This hearty Mediterranean Chicken Salad Recipe features skewers of chicken souvlaki, and is sure to become a family favourite. Low carb / Keto, too!
I’ve been making a point of photographing our salad recipes over the past month or so, so I figured it’s about time I shared my recipe for this healthy chicken salad!
It IS January, after all - so healthy eating is something that a lot of us are striving for at the moment, whether to actually lose weight, or just as a break from all the rich foods LAST month.
This entree salad starts out with juicy chicken breast - marinated and grilled, souvlaki-style.
As that’s marinating and cooking, I arrange some of my favorite ingredients over the base salad, providing the perfect canvas for that cooked chicken.
Cap it all off with a big scoop of Homemade Tzatziki, and you’ve got a hearty, satisfying bowl of fresh flavour!
Anyway, let’s get to it!
This healthy salad is a SUPER simple recipe, and you’ll definitely be able to find all the ingredients in almost any grocery store.
I tend to look at this in 3 parts - the base salad, the toppings, and the chicken souvlaki.
Some notes for you:
I like to meal prep several days worth of salad base bowls on grocery day - some sort of fresh greens, along with some fairly neutral fresh vegetables - Usually shredded broccoli stems, carrot, green onions, cucumber, and radish.
1 batch makes 10 salads, so we’ve got a few days worth of base salads to adorn all kinds of different ways. (They tend to last 6-7 days in the fridge.
It’s a pretty slick way to get a lot of fresh veggies into our diet, and feels like SO much less work than making full salads individually.
See my Salad Meal Prep post for full details on how I do it.
Want to make this Mediterranean grilled chicken salad as a standalone thing?
You can use a base of salad greens, spring mix, baby spinach, and/or romaine lettuce. Cucumber and mushrooms are good veggies to add, when not using a prepared base salad.
Salad Topping Ingredients
I go with standard Greek / Mediterranean flavors when topping ths salad.
First off, I like a good handful of salty olives on this. Kalamata olives are pretty much the default Greek olives, and I prefer them over black olives.
That said, feel free to use black or green olives, if Kalamata isn’t your thing.
I like to get bit of red in there, to balance out all of the white/beige from this salad.
Sliced tomatoes or red bell peppers work great, as do cherry tomatoes, and/or Roasted Red Peppers.
Quartered Artichoke Hearts and Red Onions round out the fresh veggies.
Sometimes - If I have any on hand - I’ll toss in some chopped fresh parsley or fresh mint, and/or slice up a rip avocado - but these definitely aren’t defaults when I make this salad.
In terms of cheese, I like to crumble some feta cheese over this salad, but a good tangy goat cheese also works.
Finally, there’s the matter of salad dressing.
I like to use a big scoop of homemade Tzatziki as a salad dressing.
My Tzatziki Recipe is made from really basic dressing ingredients, on a base of thickened Greek yogurt.
Feel free to use your favourite Greek dressing if you prefer something more pourable. There are many great recipes involving either balsamic vinegar or red wine vinegar.
I use boneless skinless chicken breasts for making my souvlaki skewers, but you can use boneless skinless chicken thighs if you prefer.
The souvlaki marinade to make this tender chicken is a simple one, composed of:
How to Make Mediterranean Chicken Salad
The full recipe is in the recipe card at the end of this post. Here is the pictorial walk through, with some more detailed information where necessary.
In a small bowl, combine lemon juice, olive oil, lemon zest, garlic, oregano, salt, and pepper.
Pour marinade over chicken, stir well to coat. Chill for at least 2 hours, or overnight.
Thread chicken mixture onto skewers.
I like to place the skewers on a baking sheet, to prevent any contamination of other surfaces.
Arrange your choice of salad ingredients over your base salads. If not using base salads, divide salad greens among 4 bowls, then top as desired.
Top salads with the grilled chicken souvlaki, serve immediately with Tzatziki or Greek dressing.
More Keto Main Dish Salad Recipes
Looking for more low carb salad recipes that are substantial enough to serve as a meal? Look no further!
Buffalo Chicken Salad
Chicken Bacon Ranch Salad
Italian Sub Salad
Keto Mediterranean Orzo Salad with Chicken
Keto Taco Salad
Salad Meal Prep
Seafood Cobb Salad
Seared Tuna Salad
Sesame Ginger Chicken Salad
Shawarma Chicken Salad
Steak Salad with Creamy Wasabi Dressing
Thai Pesto Salmon Salad
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Mediterranean Chicken Salad
- 4 Small Chicken Breasts
- ¼ cup Olive oil
- ¼ cup Lemon juice
- 1 Lemon zest of
- 4 Garlic cloves minced or pressed
- 1 tablespoon Dried oregano
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- 4 Base Salads or 8 cups Salad greens
- Artichoke Hearts
- Red Onions
- Kalamata Olives
- Tzatziki or Greek dressing.
- Trim chicken breasts, cut into 1" cubes. Place prepared chicken into a non-metallic bowl or dish (with a lid).
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Pour marinade over chicken, stir well to coat. Chill for at least 2 hours, or overnight.
- Thread chicken onto skewers, grill until chicken is cooked through.
- Arrange your choice of salad toppings over your base salads. If not using base salads, divide salad greens among 4 bowls, then top as desired.
- Top salads with the grilled chicken souvlaki, serve immediately with Tzatziki or Greek dressing.