Chicken Greek a Tikka Salad with Parsley Feta Pesto

Nutriscore Rating: 76/100

Elevate your salad game with this vibrant and flavor-packed Chicken Greek a Tikka Salad with Parsley Feta Pesto! Tender, yogurt-marinated chicken infused with aromatic spices like cumin, oregano, and paprika takes center stage in this hearty dish. The salad is a symphony of fresh vegetables—crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and zesty red onions—brought to life with a rich and herbaceous parsley feta pesto. Featuring a delightful balance of Mediterranean and Indian-inspired flavors, this quick and easy recipe is perfect for a healthy weeknight dinner or a refreshing lunch. Ready in just 35 minutes, this protein-packed, gluten-free salad is as nutritious as it is delicious.

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 pieces Chicken breasts
• 150 grams Greek yogurt
• 2 tablespoons Lemon juice
• 2 pieces Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Parsley (fresh)
• 100 grams Feta cheese (crumbled)
• 2 tablespoons Walnuts
• 1 tablespoon Water
• 100 grams Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 1 head Romaine lettuce

📝 Instructions

8 steps

1. In a bowl, mix Greek yogurt, lemon juice, minced garlic, ground cumin, oregano, paprika, olive oil, salt, and black pepper to create the marinade.

2. Cut chicken breasts into bite-sized pieces and coat them with the prepared marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.

3. While the chicken marinates, prepare the parsley feta pesto by blending fresh parsley, feta cheese, walnuts, olive oil, and water in a food processor until smooth. Set aside.

4. Preheat a grill or skillet over medium heat. Cook the marinated chicken pieces for 5–7 minutes on each side until golden brown and fully cooked. Set aside to cool slightly.

5. Chop the romaine lettuce, slice the cucumber and red onion, and halve the cherry tomatoes. Arrange the vegetables in a large salad bowl or on a serving platter.

6. Top the salad with the cooked chicken pieces.

7. Drizzle the parsley feta pesto over the salad and toss gently to combine.

8. Serve immediately and enjoy!

Nutrition Facts

1 serving (429.1g)

Calories		373
% Daily Value*
Total Fat		18.4 g	24%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0.0 g
Cholesterol		97 mg	32%
Sodium		903 mg	39%
Total Carbohydrate		14.2 g	5%
	Dietary Fiber	3.9 g	14%
	Total Sugars	5.6 g
Protein		39.0 g	78%
Vitamin D		0.3 mcg	1%
Calcium		285 mg	22%
Iron		3.9 mg	21%
Potassium		934 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 664 cal (43.9%%)

Protein: 622 cal (41.2%%)

Carbs: 225 cal (14.9%%)