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Mediterranean Chicken Salad

A refreshing and healthy meal packed with grilled chicken, fresh vegetables, and delightful herbs, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil divided
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar plus 2 teaspoons
  • 1 tablespoon oregano plus 1 teaspoon
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless skinless chicken breast
For the Dressing
  • 1/2 small shallot, minced
  • 2 teaspoons Dijon mustard
  • 1 lemon zested and juiced
  • 3 tablespoons olive oil
For the Salad
  • 3-4 cups Romaine lettuce, chopped
  • 1/2 cup crumbled feta cheese
  • 3-4 count Persian cucumbers, diced
  • 2 count ripe plum tomatoes, seeded and diced
  • 1/2 count red onion, thinly sliced
  • 1/4 cup pitted kalamata olives, sliced
  • 2 tablespoons chopped fresh dill

Method
 

Marinade the Chicken
  1. In a medium bowl, combine 1/4 cup olive oil, minced garlic, 1 tablespoon red wine vinegar, 1 tablespoon oregano, dried dill, salt, and black pepper. Mix well.
  2. Add chicken breasts to the marinade and toss to coat them evenly. Allow the chicken to marinate for at least 15 minutes, preferably up to 4 hours.
Prepare the Dressing
  1. In another bowl, mix together minced shallot, Dijon mustard, 2 teaspoons red wine vinegar, 1 teaspoon oregano, lemon zest, and lemon juice.
  2. Slowly stream in the remaining 3 tablespoons of olive oil while whisking to create an emulsified dressing.
Cook the Chicken
  1. Preheat the grill or grill pan to medium-high heat.
  2. Take the chicken from the marinade, letting any excess drip off. Grill the chicken until lightly charred, about 5 to 6 minutes per side, until the internal temperature reaches 165°F.
  3. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
Assemble the Salad
  1. In a large bowl, place the chopped Romaine lettuce. Top with sliced grilled chicken, crumbled feta cheese, diced cucumbers, diced tomatoes, sliced red onion, kalamata olives, and chopped fresh dill.
  2. Toss the salad, and just before serving, drizzle with the dressing and toss again to coat.

Notes

Serve immediately while the chicken is warm. Dressed salad can be stored in the fridge for 1 day. Store grilled chicken separately for up to 4 days.