Description
A delicious and healthy Crispy Mediterranean Chicken Salad that combines seared chicken with fresh vegetables and a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 6 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together garlic powder, onion powder, paprika, oregano, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
- In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Slice the cooked chicken and place it on top of the salad. Drizzle with balsamic vinaigrette and toss gently to combine.
Notes
- For added crunch, consider topping the salad with toasted pine nuts or sunflower seeds.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg