Mediterranean Dinner Salad With Chicken
20m prep 10m cook 35m ready
A hearty salad with seasoned chicken cutlets, chickpeas, cucumber, cherry tomatoes, mozzarella, and a tangy red wine vinaigrette.
Ingredients
- 454 g chicken breasts trimmed
- 4.93 ml table salt divided
- 4.93 ml pepper divided
- 44.4 ml red wine vinegar
- 9.86 ml Dijon mustard
- 4.93 ml mayonnaise
- 78.8 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 1 can chickpeas rinsed
- 1 English cucumber quartered lengthwise and cut into ¼-inch pieces
- 283 g cherry tomatoes halved
- 227 g cherry-size mozzarella balls halved
- 0.5 red onion chopped fine
- 118 ml fresh parsley leaves
- 118 ml jarred sliced banana peppers chopped coarse
- 118 ml pitted Kalamata olives halved
Nutrition (per serving, estimated)
Estimated based off 9 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 47.3 mg
- Iron: 2.06 mg
- Magnesium: 57.5 mg
- Phosphorus: 303 mg
- Potassium: 575 mg
- Zinc: 1.34 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 44.4 ml red wine vinegar
- 9.86 ml Dijon mustard
- 4.93 ml mayonnaise
- 78.8 ml extra-virgin olive oil
- 14.8 ml extra-virgin olive oil
- 118 ml fresh parsley leaves
Prepare
- Trim 454 g chicken breasts
- 4.93 ml table salt, divided
- 4.93 ml pepper, divided
- Rinse 1 can chickpeas
- 1 English cucumber, quartered lengthwise and cut into ¼-inch pieces
- Halve 283 g cherry tomatoes
- Halve 227 g cherry-size mozzarella balls
- 0.5 red onion, chopped fine
- 118 ml jarred sliced banana peppers, chopped coarse
- Halve 118 ml pitted Kalamata olives
Let's Cook
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Step 1.
Pat chicken cutlets dry with paper towels and season with ½ teaspoon salt and ½ teaspoon pepper; set aside.
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Step 2.
Whisk vinegar, mustard, mayonnaise, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl until milky and no lumps remain.
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Step 3.
Whisking constantly, slowly drizzle in ⅓ cup oil until glossy and lightly thickened; set aside.
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Step 4.
Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
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Step 5.
Add chicken and cook until golden brown and it registers 160°F, 3 to 4 minutes per side.
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Step 6.
Transfer chicken to a carving board; let rest 5 minutes, then cut into ½-inch pieces.
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Step 7.
Rewhisk dressing, then add chickpeas, cucumber, tomatoes, mozzarella, onion, parsley, banana peppers, and olives; toss to combine.
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Step 8.
Transfer salad to a serving platter, top with chicken, and season with salt and pepper to taste.
Tips & variations
Try it with feta next time.
Try it with feta next time.
Ratings & reviews
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