Best 14 Mediterranean Chicken Salad Recipes

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)

Steps:

• Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
• Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
• Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
• When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS

Steps:

• Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
• Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
• Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
• In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
• Whisk the dressing and add to the salad and toss more and serve immedietly.

MEDITERRANEAN CHICKEN-PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD

Steps:

• In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
• Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
• Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
• Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
• To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
• Grease grill and preheat barbecue to medium.
• Remove chicken from marinade, discarding any that remains.
• Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
• Remove from barbecue and set aside.
• Meanwhile, remove reserved dressing from fridge.
• Peel cantaloupe, discard seeds and cut into very thin wedges.
• Line 4 large salad plates with spinach.
• When chicken is cool, for each salad, slice each breast and fan onto spinach.
• Arrange cantaloupe on spinach.
• Sprinkle salads with cherry tomatoes, feta and green onion.
• Drizzle to taste with remaining dressing.
• Sprinkle with remaining 2 tbsp mint.

MEDITERRANEAN CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. While pasta is cooking, in large bowl, stir together seasoning mix, cold water and oil. Add chicken and set aside.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

LTF DTOX: MEDITERRANEAN CHICKEN QUINOA SALAD

Steps:

• Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.
• Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.

MEDITERRANEAN CHICKEN AND POTATO SALAD

Steps:

• Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
• Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
• Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
• Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
• Let rest 20 minutes to allow flavors to develop and meld.

MEDITERRANEAN CHICKEN-PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
• Drain pasta; rinse with cold water. Shake to drain well.
• Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

MEDITERRANEAN CHICKEN SALAD

Steps:

• In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
• Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
• Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
• Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.