Mediterranean Grilled Chicken Salad

This Mediterranean Grilled Chicken Salad is a delicious one-bowl meal that combines a hearty, colorful salad with a flavorful grilled chicken.  Each component of this dish is great on its own, but when combined it makes for a wonderful high-protein meal full of assertive Mediterranean flavors.

What makes this recipe great is that almost every ingredient of the salad is interchangeable and it can be paired with any leftover grilled chicken, fish, or, steak that you might have on hand.  For this recipe, I serve the salad with some grilled chicken and my favorite marinade (the same one that I use for the very popular Mediterranean chicken kebabs.)

This is a delicious  “warm weather” salad and it is perfect for a cookout, for entertaining friends and for when you need to pull something together quickly.  I am confident that, if you try it once, you will come back to making it all summer long!

Ingredients for the Mediterranean Grilled Chicken Salad

Each ingredient for this salad can be used in the quantity you want, depending on the number of people for whom you are preparing it.  You can make it just for one person, or, to feed a small crowd.  Adjust the ingredient quantities accordingly and based on your preferences!

• Butter lettuce leaves (or, any tender lettuce like little gem, Red leaf or, Boston)
• Cherry tomatoes cut in half, or, Campari tomatoes cut into bite-sized pieces
• Mini cucumbers cut into small pieces
• Mini peppers (or, Bell peppers) any color, cut into cubes
• Olives a mix of Greek Kalamata and Italian Manzanilla, (or, any combination of olives)
• Green onions, or, scallions, thinly sliced
• Marinated onions (optional)
• Feta cheese cut into cubes (or, mini mozzarella balls)
• Capers (optional)
• Fresh Parsley or, dill, (optional)
• Chickpeas, or, cannellini beans for extra protein
• Grilled chicken cut into slices.  This can be grilled in advance and kept in the refrigerator until ready to use.
• Favorite salad dressing (recipe follows), or, use your favorite

Tips for perfectly grilled chicken breasts

1. Choose medium-sized chicken breasts, organic if possible; preferably of the same size
2. Clean the grates and preheat the grill to medium/medium-high heat (400º F) .  Oil the grates so your protein does not stick
3. Remove the chicken from the marinade and grill both sides uncovered over direct, medium heat for about 4-6 minutes per side, covered
4. Brush with some of the marinade and move the chicken away from direct heat
5. Cook the chicken on indirect heat for 5-8 more minutes, depending on the size of the chicken
6. Check the temperature at its thickest part, when it reaches 160º F, remove from the heat
7. Allow it to rest, covered for 5-10 minutes, until it reaches the desired temperature of 165º F
8. To store, cool down completely, place in a glass, airtight container and refrigerate for up to three days

Mediterranean Salad with Grilled Chicken

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

The perfect, wholesome and healthy meal to serve on a warm summer days. Simple, flavorful ingredients and delicious Mediterranean flavors!

Author: Marilena Leavitt

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.

3.5.3240

If you try this delicious, healthy Mediterranean Salad with Grilled Chicken or any other recipe on the blog,  don’t forget to rate the recipe and also, to leave a comment below!  It will help a lot those who are thinking of making these recipes. Thank you!