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Mediterranean Chicken Salad with Herbed Croutons Recipe

Mediterranean Chicken Salad with Herbed Croutons recipe


This is a yummy salad with chicken, crunchy croutons, and fresh veggies. It has a tangy dressing and is topped with a cool, creamy sauce. It's a good meal for lunch or dinner and is full of flavor.


4 whole wheat pita breads
4 tbsp olive oil, divided
1 large red onion
3 lemons
1 tsp dried thyme
1 tsp garlic powder
1 tsp ground coriander
600 g skinless chicken breast
1 large cucumber
200 g plain Greek yogurt
5 ripe tomatoes
1/4 head of romaine lettuce
20 g fresh dill
20 g fresh cilantro
Salt and pepper to taste


Preheat the oven to 180°C (350°F).
Cut the pita breads into triangles and place them in a bowl. Season with salt and pepper, then add 2 tbsp of olive oil. Toss to coat evenly. Arrange the pita triangles on a baking sheet in a single layer and bake for 10 minutes until golden and crisp.
Thinly slice the red onion and place in a bowl with the juice of 1 lemon to marinate.
In another bowl, combine 2 tbsp of olive oil, dried thyme, garlic powder, coriander, the zest and juice of 1 lemon, salt, and pepper. This will be your chicken marinade.
Place the chicken breasts between two sheets of baking paper and flatten to about 1cm thickness using a rolling pin. Season with salt and pepper and rub with 1 tbsp of olive oil.
Heat a grill pan over high heat. Grill the chicken for 5–6 minutes on each side until fully cooked. Transfer the cooked chicken to the marinade bowl and toss to coat.
Make the tzatziki by grating half the cucumber and squeezing out the excess water. Mix with Greek yogurt, the juice of 1 lemon, chopped dill, salt, and pepper.
Cut the remaining cucumber into slices, dice the tomatoes, and chop the romaine lettuce. Finely chop the cilantro.
To assemble the salad, slice the marinated chicken. On each plate, arrange the cucumber, marinated red onion, tomatoes, lettuce, and cilantro. Add the herbed croutons and top with the sliced chicken. Drizzle any remaining marinade over the salad.
Serve each plate with a dollop of tzatziki and a wedge of the remaining lemon.

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