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Mediterranean Chicken Salad with Feta & Herb Vinaigrette

Mediterranean Chicken Salad with Feta & Herb Vinaigrette

Lunch
Prep Time
20min
Cook Time
30min
Servings
3
Calories
485
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Chef's Note

For the best flavor, make the herb vinaigrette at least 15 minutes before serving to allow the flavors to meld. You can also prepare the chicken and vinaigrette a day ahead and assemble just before serving.

Tags
Mediterranean
chicken
salad
feta
healthy
lunch
herbs
Greek
Ingredients

  • 1 pound boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 teaspoon lemon zest

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 6 cups mixed salad greens

  • 1 medium cucumber

  • 1 pint cherry tomatoes

  • 1/2 medium red onion

  • 1/3 cup kalamata olives

  • 4 ounces feta cheese

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh dill

  • 2 tablespoons fresh mint

  • 3 tablespoons lemon juice

  • 1 tablespoon red wine vinegar

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1/4 cup extra virgin olive oil

  • 1 small garlic clove

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, lemon zest, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Rub the seasoning mixture evenly over chicken breasts and place them on a baking sheet lined with parchment paper.

  • 4

    Bake chicken for 22-25 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing.

  • 5

    While chicken is cooking, prepare the vegetables. Peel and dice the cucumber into 1/2-inch pieces. Halve the cherry tomatoes. Peel and thinly slice the red onion. Rinse and drain the kalamata olives.

  • 6

    Wash and finely chop the fresh herbs (parsley, dill, and mint).

  • 7

    For the herb vinaigrette, peel and mince the garlic clove. In a small bowl, whisk together the minced garlic, lemon juice, red wine vinegar, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 8

    Slowly drizzle in 1/4 cup extra virgin olive oil while whisking continuously until emulsified. Stir in 2 tablespoons of the mixed chopped herbs, reserving the rest for garnish.

  • 9

    Slice the rested chicken against the grain into 1/2-inch thick pieces.

  • 10

    In a large bowl, toss the mixed greens with 3 tablespoons of the vinaigrette.

  • 11

    Divide the dressed greens among three plates. Arrange the sliced chicken, cucumber, cherry tomatoes, red onion, and olives on top.

  • 12

    Crumble the feta cheese over each salad.

  • 13

    Drizzle the remaining vinaigrette over the salads and sprinkle with the remaining fresh herbs.

  • 14

    Serve immediately while the chicken is still warm, or chill for 30 minutes if you prefer a cold salad.

Nutrition Information (per serving)
485
Calories
35g
Protein
16g
Carbs
32g
Fat
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