Lunch / Dinner
Mediterranean Chicken Salad
This flavorful Mediterranean chicken salad is a healthy summer meal all on its own. Prepare the ingredients ahead for the week, or make this recipe in bulk to serve at a summer cookout.
FOR THE VINAIGRETTE—
FOR THE CHICKEN—
FOR THE SALAD—
Find bags of Mediterranean blend salad mixes in the produce aisle—they’re typically a mixture of romaine, radicchio, and escarole.
Whisk together lemon juice, vinegar, and honey for the vinaigrette; continue whisking while you drizzle in oil. Season vinaigrette with salt and pepper; set aside.
Combine cumin, paprika, salt, and pepper for the chicken on a plate; coat both sides of chicken in cumin mixture. Heat oil in a nonstick skillet over medium-high heat; sauté chicken on both sides until cooked through, 10–12 minutes. Let chicken rest 5 minutes, then slice.
Toss lettuces, cucumber, sweet peppers, chickpeas, olives, feta, scallions, parsley, and banana-pepper rings with chicken and vinaigrette in a bowl. Divide between two plates. Top with Garlic Croutons.
Combine spices and seasonings on a plate, then press chicken into the mixture to coat pieces evenly.
Allowing chicken to rest before slicing it across the grain yields pieces that are tender and juicy.
Toss salad and sliced chicken with vinaigrette, then serve with croutons.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 82mg 27%
Sodium 838mg 34%
Carbs 22g 7%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.