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My Mediterranean Chicken Salad is So Good!
This grilled Mediterranean chicken salad is delish and easy!
The first step is to make an easy red wine vinegar-based marinade, which tenderizes the chicken and keeps it juicy once it’s cooked. Then, you make a super-easy lemon dressing. The seared chicken is served on top of crisp romaine and a few of my favorite Mediterranean staples like tomatoes, feta, and olives.
When ready to serve, add your dressing and dig in. It’s quick, it’s easy, and it’s exactly what I want on a weeknight when I’m hungry but not trying to spend all night in the kitchen.
Happy Cooking!
– Yumna
Mediterranean Chicken Salad Ingredients
- Chicken: Use boneless and skinless chicken breasts for this recipe. You can make this recipe with chicken thighs as well, but they will take a little longer to cook through.
- Romaine Lettuce: I enjoy the crispness of romaine, but if you prefer a peppery bite, use baby arugula.
- Tomatoes: Use ripe plum tomatoes or small grape tomatoes or cherry tomatoes cut in half.
- Cucumbers: Persian cucumbers are small, and you don’t have to peel their skin. You can also use English cucumbers.
- Kalamata olives: This is a must in any Mediterranean-style salad! Use pitted ones to make it easier.
- Red onions: I use it mostly for the pop of color but if you’re not in the mood for raw onions, you can skip, or soak the onion in ice water then drain thoroughly to tame their bite.
- Feta cheese: Feta cheese is another must in any Mediterranean-style salad. You can swap it for your preferred cheese, or leave it out if you want the salad to be dairy-free.
- Fresh Dill: I love using fresh dill mixed into the salad to add a ton of freshness and flavor, but if you don’t have feel free to skip or use parley or fresh basil instead.
- For the Chicken Marinade: I use olive oil, garlic, red wine vinegar, dried oregano, dill, salt and black pepper. The red wine vinegar helps to tenderize the chicken. Swap for whatever vinegar you have on hand or more lemon juice if needed.
- Salad dressing: I use olive oil, shallot, Dijon, more red wine vinegar, dried oregano, lemon zest, and lemon juice. The Dijon is key as it helps to emulsify the dressing. Use whole grain mustard or ½ teaspoon dried mustard if needed.
How to Make a Mediterranean Chicken Salad
Mediterranean Chicken Salad Recipe
This Mediterranean chicken salad is made with marinated chicken breast that has been seared and sliced on top of a bed of greens with homemade vinaigrette.
Ingredients
For the chicken and dressing:
- ¼ cup plus 3 tablespoons olive oil divided
- 1 garlic clove minced
- 1 tablespoon plus two teaspoons red wine vinegar divided
- 1 tablespoon plus 1 teaspoons oregano divided
- 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breast
- ½ small shallot minced
- 2 teaspoons Dijon mustard
- 1 lemon zested and juiced
To assemble:
- 3-4 cups Romaine lettuce chopped
- ½ cup crumbled feta cheese
- 3-4 Persian cucumbers diced
- 2 ripe plum tomatoes seeded and diced
- ½ red onion thinly sliced
- ¼ cup pitted kalamata olives sliced
- 2 tablespoons chopped fresh dill
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
Make ahead: The grilled chicken will keep well in the fridge for up to 4 days. Don’t dress the salad until you are ready to serve.
Nutrition
Calories: 470kcal, Carbohydrates: 15g, Protein: 30g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 804mg, Potassium: 1014mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3708IU, Vitamin C: 30mg, Calcium: 199mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Gluten Free
Cuisine Mediterranean
Course: Salad
If you try this Mediterranean Chicken Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Recipe Tips
- Don’t skip the marinating time. Even if you just marinate the chicken for 15 minutes, it will really help to tenderize the chicken to make it more juicy. There’s also an added benefit of reduced cooking time!
- The chicken should be at room temperature when you add it to the pan. If you are only doing a short marinade (up to 1 hour) they can be left at room temperature. If you add cold chicken to a hot grill pan, it can result in a tough texture.
- Let the chicken rest for 5 minutes after you cook it. Remove it from the pan and tent it loosely with foil. This will allow the juices to redistribute so when you slice it, it’s nice and juicy and not dry at all.
- Invest in a good thermometer. No one likes to second guess if chicken is cooked through. Using an instant read thermometer will allow you get perfect grilled chicken every time. You want to remove it from the grill when it reaches 160˚F. As it rests it will rise to 165˚F.
Serving Ideas
I’ve made this salad & dressing several times. Each time it comes out incredible. So filling and SO GOOD!
Yay, I love that you keep coming back to this recipe!! Makes me so happy to hear—thank you!
Easy and delicious! I keep coming back to make it again and again.
Thank you so much!
Definitely will be trying this. Is the nutritional value based on the whole recipe or pet serving?
Per serving. You’ll have to let me know what you think when you make it!
I was hesitant to make this recipe without dill because everyone was raving about its flavor in the reviews. However I decided to give it a try anyway. And holy moly was it ever good!!!!!!!!!!!!! thanks for sharing this recipe, i’ll be making it regularly as a summer meal!
So glad you liked it, Viv!
Your chicken salad sounds delicious, looking forward to preparing
Thank you! Let me know what you think once you’ve given it a try!
I tried it and was sooooooo goood!!! The dill seasoning makes all the difference!.. It’s a must try👌
Thank you so much! It really does!!
Love this Mediterranean Chicken Salad – it’s so flavorful and easy to make!
Thank you so much! I love that!!