Description
This Greek Chicken Salad with Lemon Herb Dressing is a vibrant and healthy meal featuring marinated, seared chicken breast served over a bed of fresh romaine, cucumbers, avocado, tomatoes, red onion, and Kalamata olives. Topped with creamy lemon tahini dressing and crumbled feta, this salad combines Mediterranean flavors with a satisfying protein punch, perfect for a quick and delicious lunch or dinner.
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless skinless chicken breasts, cut into bite-size chunks
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon dried mint (or substitute with dried dill or thyme)
For the Salad
- 2 cups romaine lettuce, chopped
- 2 Persian cucumbers, chopped
- 1 avocado, peeled, pitted and chopped
- 1 cup cherry or grape tomatoes, halved or quartered
- ¼ red onion or small shallot, thinly sliced
- ¼ cup pitted Kalamata olives
- ¼ cup Feta cheese, crumbled or cubed
For the Lemon Herb Tahini Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (about 1 lemon)
- 3 tablespoons tahini
- 1 tablespoon balsamic vinegar
- 1 tablespoon finely minced cilantro (or parsley)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Marinate the chicken: Whisk together the lemon juice and zest, olive oil, minced garlic, fresh parsley, smoked paprika, dried oregano, salt, red pepper flakes, black pepper, and dried mint in a bowl. Place the bite-size chicken chunks into a dish or resealable plastic bag and pour the marinade over them. Toss to coat the chicken evenly. Cover the dish or seal the bag and refrigerate for at least 30 minutes up to overnight, allowing the flavors to infuse.
- Cook the Chicken: Heat a large heavy-duty skillet over medium-high heat until very hot. Add the marinated chicken pieces and cook for 8 to 10 minutes, stirring occasionally to ensure even cooking. The chicken should develop a nice char and crispy exterior while remaining tender and fully cooked inside.
- Make the tahini dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, tahini, balsamic vinegar, finely minced cilantro or parsley, Dijon mustard, and honey until smooth and creamy. Season with salt and pepper to taste. If the dressing is too thick, add water one tablespoon at a time until it reaches the desired consistency.
- Assemble the salad: In a large salad bowl, combine chopped romaine lettuce, Persian cucumbers, avocado, cherry tomatoes, thinly sliced red onion, and Kalamata olives. Toss lightly to mix. Top the salad with the freshly cooked chicken pieces, then drizzle generously with the lemon tahini dressing. Garnish with crumbled feta cheese and additional chopped parsley if desired. Serve immediately while the chicken is warm.
Notes
- For extra flavor, marinate the chicken overnight if time permits.
- If you prefer, the chicken can be grilled instead of cooked in a skillet for a smokier taste.
- You can substitute dried mint with dill or thyme according to your preference.
- Adjust the lemon and honey in the dressing to balance acidity and sweetness as desired.
- Use fresh herbs for best flavor, but dried herbs work in a pinch.
- If tahini is too thick, adding water gradually will help reach the perfect dressing consistency.
- This salad is best enjoyed fresh, as the avocado can brown if left too long.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
