Description
Succulent Moroccan marinated chicken salad sings with zesty Mediterranean flavors, blending tender spiced meat over crisp greens. Fresh herbs and tangy dressing elevate this light yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 chicken breasts
- 4 ounces (113 grams) feta cheese
Vegetables and Salad Greens:
- 4 cups mixed salad greens
- 1 cucumber
- 1 cup cherry tomatoes
- 1/2 red onion
Seasonings and Liquids:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Create a zesty marinade by whisking together olive oil, lemon juice, minced garlic, salt, and black pepper, then thoroughly coat chicken pieces.
- Allow chicken to marinate in the refrigerator for 30-45 minutes, ensuring deep flavor penetration.
- Heat oven to 375°F (190°C) and prepare a baking sheet with parchment paper or light cooking spray.
- Transfer marinated chicken onto the prepared baking sheet, spreading pieces evenly to ensure consistent cooking.
- Roast chicken for 25-30 minutes, checking internal temperature reaches 165°F for safe consumption.
- Remove chicken from oven and let rest for 5-7 minutes to retain moisture and allow juices to redistribute.
- While chicken rests, prepare salad base by combining fresh mixed greens, halved cherry tomatoes, thinly sliced cucumber, diced red onion, and crumbled feta cheese.
- Slice cooled chicken into thin, diagonal strips across the grain for tender, easy-to-eat pieces.
- Arrange sliced chicken atop prepared salad greens and vegetables.
- Drizzle with preferred dressing and serve immediately for optimal freshness and flavor.
Notes
- Customize the marinade by adding herbs like rosemary or thyme for extra flavor depth.
- Use Greek yogurt instead of olive oil for a lighter, protein-packed marinade that tenderizes chicken beautifully.
- Ensure chicken reaches 165°F internal temperature to guarantee food safety without overcooking and drying out the meat.
- For a low-carb version, replace regular salad greens with crisp romaine or spinach, and swap feta for a dairy-free alternative like nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg