Mediterranean Chicken Salad

Ready to serve in 30 minutes, this Mediterranean Chicken Salad is bursting with fresh and vibrant flavors. It’s hearty, healthy and delicious!

For the chook and dressing:
¼ cup plus 3 tablespoons olive oil divided
1 garlic clove minced
1 tablespoon plus teaspoons crimson wine vinegar divided
1 tablespoon plus 1 teaspoons oregano divided
1 teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
1 pound skinless fowl breasts
½ small shallot minced
2 teaspoons Dijon mustard
1 lemon zested and juiced

To collect:
3-4 cups Romaine lettuce chopped
½ cup crumbled feta cheese
3-4 Persian cucumbers diced
2 plum tomatoes seeded and diced
½ purple onion thinly sliced
¼ cup pitted kalamata olives sliced
2 tablespoons clean chopped dill

Mediterranean Chicken Salad

1.Make the fowl marinade. In a medium bowl, blend ¼ cup olive oil, garlic, 1 tablespoon purple wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add fowl and toss to coat. Let sit down for 15 minutes or as much as four hours.

2.Meanwhile, make the salad dressing. Mix shallot, Dijon, remaining 2 teaspoons red wine vinegar, ultimate 1 teaspoon dried oregano, lemon zest, and lemon juice. Stream in closing three tablespoons olive oil whilst whisking until emulsified.

3.Preheat a grill or grill pan to medium high warmness. Remove hen from marinade, letting extra drip off. Cook hen till lightly charred and the thickest part reaches one hundred sixty five°F internal temperature, five-6 mins in keeping with aspect. Remove from warmth and permit rest for 5 mins before reducing.

Four.Place chook over greens with feta, cucumber, tomatoes, red onion, olives and dill. Toss with dressing and serve immediately.

Make beforehand: The grilled bird will maintain properly in the refrigerator for up to four days. Don’t get dressed the salad till you’re equipped to serve.

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