Mediterranean Salad with Grilled Chicken
 
Prep time
Cook time
Total time
 
The perfect, wholesome and healthy meal to serve on a warm summer days. Simple, flavorful ingredients and delicious Mediterranean flavors!
Author:
Recipe type: Main Course Salad
Cuisine: Mediterranean
Serves: 4
Ingredients
  • For the chicken and the marinade
  • 3 medium organic boneless chicken breasts (or, chicken thighs), about 1.5 lb. total
  • ¼ cup extra virgin olive oil
  • 1-2 TBSPS fresh lemon juice
  • 1 tsp. mustard
  • 1 tsp. fine sea salt
  • ½ tsp. freshly ground pepper
  • 2 tsps. fresh thyme
  • 1 tsp dried Greek oregano
  • ½ tsp. paprika
  • ½ tsp sumac
  • For the salad:
  • 3-4 cups of butter lettuce
  • 4 mini cucumbers, sliced
  • 1 cup cherry tomatoes, cut in half
  • ½ cup mixed olives
  • ½ cup Feta cheese cut into cubes
  • ¼ small red onion, thinly slices (plain or marinated)
  • 2 small orange or yellow mini peppers
  • 2 med. scallions, thinly sliced
  • 2 tsp. capers, rinsed (optional)
  • For the vinaigrette:
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tsp. dried Greek oregano
  • 1 med clove of garlic, pressed
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Prepare the chicken: trim and pat the chicken dry with paper towels.
  2. Prepare the marinade: in a large bowl mix the olive oil, the lemon juice, mustard and all the seasonings.
  3. Marinate the chicken: coat the chicken with the marinade, cover, and refrigerate for at least 4 hours, or, overnight.
  4. Grill the chicken: first on direct heat and then on indirect heat, brushing with some of the marinade on both sides. Use an instant thermometer to ensure that the internal temperature of each breast is close to 160º F. Remove from the grill, cover with foil and allow it to rest for a minimum of 5 minutes during which time the internal temp will continue to rise. Chicken is safe to eat when it reaches an internal temp of 165º F at its thickest part.
  5. Make the vinaigrette: place everything in a glass jar and shake well to incorporate all the ingredients.
  6. Prep the salad ingredients: (this can be done ahead of time) and place them in a big bowl.
  7. Slice the chicken breasts: with a sharp knife cut them into slices.
  8. Serve: Toss the salad gently with the vinaigrette, check the seasoning and divide it among four individual bowls. Arrange the chicken slices on top of the salad and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mediterranean-grilled-chicken-salad/