Mediterranean Chicken and Potato Salad
Bursting with vibrant flavors and hearty textures, this Mediterranean Chicken and Potato Salad is a must-try for lovers of wholesome, satisfying meals. Tender grilled chicken and golden roasted baby potatoes form the perfect foundation, while crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives add a refreshing crunch. Tossed with a zesty lemon-garlic dressing and garnished with creamy feta cheese and fresh parsley, this dish delivers Mediterranean sunshine on a plate. Perfect as a light dinner or a stunning side dish, this easy-to-make salad combines healthful ingredients with bold spices like paprika and oregano for a truly irresistible meal. Ready in just 45 minutes, it’s a one-bowl wonder that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 500 grams Baby potatoes
- 200 grams Cherry tomatoes
- 1 medium Red onion
- 1 medium Cucumber
- 100 grams Kalamata olives
- 100 grams Feta cheese
- 2 tablespoons Fresh parsley
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Place the potatoes on a baking sheet and toss them with 1 tablespoon of olive oil, 1/2 teaspoon of paprika, and a pinch of salt and pepper.
Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Stir them halfway through to ensure even cooking.
While the potatoes are roasting, season the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of paprika, 1/2 teaspoon of dried oregano, and a pinch of salt and pepper. Rub the spices evenly over the chicken.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until fully cooked (internal temperature of 75°C or 165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
Prepare the vegetables by halving the cherry tomatoes, thinly slicing the red onion, and chopping the cucumber into bite-sized pieces.
In a large mixing bowl, combine the roasted potatoes, cherry tomatoes, red onion, cucumber, Kalamata olives, and crumbled feta cheese.
Make the dressing by whisking together the lemon juice, the remaining 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of dried oregano, and a pinch of salt and pepper.
Pour the dressing over the salad ingredients in the bowl and toss gently to combine.
Add the sliced chicken on top of the salad and sprinkle with freshly chopped parsley.
Serve immediately and enjoy this flavorful Mediterranean Chicken and Potato Salad!
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 18.6 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 824 mg | 63% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3309 mg | 70% | |
*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.
