5 from 10 votes
Mediterranean Chicken Salad
The Mediterranean Chicken Salad combines marinated grilled chicken with fresh romaine, cucumber, tomatoes, red onion, avocado, and kalamata olives. The dressing with lemon, garlic, and Italian herbs adds brightness and herbal notes, creating a refreshing and balanced salad featuring Mediterranean flavors. It’s ideal for a satisfying light meal or side dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
409 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
Mediterranean
Ingredients
For the dressing:
- 1/4 cup olive oil or avocado oil
- 1 lemon juice and zest
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon italian herbs
- 1 garlic minced, clove
- black pepper to taste, Kosher
- salt to taste, Kosher
For the salad:
- 1 pound chicken breast skinless, boneless
- 4 cups romaine lettuce washed and spinned, chopped
- 1 English cucumber diced
- 1 pound tomato mixed garden
- 1 red onion sliced
- 1 avocado sliced or chopped
- 1/3 cup kalamata olives or black olives, sliced, pitted
- lemon wedges to serve
Instructions
- Add all dressing ingredients to a jar, put the lid on and shake vigorously to combine.
- Place the chicken in a ziploc bag and pour in half of the dressing. Mix through the bag to coat the chicken and allow it to marinate for 30 minutes.
- Keep the remaining half to use over the salad; make sure it doesn't touch the raw meat.
- Meanwhile, prepare all the salad ingredients.
- Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes, or until the internal temperature reaches 165F.
- Once the chicken is done, allow it to sit for a bit, then chop it.
- To a large salad bowl add all the salad ingredients, and drizzle with the remaining dressing.
- Toss with tongs to combine the salad. Serve and enjoy!
Cup of Yum
Notes
- Use fresh vegetables for the best flavor and texture in the salad.
- Kalamata olives offer the preferred authentic flavor, though other black olives can be used.
- Boneless chicken thighs may be substituted for breast if desired.
- Avocado or olive oil can be used interchangeably in the dressing.
- Romaine lettuce is preferred, but other salad greens can be used.
- Prepare and cut vegetables ahead, but keep dressing separate until just before serving.
- Use fresh garlic rather than garlic powder to enhance the dressing's flavor.
Nutrition Information
Serving
1bowl
Calories
409kcal
(20%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
73mg
(24%)
Sodium
397mg
(17%)
Potassium
1270mg
(27%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5465IU
(109%)
Vitamin C
45mg
(50%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 409
% Daily Value*
| Serving | 1bowl | |
| Calories | 409kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 397mg | 17% |
| Potassium | 1270mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5465IU | 109% |
| Vitamin C | 45mg | 50% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.