Mediterranean Chicken Salad16 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 1 hr
“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.” - by Marjory
Original recipe yields 4 servings
- 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.
- Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
- 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!
- 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.
Amount Per Serving (4 total)
- 720 cal
- 51.5 g
- 23 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!..." See more"
"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 sundr..." See moreied 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!"
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