Mediterranean Chicken Salad

5 from 1 vote

Tender, marinated chicken grilled to perfection is the star of this Mediterranean Chicken Salad. Combine it with fresh tomatoes, crisp cucumber, and lemon herb vinaigrette. Learn how to make this flavorful salad with this easy recipe.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Main

Cuisine: Mediterranean

Servings: servings

Calories: 305kcal

Author: Preeti Nayak

Equipment

1 large mixing bowl
1 mason jar with tight fitting lid

Ingredients

To marinate the chicken

2 chicken breasts sliced in half (Gives you 4 chicken breast slices)
½ cup Greek yogurt
2 garlic cloves minced
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground cumin recipe in notes
½ teaspoon paprika
½ teaspoon oregano

For Mediterranean salad dressing

¼ cup extra virgin olive oil
2 tablespoon red wine vinegar
½ teaspoon ground pepper
2 garlic cloves minced
1 teaspoon oregano
1 teaspoon lemon juice
½ teaspoon Dijon mustard (optional)
½ teaspoon salt

Other ingredients

1 tablespoon olive oil
2 cups Lettuce leaves
2 cucumbers scoop off the seeds and diced (1.5 cups) or 1 large English cucumber, diced
2 cups plum tomatoes, seeded and diced or cherry tomatoes, sliced in half
1 red bell pepper, cored and diced
1 small red onion, chopped
½ cup feta cheese
¼ cup finely chopped fresh parsley or cilantro

Instructions

Preparations for grilled chicken salad

Marinate the chicken: In a large mixing bowl, combine the chicken with greek yogurt, garlic, salt, pepper, cumin, paprika and oregano. Cover and keep it aside for 30 minutes.
Prep the veggies: Rinse all your vegetables thoroughly under cool running water and pat them dry with a clean kitchen towel before chopping them.
Chop cucumber, bell peppers, and onions. Slice cherry tomatoes, reoughlychop lettuce leaves and finely chop parsley (discard thick stems).

Cook Chicken

Heat a pan over medium high heat with 1 tablespoon oil. Swirl the pan to coat the base with oil. Using tongs, grab the chicken breasts and gently tap them over the bowl to remove excess marinade before placing them on the hot grill pan.
Cook it undisturbed for 4 minutes or until it is golden and cooked through. Flip and cook on the other side for 4-5 minutes or until cooked through. Remove and keep it partially covered. Let it rest for 5 minutes before choping it.

Make the salad dressing

In a mason jar, combine olive oil, red wine vinegar, pepper, garlic, oregano, lemon juice, Dijon mustard and salt. Shake it well to emulsify the dressing.

Assemble the salad

In a big mixing bowl, add all the chopped veggies and herbs. Chop the chicken and add it to the salad bowl. Add feta cheese. Pour the dressing over the salad. Toss it to combine. Taste and adjust the seasoning. Keep it covered in the refrigerator for 30 minutes. Serve.

Video

Notes

For making ground cumin - Roast 1 teaspoon cumin seeds until aromatic and remove them to a plate. Let it cool down a little and grind in a mortar and pestle.
For outdoor grilling: Preheat the grill to 400 degrees Fahrenheit (F) and scrape off any leftover bits from the grates. Place the chicken on the grill, close the lid, and grill until browned on the bottom, about 4-5 minutes. Flip the chicken over and cook for 4-5 minutes more. Cook times may vary depending on the thickness of the chicken breasts. To ensure safe consumption, insert a thermometer into the thickest part of the chicken and cook until the internal temperature reaches 160°F. Remove the chicken from the grill, placing it on a plate or platter; cover with foil. Let it rest for 5 to 10 minutes before serving.
Marinate the chicken for at least 30 minutes. It adds moisture and infuses the chicken with delicious Mediterranean flavors.
For vegetarian options swap chicken with chickpeas.
Leftover chicken can be used in other recipes like wraps, pasta dishes, or stir-fries.
For a more filling salad, add cooked quinoa, brown rice, or whole-wheat couscous to the salad base.
You can marinate and cook the chicken in advance. Store it in an airtight container in the refrigerator. It stays good for 2 days.
You can chop all the salad veggies and store them in an airtight container. Do not add cheese and dressing to the salad.
Do not chop herbs in advance they lose their color and freshness. Chop them on the same day you make the salad.
You can make the dressing in advance but I like to make mine the same day. It hardly takes 5 minutes.

Nutrition