Mediterranean Diet Grilled Chicken Salad
Elevate your salad game with this vibrant Mediterranean Diet Grilled Chicken Salad, a truly wholesome and flavorful dish that brings the best of Mediterranean cuisine to your table. Tender, marinated grilled chicken takes center stage, infused with zesty lemon juice, aromatic oregano, and rich garlic to create a protein-packed base bursting with flavor. Nestled atop a colorful bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, briny Kalamata olives, crumbled feta cheese, and thinly sliced red onion, this salad delivers the perfect blend of savory, tangy, and fresh. A simple drizzle of red wine vinegar and extra virgin olive oil ties it all together, ensuring every bite is both light and satisfying. Ready in just 30 minutes of active time, this salad is ideal for a nutritious lunch, dinner, or even meal prep. Healthy, easy, and packed with Mediterranean-inspired goodness—it’s a must-try for anyone seeking bold yet balanced flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups mixed salad greens
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 small red onion, thinly sliced
- 2 tablespoons red wine vinegar
Instructions
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring even coating. Let them marinate in the refrigerator for at least 30 minutes or up to 4 hours for the best flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for approximately 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
While the chicken is grilling, prepare the salad by combining the mixed greens, sliced cucumber, halved cherry tomatoes, kalamata olives, crumbled feta cheese, and thinly sliced red onion in a large bowl.
In a small bowl, mix the remaining olive oil and red wine vinegar to make the salad dressing. Drizzle this dressing over the salad and toss gently to combine.
Slice the rested grilled chicken and arrange it on top of the salad.
Serve the salad immediately, garnished with additional oregano or black pepper if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4775 mg | 208% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.5 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 866 mg | 67% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2813 mg | 60% | |
*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.
