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–+ servings
Healthy Mediterranean Chicken Salad with fresh vegetables and herbs

Mediterranean Chicken Salad

A vibrant mix of fresh vegetables and tender chicken, this Mediterranean chicken salad is easy to prepare and deliciously satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 500 kcal

Ingredients
  

For the dressing

  • 2 tbsp chopped fresh parsley adds fresh herbal notes
  • 2 tbsp red wine vinegar provides acidity and brightness
  • 2 tbsp olive oil adds richness and smoothness
  • 2 tsp minced garlic brings depth of flavor
  • 1 tsp salt enhances overall taste
  • 1/4 cup fresh lemon juice adds zesty brightness
  • 1 tsp dried oregano offers earthy flavors
  • 2 tsp dried basil adds a hint of sweetness
  • 2 tbsp water dilutes dressing for consistency
  • Cracked black pepper cracked black pepper (freshly ground) adds a slight spiciness

For the salad

  • 4 cups romaine lettuce, chopped adds crunch
  • 1 red onion thinly sliced provides sharpness
  • 1 large cucumber, peeled and diced for freshness
  • 2 roma tomatoes for moisture and sweetness
  • 1/3 cup sliced kalamata olives adds brininess
  • 1 lb boneless, skinless chicken (thighs recommended) provides protein
  • 1 avocado ripe but firm, diced right before serving adds creaminess
  • 2 lemon wedges for serving

Instructions
 

Preparation

  • Start by preparing the chicken. If using thighs, rinse and pat them dry with paper towels to remove excess moisture. Season the chicken with salt and cracked black pepper, ensuring each piece is evenly coated.
  • Heat a skillet or grill over medium-high heat. When hot, add olive oil to the pan. Allow it to warm for a moment before placing the seasoned chicken into the skillet.
  • Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F and has a nice golden brown color.
  • Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes.

Making the Dressing

  • While the chicken rests, prepare the salad dressing. In a bowl, whisk together red wine vinegar, lemon juice, water, minced garlic, dried oregano, dried basil, and salt.
  • Slowly drizzle in the olive oil while whisking until well combined.

Assembling the Salad

  • In a large mixing bowl, combine the chopped romaine lettuce, sliced red onion, diced cucumber, diced tomatoes, and sliced kalamata olives. Toss the vegetables together to mix and distribute evenly.
  • Dice the rested chicken into bite-sized pieces and add it to the bowl with the salad. Gently fold to combine.
  • Drizzle the prepared dressing over the salad, tossing gently to ensure everything is coated well.
  • Just before serving, add the diced avocado to the salad and toss lightly again.
  • Serve the salad in bowls garnished with fresh parsley and lemon wedges on the side.

Notes

Make sure to dice the avocado right before serving to preserve its color and texture. Allow the chicken to rest after cooking to maintain moisture. Adjust the dressing to taste.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 25gProtein: 30gFat: 35gSaturated Fat: 5gSodium: 700mgFiber: 8gSugar: 5g
Keyword chicken salad, Easy Recipe, healthy salad, Mediterranean Chicken Salad, quick dinner
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