This Mediterranean Chicken Salad is a vibrant, flavor-packed dish combining juicy, herb-marinated chicken with crisp vegetables and a tangy lemon herb dressing. Perfect for a refreshing meal that’s light yet satisfying, this salad brings the taste of the Mediterranean straight to your plate. Serve it for lunch or a light dinner, and enjoy the burst of fresh flavors and textures with every bite.
Ingredients
For the Chicken:
- 450 grams (1 pound) of boneless, skinless chicken breasts, ready for your culinary creations.
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Juice of 1 lemon
For the Salad:
- 150 grams (5 ounces) of cherry tomatoes, sliced in half to add a burst of sweetness and color to your dish.
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 100 grams (3.5 ounces) of crumbled feta cheese, offering a tangy flavor and creamy texture to enhance your dish.
- 100 g (3.5 oz) Kalamata olives, pitted and halved
- A handful of fresh parsley, chopped
- A handful of fresh basil, chopped (optional)
For the Dressing:
- ¼ cup olive oil (60 ml)
- Two tablespoons (30 ml) of red wine vinegar, adding a tangy depth and brightness to your recipes.
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Marinate and Cook the Chicken In a small bowl, mix together the olive oil, oregano, lemon juice, salt, and pepper. Pour this marinade over the chicken breasts, coating them well. Allow the chicken to marinate for a minimum of 10 to 15 minutes. Meanwhile, preheat a grill pan or skillet over medium-high heat. Cook the chicken for approximately 6 to 8 minutes per side, or until it is thoroughly cooked and the juices run clear.
- Prepare the Salad Base In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, Kalamata olives, parsley, and basil (if using). Toss gently to mix.
- Make the Dressing In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad Slice the grilled chicken breasts into strips. Incorporate them into the salad bowl filled with the vegetables. Drizzle the dressing over the top, then gently toss the ingredients together until everything is evenly coated.
- Serve Serve immediately, garnishing with additional fresh herbs if desired. This salad pairs beautifully with crusty bread or can be enjoyed as a light, standalone meal.
Conclusion:
This Mediterranean Chicken Salad offers a delightful balance of fresh, crunchy vegetables, tangy feta, and tender, herb-marinated chicken, all brought together by a zesty dressing. Simple to prepare and loaded with flavor, this dish is ideal for a healthy, satisfying meal any time of the day. Enjoy the fresh Mediterranean taste with every bite!
Fresh Mediterranean Chicken Salad with Lemon Herb Dressing
A fresh and vibrant Mediterranean-inspired saladwith marinated chicken, crisp veggies, and a tangy lemon herb dressing.
Ingredients
For the Chicken:
- 450 grams 1 pound of boneless, skinless chicken breasts, ready for your culinary creations.
- 2 tablespoons olive oil 30 ml
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
For the Salad:
- 150 grams 5 ounces of cherry tomatoes, sliced in half to add a burst of sweetness and color to your dish.
- 1 cucumber diced
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 100 grams 3.5 ounces of crumbled feta cheese, offering a tangy flavor and creamy texture to enhance your dish.
- 100 g 3.5 oz Kalamata olives, pitted and halved
- A handful of fresh parsley chopped
- A handful of fresh basil chopped (optional)
For the Dressing:
- ¼ cup olive oil 60 ml
- Two tablespoons 30 ml of red wine vinegar, adding a tangy depth and brightness to your recipes.
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Marinate and Cook the Chicken In a small bowl, mix together the olive oil, oregano, lemon juice, salt, and pepper. Pour this marinade over the chicken breasts, coating them well. Allow the chicken to marinate for a minimum of 10 to 15 minutes. Meanwhile, preheat a grill pan or skillet over medium-high heat. Cook the chicken for approximately 6 to 8 minutes per side, or until it is thoroughly cooked and the juices run clear.
- Prepare the Salad Base In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, Kalamata olives, parsley, and basil (if using). Toss gently to mix.
- Make the Dressing In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad Slice the grilled chicken breasts into strips. Incorporate them into the salad bowl filled with the vegetables. Drizzle the dressing over the top, then gently toss the ingredients together until everything is evenly coated.
- Serve Serve immediately, garnishing with additional fresh herbs if desired. This salad pairs beautifully with crusty bread or can be enjoyed as a light, standalone meal.