Mediterranean Salad Bowl

by Wednesday, March 15, 2017

I love Greek and Mediterranean food.  So many fresh, yummy ingredients, zesty lemon and so many fresh herbs.

A classic Greek Salad is one of my favorite things to eat!  I skip the cheese, though…but even without the feta it is still SO good.

I wanted to make a Greek Salad-esque bowl at home for dinner, and wanted to make sure it was filled with a lot of healthy, hearty ingredients.  This is way more than just a salad for dinner.  It has heathy carbs, tons of protein and fiber galore.  It is one of my favorite meals to make at home actually…and I usually have leftovers so I can whip up a mini bowl for lunch the following day.

A simple marinade makes the chicken tender and delicious, and the dressing is a combo of all things that are in the marinade (minus the wine- save that for your glass!)  This makes for a very balanced bowl that is packed with flavor.  If you don’t want to make your own dressing- that’s fine too! I have also made this plenty of times with a store bought Italian dressing and it is just as delicious.


Mediterranean Salad Bowl


Ingredients:

For the chicken

1 lb chicken breasts, sliced into 2 inch chunks

2 tbsp fresh lemon juice

1 tbsp olive oil

2 tsp apple cider vinegar

2 cloves of garlic, minced

1/4 cup dry white wine

1 tsp dried oregano

1 tsp dried dill

1 tsp dried thyme

For the dressing

2 tbsp fresh lemon juice

3 tbsp olive oil

2 tbsp balsamic vinegar or red wine vinegar

2 tsp honey

1/4 tsp each of dried oregano, dill, and thyme

1/8 tsp garlic powder

1 tbsp chopped fresh parsley

For the bowl

1/2 cup cooked quinoa (1/4 cup for each bowl, or more if you like!)

4 cups arugala

Cherry tomatoes, chopped

1 cucumber, sliced

1/2 red onion, diced

1/4 cup pitted kalamata olives, chopped

1/2 cup cannellini beans or any other white beans you like

4 tablespoons hummus

2 tablespoons of capers (optional)

Instructions:

Combine all of the marinade ingredients in a bowl and mix well.  Add the chicken, coat well and marinate for 1-2 hours.  While the chicken is marinading, prepare the dressing in the bottom of a big salad bowl and set aside.  Once chicken is marinated, heat a grill pan on medium high heat and spray with cooking oil.  Remove chicken from marinade one piece at a time, shaking off excess and place on the grill pan.  My grill pan fits about 6-7 pieces comfortably…you don’t want to over crowd the pan!  Cook the chicken for 3 minutes on each side, or until cooked through.  Continue until all chicken is cooked.  Let chicken cool for a few minutes and then chop it up into cubes.  Toss the arugula in the salad bowl with the dressing to coat well…add more salad if its not enough (this is a recipe for two bowls).  Distribute the dressed salad between two bowls, then sprinkle quinoa over it.  Next add your bowl toppings- like I did in the photos!  And lastly, add the chopped chicken.  Extra points if it looks pretty before you dig in a mix it all up!  Serve and enjoy!

XO Katrina

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