Mediterranean Chicken Salad Recipe for Flavor & Nutrition

Maya Bennett

Mediterranean Chicken Salad Recipe for Flavor & Nutrition

A vibrant, healthy Mediterranean Chicken Salad with grilled chicken, seasonal vegetables, tangy dressing, and bold herbs. Featuring a lemon-oregano marinade and customizable fresh ingredients, this quick weeknight dish balances flavor and nutrition.

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Prep Time 15

Cook Time 20

Total Time 1

Servings: 4 servings

Cuisine: Mediterranean

Calories: 375

Ingredients Method Notes

Ingredients

Boneless skinless chicken breasts (4 pieces, 1 lb total)
3 cups tightly packed romaine lettuce
1 Persian cucumber or 1 standard cucumber (quartered)
½ cup crumbled feta cheese
⅓ cup cherry tomatoes (halved)
¼ cup Kalamata olives, sliced
2 tbsp apple cider vinegar (non-alcoholic alternative to red wine vinegar)
2 tsp freshly minced shallot
1 tbsp dried oregano (plus 1 tsp for dressing)
1 tbsp dried dill (optional substitution for fresh)
¼ tsp freshly ground black pepper
1 cup extra virgin olive oil, divided (2-3 tbsp marinade, 1-2 tbsp for dressing)

Method

Cut chicken breasts into chunks
Whisk 2-3 tbsp olive oil, apple cider vinegar, oregano, dill, black pepper, and shallot in a bowl
Marinate chicken for 15 minutes-4 hours
Preheat grill to medium (350°F/180°C)
Grill chicken until 165°F internal temp (about 15 minutes/2-3 minutes per side)
Let chicken rest 5 minutes
Prepare dressing by whisking 1-2 tbsp remaining olive oil with vinegar, oregano, dill, and black pepper
Toss romaine, cucumber, cherry tomatoes, olives, and shallot in ½ the dressing
Add grilled chicken just before serving
Top with feta cheese

Notes

Adjust sodium if using high-sodium feta
Use fresh oregano as garnish for extra brightness
Persian cucumbers prevent dressing dilution
Grilled chicken can be reheated (not recommended for feta)
Seasonal produce substitutions: zucchini in summer, roasted beets in fall