Description
This Grilled Zesty Mediterranean Chicken Salad features tender, marinated chicken breasts grilled to perfection and served over a vibrant mix of fresh vegetables, kalamata olives, and crumbled feta cheese. Tossed with a tangy homemade red wine vinegar dressing, this salad is a refreshing, flavorful, and healthy meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade and Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- 4 cups mixed greens
For the Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and freshly ground black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook each side for 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes to retain juices before slicing into strips.
- Assemble the Salad: In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, crumbled feta cheese, chopped parsley, and mixed greens. Toss gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified and smooth.
- Toss the Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently to ensure everything is lightly coated with the dressing.
- Serve: Arrange the grilled chicken strips on top of the dressed salad and serve immediately, enjoying the fresh Mediterranean flavors.
Notes
- For best results, allow the chicken to marinate closer to 2 hours if time permits to deepen the flavor.
- You can substitute chicken breasts with chicken thighs if preferred; adjust grilling time accordingly.
- Make sure to let the chicken rest after grilling to keep it juicy and tender.
- Feel free to add other Mediterranean ingredients such as artichoke hearts or roasted red peppers for variety.
- This salad is best served fresh but can be stored separately for meal prep purposes – keep dressing and grilled chicken separate until ready to serve.
