Mediterranean Chopped Salad (with Grilled Chicken)
This Mediterranean Chopped Salad with Grilled Chicken will sweep you off to a Greek Isle with the flavors this salad packs! Loaded with veggies like crispy romaine, sweet cherry tomatoes, cucumbers, red onion, fresh parsley, tangy olives and feta cheese. Then topped with the creamiest Mediterranean dressing. I dare you not go back for seconds!
Ingredients
- 4 Chicken Thighs boneless, skinless
- 4.25 oz Mediterranean Starter Sauce Mesa de Vida (half a jar)
- 1 Head of Romaine Lettuce large or lettuce of choice, chopped
- ½ cup Red Onion diced
- 1 cup Mixed Olives Green and Kalamata, pitted and cut in half
- 1 cup Cherry Tomatoes cut in ¼'s
- 1 cup Cucumber diced
- ½ cup Feta crumbled, see note
- 2 tablespoon Parsley fresh, chopped
- 2 tablespoon Olive Oil
Dressing
- ½ cup Avocado Oil Mayonnaise I like Chosen Foods
- 4.25 oz Mediterranean Starter Sauce Mesa de Vida (half a jar)
- 2 tablespoon Lemon Juice I like to use fresh lemon
- ¼ cup Olive Oil
- 1 teaspoon Salt
Instructions
- In a small bowl combine dressing ingredients, whisk well and set aside
- In another bowl, marinate chicken thighs in half a bottle of the Mediterranean Sauce for up to two hours (in the refrigerator)
- Heat grill and add 2 tablespoon olive oil (if using Blackstone Grill or brush grates with oil)
- Add chicken and cook 5 minutes each side or till temperature reads 165 degrees at the thickest part. Remove and set aside.
- Meanwhile assemble your salad ingredients either in one large serving bowl or four individual bowls
- Chop chicken pieces into cubes and place on salad
- Pour dressing over and toss well
- Enjoy!
Notes
To keep this recipe Whole30 and Paleo omit the feta cheese or use a dairy free feta.
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