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Chicken, olives, and sun-dried tomato on a bed of greens with a rich tuscan dressing.
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Mediterranean Chicken Salad

This Mediterranean chicken salad is fresh, savory, and satisfying with tender chicken, sun-dried tomatoes, Kalamata olives, red onion, and basil.
Course Dinner, Lunch
Cuisine Italian
Keyword Tuscan Salad, Tuscan Chicken Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 259kcal
Author Jamie Monkkonen

Ingredients

Chicken + Marinade

  • 1 pound chicken breast or tenders, cut into bite-sized pieces
  • 1 shallot sliced thinly
  • 3 rounded tablespoons chopped sun-dried tomatoes packed in oil plus more if desired
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Salad

  • 6 cups fresh lettuce and spinach mixture
  • ¼ medium red onion sliced thinly
  • 20 pitted kalamata olives
  • optional: fresh basil leaves for garnish

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoons apple cider vinegar
  • ½ teaspoon coconut aminos or soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional yeast
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed rosemary
  • ¼ teaspoons dried crushed thyme
  • ¼ teaspoons Dijon style mustard
  • 1 pinch ground black pepper 1 pinch = ⅛ teaspoon

Instructions

  • Combine chicken and marinade. Mix together well and set aside. The longer you let it sit, the more flavorful the chicken is. Sometimes I set it up the night before cooking, and sometimes I make it right away.
  • After marinading, add the chicken mixture to a skillet on medium heat. Cook, stirring on occasion, for 7-10 minutes, until chicken pieces are cooked through.
  • Assemble the bed of greens. Add thinly sliced red onions and about 5 kalamata olives per plate. Distribute the cooked chicken and sun-dried tomatoes on top. Add extra sun-dried tomatoes if desired. 
  • Add all dressing ingredients to a jar and shake. Alternatively, you can whisk them together in a bowl. Divide the dressing amongst the plates -- each plate receives ¼ of the total dressing. Enjoy!

Notes

This salad tastes wonderful when the chicken is warm after cooking, or cooled the second day.

Nutrition

Calories: 259kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 450mg | Potassium: 827mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4365IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 2mg