Go Back
+ servings
A white bowl filled with chicken and salad ingredients.
Print Recipe
No ratings yet

Mediterranean Chicken Chopped Salad with Creamy Feta Dill Dressing

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 to 6 servings

Ingredients

  • Olive oil
  • 2 boneless skinless chicken breasts
  • 1 teaspoon oregano
  • 1 teaspoon garlic pepper
  • Salt to taste
  • 1/2 fresh lemon juiced
  • 1 small head romaine lettuce
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 2 cups peeled chopped English cucumber
  • 1 carton cherry tomatoes red, yellow, or mixed, halved
  • 1/2 cup diced red onion
  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup chopped peperoncini

For the Creamy Feta Dill Dressing

  • 3/4 cup non-fat plain Greek yogurt
  • 1/3 cup buttermilk
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 1/2 fresh lemon juiced
  • Zest from 1/2 lemon
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon minced garlic
  • Salt and fresh ground pepper to taste

Instructions

  • Mix all ingredients for the dressing together in a small mixing bowl until well combined. Cover and refrigerate until ready to serve.
  • Slice your chicken breasts through the middle, length-wise. Coat the bottom of a skillet with olive oil and place over medium-high heat. Add the thin sliced chicken. Season chicken with 1/2 teaspoon oregano, 1/2 teaspoon garlic pepper, and a touch of salt as it cooks. Allow to cook for about 3 or 4 minutes then flip and season other side. When chicken is thoroughly cooked and no longer pink in center, remove the pan from the heat and squeeze the juice from 1/2 lemon over the chicken. Set aside.
  • Chop, rinse and drain the romaine and add to a large serving bowl. Add the remaining salad ingredients.
  • Transfer cooked and slightly cooled chicken to a cutting board and chop into small bite-sized pieces. Top salad with the chicken and toss well to combine.
  • Serve with Creamy Feta Dill Dressing