Mediterranean Chicken Salad

  • Mediterranean Chicken Salad
  • Mediterranean Chicken Salad
  • Mediterranean Chicken Salad
  • Mediterranean Chicken Salad
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Rated 4.88 out of 5 based on 4 votes


  • 6 x chicken thighs
  • 2 Tbls oil, for cooking
  • 1 x lemon's zest
  • 1 x lemoin's juice
  • 1/4 bunch coriander leaves
  • 1/4 bunch mint leaves
  • 1 tspn chilli flakes
  • 4 x garlic cloves, crushed
  • 1 Tbls ginger, grated
  • 150 g rocket leaves
  • 2 x tomatoes, quartered
  • 1 x cucumber, chunks
  • 1/2 x red onion
  • 10 x kalamata olives
  • 1 x spring onion
  • 1/2 tspn dried oregano
  • 2 Tbls olive oil
  • 1 Tbls red wine vinegar
  • 1 Tbls lemon juice


1. Combine the oil, lemon zest, lemon juice, coriander, mint, chilli flakes, garlic, ginger, salt and pepper all in a bowl with the chicken thighs and marinate for about an hour in the fridge.

2. Meanwhile, prepare all of the salad ingredients in a large bowl. The rocket, tomatoes, cucumber, onion, olives, spring onion and oregano, and put them in the fridge also. Don’t dress them at this stage.

3. Get a fry pan nice and hot and cook the chicken thighs until you have a nice colour on the outside. Might take about 7 minutes on each side, depending on the size of your thighs.

4. Once chicken is cooked, cover with foil and let them rest for a few minutes.

5. Time to dress the salad with the olive oil, red wine vinegar, lemon juice and season. Now plate it up.

6. Now cut the thighs in half and place them around the plated salad.

7. Garnish with some extra coriander and serve with lemon wedges.

- You could also add 50g of Feta on top of the dish if you like, it does work. Some natural Greek yoghurt on the side goes well also!

Kate Xx

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  • Summer Chicken Bliss!


    by Pete Beehag on 02/09/2013, 19:59
    Pete Beehag