Description
A fresh and vibrant salad with juicy grilled chicken, crisp vegetables, and a zesty Mediterranean dressing. Light yet satisfying—perfect for lunch, dinner, or meal prep.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts (about 450 g)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 1/2 cups)
- 1/4 cup thinly sliced red onion
- 1/3 cup pitted black olives, sliced
- 1/3 cup crumbled feta cheese
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1 small garlic clove, finely minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Rub chicken breasts with olive oil, oregano, paprika, garlic powder, salt, and pepper.
- Heat a grill pan or skillet over medium heat. Cook chicken for 5–6 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
- In a large bowl, mix romaine, cherry tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk together all dressing ingredients.
- Add sliced chicken to the salad, drizzle with dressing, and toss gently to coat.
- Top with crumbled feta just before serving.
Notes
- Add cooked quinoa or chickpeas for a more filling meal.
- Use grilled vegetables for extra flavor.
- Replace feta with a plant-based option for dairy-free.
- Store components separately for best freshness in meal prep.
- Serve with flatbread for a Mediterranean wrap.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilled / Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
