Mediterranean Chicken Salad

Experience the vibrant flavors of the Mediterranean with this delightful Grilled Chicken Salad Bowl. Featuring juicy marinated chicken, fresh vegetables, creamy feta, and a zesty lemon-herb vinaigrette, this salad offers a healthy and satisfying meal perfect for any time of day.

Ingredients

For the Chicken Marinade:
🫒 2 tablespoons olive oil
🍋 Juice from 1/2 a lemon
🧄 2 cloves garlic, minced
🌿 1 tablespoon dried oregano
🌶️ 1/2 teaspoon red pepper flakes
🧂 Salt (to taste)
🧂 Pepper (to taste)
🌿 2 tablespoons chopped parsley

For the Salad:
🐔 3 chicken breasts
🥬 1 head of lettuce, chopped
🥣 Hummus (4 tablespoons, or to taste)
🍅 1 cup cherry tomatoes, halved
🥒 1 cucumber, chopped
🫒 1/2 cup Kalamata olives, halved
🧀 1 cup feta cheese, cubed
🧅 1/4 cup pickled red onions

For the Lemon-Herb Vinaigrette:
🍋 Juice from 1/2 a lemon
🧄 1 clove garlic, minced
🫒 3 tablespoons olive oil
🍷 1 tablespoon red wine vinegar
🌿 1 teaspoon dried oregano
🧂 Salt (to taste)
🧂 Pepper (to taste)

Instructions

1- Preparation:

Slice the chicken breasts horizontally to create thinner pieces.
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, red pepper flakes, salt, pepper, and parsley for the marinade.
Coat the chicken pieces well with the marinade and set aside while you prepare the other ingredients.

2- Prepare the Vinaigrette:

In a mason jar or small container, combine lemon juice, minced garlic, olive oil, red wine vinegar, oregano, salt, and pepper.
Seal the jar and shake vigorously until the vinaigrette is emulsified.

3- Cook the Chicken:

Heat a non-stick pan over medium-high heat and add a dash of olive oil.
Place marinated chicken in the pan, avoiding overcrowding.
Sear chicken for about 4-5 minutes on each side until golden brown and fully cooked.
Pour remaining marinade over the chicken, cover, and cook until no longer pink inside.
Remove from the pan, let cool slightly, and slice into bite-sized pieces.

4- Assemble the Salad:

In a large bowl, create a base layer with chopped lettuce.
Arrange hummus, cherry tomatoes, cucumber, and olives around the lettuce bed.
Add sliced chicken and cubed feta cheese.
Top with pickled red onions.
Drizzle the lemon-herb vinaigrette over the salad before serving.

Prep Time: 30-40 minutes
Cook Time: 10-15 minutes
Total Time: 40-55 minutes
Servings: 4
Calories per Serving: Approximately 350 (varies depending on ingredients)
Macros per Serving: Proteins 26g, Fats 18g, Carbohydrates 15g
Equipment: Non-stick pan, mason jar

Cooking Tips:

Cutting the chicken in half ensures faster, even cooking.
A hot pan helps achieve a nice sear on the chicken.
Shaking the vinaigrette emulsifies the oil and acids for a smoother consistency.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Grilled Chicken Salad Bowl