Mediterranean Chicken Salad
This Mediterranean Chicken Salad is loaded with cherry tomatoes, cucumber, chickpeas, pepperoncini and a creamy feta dill dressing. It's fresh, crunchy, and loaded with BIG flavor!
Servings: 4
Calories: 347kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound thin-sliced boneless skinless chicken breast
- 1 teaspoon oregano
- 1 teaspoon garlic pepper
- salt to taste
- ½ lemon juiced
- 1 small head romaine lettuce
- 15 ounces chickpeas rinsed and drained
- 2 cups chopped English cucumber
- 10 ounces cherry tomatoes red and yellow, halved
- ½ cup diced red onion
- ½ cup chopped pitted kalamata olives
- ½ cup chopped peperoncini
For the Creamy Feta Dill Dressing
- ¾ cup nonfat plain Greek yogurt
- ⅓ cup milk
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- ½ lemon zested and juiced
- 2 teaspoons white wine vinegar
- ½ teaspoon minced garlic
- Salt and freshly ground black pepper to taste
Instructions
Creamy Feta Dill Dressing
- Mix all ingredients for the dressing together in a small mixing bowl until well combined. Cover and refrigerate until ready to serve.
Cook the Chicken
- Add the olive oil to a large skillet and place it over MEDIUM-HIGH heat. Add the thin sliced chicken and season with the oregano, garlic pepper, and a little salt. Cook for about 3 or 4 minutes then flip and season other side. When chicken is thoroughly cooked, remove the pan from the heat and squeeze the juice from ½ lemon over the chicken. Transfer the chicken to a cutting board and let it cool slightly.
Alternate Grilling Instructions
- Drizzle the chicken with a little olive oil then sprinkle both sides with the seasoning. Grill until the internal temperature reaches 165 degrees F when measured with a meat thermometer. Remove from the grill and squeeze the lemon juice over the top.
Assemble the Salad
- Chop, rinse and drain the romaine and add it to a large serving bowl. Add the remaining salad ingredients, arranging them in sections for a pretty presentation. Alternately, toss everything together.
- Slice or chop the cooked chicken as desired and place it in the center of the salad.
- Serve with the Creamy Feta Dill Dressing
Nutrition
Calories: 347kcal | Carbohydrates: 29g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 767mg | Potassium: 827mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1257IU | Vitamin C: 48mg | Calcium: 204mg | Iron: 3mg