Mediterranean Salad with Grilled Chicken Breasts
Elevate your weeknight meals with this refreshing and protein-packed Mediterranean Salad with Grilled Chicken Breasts. This vibrant dish combines tender, marinated grilled chicken with a crisp bed of Romaine lettuce, juicy cherry tomatoes, crunchy cucumber, tangy red onions, briny Kalamata olives, and creamy feta cheese. A zesty dressing of olive oil, lemon juice, red wine vinegar, and Dijon mustard adds a bold, Mediterranean flair to every bite. Quick to prepare and perfect for light but satisfying lunches or dinners, this salad is as healthy as it is delicious. Whether you're hosting a summer gathering or craving wholesome flavors, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 cups Romaine lettuce, chopped
- 1 large Cucumber, diced
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted
- 0.75 cup Feta cheese, crumbled
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 20 minutes or up to 1 hour in the refrigerator.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside and let it rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the chopped Romaine lettuce, diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, red wine vinegar, Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper to create the dressing.
Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with the grilled chicken strips. Serve immediately and enjoy!
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 22.3 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2240 mg | 48% | |
*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.
