Main Dishescarlsbadcravings5.0
Mediterranean Chicken Salad
This Mediterranean Chicken Salad is a hypnotic, fresh, bright, satisfying symphony of SO many bold alluring flavors and textures that will have everyone swooning - my husband was obsessed! It's loaded with succulent pesto marinated chicken, smoky salami (or bacon), juicy tomatoes, crisp cucumbers, tangy pepperoncini, fruity Kalamata olives, punchy red onions, buttery mozzarella and creamy avocados all tossed in a vibrant pesto dressing. This Chicken Salad recipe is endlessly customizable, so you can add or swap in any of your favorite ingredients that you have on hand. And the best part- the marinade doubles as the dressing - no double work! This Mediterranean Salad is also prep ahead friendly for a hassle free lunch, light dinner or entertaining.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
- stove
- pan
- skillet
📝 Preparation Steps
1
MARINADE/DRESSING
2
Whisk all of the marinade/dressing ingredients together in a medium bowl or freezer bag (whatever you are going to marinate the chicken in). Remove a heaping ¾ cup to a jar to use as the dressing. Add the chicken to the marinade and turn to coat.
3
Marinate at room temperature while you prep the salad ingredients (up to ⏱️ 30 minutes) or refrigerate for up to ⏱️ 12 hours. Refrigerate the dressing separately. Remove the chicken from the refrigerator ⏱️ 30 minutes before cooking.
4
CROUTONS
5
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick baking mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately ⏱️ 12-15 minutes or until golden, stirring halfway through.
6
TO GRILL CHICKEN:
7
Preheat grill to 400 degrees with the lid closed, clean and grease grates.
8
Grill chicken undisturbed with the lid closed for ⏱️ 5-7 minutes per side, until chicken is cooked through. (Cook to 160 degrees F on an instant read thermometer, then allow to rest for ⏱️ 5 minutes to carryover to 165 degrees F.)
9
TO COOK CHICKEN ON THE STOVE:
10
Heat 1 tablespoon olive oil in a large non-stick skillet or indoor grill pan over medium-high heat. Once very hot, add chicken and cook, undisturbed, for ⏱️ 3-4 minutes, or until deeply golden on one side.
11
Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 160 degrees F on an instant read thermometer, then allowed to rest for ⏱️ 5 minutes to carryover to 165 degrees F.
12
ASSEMBLE
13
Add all of the salad ingredients to a large serving bowl. If expecting leftovers, serve the croutons and avocado on the side.
avocado, (sliced)1
14
Chop or thinly slice the chicken and add to the salad.
15
Whisk in a couple tablespoons olive oil to the dressing if it seems extra thick (it will naturally be on the thick side due to the pesto).
16
If not expecting leftovers, drizzle salad with the dressing. If expecting leftovers, add dressing to individual servings. Serve with freshly cracked salt and pepper to taste.
freshly cracked salt and pepper to taste
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