This is a favorite summertime salad. Bright, fresh, and light, the mix falls between a chicken and a pasta salad, only without the mayo or the pasta. Whenever I make it, I’m reminded how satisfying it is to eat a dish full of so many different tastes: garlic, lemon, feta, artichokes, and olives.
This is the kind of thing you’d be happy to serve at a cookout as a lighter alternative to traditional summer salads and not feel like you’re lacking fun and flavor.
Mediterranean Chicken and Artichoke Salad
For Chicken and Marinade:
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons red wine vinegar or apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 lb boneless, skinless chicken breast, cut into pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- pinch each of salt and pepper
- 1 tablespoon grainy dijon mustard
- 6 big handfuls of fresh baby spinach
- 1/4 cup olives- your favorite kind, chopped
- 3/4 cup crumbled feta cheese
- 2 cups artichoke hearts, marinated or canned
- 2 cups grape tomatoes
- fresh lemon slices, for garnish
- Whisk all marinade ingredients in a small bowl. Pour over chicken, taking care to coat all sides. Cover and refrigerate chicken for at least 1 hour.
- Cook the chicken by pan frying or grilling until no longer pink.
- In a small bowl, whisk the 2 tablespoons olive oil, garlic, lemon juice, salt, pepper, and dijon mustard. Set aside while you assemble the salad.
- In a large bowl, toss all remaining ingredients (spinach through grape tomatoes). Top with hot chicken and the small bowl of dressing. Toss well to combine. Serve warm or cold.