Mediterranean Crispy Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this Mediterranean Crispy Chicken Salad, and I love it because it comes together in less than an hour from start to finish. The crispy chicken pairs beautifully with fresh cucumbers, bell peppers, and tangy kalamata olives, all tossed with creamy feta and a bright lemon yogurt dressing. What really draws me to this recipe is how the olive oil in the dressing provides heart healthy monounsaturated fats while keeping the meal light and satisfying. Best of all, it uses simple ingredients you probably already have on hand, making it both budget friendly and incredibly easy to prepare on busy evenings.
Ella x
Ingredients
- 400chicken breast
- 200 gfeta cheese
- 400 gmixed greens
- 200 gcucumber
- 100 gred onion
- 200 gred bell pepper
- 150 gkalamata olives
- 100 gfeta crumbles
- 200 mlgreek yogurt
- 100 mllemon juice
- 150 mlolive oil
- 50 gchopped fresh parsley
- 2 gsalt
- 1 gblack pepper
Detail level
Instructions
- 1
Preheat the oven to 200°C. Season the chicken breast with salt and black pepper. Bake for 15 minutes, then let it rest for 5 minutes.
Tip: For crispy skin, pat the chicken dry with paper towels before baking.
- 2
In a large bowl, combine the mixed greens, cucumber, red onion, and red bell pepper.
Tip: Use a large enough bowl to allow for easy salad-making.
- 3
Cut the cooked chicken into bite-sized pieces and add it to the bowl.
Tip: Use two forks to shred the chicken into tender strips.
- 4
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, salt, and black pepper.
Tip: This dressing is the perfect balance of tangy and creamy.
- 5
Toss the salad with the dressing until everything is well coated.
Tip: Don't over-dress the salad – you want to be able to taste the individual ingredients.
- 6
Top the salad with crumbled feta cheese, chopped parsley, and Kalamata olives.
Tip: These ingredients add a salty, savory flavor to the dish.
- 7
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be refrigerated for up to 24 hours.
- 8
Garnish with additional parsley, if desired.
Tip: This adds a pop of color to the dish and a fresh flavor.
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