Best Mediterranean Salad With Grilled Chicken Recipes

MEDITERRANEAN SALAD WITH GRILLED CHICKEN

Steps:

• Remove any fatty areas or excess skin from chicken breasts. Either marinade whole breasts for 2 hours or to speed the marinade time up, cut chicken into 1" pieces and marinade for 30 - 60 minutes.
• Mix all chicken ingredients together in a bowl or reusable bag and let marinade for 30 minutes - 1 hour. Use some of this time to prepare dressing and salad ingredients. If using 1" pieces and you plan on grilling the chicken as kabobs, soak the wooden skewers in water while the chicken is marinating to keep them from burning.
• Add all dressing ingredients to a small glass jar and shake to combine. Start by adding only 1 Tbsp. of water and add an additional Tbsp. if needed to reach desired consistency (amount of water will depend on tahini thickness).
• Prepare all salad ingredients and add to a serving bowl. Set aside.
• Preheat Grill to about 425° F (218° C) and brush and oil grill grates.
• If using 1" chunks, skewer chicken onto kabob skewers leaving a few millimeters of space between each chunk so that chicken cooks evenly. Once grill is hot, place chicken on grill and cook for 5-8 minutes per side for breasts or 4-6 minutes per side for kabobs.
• Remove chicken from grill and let sit for 5-10 minutes before slicing breasts (if cut into chunks, it does not need to rest).
• Shake salad dressing jar and pour over prepared salad. Toss to combine.
• Add chicken to salad and serve immediately.

MEDITERRANEAN GRILLED CHICKEN SALAD

Steps:

• In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
• Heat up your grill so that it's around 400 F degrees.
• In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
• In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
• Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
• Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
• Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
• Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat the grill over medium-high heat.
• Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
• When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
• In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
• Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the half cup of olive oil, a quarter cup of lemon juice, dried oregano, salt, and ground black pepper.
• Reserve half in a separate bowl for the dressing. Add the chicken breasts in the remaining half of the marinade and make sure they are fully coated. Cover with plastic wrap and refrigerate for about an hour, but no more than 4 hours.
• Heat an outdoor grill or indoor grill pan to approximately 400 F.
• Grill the chicken on one side for about 5 minutes, flip, and grill for an additional 5 minutes or until it is cooked through and no longer pink.
• Slice the chicken lengthwise.
• In a separate bowl, toss together the baby spinach or other salad greens, cherry tomatoes, sliced red onion, olives, and feta cheese. Pour on the dressing and toss together.
• Assemble the salad on a platter and top with the sliced, grilled chicken, and toasted pita bread.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS

Steps:

• Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
• Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
• Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
• In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
• Whisk the dressing and add to the salad and toss more and serve immedietly.