Craving a light yet satisfying meal? This Mediterranean Grilled Chicken Salad is a fantastic healthy chicken dinner idea, packed with fresh flavors and simple to prepare. You’ll love how quickly you can get this vibrant dish on your table.
Key Ingredients & Substitutions:
- Chicken Breast: You can use boneless, skinless chicken thighs for a different texture.
- Lettuce: Mixed greens, romaine, or spinach all work beautifully.
- Feta Cheese: Crumbled goat cheese is a great alternative.
- Olives: Kalamata olives are traditional, but green olives can be substituted.
- Cucumber/Tomatoes: Feel free to add bell peppers or red onion.
Ingredients:
For the Salad:
- 2 boneless, skinless chicken breasts
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
For the Marinade/Dressing:
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 2
- Calories per serving: Approximately 450-500 calories
- Tools Needed: Grill or grill pan, mixing bowls, tongs.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade
In a medium bowl, whisk together 1 tablespoon of olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Place the chicken breasts in the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes while you prepare the other ingredients.
2. Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes per side, or until it’s cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, remove from heat and let it rest for 5 minutes before slicing.
3. Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese. Toss gently to distribute the ingredients.
4. Prepare the Dressing and Serve
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, a squeeze of fresh lemon juice, and a pinch of salt and pepper. Slice the grilled chicken into strips. Arrange the sliced chicken over the salad, then drizzle with the dressing. This vibrant healthy chicken dinner idea is now ready to enjoy.
Variation Ideas:
- Add a sprinkle of toasted pine nuts for extra crunch.
- Include sliced red onion or bell peppers for more flavor and color.
- Stir in some cooked quinoa to make it an even heartier meal.
- Top with a dollop of hummus or tzatziki for a creamy element.
Storage Instructions:
Store leftover grilled chicken and salad components separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3-4 days. Assemble the salad just before serving to keep the greens crisp.
Frequently Asked Questions (FAQ):
Can you prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 24 hours in the refrigerator. You can also grill the chicken and store it cooked for up to 3 days.
What kind of lettuce works best?
Romaine, mixed greens, or spinach all provide a great base for this Mediterranean salad. Choose what you like best.
Is this recipe gluten-free?
Yes, this Mediterranean Grilled Chicken Salad is naturally gluten-free, making it a great healthy chicken dinner idea for those with dietary restrictions.
Can you make this without a grill?
Absolutely. You can pan-fry the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for about 20-25 minutes.
How can you make the dressing spicier?
Add a pinch of red pepper flakes to the dressing for a subtle kick.
What are some good side dishes for this salad?
A side of warm pita bread or a bowl of lentil soup would complement this salad nicely.