Mediterranean Diet Chipotle Chicken Salad
Experience a burst of bold flavors with this Mediterranean Diet Chipotle Chicken Salad—an irresistible fusion of smoky, spicy, and tangy notes! Perfectly grilled chicken breasts, seasoned with chipotle chili powder, cumin, and garlic, take center stage atop a vibrant medley of mixed greens, cherry tomatoes, cucumbers, kalamata olives, red onion, and crumbled feta cheese. The salad is brought to life with a zesty homemade dressing of red wine vinegar, lemon, honey, and Dijon mustard, enhancing every bite with Mediterranean-inspired freshness. Garnished with fresh parsley, this salad is a healthy, protein-packed option that's ideal for lunch, dinner, or meal prep. Ready in under 40 minutes, it's a quick and flavorful way to embrace the Mediterranean diet while elevating your salad game!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup kalamata olives, pitted and sliced
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the grill or a skillet over medium-high heat.
In a small bowl, mix the olive oil, chipotle chili powder, ground cumin, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
Grill or cook the chicken for about 6-8 minutes on each side or until fully cooked through. The internal temperature should reach 165°F (75°C). Remove from heat and let it rest for a few minutes.
While the chicken is cooking, prepare the dressing by whisking together red wine vinegar, lemon juice, honey, Dijon mustard, remaining olive oil, salt, and pepper in a medium bowl.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, olives, red onion, and feta cheese. Pour the dressing over the salad and toss to coat evenly.
Slice the cooked chicken into strips and arrange them on top of the salad.
Garnish with chopped parsley before serving. Serve immediately for the best flavor.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 32.5 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2505 mg | 53% | |
*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.
