Gluten Free Mediterranean Chicken Salad

Do you dream of far away places based on the food you are eating?  This Gluten Free Mediterranean Chicken Salad makes me dream of eating it overlooking the Mediterranean Sea!  

​My daughter requested a recipe for my Mediterranean chicken salad so this is for her.  As a foodie Mom it makes my heart happy that both of my girls like to cook and are pretty darn good at it! It’s super fun to watch what they make and honestly, we send each other food pictures… totally nerdy I know! But I love it.

I know most of the world is eating everything pumpkin but it’s still almost 100 degrees in Arizona and it doesn’t feel like fall yet… unless you are up at the crack of dawn and then it’s beautiful outside. Just ask my hubby! lol

I love this Mediterranean chicken salad because it is a fast lunch or dinner and most of the ingredients are staples in my kitchen so that makes it easy.

What Ingredients Do I Need To Make This Mediterranean Chicken Salad?

This is what I love to put in my salad, however, if you don’t like anything you can leave it out or substitute it for your favs!

Chicken breasts

Greek Seasoning

S & P

EVOO

Balsamic Vinegar

Garlic

Cucumber

Tomato

Red Onion

Roasted Red Peppers

Feta

Arugula

Kalamata Olives

Artichoke Hearts

​

Here’s How To Make It:

To start off this recipe, you will need to cook the chicken. Put the chicken breasts in a baking dish that you have drizzled with olive oil.

Lay the breasts in the pan.

Drizzle with a little balsamic vinegar.

Sprinkle with Greek seasoning and S & P.

Bake in a 350-degree oven for about 30 minutes or until they reach an internal temp of 165 degrees F.

While the chicken is cooking, I like to start on the chopping of my salad.

I start with kitchen shears and the arugula, so the pieces aren’t so big. Lay the arugula in the bottom of a bowl. Use kitchen shears to chop it up a little.

Arrange the rest of your chopped ingredients into sections on top of the arugula.

Make a simple dressing in a bowl of EVOO, red wine vinegar, greek seasoning, garlic powder, and S & P. Whisk it all together.

Once the chicken is cooked, slice it into pieces and arrange it on your plate. Serve with the salad. You can toss the salad so you get a little bit if each topping…. unless you are like me and just want to eat feta lol.

PIN THIS NOW MAKE IT LATER:

What are some of your favorite summer foods that you carry over into fall and winter?

I have a few favorite summer foods that we eat all year. Here are a few you might like too:

Pecan Crusted Ahi Tuna with Mango Salsa

Shredded Brussels Sprout Salad

Thai Cabbage Salad

Watch Me:

Here’s The Printable Recipe:

Gluten Free Mediterranean Chicken Salad

Recipe by Goodness Gracious Gluten FreeCourse: Lunch, SaladDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 3 Chicken Breasts
  1 drizzle EVOO For the chicken.
  1 Pinch Salt and Pepper For the chicken.
  1 TBSP Greek Seasoning for the Chicken. You will need more for the dressing.
  1/3 Cup EVOO For the dressing.
  1/3 Cup Balsamic Vinegar For the dressing and a drizzle for the chicken.
  1 tsp Greek Seasoning For the dressing.
  1 Pinch Salt and Pepper For the dressing.
  1 tsp Garlic powder For the dressing.
  1 Cucumber Chopped
  1 Tomato Chopped
  1 Red Onion Chopped- you may need less if it’s strong.
  1/2 Jar Roasted Red Peppers Chopped
  1/2 Cup Feta
  2 Handfuls of Arugula
  1 Can Artichoke Hearts
  1 Cup Kalamata Olives

Directions

• To start let’s cook the chicken. Preheat your oven to 375 degrees F.
  Use a baking dish. Pour a drizzle of EVOO in it.
  Put the chicken breasts into the dish.
  Drizzle with Balsamic Vinegar.
  Sprinkle with Greek Seasoning and S & P.
  Bake in the oven for about 30 min or until they reach an internal temperature of 165 degrees F.
  While the chicken is cooking let’s make the salad 
  Start with a big bowl. Put the arugula into it and chop it up with kitchen shears.
  Chop the remaining ingredients and add them in sections to the bowl. I like to mix it together right before serving.
  Make the dressing in a small bowl by combining EVOO, red wine vinegar, greek seasoning, garlic powder, and S & P. Whisk it all together. Pour over the salad right before serving it.
  Once the chicken is cooked, slice it into pieces.
  Put the chicken and tossed salad on your plate.
  Enjoy!

This recipe will make you dream of eating on a patio overlooking the Med.

After typing this up I am wishing for this for lunch! But, my chicken is frozen so that won’t be happening! LOL!

​Hope you all have a great day!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle