Mediterranean Chicken Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
470 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Chicken Salad
Description
This Mediterranean Chicken Salad includes chicken breast marinated in olive oil, garlic, red wine vinegar, oregano, dill, salt, and pepper, allowing it to absorb herbal and acidic flavors. After marinating, the chicken is grilled until charred and cooked through. Separately, a dressing made from shallot, Dijon mustard, red wine vinegar, oregano, lemon zest, lemon juice, and olive oil is whisked until emulsified.
The salad assembles chopped romaine lettuce, cucumber, tomatoes, red onion, kalamata olives, and fresh dill, topped with sliced grilled chicken and crumbled feta cheese. The dressing is added just before serving to keep the greens fresh and crisp. The dish offers a mix of herbaceous, tangy, and savory notes with crunchy and juicy textures.
Grilled chicken can be made ahead and stored in the refrigerator for up to four days. It is best to dress the salad immediately before serving to avoid wilting the greens.
Ingredients
For the chicken and dressing:
- ¼ cup plus 3 tablespoons olive oil divided
- 1 garlic minced, clove
- 1 tablespoon plus two teaspoons red wine vinegar divided
- 1 tablespoon plus 1 teaspoons oregano divided
- 1 teaspoon dill dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound chicken breast boneless, skinless
- ½ shallot minced, small
- 2 teaspoons Dijon mustard
- 1 lemon zested and juiced
To assemble:
- 3-4 cups romaine lettuce chopped
- ½ cup feta cheese crumbled
- 3-4 cucumber diced, Persian
- 2 plum tomato seeded and diced, ripe
- ½ red onion thinly sliced
- ¼ cup kalamata olives sliced, pitted
- 2 tablespoons dill chopped, fresh
Instructions
- Make the chicken marinade. In a medium bowl, mix ¼ cup olive oil, garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 4 hours.
- Meanwhile, make the salad dressing. Mix shallot, Dijon, remaining 2 teaspoons red wine vinegar, remaining 1 teaspoon dried oregano, lemon zest, and lemon juice. Stream in remaining 3 tablespoons olive oil while whisking until emulsified.
- Preheat a grill or grill pan to medium high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred and the thickest part reaches 165°F internal temperature, 5-6 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
- Place chicken over greens with feta, cucumber, tomatoes, red onion, olives and dill. Toss with dressing and serve immediately.
Notes
- Grilled chicken can be made ahead and stored refrigerated for up to 4 days.
- Dress the salad just before serving to keep the greens fresh and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 804mg | 34% |
| Potassium | 1014mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3708IU | 74% |
| Vitamin C | 30mg | 33% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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