Mediterranean Chicken Salad

Votes: 5

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 452, total fat 22 G., saturated fats 5 G., proteins 31 G., carbohydrates 33 G., fiber 6 G., cholesterol 107 mg, sodium 5 mg, sugar 1 G.

Sweet tomatoes, peppery arugula, crispy pita bread, and juicy chicken make up this light, yet healthy and nutritious Mediterranean-style salad. To quickly prepare the chicken for this salad, broil it in the oven. Skinless, boneless chicken thighs are best; they always stay juicy, even if you take a little longer to cook them until they're perfectly crisp.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of skinless and boneless chicken thighs
1/4 cup extra-virgin olive oil + extra for drizzling
Juice of 2 lemons
2 cloves garlic, finely grated
1 teaspoon dried mint
3 pitas without pockets, cut each into 8 wedges
4 cucumbers, halved lengthwise and cut into 1cm pieces.
450 g Campari or other small tomatoes on the vine
1 cup torn fresh parsley
4 green onions, thinly sliced
2 cups arugula or small spinach (about 60 g)
60 g feta, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, arugula, spinach, mint, cocktail tomatoes, green onions, lemon juice, feta cheese, pita

Cooking the dish according to the recipe:

Preheat the oven to broil. In a medium bowl, combine the chicken with 1 tablespoon olive oil, the juice of 1 lemon, garlic, mint, 1/2 teaspoon salt, and freshly ground black pepper. Set aside for 10 minutes.
Meanwhile, toss the pita wedges on a baking sheet with 1 tablespoon of olive oil and season with salt and pepper. Grill until lightly golden, about 1 minute per side; transfer to a large bowl.

Place the chicken on a baking sheet. Grill until cooked through and golden brown, about 4 minutes per side. Let cool.
Tear the pita bread in half. Add the cucumbers, tomatoes, parsley, and green onions to a bowl, then add the remaining 2 tablespoons of olive oil and the juice of the remaining lemon; toss to combine. Shred the chicken and add to the bowl along with the herbs. Season with salt and pepper and toss. Serve with feta cheese and a drizzle of olive oil.

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