Mediterranean Chicken Salad
A fresh and satisfying Mediterranean Chicken Salad with juicy seasoned chicken, crisp vegetables, kalamata olives, feta cheese, and a bright lemon-herb dressing. Ready in 30 minutes and perfect for a healthy lunch.
Equipment
- Skillet
- Large mixing bowl
- Small bowl for dressing
- Whisk
Ingredients
- 2 large boneless chicken breasts
- 1 tbsp olive oil for cooking
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/3 cup kalamata olives pitted and halved
- 1/4 cup red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp sun-dried tomatoes chopped
- 3 tbsp olive oil for dressing
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic minced
- 1 tbsp fresh parsley chopped
Instructions
- Season the chicken breasts on both sides with oregano, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat with 1 tablespoon olive oil. Cook chicken 6 to 7 minutes per side until golden and cooked through.
- Rest the chicken for 5 minutes, then slice into strips.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and parsley in a small bowl. Adjust salt to taste.
- Combine romaine, cherry tomatoes, cucumber, olives, red onion, sun-dried tomatoes, and feta in a large bowl.
- Drizzle dressing over the salad and toss gently. Top with sliced chicken and serve immediately.
Notes
- Let chicken rest before slicing to keep it juicy.
- Store dressing separately if prepping ahead.
- Pat cucumber dry to prevent a watery salad.
- Add cooked orzo or chickpeas for a heartier meal.