Chicken Salad with Mint and Feta
Brighten up your lunch or dinner table with this refreshing Chicken Salad with Mint and Feta, a vibrant medley of fresh, wholesome ingredients that's perfect for warm-weather meals. Grilled chicken breasts lend a hearty, protein-packed base to this salad, while crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions add layers of texture and flavor. The addition of crumbled feta cheese provides a creamy, savory touch, balanced beautifully by the refreshing pop of fresh mint leaves. A zesty homemade lemon-garlic dressing ties it all together, creating a light yet satisfying dish that’s ready in just 35 minutes. This Mediterranean-inspired chicken salad is a delightful combination of healthy, flavorful, and easy-to-make—a crowd-pleaser for both busy weeknights and casual entertaining.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Fresh mint leaves
- 0.5 cup Feta cheese, crumbled
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 4 cups Romaine lettuce, chopped
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, cherry tomato halves, and thinly sliced red onion.
In a small jar or bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced chicken, crumbled feta cheese, and fresh mint leaves.
Serve immediately and enjoy this refreshing Chicken Salad with Mint and Feta!
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 783 mg | 17% | |
*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.
