This Grilled Lemon Mediterranean Chicken Salad is a vibrant and healthy dish perfect for any meal. The juicy, marinated chicken, bursting with Mediterranean flavors, is the star of this salad. A delightful mix of crisp greens, sweet cherry tomatoes, crunchy cucumbers, and bell peppers provide a refreshing contrast to the savory chicken.
Ingredients
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
For the Salad:
- 4 cups mixed salad greens (arugula, baby spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, ground cumin, ground coriander, salt, and pepper.
- Add the chicken breasts to the bowl, making sure they are well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for maximum flavor.
- Prepare the Grill:
- Preheat the grill to medium-high heat.
- Once heated, lightly oil the grill grates to prevent sticking.
- Grill the Chicken:
- Remove the chicken breasts from the marinade, letting any excess drip off.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
- Remove from the grill and let rest for 5 minutes before slicing.
- Assemble the Salad:
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
- Slice the grilled chicken breasts into strips and arrange them on top of the salad.
- Make the Lemon Vinaigrette:
- In a small bowl or a jar with a lid, combine the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Whisk or shake well to emulsify the dressing.
- Dress the Salad:
- Drizzle the lemon vinaigrette over the salad, tossing gently to combine.
- Garnish with freshly chopped parsley.
