices from escaping.
Use Fresh Lemon Juice: Freshly squeezed lemon juice provides a brighter, fresher flavour than bottled juice.
Dry the Greens Well: Thoroughly dry the lettuce and spinach after washing so the dressing coats the leaves instead of becoming watery.
Slice Chicken Against the Grain: Cutting the chicken across the grain produces more tender, easier-to-eat slices.
Dress Just Before Serving: Adding the dressing at the last minute keeps the greens crisp and fresh.
FAQs
Can I make this Grilled Chicken Beetroot Feta Salad ahead of time?
Yes. Prepare all the ingredients separately and store them in the refrigerator. Assemble and dress the salad just before serving.
What type of beetroot should I use?
Cooked fresh beetroot or vacuum-packed cooked beetroot both work well.
What can I substitute for feta cheese?
Goat cheese, grilled halloumi, or fresh mozzarella are excellent alternatives.
Is this Grilled Chicken Beetroot Feta Salad good for meal prep?
Yes. Keep the dressing separate until serving to maintain the freshness of the greens.
What can I serve with this salad?
It pairs beautifully with crusty bread, garlic bread, roasted potatoes, quinoa, or a warm bowl of soup.
