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Mediterranean Chicken Salad with Feta and Fresh Herbs
Emily

Mediterranean Chicken Salad with Feta and Fresh Herbs

A crisp Romaine salad topped with tender grilled chicken, refreshing Persian cucumbers, and a zesty Mediterranean dressing. This refreshing salad features the bright tang of balsamic vinegar with herbs and olive oil, creating a harmonious balance of flavors and textures. Ready in a quick 30 minutes, it's perfect for weekend brunches or packed lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 head romaine lettuce, chopped
  • 4 boneless, skinless chicken breasts
  • 2 Persian cucumbers, sliced
  • ½ cup crumbled feta cheese
  • ¼ cup olive oil for marinating
  • 3 tbsp olive oil for dressing
  • 1 clove garlic, minced
  • 1 tbsp + 1 tsp dried oregano, divided
  • 1 tbsp balsamic vinegar
  • 1 tsp dried dill (or 2 tbsp chopped fresh dill)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large lemon, zested for dressing

Method
 

  1. In a medium bowl, mix the marinade: combine ¼ cup olive oil, the minced garlic, 1 tbsp oregano, ½ tsp salt, and herb-infused balsamic vinegar.
  2. Place chicken breasts in the marinade, refrigerate for 30 minutes to 2 hours.
  3. Preheat grill to medium-high heat (400°F). Grill chicken for 5-7 minutes per side until golden and cooked through.
  4. Let chicken rest for 5 minutes, then slice into thick strips.
  5. In a separate bowl, blend the dressing: combine 3 tbsp olive oil with remaining 1 tsp oregano, dried dill, lemon zest, and 1 tbsp balsamic vinegar. Adjust texture with water if needed.
  6. Toss chopped romaine and sliced cucumbers with half the dressing until coated.
  7. Add grilled chicken and feta cheese to the salad. Drizzle with remaining dressing and serve chilled or at room temperature.

Notes

Marinate chicken for at least 30 minutes for optimal flavor.
For vegan option: substitute feta with vegan cheese and herbs with fresh options.
Use white balsamic if avoiding dark vinegar, or dilute balsamic with water for milder taste.
Grilled chicken can be refrigerated for up to 48 hours.
Double dressing recipe for heartier salad (add 2 tbsp olive oil and 1 tbsp vinegar).
Ensure chicken reaches 165°F (74°C) internal temperature for food safety.