Lemon Herb Mediterranean Chicken Salad
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
340 kcal
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Course
Salad
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Cuisine
Mediterranean
Lemon Herb Mediterranean Chicken Salad
Description
The salad begins with a marinade made from olive oil, lemon juice, water, red wine vinegar, parsley, dried basil, minced garlic, oregano, salt, and cracked black pepper. Half of this mixture is used to marinate the chicken thighs for 15 to 30 minutes, infusing citrus and herbal flavors, while the remainder is reserved to dress the salad.
Grilled chicken is cooked until browned and fully cooked, then rested and sliced. The salad base consists of chopped romaine lettuce, diced cucumber, diced Roma tomatoes, sliced red onion, sliced avocado, and optionally kalamata olives. The sliced chicken is arranged on top, and the reserved dressing is drizzled over everything, finishing with lemon wedges on the side.
This salad combines juicy grilled chicken with fresh vegetables and tangy, aromatic dressing, making it refreshing and filling. Adding crumbled feta cheese can enhance the flavor profile with a creamy, salty element.
Ingredients
Marinade/Dressing:
- 2 tablespoons olive oil
- ¼ cup lemon juice juice of 1 lemon
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons parsley fresh
- 2 teaspoons basil dried
- 2 teaspoons garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon salt
- black pepper to taste, cracked
- 1 pound chicken thigh fillet or chicken breasts, skinless boneless
Salad:
- 4 cups romaine lettuce or Cos lettuce leaves, washed and dried
- 1 cucumber large, diced
- 2 Roma tomato diced
- 1 red onion sliced
- 1 avocado sliced
- ⅓ cup kalamata olives or black olives, sliced - optional, pitted
- 2 lemon to serve, wedges
Instructions
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Notes
- Adding ½ cup crumbled feta cheese provides an additional layer of flavor to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 873mg | 36% |
| Potassium | 926mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 4.735IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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