Description
Looking for a delicious and easy dinner option? Try our Mediterranean Chicken Salad recipe! Packed with fresh ingredients and bursting with Mediterranean flavors, this salad is a nutritious and satisfying meal that's perfect for any occasion. Whip it up in no time for a taste of the Mediterranean tonight!
Ingredients
Greek Salad Dressing (and Chicken Marinade)
1/3 cup Red Wine Vinegar
1/2 Lemon (zest and juice)
2 tsp Dijon Mustard
2 Garlic Cloves, minced
1 tsp Dried Oregano
1/4 tsp Salt
1/4 tsp Black Pepper
3/4 cup Extra Virgin Olive Oil
For The Chicken
500g (1 pound) Chicken Tenderloins
4 - 5 sprigs of Fresh Oregano, optional
Salt and freshly ground Black Pepper for seasoning
For The Salad
4 cups Lettuce Mix, washed and dried
1 small Cucumber, sliced
1 cup Mini Rosa Tomatoes, cut in half
1 Bell Pepper, sliced
1 small Red Onion, thinly sliced
100g Feta Cheese, cut into cubes
100g Kalamata Olives, pitted and cut in half
400g (14 oz) can Chickpeas (Garbanzo Beans), drained and rinsed
4 - 6 sprigs of Fresh Parsley, washed
Instructions
Make the Greek Salad Dressing/ Marinade
1. Add all of the dressing ingredients into a small bowl and whisk until the dressing is emulsified.
2. Reserve a ⅓ of the dressing to marinade the chicken. Set aside.
3. Pour the rest of the dressing into a glass jar, refrigerate to use as the salad dressing later.
Marinate the Chicken
4. Add the chicken tenders and fresh oregano to a glass dish (or ziplock bag), pour the reserved greek salad dressing over the chicken, cover and marinade in the refrigerator for 30 minutes to 1 hour.
Chef’s Tips
- Ensure the chicken tenders are fully submerged in the marinade.
- You can marinade the chicken for up to 8 hours, or freeze the raw chicken in the marinade.
Bake the Chicken
5. Preheat the oven to 200°C (400°F).
6. Line a baking sheet with parchment paper.
7. Arrange the chicken tenders on the baking sheet and season with salt and pepper. (Discard the rest of the marinade.)
8. Bake for 15 - 20 minutes or until the chicken reaches an internal temperature of 73°C (165°F).
9. Remove the chicken from the oven. Allow to slightly cool, before cutting your tenders into bite sized pieces.
Prep the Salad Ingredients
10. While the chicken is in the oven, wash and prepare all the salad ingredients.
Assemble the Salad
11. Layer all the salad ingredients on a large platter or mix in a large salad bowl.
12. Top with chicken and drizzle with the remaining salad dressing.
Notes
How to Store Leftover Chicken Salad - Store assembled, undressed salad in an airtight container in the fridge for 2-3 days. Assembled salad with dressing can be stored for 1-2 days in an airtight container in the fridge.
- Prep Time: 15 - 20 minutes
- Marinating: 30 minutes (or up to 8 hours)
- Cook Time: 15 - 20 minutes
- Category: Dinner
- Method: Sheet Pan Recipe
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 503
- Sugar: 3.8 g
- Sodium: 672.6 mg
- Fat: 37.2 g
- Carbohydrates: 18.4 g
- Protein: 26.3 g
- Cholesterol: 75.7 mg
