SALADS
Mediterranean Chicken Salad
Fresh, vibrant, and full of classic Mediterranean flavors. Juicy chicken, crisp vegetables, briny olives, pepperoncini, and creamy feta come together with a bright lemon herb dressing.
Instructions
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Season the chicken with garlic powder, oregano, onion powder, salt, black pepper, and lemon juice.
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Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until cooked through and the internal temperature reaches 165°F.
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Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, garlic, honey, salt, and black pepper until well combined.
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In a large bowl, combine the romaine or spring mix, cherry tomatoes, cucumber, red onion, Kalamata olives, pepperoncini, feta, and parsley.
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Arrange the sliced chicken over the salad.
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Drizzle with the lemon herb dressing and toss gently to combine. Taste and adjust the seasoning as needed, then serve.
Simple tip.
Let the cooked chicken rest for about 5 minutes before slicing. This keeps the chicken juicy and gives you time to finish assembling the salad.
Make it your own.
Add chickpeas, avocado, roasted red peppers, or artichoke hearts. You can also swap the feta for goat cheese or add a small portion of cooked grains for a heartier salad.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
480
PROTEIN
32 g
CARBOHYDRATES
16 g
FAT
31 g
FIBER
7 g
SERVING SIZE
½ recipe
