Looking for a light yet satisfying salad that feels like a complete meal? This Grilled Chicken Pita Salad delivers bright Mediterranean flavors with juicy grilled chicken, crisp asparagus, tangy feta, sweet grape tomatoes, briny Kalamata olives, crunchy pita chips, and fresh baby arugula — all tossed in a simple lemon-oregano dressing.It’s quick to prepare, perfect for warm-weather lunches, weeknight dinners, or meal prep. The contrast of textures — tender chicken, crisp veggies, and crunchy pita chips — makes every bite exciting. Best of all, it comes together in under 30 minutes!
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Prepare grill for high heat (450° to 550°). Rub 2 boned, skinned chicken breast halves with olive oil and cook, turning once, until no longer pink. Slice.
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Meanwhile, whisk 2 tbsp. fresh lemon juice, 1/3 cup olive oil, 1 tbsp. fresh oregano, and 1/2 tsp. freshly ground black pepper; set aside. Boil 1 lb. asparagus (ends trimmed), cut in spears and halved lengthwise, just until bright green; rinse with cold water.
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In a bowl, combine reserved chicken; 4 oz. feta cheese, broken into chunks; asparagus; 2 cups halved grape tomatoes; 1/2 cup pitted kalamata olives; and 2 cups pita chips. Toss gently with reserved dressing. Add 2 cups baby arugula and toss once just to combine.
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