5.0 from 18 votes
Greek-Style Chicken Spinach Salad with Dried Figs and Feta
A salad inspired by the flavors synonymous with Greek cuisine. A hearty yet healthy spinach chicken salad, perfect for a healthy lunch or dinner.
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 6
Calories: 4305 kcal
Course:
Salad
Cuisine:
Greek
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 cloves, crushed or minced
- 1 teaspoon onion powder
- 1 lemon, juiced
- kosher salt
- freshly ground pepper
- 1 pound boneless skinless chicken breasts
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- kosher salt
- freshly ground pepper
For the Salad
- 10 ounces baby spinach
- 1 small red onion, thinly sliced
- 1/2 English cucumber, halved lengthwise and sliced
- 3 1/2 ounces pitted kalamata olives, halved
- 1 cup (8 1/2 ounces) dried figs, sliced (or substitute torn fresh seasonal figs)
- 7 ounces Feta, cubed
- Small bunch of fresh mint leaves (about 1/3 cup), finely chopped
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.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- For a dairy-free option, simply leave off the feta cheese, or substitute it with ripe avocado.
Nutrition Information
Calories
430.5kcal
(22%)
Carbohydrates
34g
(11%)
Protein
23.9g
(48%)
Fat
23.5g
(36%)
Saturated Fat
6.8g
(34%)
Polyunsaturated Fat
2.1g
Monounsaturated Fat
12.3g
Trans Fat
0.01g
Cholesterol
77.8mg
(26%)
Sodium
770mg
(32%)
Potassium
867.1mg
(25%)
Fiber
5.2g
(21%)
Sugar
22.8g
(46%)
Vitamin A
4696.6IU
(94%)
Vitamin C
26.5mg
(29%)
Calcium
290mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4305
% 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.