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
Scale
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
