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Chicken Mediterranean Salad

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salads


For the Potato Crisps:

  • 4 Yukon Gold potatoes
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • Pinch of cayenne pepper

For the Creamy Feta Vinaigrette Dressing

  • 2 oz sheep’s milk feta
  • 2 Tbsp red wine vinegar
  • 3 Tbsp water
  • ½ tsp dried oregano
  • Salt and pepper
  • 1 Tbsp Chives
  • ¼ cup olive oil


For the Potato Crisps:

Preheat oven to 425 F. Slice potatoes into 1/4 inch pieces. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.

Make the Marinated Onions MAGIC ELIXIRS.

Make the nocrumbsleft Everyday Roasted Chicken Breasts.

For the French Green Beans:

Parboil the green beans in salted boiling water for 2-3 minutes till bright, but just partially cooked. Drain them and immediately throw into icy water to stop them from cooking further. Dry.

For the Vinaigrette:

In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.

Assemble your salad:

Slice your radishes and cucumbers into beautiful pieces. Arrange the greens on a gorgeous platter. Fill the platter with your sliced vegetables, potato crisps, blanched green beans, tomatoes, olives and feta. (This is akin to an art project in kindergarten: setting up the different sections and creating a masterpiece!  Have fun!) After arranging your salad, place the chicken on the platter, along with the marinated red onions–it’s fine if some of the oil comes along. Add the dressing to the platter, then Serve and Enjoy!