Mediterranean Chicken Salad (Grilled Cobb with Charred Scallion Dressing)

mediterranean chicken salad on a white platter

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Mediterranean Chicken Salad (Grilled Cobb with Charred Scallion Dressing)

Make this salad for the perfect Sunday lunch.

Prep Time30

Cook Time20

Course: dinner, lunch, Main Course

Cuisine: greek, italian american

Keyword: mediterranean chicken salad

Servings:

Calories: 620kcal

Author: Teri Turner

Ingredients

For the Chicken:

1 ½ pounds chicken cutlets each about ½-inch thick (or about 3 breasts*)
5 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
5 garlic cloves crushed
Juice and zest of one lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper

For the Dressing:

1 large bunch green scallions about 6 ounces
2 tablespoons extra virgin olive oil
1 teaspoon salt divided
1 cup mayo
2 tablespoons apple cider vinegar
1 teaspoon garlic pressed or grated
1 teaspoon hot sauce
Pinch black pepper freshly ground

For the Salad:

4 large eggs
Salt
6 ounces baby romaine about 2 heads
8 ounces sheep’s milk feta
2 pounds tomatoes use a variety of colors and shapes, sliced or cut
1 large English cucumber cut to large bite-sized pieces
12 ounces Kalamata olives about 1 ½ cups
Pita chips
Marinated red onions and oil
Fresh mint and/or other herbs chopped

Instructions

In a small bowl, combine the olive oil, oregano, basil, garlic, lemon juice and zest, salt, and pepper, and stir well to combine.
Place the chicken fillets in a container and pour the marinade over, making sure the fillets are well-coated. Cover and set aside in the fridge to marinate for at least an hour.
Heat the grill to 400°F.
Place the green onions in a medium bowl and drizzle with 1 tablespoon of olive oil and season with salt. Using your hands or brush, coat onions completely.
When the grill is ready, cook the green onions until charred on one side, about 2 minutes. Flip and cook for another 2 minutes, for a total of 3-5 minutes.
NOTE: Watch closely because they can burn easily depending on your grill and size of green onions.
Remove and roughly chop.
Add the mayo, chopped green onions, apple cider vinegar, garlic, hot sauce and black pepper to a food processor. Pulse to combine for about 30 seconds. Use a spatula to scrape down the sides then continue to pulse for about 30 more seconds until combined but not pureed smooth. Place dressing in the refrigerator and set aside.
Let the excess marinade drip off the chicken before placing them on the grill then cook 4 minutes per side. Remove chicken from the grill and set aside on a board to rest.
The chicken can also be cooked on a stovetop using a grill pan over high heat.
In a medium saucepan over medium-high heat, bring 2 quarts of water and a large pinch of salt to a gentle boil. Carefully add the eggs to the water and cook for seven and a half minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs.
While the eggs are boiling, prepare an ice water bath. When the eggs are done, immediately remove them with a slotted spoon to the ice water and let them cool for 3 minutes.
Remove the eggs from the ice water bath to a cutting board. Gently crack the shells and immediately peel the eggs and cut each in half. Set aside.
Arrange the romaine leaves on a large serving platter and sprinkle with salt. Beautifully arrange the chicken fillets, feta, tomatoes, cucumber, olives, eggs, and a couple of handfuls of pita chips. Lightly drizzle with marinated red onion oil and top with marinated red onions and fresh mint all over. Drizzle the salad with the charred scallion dressing.

Notes

*Note: If you can’t find cutlets, butterfly the breasts yourself by using a sharp knife to cut each chicken breast through to make 2 thin cutlets: Lay a breast flat on a cutting board, placing one hand flat on top . Holding your knife horizontally to the board, slowly slice through the breast, opening it up like a book (be careful of your fingers on the hand on top of the chicken!) and cutting down the middle to make two separate pieces. To make them thin, pound each of those pieces between parchment paper with a mallet or small pan.

Nutrition