Greek-Style Chicken Spinach Salad with Dried Figs and Feta
User Reviews
5
Greek-Style Chicken Spinach Salad with Dried Figs and Feta
Description
Greek-Style Chicken Spinach Salad with Dried Figs and Feta includes chicken breast marinated in olive oil, herbs, garlic, and lemon juice for several hours before being pan-cooked until browned. The salad base is fresh baby spinach mixed with thinly sliced red onion, cucumber slices, halved kalamata olives, dried figs, and cubes of feta cheese. A balsamic vinaigrette made from olive oil, balsamic vinegar, honey, salt, and pepper ties the ingredients together with a sweet and tangy dressing.
The chicken adds a savory protein element while the figs contribute a chewy sweetness that contrasts nicely with the salty feta and briny olives. The crispness of the spinach and cucumber brings freshness and balance. The pan-searing method creates a nice caramelization on the chicken, enhancing flavor and texture.
Serve this salad as a satisfying main dish for lunch or dinner. It works well on its own or accompanied by rustic bread. The varied flavors and textures provide a well-rounded plate that is both flavorful and visually appealing.
For those wanting a dairy-free version, omit the feta or replace it with ripe avocado. The chicken is best marinated overnight to develop flavor, but a minimum of four hours will suffice.
Ingredients
For the Chicken Marinade
- 1 tablespoon extra virgin olive oil plus more for coating the pan
- 1 teaspoon oregano dried or fresh
- 2 garlic crushed or minced, cloves
- 1 teaspoon onion powder
- 1 lemon juiced
- kosher salt
- black pepper freshly ground
- 1 pound chicken breast boneless skinless
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- kosher salt
- black pepper freshly ground
For the Salad
- 10 ounces baby spinach
- 1 onion thinly sliced, small; red variety
- 1/2 cucumber halved lengthwise and sliced, English variety
- 3 1/2 ounces kalamata olives halved, pitted
- 1 cup dried figs sliced (or substitute torn fresh seasonal figs
- 7 ounces feta cheese cubed
- mint about 1/3 cup), finely chopped, small bunch, fresh leaves
Instructions
- Marinate the chicken: In a large mixing bowl, stir together olive oil, oregano, garlic, onion powder, lemon juice, and a big pinch or two of salt and pepper. Slice the chicken horizontally into strips, then add to the marinade and mix until evenly coated. Cover and leave in the fridge for a minimum of 4 hours, preferably overnight, for the marinade to fully flavor chicken.
- Cook the chicken: Place a large pan over medium-high heat and coat with a thin layer of olive oil. When the oil is shimmering, place the chicken slices in the pan, shaking off the extra marinade with each slice. Cook until well browned on both sides, about 5 minutes. Cook the chicken in batches if the pan is not big enough. Place cooked chicken on a plate to rest and cool while you prepare the remaining ingredients and dressing.
- Prepare the vinaigrette: To a small bowl, add the olive oil, balsamic vinegar, honey, and salt and pepper to taste. Whisk together until well combined.
- Prepare, dress and serve the salad. In a large bowl or serving dish, add the spinach, chicken, red onion, cucumber, olives, dried figs, feta and mint. Pour the vinaigrette over the salad, toss to mix evenly and serve.
Notes
- Marinate chicken at least 4 hours or overnight for best flavor.
- Dairy-free option: omit feta or substitute with ripe avocado.
- The vinaigrette can be prepared in advance and stored refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4305 kcal
% Daily Value*
| Calories | 430.5kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 23.9g | 48% |
| Fat | 23.5g | 36% |
| Saturated Fat | 6.8g | 34% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 12.3g | 62% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77.8mg | 26% |
| Sodium | 770mg | 32% |
| Potassium | 867.1mg | 18% |
| Fiber | 5.2g | 21% |
| Sugar | 22.8g | 46% |
| Vitamin A | 4696.6IU | 94% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 290mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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