Mediterranean Chicken Salad
Ready to serve in 30 minutes, this Mediterranean chicken salad is bursting with fresh and vibrant flavors. It's hearty, healthy and delicious!
Servings 4 servings
For the chicken and dressing:
- 3-4 cups Romaine lettuce chopped
- ½ cup crumbled feta
- 3-4 Persian cucumbers diced
- 2 plum tomatoes seeded and diced
- ½ red onion thinly sliced
- ¼ cup pitted kalamata olives sliced
- 2 tablespoons fresh chopped dill
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.
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use and it does not include the pasta.
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