Print

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 35 reviews

A vibrant and flavorful Greek Chicken Chopped Salad featuring marinated sautéed chicken, crispy homemade croutons, fresh vegetables, and a tangy lemon tahini vinaigrette. Perfectly balanced with herbs, feta, olives, and avocado for a wholesome Mediterranean-inspired meal.

Ingredients

For the Chicken Marinade and Cooking

  • 1 pound boneless skinless chicken breasts, cut into bite-size chunks
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • Zest and juice of 1 lemon
  • Red pepper flakes, kosher salt, and black pepper to taste

For the Croutons

  • 1 cup finely torn ciabatta bread
  • 2 tablespoons extra virgin olive oil
  • Pinch of red pepper flakes
  • Kosher salt

For the Salad

  • 6 cups shredded romaine lettuce
  • 1 (14 ounce) can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • Feta cheese, for serving
  • Fresh herbs (such as parsley or oregano), for garnish
  • Mixed olives, for serving
  • Diced avocado, for serving

For the Lemon Tahini Vinaigrette

  • 1/4 cup extra virgin olive oil
  • Juice of 2 lemons (about 1/3 cup lemon juice)
  • 2 tablespoons red wine or balsamic vinegar
  • 2 tablespoons tahini
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken chunks with 2 tablespoons of olive oil, balsamic vinegar, smoked paprika, chopped oregano, chopped shallots, minced garlic, lemon zest and juice, red pepper flakes, and a large pinch of kosher salt. Mix well to coat the chicken evenly. Cover and marinate for at least 15 minutes or up to overnight in the refrigerator to imbue the chicken with bright, savory flavors.
  2. Prepare the Croutons: Heat 2 tablespoons of olive oil in a small skillet over medium heat until shimmering. Add torn ciabatta bread and a pinch of red pepper flakes. Stir occasionally and cook until the bread is toasted golden and crispy on all sides, about 5 minutes. Remove from heat, season with kosher salt, and transfer the croutons to a plate. Wipe the skillet clean for reuse.
  3. Make the Salad Base: In a large salad bowl, combine shredded romaine lettuce, drained chickpeas, halved cherry tomatoes, and chopped Persian cucumbers. Toss gently to mix the fresh vegetables uniformly.
  4. Prepare the Lemon Tahini Vinaigrette: In a glass jar or measuring cup, combine olive oil, lemon juice, red wine or balsamic vinegar, tahini, Dijon mustard, and honey. Whisk or shake vigorously until the dressing is completely smooth. Season with kosher salt and black pepper to taste. If the vinaigrette is too thick, thin it with 2-3 tablespoons of water until desired consistency is reached.
  5. Cook the Chicken: Reheat the same skillet used for the croutons over medium-high heat. Add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5-10 minutes depending on chunk size.
  6. Assemble the Salad: Add the cooked chicken and toasted croutons to the large bowl of salad ingredients. Drizzle the lemon tahini vinaigrette over everything. Add crumbled feta cheese, fresh herbs, mixed olives, and diced avocado. Gently toss to combine all flavors just before serving to maintain freshness and texture.

Notes

  • For best flavor, marinate the chicken overnight if time allows.
  • The croutons can be adjusted for spice by varying the amount of red pepper flakes.
  • Use fresh herbs like parsley or oregano to enhance the Mediterranean profile.
  • The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days; shake well before using.
  • Serve immediately after tossing to enjoy the crispiness of the croutons and fresh vegetables.
  • Substitute gluten-free bread for ciabatta to accommodate gluten sensitivities.

Find it online: https://justsosavory.com/greek-chicken-chopped-salad-with-lemon-tahini-vinaigrette-recipe/