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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