0 from 15 votes
Mediterranean Chicken Salad
Easy and simpel salad laoded with fresh veggies and topped with tender and juicy grilled chicken breast. Then tossed in a tangy citrus salad dressing.
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 fresh parsley chopped
- 1 tablespoon Italian Herbs
- 1 garlic clove minced
- Kosher salt and ground pepper to taste
For the salad:
- 1 pound skinless boneless chicken breast
- 4 cups chopped romaine lettuce washed and spinned
- 1 English cucumber diced
- 1 pound mixed garden tomatoes
- 1 red onion sliced
- 1 avocado sliced or chopped
- 1/3 cup pitted kalamata olives or black olives, sliced
- 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 only fresh vegetables to make this Mediterranean chicken salad
- You may use any other cucumber
- I prefer that you use kalamata olives for the best possible flavor
- Instead of chicken breast, you can use boneless chicken thighs
- Use avocado or olive oil
- Romaine lettuce is preferred but you may use any of your favorite greens
- If you plan on making this ahead, prep and cut the veggies and set aside. Do not mix the salad with the dressing. Mix and store the dressing separately.
- Be sure to use fresh garlic instead of garlic powder.
Nutrition Information
Serving
1bowl
Calories
409kcal
(20%)
Carbohydrates
20g
(7%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
397mg
(17%)
Potassium
1270mg
(36%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5465IU
(109%)
Vitamin C
45mg
(50%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.