This Delicious Mediterranean Chicken Salad is a must try! The flavors of marinated & fresh veggies with chicken, arugula + feta are so yum! I worked as a server in my teens and always loved trying out the dishes at the restaurants I worked at. Over the summer, I remembered enjoying a delicious mediterranean chicken salad from a spot in Scripps Ranch called D'lish. Turns out there is another D'lish location now in Chula Vista. I thought the restaurant had closed completely so it was great to find out they are still around. I recreated the dish as best as I could remember (from 15+ years ago) and it turned out amazing! What makes this mediterranean chicken salad different from others, is the pepperoni chips. They really bring a tasty flavor and crunch to the dish. Read on to get the full recipe!
This salad does have a lot of ingredients but it can be prepped ahead of time and enjoyed all week long. I first recreated this salad over the summer when we went camping in Refugio. My parents were camping with us and I wanted to make a dinner that was fresh, vibrant and delicious. I always love grilled meats and salads while camping so this turned out to be a great option.
How to Make a Mediterranean Chicken Salad
First, start by cooking the chicken. I added avocado oil, salt, pepper, coriander and paprika to season the chicken tenders before cooking. Once the chicken is cooked, set it aside and cook the pepperoni. These will cook pretty quick. If your pan is still hot they only take about 2 minutes on one side. Let them dry out on a paper towel while prepping the other ingredients.
I use 3 types of marinated or jarred veggies which make this salad so delicious. I use kalamata olives, artichokes and red peppers. To make this salad easy to prep all week, just add all three to a dish and cover with plastic wrap.
Next, I prep the fresh veggies. I slice the red onion really thin and cut into fourths. Then cut the cherry tomatoes in half. I cut the English cucumber in half and slice thin as well.
Once everything is prepped, you can get your dressings and feta out. I like a combination of a balsamic vinaigrette and a drizzle of ranch.
For this Mediterranean Chicken Salad, I like to use arugula as the base and add all the toppings on each plate.
- 1 Pound of Chicken Tenders
- 1 teaspoon Paprika
- 1 /4 teaspoon Salt
- ¼ teaspoon Pepper
- 1 Tablespoon of Avocado Oil
- ½ teaspoon Coriander
- ½ teaspoon Onion Powder
- 4 Cups of Arugula
- ¼ Cup of Marinated Red peppers
- ¼ Cup of Artichoke hearts
- ¼ Cup of Kalamata olives
- ½ Cup Cherry tomatoes
- ½ Red Onion
- ½ English Cucumber
- ¼ Cup of Pepperoni chips
- ¼ Cup of Feta cheese
- Balsamic Vinaigrette Dressing to Taste
- Ranch Dressing to Taste
- PreHeat grillpan on Medium heat
- Season chicken with avocado oil, salt, pepper, paprika and coriander
- Cook chicken on grillpan for 4 minutes per side, then 2 minutes per side, or until cooked through. Set aside.
- Cook pepperoni on grillpan for 2 minutes. Set aside on a paper towel.
- Slice red onion thin.
- Slice tomatoes in half.
- Slice cucumber in half, then sliced thin.
- Add 1 cup each of arugula to 4 plates or bowls.
- Top arugula with chicken, peperoni and feta.
- Drizzle with dressings.
- Add remaining toppings to each bowl or plate.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 71mgSodium: 3699mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 27g
I hope you enjoy this delicious salad! I know it will be on repeat in our house for a while. xo, Bri