Red Wine Feta Chicken Salad
Elevate your salad game with this vibrant and flavorful Red Wine Feta Chicken Salad, a delightful blend of fresh, crisp ingredients and bold Mediterranean-inspired flavors. Succulent grilled chicken breasts are marinated in a zesty mix of red wine vinegar, garlic, and oregano, then paired with a medley of crisp mixed greens, juicy cherry tomatoes, cool cucumber, and sharp red onion. Crumbled feta cheese adds a salty, creamy finish, while a tangy homemade red wine vinaigrette with a hint of honey and Dijon mustard ties everything together. Perfect as a light yet satisfying meal, this salad is ready in just 35 minutes and makes a beautiful addition to any table. Healthy, delicious, and packed with protein, this dish is ideal for anyone seeking a quick, wholesome meal with gourmet flair! Keywords: Red Wine Feta Chicken Salad, Mediterranean salad, grilled chicken, homemade vinaigrette, healthy salad recipe.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup feta cheese
- 2 tablespoons red wine vinegar (for dressing)
- 3 tablespoons olive oil (for dressing)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Trim and clean the chicken breasts. Place each chicken breast between two sheets of plastic wrap and lightly pound to even thickness.
In a medium bowl, whisk together 3 tablespoons of red wine vinegar, 2 tablespoons of olive oil, garlic (minced), oregano, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to create a marinade.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the salad ingredients. Halve the cherry tomatoes, slice the cucumber into thin rounds, and thinly slice the red onion.
In a small bowl, whisk together 2 tablespoons of red wine vinegar, 3 tablespoons of olive oil, honey, and Dijon mustard to create the dressing. Set aside.
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips.
In a large serving bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion. Top with the grilled chicken slices and crumbled feta cheese.
Drizzle the prepared dressing over the salad just before serving. Toss gently to combine and serve immediately.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 589 mg | 13% | |
*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.
