This Mediterranean Chicken Salad is a great go-to lunch! Easy to prepare, super filling and delicious!
This Mediterranean Chicken Salad has been my favourite lunch to bring to work all summer! Crunchy lettuce, shredded chicken, roasted bell peppers and steamed mushrooms with a creamy cilantro-lime dressing.
Why you’ll love this recipe
- It will keep you full all afternoon. This salad has a great source of protein from the chicken. It also contains healthy fats from the dressing, which also helps keep you full.
- It’s easy to prepare on the weekend and portion throughout the week. I love this because it takes minimal effort during the week to this prepare lunch.
- Delicious and satisfying
If I am going to make this recipe – I make sure it’s going to last 2-3 lunches (recipe below makes about 3 servings). I basically prepare everything ahead of time and keep everything in their own individual containers in the fridge. Then the night before or morning of, I put it all in one lunch container (keeping the dressing still separate).
Possible substitutions
- Substitute chicken for quinoa for a vegetarian option.
- I love cilantro-lime dressing with this recipe however if I am really pressed for time, a simple olive oil and lemon juice dressing tastes good too!
- Add or remove any veggies you want!
MORE RECIPES TO TRY
- Anytime, Chopped Greek Salad
- Roasted Vegetable and Lentil Nourish Bowl
- 30-Minute Chicken Stir-Fry with Peanut Sauce
Mediterranean Chicken Salad
- Total Time: 30 minutes
- Yield: 3 1x
Description
This Mediterranean Chicken Salad is a great go-to lunch! Easy to prepare, super filling and delicious!
Ingredients
- 3 chicken breast
- 2 red bell peppers, cut in half and remove stems and membranes
- 2 cups mushrooms, sliced and steamed
- 3 tomatoes, chopped
- 1 small red onion, sliced
- 1/2 cucumber, chopped
- 4 cups chopped lettuce
- Handful of cilantro
- 1 tbsp of feta per serving
- Optional adds: olives, sliced almonds
- Cilantro-Lime Dressing
Instructions
Poached Chicken
- Place chicken in a large pot along with enough water to cover the chicken by about 1 inch.
- Bring water to a boil. Then reduce heat to a simmer and cover. Chicken should be ready in about 10-15 minutes, depending on the thickness of your chicken.
- Once chicken is fully cooked, remove from water, let cool then shred with a fork.
Roasted Bell Peppers
- Preheat oven to 375 degrees F and line baking sheet with foil.
- Place peppers cut side down on baking sheet and place in oven for about 30 minutes (skins should blacken).
- Let cool and cut into smaller pieces when ready to eat.
Putting it together
- When ready to eat, add lettuce to a bowl, and top with shredded chicken, roasted bell peppers, steamed mushrooms, tomatoes, cucumber and red onion. Dress with about 2-3 tbsp cilantro-lime dressing and then garnish with cilantro and feta.
- Cook Time: 30
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