Ready to serve in 30 minutes, this Mediterranean chicken salad is bursting with fresh and vibrant flavors. It’s hearty, healthy and delicious!
For the chicken and dressing:
¼ cup plus 3 tablespoons olive oil divided
1 garlic clove minced
1 tablespoon plus two teaspoons red wine vinegar divided
1 tablespoon plus 1 teaspoons oregano divided
1 teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
1 pound skinless chicken breasts
½ small shallot minced
2 teaspoons Dijon mustard
1 lemon zested and juiced
3-4 cups Romaine lettuce chopped
½ cup crumbled feta cheese
3-4 Persian cucumbers diced
2 plum tomatoes seeded and diced
½ red onion thinly sliced
¼ cup pitted kalamata olives sliced
2 tablespoons fresh chopped dill
1.Make the chicken marinade. In a medium bowl, mix ¼ cup olive oil, garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 4 hours.
2.Meanwhile, make the salad dressing. Mix shallot, Dijon, remaining 2 teaspoons red wine vinegar, remaining 1 teaspoon dried oregano, lemon zest, and lemon juice. Stream in remaining 3 tablespoons olive oil while whisking until emulsified.
3.Preheat a grill or grill pan to medium high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred and the thickest part reaches 165°F internal temperature, 5-6 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
4.Place chicken over greens with feta, cucumber, tomatoes, red onion, olives and dill. Toss with dressing and serve immediately.
Make ahead: The grilled chicken will keep well in the fridge for up to 4 days. Don’t dress the salad until you are ready to serve.