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Mediterranean Dinner Salad with Chicken

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  • 20m Prep Time
  • 10m Cook Time
  • 35m Ready In
Print Recipe 
  • Cuisine :
    •  
  • Course : Dinner
    •  

A hearty salad with seasoned chicken cutlets, chickpeas, cucumber, cherry tomatoes, mozzarella, and a tangy red wine vinaigrette.


Ingredients

Servings:
½× 1× 1½× 2× 3×
(2 servings) Units:
US Metric
  • 1/2 lbs chicken cutlets trimmed
  • 1/2 tsp table salt divided
  • 1/2 tsp pepper divided
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp mayonnaise
  • 1/6 cup extra-virgin olive oil
  • 1/2 tbsp extra-virgin olive oil
  • 0.5 can chickpeas rinsed
  • 0.5 English cucumber quartered lengthwise and cut into ¼-inch pieces
  • 5/16 lbs cherry tomatoes halved
  • 1/4 lbs cherry-size mozzarella balls halved
  • 0.25 red onion chopped fine
  • 1/4 cup fresh parsley leaves
  • 1/4 cup jarred sliced banana peppers chopped coarse
  • 1/4 cup pitted Kalamata olives halved

Nutrition (per serving, estimated)

Estimated from 8 of 16 parsed ingredients matched to USDA SR28 (per 100 g food data, scaled by amount).

Energy
129 cal
Protein
1.8 g
Carbohydrate
5.24 g
Fiber
1.88 g
Sugars
0.25 g
Sodium
91.6 mg
Total fat
11.5 g
Saturated fat
1.58 g
Monounsaturated fat
7.98 g
Polyunsaturated fat
1.49 g
Vitamins & minerals
  • Calcium: 20.8 mg
  • Iron: 0.82 mg
  • Magnesium: 12.9 mg
  • Phosphorus: 30.5 mg
  • Potassium: 98 mg
  • Zinc: 0.28 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 1 1/2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp mayonnaise
  • 1/6 cup extra-virgin olive oil
  • 1/2 tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley leaves

Prepare

  • Trim 1/2 lbs chicken cutlets
  • 1/2 tsp table salt, divided
  • 1/2 tsp pepper, divided
  • Rinse 0.5 can chickpeas
  • 0.5 English cucumber, quartered lengthwise and cut into ¼-inch pieces
  • Halve 5/16 lbs cherry tomatoes
  • Halve 1/4 lbs cherry-size mozzarella balls
  • 0.25 red onion, chopped fine
  • 1/4 cup jarred sliced banana peppers, chopped coarse
  • Halve 1/4 cup pitted Kalamata olives

Let's Cook

  1. Step 1.

    Pat chicken cutlets dry with paper towels and season with ½ teaspoon salt and ½ teaspoon pepper; set aside.

  2. 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.

  3. Step 3.

    Whisking constantly, slowly drizzle in ⅓ cup oil until glossy and lightly thickened; set aside.

  4. Step 4.

    Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.

  5. Step 5.

    Add chicken and cook until golden brown and it registers 160°F, 3 to 4 minutes per side.

  6. Step 6.

    Transfer chicken to a carving board; let rest 5 minutes, then cut into ½-inch pieces.

  7. Step 7.

    Rewhisk dressing, then add chickpeas, cucumber, tomatoes, mozzarella, onion, parsley, banana peppers, and olives; toss to combine.

  8. Step 8.

    Transfer salad to a serving platter, top with chicken, and season with salt and pepper to taste.

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