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Recipe from Simpler Savory

The recipe

Low-Carb Mediterranean Chicken Salad

Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs — or breasts
  • 1 teaspoon kosher salt — divided; for seasoning chicken
  • 0.5 teaspoon black pepper
  • 1 large lemon — zested and juiced (about 3 tbsp juice)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic — finely grated or minced
  • 1.5 teaspoons dried oregano
  • 0.5 teaspoon smoked paprika
  • 0.75 cup plain Greek yogurt — 2% or whole milk; plus water to thin as needed
  • salt & pepper — to taste
  • 6 cups chopped romaine or little gem
  • 2 cups Persian or English cucumber — sliced
  • 1.5 cups cherry tomatoes — halved
  • 0.5 cup red onion — thinly sliced; tossed with pinch of salt and lemon
  • 0.75 cup Kalamata olives — pitted and halved
  • 0.75 cup feta cheese — crumbled, divided
  • 0.25 cup fresh parsley — chopped
  • 0.25 cup fresh mint — chopped; plus extra for garnish
  • 0.5 cup marinated artichoke hearts — chopped, drained
  • 0.25 cup pepperoncini — sliced
  • 2 tablespoons toasted pine nuts

Instructions

  1. In a large bowl, whisk lemon zest and juice, red wine vinegar, olive oil, Dijon, garlic, oregano, and smoked paprika until emulsified. Season with a pinch of salt and pepper.
  2. Transfer about half of the marinade to a jar for the dressing and refrigerate. Keep the rest in the bowl for the chicken.
  3. Pat chicken dry, season with kosher salt and black pepper, then add to the bowl and toss to coat well. Marinate 20–30 minutes if time allows.
  4. Slice cucumbers, halve tomatoes, and thinly slice red onion. Toss onion with a pinch of salt and a splash of lemon to mellow the bite. Chop romaine. Chill vegetables while chicken cooks.
  5. Heat a grill pan or skillet over medium-high until hot. Add a little olive oil, then sear chicken until deeply golden on the first side and edges turn opaque, 5–6 minutes.
  6. Flip and cook until just cooked through (165°F), 4–6 minutes more. Transfer to a board and rest 5–10 minutes so juices redistribute.
  7. To the reserved marinade, whisk in Greek yogurt until smooth and glossy. Season to taste with salt and pepper. Thin with a splash of water if needed for drizzling.
  8. Cut rested chicken into bite-size pieces.
  9. In a large bowl, combine romaine, cucumbers, tomatoes, onion, olives, and most of the feta.
  10. Add chopped chicken, parsley, and mint to the bowl.
  11. Drizzle on some dressing and toss gently until everything looks shiny but not soupy. Add more dressing if needed.
  12. Top with remaining feta and extra mint. Add optional artichokes, pepperoncini, or pine nuts if using. Serve immediately.

Notes

For meal prep, store lettuce and chopped vegetables together lined with a paper towel, chicken separately, and dressing in a jar. Everything keeps 3–4 days refrigerated. If pre-tossed, enjoy within 24 hours; refresh with a squeeze of lemon or a teaspoon of water to loosen the dressing. Reheat chicken gently 30–45 seconds or enjoy cold.

Source: https://simplersavory.com/low-carb-mediterranean-chicken-salad/