Diet & Healthy
Mediterranean Grilled Chicken Salad with Olives & Feta
Prep
20 min
Cook
15 min
Servings
2
Level
Easy
This fresh salad, inspired by the Mediterranean diet, combines herb-seasoned grilled chicken, crisp vegetables, savory olives, and creamy feta cheese, all drizzled with a refreshing lemon-olive oil dressing. Perfect for anyone who wants to eat healthy without sacrificing flavor, inspired by the coastal cuisines of Greece and the Middle East. Light on the stomach yet still filling thanks to the protein from the chicken and healthy fats from the olives.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 pieces (about 400 grams) Boneless chicken breast fillets
- 5 tbsp Olive oil (extra virgin olive oil)
- 3 tbsp Fresh lemon juice
- 3 cloves Garlic, finely minced
- 1 tsp Dried oregano
- 1/2 tsp Paprika powder
- 1 tsp (adjust to taste) Salt
- 1/2 tsp Ground black pepper
- 1 head Romaine lettuce, cut into pieces
- 150 grams Cherry tomatoes, halved
- 1 piece Cucumber, diced
- 1/2 piece Shallot, thinly sliced
- 80 grams Black olives (kalamata olives), pitted
- 100 grams Feta cheese, coarsely crumbled
- 2 tbsp Fresh mint or parsley leaves, chopped
- 1 tsp Pure honey
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👩🍳 Instructions
- 1 Make the chicken marinade: combine 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, oregano, paprika powder, 1/2 tsp salt, and black pepper in a bowl. Coat the chicken breasts evenly with this mixture and let sit for at least 15 minutes at room temperature (or 1 hour in the fridge for deeper flavor).
- 2 Heat a grill pan or non-stick flat pan lightly brushed with olive oil over medium heat. Grill the chicken for about 5-6 minutes on each side until fully cooked through and lightly browned on the surface. Remove from heat and let rest for 5 minutes before slicing so the juices don't all run out.
- 3 While the chicken is cooking, prepare the vegetables: arrange the romaine lettuce at the bottom of a large serving bowl, then add the cherry tomatoes, cucumber, and sliced shallot on top.
- 4 Sprinkle the kalamata olives and crumbled feta cheese evenly over the vegetables.
- 5 Make the dressing: whisk together the remaining 3 tbsp olive oil, 2 tbsp lemon juice, honey, a pinch of salt, and black pepper until well combined. Adjust the sweet-tart balance to your liking.
- 6 Slice the rested grilled chicken into about 1 cm thick pieces, then arrange on top of the salad.
- 7 Drizzle the salad with the lemon-olive oil dressing to taste, and sprinkle with chopped mint or parsley. Serve immediately while the chicken is still warm.
💡 Tips
• Use extra virgin olive oil for the dressing since it has a richer flavor and a higher content of healthy fats compared to regular olive oil.
• Don't skip resting the chicken after grilling — this is the key to keeping the meat juicy when sliced.
• If you like it fresher, add avocado slices or boiled chickpeas for extra texture and fiber.
• Keep the dressing separate from the vegetables if you're packing this salad to go, so the veggies don't wilt.
📊 Nutrition Facts / serving
420
Calories (kcal)
35 g
Protein
26 g
Fat
12 g
Carbs
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