A Taste of the Aegean: Mediterranean Chicken Salad with Feta and Olives

The aroma of fresh herbs, the tangy bite of feta, the briny kiss of olives – this salad is a symphony of Mediterranean flavors that transports you to a sun-drenched Greek island. This dish isn’t just a salad, it’s a journey, a celebration of simple ingredients and vibrant flavors.

I first encountered this salad at a small, family-run taverna nestled in the heart of Mykonos. The owner, a woman with eyes as bright as the Aegean Sea, told me the recipe was passed down through generations, a testament to the enduring love for fresh, wholesome ingredients. The chicken was tender and juicy, the feta creamy and salty, and the olives, plump and briny, added a welcome burst of umami.

The salad itself is a kaleidoscope of colors. The bright green of the cucumbers, the vibrant red of the tomatoes, and the contrasting black of the olives create a visual feast that complements the symphony of flavors. Each bite is a burst of freshness, a testament to the abundance of the Mediterranean diet.

This salad is more than just a meal, it’s a celebration of simplicity and flavor. It’s a reminder that the most delicious dishes often come from the freshest ingredients, prepared with love and care. It’s a testament to the power of food to connect us to our heritage and to transport us to faraway places.

So, if you’re looking for a taste of the Aegean, a salad that bursts with flavor and freshness, then look no further. This Mediterranean Chicken Salad with Feta and Olives is the perfect way to bring the sunshine and joy of the Mediterranean into your kitchen.

Here’s my recipe, and I can’t wait for you to share your own taste of the Aegean!

Ingredients

• 1 boneless, skinless chicken breast (about 150 grams)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 hard-boiled eggs, sliced
• 1/4 cup croutons
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine olive oil, oregano, salt, and pepper. Rub the mixture onto the chicken breast.
3. Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
4. Let the chicken cool slightly, then slice it into thin strips.
5. In a large bowl, combine lettuce, tomatoes, olives, feta, eggs, and croutons.
6. In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, and garlic powder.
7. Pour the dressing over the salad and toss to coat.
8. Add the sliced chicken and toss gently.

Tips

• For a more intense flavor, grill the chicken instead of baking it.
• Feel free to add other vegetables to the salad, such as cucumbers, bell peppers, or red onions.
• If you don’t have croutons, you can use toasted bread cubes or pita chips.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just toss with the dressing right before serving.