You can have this Mediterranean Style Chicken Salad for lunch or dinner any day of the week, it is delicious, very filling and is ready within 30 minutes. This Chicken Salad will make a healthy meal for 4 people and besides tasting yummy, it is pocket friendly too.
Using fresh and super fruits like avocado and vegetables in your salads is not only always a good idea, but it helps when you decide you want to add chicken, red meat or seafood to your salad to get your daily protein.
Watch How To Make This Mediterranean Chicken Salad
As you can seen from the pictures this salad is loaded with as many healthy ingredients that will be excellent source of energy and will help prevent you from nibbling on things you’d rather avoid.
I could eat this as many times a week as I can make it and 30 minutes is not exactly a long time to prepare a great meal that has the best of both worlds, healthy and tasty.
Of course you can tweak this salad to suit you in many different ways, change the fruit, vegetables and have a different meat instead of chicken. The idea is the same, you just let your creativity and imagination take control and the sky is not the limit, you can go as far as you would like to go.
To make this delicious chicken salad, start by boiling the eggs because they take up to twenty minutes including cooling time which is excellent as everything else should be getting ready during that time.
While the eggs are boiling, you can start making the marinade for the chicken and this marinade will make your chicken look appetising as well as taste amazing. There is an array of spices that will make this marinade ready to be used without letting it sit in the fridge for hours or over night, this is desirable but not necessary.
Once you have combined the marinade, add the chicken breast pieces into the bowl and turn a few times until all the chicken is covered with marinade. Add the chicken breasts to a hot frying pan on medium/high heat and sizzle the chicken for 4 minutes on each side until you get the chicken looking like it has been on a barbecue.
And because we used olive oil to make the marinade, there is no need to add any oil when frying the chicken, although you may need to add a dash or two if you’re using high heat to prevent the marinade from burning.
When you have completely finished sizzling the chicken, the chicken breasts should like the picture below which look like barbecued chicken. Remove the chicken and put aside to cool down while you make the salad dressing.
To finish off this chicken salad, lets make the salad dressing. You need a jar or a jug. Start by adding the Greek style yoghurt, mustard, Worcester sauce, lemon juice, olive oil, dried oregano, salt and pepper and mix well. This is a tangy salad dressing that adds an amazing taste to your chicken salad.
Using a large salad bowl, add the iceberg lettuce, cucumber, spring onions, carrots, tomatoes and baby mozzarella balls and combine together. Slice the avocado into two halves, gently scoop out one half of the avocado using a large spoon, cut it into small slices and add on top of the combined salad ingredients.
Cut the boiled eggs into wedges and gently place on top of the salad, these have a habit of moving in different directions separately ????. Slice the chicken breasts into thick slices and place on top everything inside the salad bowl.
One last thing, drizzle the tangy salad dressing, add salt and pepper to taste and enjoy your amazing Mediterranean style chicken salad.
Best Mediterranean Chicken Salad With Tasty Avocado
- Total Time: 30 mins
- Yield: 4 1x
Description
You can have this Mediterranean Style Chicken Salad for lunch or dinner any day of the week, it is delicious, very filling and is ready within 30 minutes. This Chicken Salad will make a complete meal for 2 people and besides tasting yummy, it is pocket friendly too.
Ingredients
For The Chicken Salad
- 1 Large Chicken Breast
- 2 Medium Tomatoes
- 1 Mediterranean Cucumber
- 1 Small Bunch Spring Onions
- 1/2 A Small Iceberg Lettuce
- 2 Small Carrots
- 1/2 An Avocado
- 2 Eggs
- 8 Mini Mozzarella Balls
For The Marinade
- 1 tsp Nutmeg Powder
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Coriander Powder
- 1 tsp Ginger Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- Juice Of 1/2 A Lemon
- 2 tbsp Olive Oil
For The Dressing
- 2 tbsp Greek Style Yoghurt
- 1 tsp Mild Mustard
- 1 tbsp Worcester Sauce
- Juice Of 1/2 Lemon
- 1 tbsp Olive Oil
- 1 tbsp Honey
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Boil water in a pan enough to cover the 2 eggs. Add the 2 eggs, cover and simmer on low heat for 15 minutes. Remove the eggs and place in a pan with cold water to cool down.
- Make the marinade: Add into a small bowl; nutmeg powder, salt, black pepper, garlic powder, paprika, coriander powder, ginger Powder, dried oregano, dried basil, lemon Juice and olive oil. Mix well until you get a smooth marinade. Slice the chicken breast into 2 halves. Cover the chicken with the marinade. Fry the chicken in a hot pan for 4 minutes on each side on medium/high heat. Remove the chicken and leave to cool down while making the salad.
- Make The Dressing: Add into a jar the yoghurt, mustard, Worcester sauce, Lemon juice, olive oil, honey, oregano, salt, and pepper. Mix well.
- Make The Salad: Chop the iceberg lettuce into bite size pieces, slice the cucumber into medium thickness slices, cut the tomatoes into wedges, slice the carrots into thin slices, slice the spring onions into medium thickness slices, add all these ingredients into a large salad bowl, add baby mozzarella balls. Slice the avocado into 2 halves and scoop out one half gently with a large spoon. Slice the avocado half into bite size slices. Cut the boiled eggs into wedges and add to the salad.
- Slice the chicken into thick chunks and place on top of the salad. Drizzle the salad dressing on top. Add a sprinkle of salt and pepper to taste. Enjoy your yummy salad.
Notes
If you use high heat, you’ll need to add a dash or two of oil so that the marinade does not burn while sizzling the chicken, if the marinade burns, you can scrape it off with a spoon or small knife and your chicken will still taste amazing.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 540
- Sugar: 12.6 g
- Sodium: 3629.6 mg
- Fat: 14.9 g
- Carbohydrates: 26.2 g
- Protein: 79.2 g
- Cholesterol: 128.8 mg
Keywords: Mediterranean, Chicken Salad, Avocado Salad, Delicious
