Vegan Mediterranean Chicken Salad with Feta and Olives
Total time35 min
Prep time20 min
Cook time15 min
5.0(24)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp red wine vinegar
- ½ tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 romaine lettuce hearts, chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, thinly sliced
- ¾ cup crumbled feta cheese
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, Dijon mustard, salt, and pepper until the dressing is emulsified and slightly thickened. Set aside.
- 2
Pat the chicken breasts dry and rub them all over with the olive oil, oregano, garlic powder, salt, and pepper.
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