Description
Fresh, healthy Mediterranean chicken salad with tender chicken, crisp vegetables, olives, and feta in a light lemon-herb dressing. Perfect for meal prep and low-calorie meals.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 large English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Season chicken breasts with salt and pepper. Cook in heated skillet with 1 tablespoon oil for 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then dice.
- 2. Dice cucumber, halve tomatoes, dice bell pepper, and thinly slice red onion.
- 3. Pit and halve Kalamata olives.
- 4. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for dressing.
- 5. Combine cooled chicken with vegetables and olives in large bowl.
- 6. Pour dressing over mixture and toss to coat.
- 7. Gently fold in feta cheese, parsley, and dill.
- 8. Refrigerate 30 minutes before serving to allow flavors to meld.
Notes
Store covered in refrigerator up to 4 days. Best served chilled. Can be made ahead – flavors improve overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g