Description
A refreshing and healthy Mediterranean salad featuring grilled chicken breast marinated in herbs, topped with fresh vegetables, feta cheese, and a zesty lemon-herb vinaigrette.
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad:
- 6 cups chopped Romaine lettuce
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- Fresh dill for garnish (optional)
- For the Lemon-Herb Vinaigrette:
- 3 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 small shallot, minced
- 2 teaspoons Dijon mustard
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by preparing the chicken marinade. In a bowl, whisk together 1/4 cup olive oil, minced garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor.
- While the chicken marinates, prepare your vinaigrette. In a separate bowl, combine the minced shallot, Dijon mustard, 2 teaspoons red wine vinegar, 1 teaspoon dried oregano, lemon zest, and lemon juice.
- Slowly drizzle in 3 tablespoons of olive oil while continuously whisking until the dressing is emulsified and smooth. Season with salt and pepper to taste. Set aside.
- Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5-6 minutes per side, or until it’s lightly charred and reaches an internal temperature of 165°F (74°C).
- Once cooked, let the chicken rest for 5 minutes before slicing it into strips or bite-sized pieces.
- In a large salad bowl, combine the chopped Romaine lettuce, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and thinly sliced red onion.
- Arrange the sliced grilled chicken over the salad greens. Sprinkle with crumbled feta cheese and a garnish of fresh dill, if desired.
- Drizzle the lemon-herb vinaigrette generously over the salad just before serving. Toss gently to combine and enjoy.
Notes
- Marinating the chicken longer enhances flavor, but do not exceed 4 hours to avoid toughness.
- This salad is best served fresh, but components can be prepped in advance.
- For a dairy-free version, omit the feta cheese.
- Adjust vinaigrette seasoning to personal taste.