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
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)
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!