Spring and summer is all about finding light and delicious salads! We’ve made so many salads so far this spring, and this mediterranean chicken salad is probably one of our favorites! The flavors, textures and smells take it a notch above the typical salad.
The Ingredients
We love a recipe that comes together easily and is super tasty! This mediterranean chicken salad pretty much has it all – two kinds of lettuce, red onion, artichoke hearts, roasted peppers, kalamata olives and chicken. Plus the dressing! It’s made olive oil paired with red wine vinegar, Italian seasoning and a little garlic. All in all, this salad is rich and crave worthy.
Super Quick And Simple To Assemble
In addition to being tasty and downright good, we love how easy this recipe is to make. The only prep work is making the dressing and setting your oven to broil. Once your dressing is made, get your chicken in the oven. While the chicken is cooking, prep the salad ingredients and toss them all in a large mixing bowl. Once the chicken is done, slice it into small pieces and add it to the salad. Toss everything with the dressing, and call it good! You’ll have this one on the table in under 30 minutes.
Mediterranean Chicken Salad (Paleo + Whole30)
Ingredients
For the dressing:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup parmesan cheese, (optional – omit for Whole30)
- 2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
For the salad:
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp avocado oil
- 2 heads red leaf lettuce, chopped
- 1 head romaine lettuce, chopped
- 1/4 red onion, thinly sliced
- 1 cup kalamata olives, halved
- 1 can artichoke hearts, drained and quartered, (14.5 oz can)
- 1 jar roasted peppers, (12 oz jar)
- 1/2 cup parmesan cheese, (optional – omit for Whole30)
Instructions
- Set oven to broil, and make dressing by combining the dressing ingredients in a bowl or jar with a whisk.
- Grease a baking pan with oil and place chicken in the pan. Season with about 1 tbsp Italian Seasoning on each side.
- Place chicken in the oven to broil for 6 minutes. Remove from oven and flip chicken over and return to oven to broil for another 6 minutes, or until chicken is cooked through. Remove from oven and set aside.
- While chicken is cooking, cut up the lettuce, onion, olives and artichoke hearts as noted and place in a large bowl. Add roasted peppers and toss to combine.
- Cut up chicken into bite sized pieces and add to the bowl. Toss salad with dressing, top with parmesan cheese if desired and serve immediately.
