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Mediterranean Chicken Salad Recipe

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4.2 from 6 reviews

A refreshing and flavorful Mediterranean Chicken Salad featuring grilled marinated chicken breast served over crisp Romaine lettuce with cucumbers, tomatoes, kalamata olives, feta cheese, and a zesty lemon-dijon dressing. Perfect for a light and healthy lunch or dinner.

Ingredients

Chicken Marinade

  • ¼ cup olive oil
  • 1 garlic clove, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound boneless skinless chicken breast

Salad Dressing

  • ½ small shallot, minced
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • Zest and juice of 1 lemon
  • 3 tablespoons olive oil

Salad

  • 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

  1. Make the chicken marinade: In a medium bowl, combine ¼ cup olive oil, minced garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dried dill, salt, and black pepper. Add the chicken breasts and toss thoroughly to coat. Let the chicken marinate for at least 15 minutes, or up to 4 hours in the refrigerator to absorb the flavors.
  2. Prepare the salad dressing: In a separate bowl, whisk together minced shallot, Dijon mustard, remaining 2 teaspoons red wine vinegar, remaining 1 teaspoon dried oregano, lemon zest, and lemon juice. Slowly stream in the remaining 3 tablespoons olive oil while whisking continuously until the dressing is emulsified and smooth.
  3. Grill the chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for approximately 5-6 minutes per side until the chicken is lightly charred and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
  4. Assemble the salad: In a large bowl or on individual plates, arrange the chopped Romaine lettuce, crumbled feta, diced cucumbers, diced tomatoes, thinly sliced red onion, sliced kalamata olives, and chopped fresh dill. Top with the sliced grilled chicken. Drizzle the salad dressing on top and toss gently to combine. Serve immediately.

Notes

  • For best results, marinate chicken in the refrigerator and avoid marinating longer than 4 hours to prevent texture changes.
  • Use a meat thermometer to ensure chicken is fully cooked to safe internal temperature.
  • Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Substitute Greek yogurt for Dijon mustard for a creamier dressing if desired.

Find it online: https://cozyplatter.com/mediterranean-chicken-salad-recipe/