Mediterranean Chicken Salad
Mediterranean chicken salad with tender chicken, fresh vegetables, and a light vinaigrette. A healthy, easy meal perfect for lunch or dinner.
Ingredients
- 1 lb chicken breast
Chicken marinade
- lemon zest, from 1 lemon
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 clove garlic crushed
- 1 tsp salt
Salad Ingredients
- 2 cups Romaine lettuce
- 2 cups arugula
- 1 cup cherry tomatoes
- 1/2 English Cucumber
- 3/4 cup Kalamata Olives pitted
- 1/4 cup red onion, thinly sliced 2oz
Red wine vinaigrette
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp oregano
- 1/8 tsp salt
- pinch freshly ground black pepper
Instructions
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Mix together the Mediterranean Chicken Marinade and pour over the chicken. Marinate in fridge for 1 hour.
Cook chicken on grill
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Cook over direct heat for around 8 minutes per side chicken breast and about 5 minutes per side for boneless thighs. Check if the chicken is cooked with an instant read thermometer.
Cook chicken in a skillet
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Use a little oil in a cast iron or non stick skillet and wait until the oil is hot before you add the chicken.
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Cook time will cary depending on the thickness of the chicken but expect about 8-10 minutes per side for chicken breast. Check if it's done with an instant read thermometer.
Bake Chicken in the oven
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Preheat your oven to 400F
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Place the chicken breast on a parchment lined sheet pan. If you have a wire rack that fits over a sheet pan that's also a great way to cook it.
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Chicken breast can take from 30 - 40 minutes to cook depending on thickness. Boneless thighs will take 20-25 minutes.
Make the salad dressing
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To make the vinaigrette whisk all the ingredients together in a glass measuring cup until it's emulsified.
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Assemble the chicken salad by adding the lettuce, arugula, sliced chicken, tomatoes, cucumber, olives, red onion.
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Pour over the salad dressing (you may not need it all) and toss the salad.
Recipe Notes
Substitutions and additions
You could also add fire roasted corn, diced avocado, or a diced cooked bacon. You could substitute green onions or white onions for red onion. You can substitute green or black olives for Kalamata olives
Storage
Store leftover chicken and salad components separately in the fridge for up to 3 days. Keep the dressing in a sealed container and add just before serving.