Embark on a culinary adventure with our Mediterranean Chicken Chopped Salad, a vibrant and wholesome dish perfect for a light lunch, a refreshing dinner, or a fantastic potluck contribution. This recipe transforms fresh ingredients into a symphony of flavors and textures, making it an incredibly useful and satisfying meal option for any occasion.
Key Ingredients for Mediterranean Chicken Chopped Salad:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup 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-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
How to Make Mediterranean Chicken Chopped Salad:
This Mediterranean Chicken Chopped Salad is a dream to prepare, taking minimal effort for maximum flavor. Imagine crisp greens, tender chicken, and a zesty dressing coming together in a beautiful medley of taste. It’s a satisfying dish that comes together in about 30 minutes, making it an ideal weeknight meal.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for about 5-10 minutes. Once cooled slightly, dice the chicken into bite-sized pieces.
- Prepare the Vinaigrette: While the chicken is cooking and resting, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
- Chop the Salad Ingredients: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.
- Assemble the Salad: Add the diced cooked chicken to the salad bowl with the vegetables. Sprinkle the crumbled feta cheese and fresh chopped parsley over the top.
- Dress and Serve: Drizzle the lemon-herb vinaigrette over the salad. Toss gently to coat all the ingredients evenly. Serve immediately and enjoy the delightful Mediterranean flavors.
Why You’ll Love This Mediterranean Chicken Chopped Salad:
You’ll adore this Mediterranean Chicken Chopped Salad for its incredible freshness and vibrant flavor profile. Unlike a heavier pasta salad, this dish is bright and satisfying, packed with lean protein and crisp vegetables that make you feel good from the inside out. The star of the show is undoubtedly the perfectly seasoned, tender chicken mingling with the briny olives and creamy feta, all brought together by a zesty lemon-herb vinaigrette.
Making this at home also means you’re saving money compared to purchasing a similar pre-made salad or dining out, all while controlling the quality of every ingredient. Imagine the bright burst of lemon, the subtle kick of garlic, and the herbaceous notes of parsley – it’s a flavor explosion that’s both simple and sophisticated. Don’t just settle for ordinary; give this Mediterranean Chicken Chopped Salad a try for a truly delightful experience!
Storing and Reheating Tips:
Storing Leftovers:
To store leftover Mediterranean Chicken Chopped Salad, it’s best to keep the dressing separate from the salad ingredients. This prevents the lettuce from becoming soggy and the other components from losing their crispness.
- Refrigeration: Store the chopped salad ingredients (lettuce, vegetables, chicken, olives, feta) in an airtight container in the refrigerator. Store the vinaigrette in a separate small container or jar, also in the refrigerator. The salad will stay fresh for up to 2-3 days.
- Freezing: This salad is not ideal for freezing as the fresh vegetables and lettuce will lose their texture and become watery upon thawing.
Reheating:
This Mediterranean Chicken Chopped Salad is designed to be served cold, so reheating is generally not necessary or recommended for optimal taste and texture. If you prefer to serve some components slightly warmer, you could:
- Warm the Chicken: If you have leftover cooked chicken, you can gently reheat it in a skillet or microwave before adding it to fresh salad greens.
- Serve Cold: The best way to enjoy this salad is to assemble it with chilled ingredients and serve immediately.
Final Thoughts:
Our Mediterranean Chicken Chopped Salad is a celebration of fresh, vibrant flavors and effortless preparation. We encourage you to gather your ingredients and whip up this delightful dish at home for a healthy and incredibly tasty meal that’s sure to become a favorite.
Mediterranean Chicken Chopped Salad
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, Salt and freshly ground black pepper
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for about 5-10 minutes. Once cooled slightly, dice the chicken into bite-sized pieces.1 tablespoon olive oil
- While the chicken is cooking and resting, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.1 head romaine lettuce, 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup Kalamata olives
- Add the diced cooked chicken to the salad bowl with the vegetables. Sprinkle the crumbled feta cheese and fresh chopped parsley over the top.1/2 cup crumbled feta cheese, 1/4 cup fresh parsley
- Drizzle the lemon-herb vinaigrette over the salad. Toss gently to coat all the ingredients evenly. Serve immediately and enjoy the delightful Mediterranean flavors.