Mediterranean Grilled Chicken Salad – A Vibrant, Flavor-Packed Summer Meal. Healthy, satisfying, and perfect for warm days when you want something light but still crave bold, smoky flavor. Whether you’re hosting a backyard gathering or just want an upgraded weekday lunch, this dish delivers every time.
Mediterranean Grilled Chicken Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Mediterranean Grilled Chicken Salad features juicy BBQ chicken breasts, smoky grilled vegetables, creamy feta, and a tangy balsamic herb dressing — a vibrant and satisfying meal perfect for warm weather and healthy eating!
Author:Sealand Quality Foods
Ingredients
-
4 pieces Sealand Skin on BBQ Chicken Breasts, defrosted
- 2-3 sweet peppers
- 1 Eggplant cut into 4 slices
- 4 small carrots cut in half
- 1 bunch baby broccoli
- 2-4 baby zucchini and squash, cut in half
- 1 red onion, cut in half
- 2 vines of baby cherry tomatoes
- 1 fennel bulb, cut in half
- 1/2 cup radishes, cut in half
- 1 tablespoon Italian Seasoning
- 2 Tablespoons Olive oil
- 4 cups baby arugula
- 1 1/2 cups chickpeas
- 1/2 cup Feta cheese crumbles
- Fresh dill leaves
- 2 Tablespoons Balsamic Vinegar
- 1 teaspoon Mustard
- 1 teaspoon honey
- 1/4 teaspoon Salt or to taste
- 1/4 cup Olive Oil
- Optional: 1/2 teaspoon basil pesto
Grilled Veggies:
Salad
Mediterranean Balsamic Salad Dressing
Directions
- Remove the Sealand BBQ chicken breasts out of the packaging and defrost overnight.
- Preheat your grill to medium high heat.
- Prepare the veggies by slicing the larger items like carrots, eggplants, zucchini and fennel. It’s best to leave the veggies whole or cut in half only, so they don’t fall between the grill grates.
- Season the veggies with seasoning and drizzle the olive oil.
- Place them on the grill.
- Add the seasoned chicken breasts to the grill and put them skin side down first.
- Grill the chicken for 7-8 minutes per side until cooked through, keeping the lid on and the heat at medium.
- Similarly flip the veggies when charred.
- While the chicken is cooking, make the salad dressing: place all ingredients in a jar, seal the jar and shake well.
- Remove the chicken and veggies from the grill and place them on a cutting board.
- Start cutting up the veggies to about 1 inch size pieces.
- Similarly slice the chicken to 1/2 inch thick slices.
- Assemble the salad: Layer the arugula, chickpeas, grilled veggies, feta cheese, chicken and finish off with dill leaves.
- Drizzle generously with the salad dressing and enjoy.
