Chicken and Feta Salad with Meyer Lemon Vinaigrette
Chicken and Feta Salad with Meyer Lemon Vinaigrette is one of our favorite salads. I start this salad by roasting some chicken breasts. While the chicken cooks, I make a quick dressing and top a big platter of salad with rows of vegetables, olives, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole meal in thirty minutes. Secondly, I like that I can make this ahead of time. Simply assemble the salad up to a day ahead. Then, just add the dressing right before serving. Thirdly, I like that this is a complete meal. Usually, I just serve it with some crusty bread. And, finally, we all love the fresh lemony flavor in this salad.
The Equipment I Used
- A Salad Spinner- Use a salad spinner to get your lettuce dry. If your lettuce isn’t completely dry the dressing won’t cling to it.
The Ingredients Needed for Chicken and Feta Salad with Meyer Lemon Vinaigrette
- Chicken- You’ll need two boneless, skinless chicken breasts. I always buy Bell and Evans Chicken.
- Oil- Use Extra virgin olive oil. I like the California Olive Ranch brand.
- Spices- Cumin and oregano add lots of flavor to the chicken.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Meyer Lemons- If you can’t find these, just use regular lemons. It will still be delicious.
- Olives- I like to use pitted Kalamata olives.
- Cucumbers- I like to buy the English cukes, which don’t need to be peeled.
- Feta- Buy a good quality feta. My favorite feta is the French feta.
How I Made my Salad
- First, I roasted the chicken. Cook your chicken until it is no longer pink in the middle.
- Next, I made the dressing. Taste your dressing, to see if it needs more honey or lemon juice.
- Finally, I assembled the salad and drizzled on the dressing.
If you like chicken, you need to try this fresh and delicious Chicken and Feta Salad with Meyer Lemon Vinaigrette.
Chicken and Feta Salad with Meyer Lemon Vinaigrette
Ingredients
- 4 cups Spring mix lettuce
- ½ cup kalamata olives
- 1 cup sliced cucumber
- 1 cup grape tomatoes, halved
- ½ cup feta cheese, crumbled
- ½ cup radishes, sliced
For the Roasted Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 4 cloves minced garlic
- ½ tsp. each ground cumin, and oregano
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp, lemon juice
For the Meyer Lemon Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. Meyer Lemon Juice
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. minced garlic
- 1 tsp. dried oregano
- ¼ tsp. each kosher salt and black pepper
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, spices, lemon juice, butter, and olive oil. Bake for 20 minutes or until no longer pink in the middle. Cut the chicken in bite sized pieces and set aside.
- Next, while the chicken bakes, make the Meyer Lemon Vinaigrette: Simply shake together all the ingredients in a small jar.
- Then, spread the lettuce out on the platter. Top with rows of the rest of the ingredients and drizzle on as much dressing as you like.
