Mediterranean Potato Salad with Chicken
Transform your typical potato salad into a vibrant, flavor-packed dish with this Mediterranean Potato Salad with Chicken! Featuring tender baby potatoes, juicy seasoned chicken, and a medley of fresh vegetables like cherry tomatoes, cucumber, and red onion, this recipe brings a burst of Mediterranean flavor to your table. Tossed in a zesty lemon-garlic and Dijon dressing, and finished with briny kalamata olives, creamy crumbled feta, and fragrant parsley, this dish is a delightful fusion of textures and tastes. Perfect as a hearty lunch, light dinner, or a show-stopping side at your next gathering, this easy-to-make recipe is as satisfying as it is refreshing. Prepared in under an hour and served warm or chilled, this Mediterranean-inspired potato salad is sure to become a staple in your rotation! Keywords: Mediterranean potato salad, chicken salad recipe, healthy potato salad, easy Mediterranean recipe, summer salad idea.
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 pieces garlic cloves, minced
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup kalamatra olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooking, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and half of the dried oregano. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and no longer pink in the center. Let the chicken rest for 5 minutes, then slice into bite-sized pieces.
Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size. Place them in a large mixing bowl.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, red wine vinegar, Dijon mustard, and the remaining oregano. Season the dressing with the remaining salt and black pepper.
Add the sliced chicken, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and chopped parsley to the bowl with the potatoes.
Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
Taste the salad and adjust the seasoning if needed. Serve immediately or chill in the refrigerator for up to 2 hours before serving for a refreshing, cold option.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6174 mg | 268% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.3 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5438 mg | 116% | |
*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.
