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Lemon herb Mediterranean chicken salad with spinach, tomatoes, olives and feta in a bowl

Lemon Herb Mediterranean Chicken Salad

Juicy lemon herb marinated chicken on a crisp Mediterranean salad with cucumber, tomatoes, red onion, Kalamata olives and feta. The marinade doubles as the dressing.
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Prep Time 20 minutes
Cook Time 14 minutes
Marinate 30 minutes
Total Time 1 hour 4 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 455
Ingredients Method Notes

Ingredients
  

Lemon Herb Marinade and Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 tsp lemon zest
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 3 cloves garlic pressed or minced
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
Salad
  • 1 1/2 lb boneless skinless chicken thighs or breasts
  • 1 large head romaine lettuce chopped
  • 1 English cucumber sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1 can (15 oz) chickpeas rinsed and drained, optional

Method
 

  1. Whisk the olive oil, lemon juice, zest, red wine vinegar, water, garlic, oregano, basil, parsley, salt and pepper together. Pour half into a jar and refrigerate to use as the dressing.
  2. Place the chicken in a shallow dish or zip bag, pour over the remaining marinade and turn to coat. Marinate in the fridge for 30 minutes to 8 hours.
  3. Heat a grill pan or grill over medium high heat. Shake off excess marinade and cook the chicken 5 to 7 minutes per side, until it reaches 165°F inside.
  4. Rest the chicken for 5 minutes, then slice against the grain.
  5. Add the romaine, cucumber, tomatoes, red onion, olives and chickpeas to a large bowl. Shake the reserved dressing, drizzle most of it over the salad and toss.
  6. Top with the sliced chicken, feta and extra parsley. Spoon the remaining dressing over the chicken and serve.

Notes

Never use the marinade that touched raw chicken as dressing. To bake, cook the marinated chicken at 425°F for 18 to 22 minutes. Store undressed salad, chicken and dressing separately in the fridge for up to 4 days.