Oh, the aroma of grilled chicken mingling with fresh Mediterranean herbs—it’s like a summer’s day by the sea, even if you’re stuck in the city. This salad, bursting with flavor and colors that would put a rainbow to shame, is a dance of textures and tastes—crisp, juicy, tangy, and oh-so-satisfying. (Honestly, it’s like a little escape on a plate!)
Steps
- Cut the chicken breast into 1-inch cubes and marinate it with lemon juice, oregano, crushed garlic, salt, and black pepper. Allow it to marinate for at least 2-3 hours or overnight for best flavor.
- If using wooden skewers for grilling, soak them in water for at least 30 minutes to prevent burning.
- Mix the cucumber, tomato, bell pepper, red onion, black olives, vinegar, lemon juice, olive oil, dill, parsley, oregano, salt, and black pepper. Let this salad mixture chill in the refrigerator.
- Thread the marinated chicken pieces onto four skewers and grill them on high heat, either indoors or outdoors, for about 10-12 minutes until fully cooked.
- Arrange shredded lettuce on four plates, then top with the chilled salad mixture, grated feta cheese, and the grilled chicken.
- Serve each plate with lemon wedges on the side for an extra burst of flavor.
Ingredients
- 1 pound skinless boneless chicken breast, cut into 1-inch cubes
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon crushed garlic
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 1/4 cups peeled cucumber
- 1 1/4 cups diced tomato
- 1/4 cup diced bell pepper
- 2 tablespoons diced red onion
- 1/4 cup black olives
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1/8 teaspoon dried oregano
- Salt and fresh ground black pepper, to taste
- 4 cups shredded lettuce
- 1/2 cup grated feta cheese (omit for paleo)
- Lemon wedges, for serving
Nutritional Values
Calories: 960 kcal | Carbohydrates: 36 g | Protein: 114 g | Fat: 32 g | Saturated Fat: 8 g | Cholesterol: 640 mg | Sodium: 1776 mg | Fiber: 10 g | Sugar: 8 g
FAQ
- How long should the chicken be marinated for the best flavor?
- For optimal taste, marinate the chicken for at least 2-3 hours, or ideally overnight.
- Can this salad be made Paleo-friendly?
- Yes, to make this salad Paleo-friendly, simply omit the feta cheese from the recipe.
- What can be used as a substitute if I don’t have access to a grill?
- If a grill is unavailable, you can use an indoor grill pan to cook the chicken skewers until they are thoroughly cooked.
- Is it necessary to soak wooden skewers before grilling?
- Yes, if you’re using wooden skewers and grilling outdoors, soak them in water for at least 30 minutes to prevent them from burning.
- Can I add other ingredients to the salad for variation?
- Absolutely! Feel free to add other Mediterranean ingredients like chickpeas or artichoke hearts for extra flavor and variety.
Tips
- For optimal flavor, marinate the chicken for at least 2-3 hours, or let it soak overnight to allow the spices to fully penetrate the meat.
- If using wooden skewers, ensure they are soaked in water for at least 30 minutes to prevent them from burning during grilling.
- Prepare the salad ingredients ahead of time and store them in the refrigerator to enhance the blend of flavors before serving.
- Consider serving the salad with lemon wedges to add a fresh, zesty touch to the dish.
Equipment
- Grill (indoor or outdoor) – If you don’t already have a grill for cooking the chicken skewers.
- Skewers – If you don’t have them, especially metal or wooden skewers specifically for grilling.
- Lemon Squeezer – For fresh-squeezed lemon juice.
