Mediterranean Chicken Salad

Today, I am sharing one of my favorite salads. A Meditteranean Chicken Salad that is loaded with delicious fresh vegetables, black olives, garbanzo beans, and feta cheese. I serve it with a lemon herb vinaigrette on the side. For added protein, serve it with sliced seared chicken that has been marinated and seared in a Mediterranean spiced lemon and oil marinade.

Mediterranean Marinade:

In a small bowl combine 1/4 cup olive oil, the juice from 1 freshly squeezed lemon, 1 tablespoon fresh chopped rosemary, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon dried oregano, 1/8 teaspoon ground cinnamon, 1/8 teaspoon salt.

Prepare the Chicken:

Salt and pepper 2 skinless, boneless chicken breast. Place in a Ziploc bag and cover with the Mediterranean marinade. Let sit for 30 minutes.


Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and place in skillet. Sear 5 minutes on each side. Turn down the heat and continue cooking until the chicken is completely cooked through. The cook time will depend on the thickness of the chicken. When no longer pink and juices run clear, transfer to a plate and cover to keep warm until ready to use.


Prepare the Veggies:

Rinse and drain 16 ounces garbanzo beans. Peel and shave one carrot. Slice 1/4 cup black olives. Chop 1/4 cup red onion. Slice one scallion. Wash and spin dry 4 cups greens.


Assemble the Salad:

In a large bowl toss the vegetables with a lemon and herb vinaigrette using just enough to lightly coat.



Arrange the salad on the plate and sprinkle with 1/8 cup of crumbled feta cheese. Add the chicken breast to the plate. Serve immediately.


I never get tired of salads. What’s your favorite? – EllaπŸ’™


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

20 thoughts

  1. this reminds me…when shopping with my daughter, she asks (every week) “what are you going to do with garbanzo beans?”. I freeze, thinking “what can’t you do with garbanzo beans?”…I end up just saying “Google it”.

    1. LOL! Yeah, what can’t you do with them? I always have them in my pantry. Maybe she’s more familiar with chickpeas. πŸ˜‰

  2. This looks off the hook delicious! Love the squeeze of lemon with my chicken too.

    Faves? Any salad is my bag, but if I had to choose it would be between a chicken cashew with creamy peppercorn or just a straight up simple big salad with tons of veggies, nuts, grated cheese, olive oil and balsamic vinegar.

    1. Oh, I’m digging the chicken cashew with creamy peppercorn! I have to add that to my arsenal.

      Also love that you actually read the full blog to get to the question at the end! You are a rare breed, my friend! We all just skim the content nowadays.

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