Description
A vibrant and refreshing Mediterranean Salad Bowl featuring yogurt-marinated Greek chicken, fresh crisp romaine, cucumber, tomatoes, and tangy toppings like feta, kalamata olives, and pickled red cabbage, all brought together with a zesty homemade lemon-herb dressing. Perfect for a quick, healthy meal packed with Mediterranean flavors.
Ingredients
Salad Ingredients
- 2 cooked Yogurt Marinated Greek Chicken breasts, chopped
- 4 cups chopped romaine hearts
- 1 cucumber, thinly sliced into half moons
- 4 small tomatoes, sliced
- Crumbled feta cheese, to taste
- Pickled red cabbage, to taste
- Kalamata olives, sliced, to taste
- Fresh parsley, chopped, to taste
- Sliced red onion, to taste
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 6 tablespoons red wine vinegar
- Juice of 1 lemon
- 1 ½ tablespoons honey
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Fresh cracked black pepper, to taste
- Salt, to taste
Instructions
- Make Dressing: In a small lidded jar, combine the extra virgin olive oil, red wine vinegar, lemon juice, honey, dried basil, dried parsley, dried oregano, garlic powder, fresh cracked black pepper, and salt. Shake vigorously until all ingredients are well blended and the dressing is emulsified, creating about ¾ cup of dressing.
- Assemble Bowls: In each serving bowl, layer the chopped romaine hearts, sliced cucumber, and tomatoes. Add the chopped yogurt-marinated Greek chicken breasts on top. Drizzle with your desired amount of the fresh lemon-herb dressing. Finish by adding toppings such as crumbled feta cheese, sliced Kalamata olives, pickled red cabbage, fresh parsley, and sliced red onion. Serve immediately, optionally with pita triangles on the side for a more filling meal or enjoy as a light low-carb salad.
Notes
- The yogurt-marinated Greek chicken can be prepared ahead of time or substituted with grilled chicken of choice.
- Adjust the honey quantity in the dressing to taste for desired sweetness.
- For a vegan option, omit the feta cheese and chicken, and consider adding chickpeas or tofu.
- Pickled red cabbage adds a tangy crunch; you can substitute with pickled onions or omit if unavailable.
- Serve with warm pita triangles or crusty bread to make this salad more substantial.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if preparing chicken fresh)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
