Mediterranean Chicken Salad
This Mediterranean chicken salad is packed with so much flavor! The dressing doubles up as the marinade for the chicken, making it extra delicious and juicy.
Servings: 2 people
Calories: 609kcal
Ingredients
- 2 medium chicken breasts pounded to ½ inch thick
- ½ head romaine lettuce chopped and washed
- 2 roma tomatoes diced
- ½ English cucumber diced
- 1 large avocado sliced
- ½ cup canned artichoke hearts drained and patted dry
- ¼ of a red onion thinly sliced
- ½ cup crumbled feta cheese
- ½ cup pitted Kalamata olives halved
- Olive oil for pan to cook the chicken
- Salt and pepper to taste
Dressing and marinade
- ⅓ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- ¾ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 cloves fresh garlic, minced
- 2 teaspoon dried oregano
Instructions
- In a medium or large mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Then, separate half of it for the dressing (you can leave it at room temperature or refrigerate). The other half will be used to marinate the chicken next.
- Season chicken breasts with salt and pepper on both sides. Then, transfer to a resealable Ziploc bag and then add the marinade that was set aside from step 1. Seal the bag and marinate for 1.5 to 2 hours, keep refrigerated. Tip: Don't marinate for more than 3 hours. Because the marinade lemon-based, too long can cause the chicken to get tough.
- Heat a skillet or grill pan over medium heat. Remove excess marinade from the chicken, and discard the marinade. Cook the chicken, about 6 to 8 minutes per side, or until internal temperature reaches 165 F. Let the chicken rest for 10 minutes before slicing.
- Assemble the salad ingredients. Drizzle with some of the prepared dressing and toss to combine. Then, top with the sliced chicken and drizzle more dressing over it. Enjoy!
Notes
- Marinate the chicken before cooking for no longer than 2 hours. Because this is a citrus-based dressing, too long can actually make it tough.
- Prep ahead: Store ingredients in individual airtight containers to maintain freshness. Store dressing in the refrigerator in a mason jar with a sealed lid.
- Storage: Place leftover salad in the fridge in an airtight container for up to 1-2 days.
- Store any leftover dressing in a mason jar with a sealed lid. It can be stored in the fridge for up to a week.
- Grilling or searing: Grill or sear for about 6-8 minutes each side until cooked through in the center.
- Baking: Preheat the oven to 400 F degrees in a large baking dish for 25 minutes, depending on the thickness.
- Roasting: Use my Dutch Oven Roast Chicken recipe.
- Chicken breasts: Can use boneless chicken thighs instead.
- Romaine lettuce: Any salad greens, like spring mix, arugula, iceberg.
- Add-ins: Nuts, bell peppers, quinoa, and or whole grains.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 609kcal | Carbohydrates: 32g | Protein: 36g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1921mg | Potassium: 1687mg | Fiber: 16g | Sugar: 8g | Vitamin A: 14736IU | Vitamin C: 39mg | Calcium: 336mg | Iron: 4mg