Transform the ordinary chicken salad into a Mediterranean delight with our version of grilled chicken, full of spicy flavors and unexpected plots. This Mediterranean Grilled chicken salad The recipe is a new tour of the summer classic. Loaded with crispy fresh vegetables and herbs, it is certainly a light and healthy favorite.
The simple summer salad recipes soothe the soul, especially when they are prepared from scratch. This easy grilled chicken salad is no different. His vibrant Mediterranean flavors and quick preparation make him one of our favorite recipes for summer salad.
What is grilled chicken salad?
But unlike your typical chicken salad recipes that contain mayonnaise, like ours Curry chicken salad AND Barbecue chicken saladThis salad leaves the mayonnaise for a lighter Persian marinade, charred lemon and tons of fresh vegetables. It is the perfect recipe for grilling When you want to escape to the Greek islands, but your bank account says the opposite.
Greek chicken salad ingredients
- Chicken: lean protein base, grilled for smoky goodness. We used boneless skin -free chicken breasts, but you could also use turrosto chicken, the remaining chicken or the chicken -on -toned chicken thighs.
- Chicken marinated: It instills the chicken with flavors (purchased in the shop or homemade with yogurt, saffron and spices).
- Lemon: illuminate the flavors with a touch of acidity.
- Vaggie: red onion, peppers and celery add sweetness, creaking and vibrant color. The cucumbers and small cherry tomatoes would also be an excellent addition.
- Mushroom: earthy flavor and consistency, grilled for further smoke (optional).
- Artichoke hearts: salty flavor, tasty and unique consistency.
- Olives: salty pop that completes other flavors. Use the kalamata olives for a real Mediterranean atmosphere.
- Spacchi: salt, pepper, herbs and spices such as oregano, basil, pepper flakes and cardamom add a rich profile of Mediterranean aroma.
- Olive oil: to grill, dress and add wealth.
- Couscous: soft wheat base for salad.
- Feta: salty tang and creamy consistency.
- Fresh herbs: parsley, oregano, thyme for a final touch of freshness. And always, Kosher Sald and just ground black pepper, to taste.
- Bib lettuce or Pita bread: choose your service style – light and refreshing lettuce or fun, collecting pita bread. You can use other vegetables such as Romaine lettuce, iceberg lettuce or any other fresh vegetables you like.
How to prepare this grilled chicken salad recipe
- Dry the chicken breasts and throw them in a container with the marinade. Let them go out in the fridge for a day.
- Clean the grids and pull on the fire.
- Place the chicken breasts on the cooler side of the grid (indirect heat) and cook until it reaches 160 degrees F. Back it halfway. Let it rest wrapped in a sheet as you prepare other things.
- Cut the lemons in half and grill them with a smoky flavor.
- He launches the chopped onion, the peppers, the celery, the mushrooms, the artichoke hearts and the olives in a large bowl.
- Once cooked, cut the chicken and throw it into the bowl with the vegetables. In a smaller bowl, beat herbs, spices, lemon juice and olive oil for the seasoning together.
- Follow the indications of the package to cook couscous.
- Add the couscous cooked to the salad. Crumble the feta cheese on everything and sprinkle with fresh herbs. Serve the salad on a plate or a large bowl with carbonized lemons for decoration. Use lettuce leaves or pita pockets to collect the salad and have fun!
Tips for recipes of carnivorous experts as a girl
- The chicken is longer, the more flavor it will be.
- Use an instant reading meat thermometer To check the internal chicken temperature. It should read 160ºF when it is over. While resting, cooking the carryover will take care of the last 5 degrees.
What to serve with grilled chicken salad
Since you will already be out of the grill, you could also make tasty sides to accompany your grilled chicken salad. Do you have vegetarian friends who cannot be disturbed by the chicken? Whip a grilled corn salad so that they can join fresh fun. Keep it simple with classics such as grilled corn on the cob or a smoked potato salad for the last summer barbecue.
Do you want another fantastic recipe for light salad? Give this Avocado tuna salad An attempt.
Leftovers
Do you have leftovers? No problem. Easy to burst into a hermetic container in the refrigerator for 3-4 days. We advise you to keep the pita and lettuce separately from the salad so that they do not combine.
Other global chicken recipes
This grilled chicken salad is your one -way ticket to conquer the world of barbecue and is transported as an airline for Santorini (least of the jet lag).
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Update your chicken salad game with our grilled version inspired by the Mediterranean, with tender chicken, spicy artichoke hearts and bridle olives. This recipe guides you through the grid and the cutting of chicken, therefore combining it with a mixture of Mediterranean ingredients and spices for a refreshing salad rich in flavor that is perfect for hot days or every time you want a taste of the Mediterranean.
Prevent the screen from going to sleep
Marinate the chicken
The chicken was granted and put in a standing container, then pour the chicken marinade.
Cover and place in the refrigerator for a maximum of 24 hours.
Grill the chicken
When it is ready to grill, clean the grids and let the grill heat.
- Grill the chicken over indirect heat up to a Instant reading thermometer Law 160 by launching once halfway.
Wrap in a sheet and leave to rest, allowing the temperature to rise to 165 degrees F with a digital meat thermom.
In the meantime, cut two lemons in half and carbonize on the flame. Remove from the heat and set aside.
Assemble the grilled chicken salad
In the meantime, he launches the onion, peppers, celery, mushrooms, artichoke hearts and olives in a large bowl.
When the chicken cooked, give it a rough chop and mix it with the vegetables. Sprinkle with a little salt and pepper.
Bang the oregano, the basil, the pepper bows, the cardamom together in a small bowl. Squeeze in the juice from a lemon and add the olive oil. Mix to unite.
Cook the couscous according to the package. And throws the salad. Mix to combine.
Sprinkle with feta and garnish with fresh chopped herbs such as parsley, thyme or oregano.
Arrange the fresh chicken salad on a plate with the carbonized lemon wedges. Serve with lettuce or pita pockets to serve as edible cups.
Service: 1G | Calories: 241Kcal | Carbohydrates: 7G | Protein: 26G | Fat: 12G | Saturated fat: 2G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Trans fat: 0.01G | Cholesterol: 75mg | Sodium: 347mg | Potassium: 593mg | Fiber: 2G | Sugar: 3G | Vitamin A: 1081Iu | Vitamin C: 57mg | Soccer: 42mg | Iron: 1mg
Faq
Vegetables: Don’t you have all the peppers listed? No problem! Use a mix of your favorites: courgettes, yellow pumpkin or even broccoli peaks would all work well.
Grains: Not a fan of couscous? Quinoa or full rice also works well.
Cheese: The feta is classic, but the crumbled goat cheese, the blue cheese or even a sprinkling of Parmesan would add a different aromatic profile.
Olives: If you are not a fan of the olives, you can jump completely. The capers could be a salty and spicy substitute.
A coal grid or a gas grid will work in this recipe.
We give our best tips on how to keep the chicken breast tender and juicy on the grill in ours Grilled Caesar salad recipeWhere we are beating subtle to cook faster, more uniform.
