Mediterranean Chicken Salad Recipe -
Mediterranean Chicken Salad Recipe
  • READY IN 1 hr

Mediterranean Chicken Salad

Recipe by  

"Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr


  1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
  2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
  3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
  4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2003

Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!

Most Helpful Critical Review
Mar 18, 2007

I thought it would be a bit better. Needless to say I was shocked afterwards reading the caloric intake!

Dec 11, 2003

This is an incredibly tasty meal! My Greek-Bahamian husband requests it often, it is easy healthy and a great light dinner or hearty lunch. I use the Marzetti Sun Dried Tomato Dressing and add oregano to it.

Jul 07, 2010

Thought I should post a review, since I've made this so many times - well, my version anyway. I've never seen sun-dried tomato and oregano salad dressing in the markets where I shop, so I took a guess at some ingredients. For the marinade and dressing I blend 2 Tbsp. chopped sun dried tomatoes (from a jar), 3 Tbsp. olive oil, 1/4 c. red wine vinegar, 1 tsp. Worcestershire, 1/2 tsp. oregano, 1/4 tsp. garlic powder, and few shakes each of salt, pepper, and white sugar in my small food processor. Wow-incredibly yummy!! I have no idea if this ended up anything like the intended dressing, but it was the best dressing I've ever made from scratch. I make this salad at least every couple of weeks.

Jul 13, 2004

this is a very nice summer's eve salad. like other reviewers, i was unable to find sundried tomato & oregano dressing so i added a teaspoon of dried oregano to each of two 8 oz. bottles of ken's sundried tomato vinaigrette (next time i'll make them rounded teaspoons). i also used one red & one yellow bell pepper. my boyfriend did the grilling end & was amazed by how beautiful this salad looked on our plates. thank you for the great recipe marjory!

Jun 30, 2004

This was super! I left the olives out, and don't feel like we missed anything. We used the Kraft Sun Dried Tomato dressing, and a lot less than the recipe called for, which makes it much healther than the nutrition info here suggests.

Jul 14, 2010

Used previous suggestion of Ken's Lite Sundried Tomato dressing with one rounded TSP oregano added. It's 90 degreeswith 100% humidity and a perfect dinner. Thank you

Nov 13, 2008

Great, except I would suggest Kalamata olives instead of black.


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  • Calories
  • 720 kcal
  • 36%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 51.5 g
  • 79%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 2213 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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