Description
This Mediterranean Grilled Chicken Salad with Feta is a fresh, bold, and satisfying dish that combines herbaceous chimichurri, tender grilled chicken, and crisp vegetables. Packed with vibrant flavors from parsley, cilantro, oregano, garlic, jalapeño, and tangy red wine vinegar, this salad is perfect for a healthy lunch or light dinner. The addition of chickpeas, cucumbers, cherry tomatoes, scallions, and feta cheese creates a well-rounded meal that’s nutritious and delicious.
Ingredients
Scale
Chimichurri Sauce
- 2 cups fresh flat-leaf parsley
- 1 cup fresh cilantro leaves
- 1/2 cup fresh oregano leaves
- 6 tablespoons red wine vinegar
- 6 garlic cloves
- 1 whole jalapeño, seeded if desired
- Salt and pepper to taste
- 1/2 cup olive oil
Grilled Chicken
- Olive oil for grilling
- 3 pounds chicken tenders, cut into bite-sized pieces
- Salt and pepper to taste
Salad
- 1/2 cup chopped fresh dill
- 2 (10-ounce) cans chickpeas, drained and rinsed
- 2 kirby cucumbers, seeded and chopped
- 8 scallions, sliced
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- Juice from 1/2 lemon
- Optional: Mixed salad greens or arugula for serving
Instructions
- Make the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic cloves, jalapeño, and red wine vinegar. Blend until roughly combined, then slowly drizzle in the olive oil while continuing to blend until the sauce is smooth and emulsified. Season with salt and pepper to taste.
- Grill the chicken: Toss the chicken tenders with a drizzle of olive oil, salt, and pepper. Heat a grill or a hot skillet over medium-high heat, then cook the chicken pieces until golden brown and cooked through, about 8 to 10 minutes total, turning occasionally. Remove from heat and let rest briefly.
- Assemble the salad: In a large mixing bowl, combine the drained chickpeas, chopped cucumbers, sliced scallions, halved cherry tomatoes, and chopped fresh dill. Add the grilled chicken pieces and crumbled feta cheese, gently tossing to combine all ingredients evenly.
- Dress and serve: Pour the prepared chimichurri sauce over the salad and add the juice from half a lemon. Toss everything together to coat well. Serve the salad on its own or over a bed of mixed greens or arugula for added texture and freshness.
Notes
- For a milder chimichurri, remove the seeds from the jalapeño before blending.
- If you don’t have a grill, a cast-iron skillet or grill pan works perfectly for searing the chicken.
- Allow the chicken to rest briefly after cooking to retain juiciness.
- This salad can be served warm or chilled depending on preference.
- Add extra lemon juice or red wine vinegar if you prefer a tangier dressing.
