I have discovered a Greek Cobb Salad that redefines freshness and flavor. Succulent marinated chicken meets crisp romaine and a medley of vibrant ingredients that awaken your senses. This dish is a playful twist on easy Mediterranean diet recipes and offers a perfectly balanced bite that promises an unforgettable culinary experience.

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Hey everyone, I’ve got a new twist on a classic that I think you’ll really get into. This Mediterranean Diet Greek Cobb Salad totally upgrades your usual lunch by mixing all the flavors I love.

I start by marinating 1 1/2 lbs of boneless, skinless chicken breasts in olive oil, lemon juice, garlic, and dried oregano, with a touch of salt and pepper to keep things interesting. Then I toss the chicken with plenty of chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and kalamata olives.

I also mix in crumbled feta cheese, diced avocado, and quartered hard-boiled eggs to really amp up the protein and texture. This salad packs a punch and honors the Mediterranean Diet while keeping it easy and fun.

It is a complete, hearty meal packed with flavor and perfect for your next healthy dinner. Enjoy creating and sharing it!

Why I Like this Recipe

1. I love that the marinade really infuses the chicken with bold flavors from lemon, garlic, and oregano, making every bite super tasty.
2. I like how the salad mixes crisp veggies with creamy avocado and tangy feta, giving me a great combination of textures and flavors in every forkful.
3. I appreciate that this recipe feels healthy and fresh, yet it’s still filling enough to be a complete meal even on busy days.
4. I enjoy that it’s a straightforward recipe that still packs a punch, making it easy to whip up without any fuss.

Ingredients

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Chicken breasts are lean and protein-packed; they adds substance and a mild, savory taste.
Olive oil brings heart-healthy fats and a richness thats hard to beat in a marinade.
Romaine lettuce is crisp and full of fiber, vitamins, and refreshing crunch for the base.
Cherry tomatoes burst with tangy flavor and vitamin C, lighting up the salad beautifully.
Avocado gives creamy, healthy fats and a buttery texture that really makes the dish pop.
Kalamata olives deliver antioxidants, monounsaturated fats and an authentic Mediterranean vibe.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken breasts

3 tbsp olive oil (for marinading the chicken)

Juice of 1 lemon (for marinading the chicken)

3 garlic cloves, minced (for marinading the chicken)

1 tsp dried oregano (for marinading the chicken)

Salt and pepper to taste (for marinading the chicken)

6 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1 large cucumber, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

4 oz crumbled feta cheese

1 avocado, diced

2 large hard-boiled eggs, quartered

2 tbsp red wine vinegar (for the dressing)

3 tbsp extra-virgin olive oil (for the dressing)

1 tsp Dijon mustard (for the dressing)

Salt and pepper to taste (for the dressing)

How to Make this

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1. In a large bowl, mix the chicken breasts with 3 tbsp olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. Let it marinate for at least 30 minutes.

2. Heat your grill or a pan on medium heat until it’s hot enough to cook the chicken well.

3. Grill the chicken for about 6-7 minutes on each side until it’s fully cooked. Once done, let it cool a bit and then slice it into strips.

4. In a big serving bowl, toss together 6 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 thinly sliced red onion.

5. Add 1/2 cup of pitted and halved Kalamata olives and sprinkle in 4 oz of crumbled feta cheese.

6. Gently mix in 1 diced avocado so it stays chunky, not mashed.

7. Top the salad by placing 2 large hard-boiled eggs, quartered, around the bowl.

8. For the dressing, whisk together 2 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, and season with salt and pepper.

9. Drizzle the dressing over the salad evenly and toss lightly to mix all the flavors.

10. Finally, arrange the sliced Greek chicken on top, and your Mediterranean Diet Greek Cobb Salad is ready to serve. Enjoy!

Equipment Needed

1. Large mixing bowl for marinating the chicken
2. Grill or a medium-heat pan for cooking the chicken
3. Tongs or spatula to flip the chicken
4. Knife for slicing the chicken and chopping veggies
5. Cutting board for prepping all the ingredients
6. Pot to boil the eggs
7. Big serving bowl to toss the salad in
8. Small bowl for mixing up the dressing
9. Whisk to blend the dressing smoothly
10. Measuring spoons and cups for getting the amounts right

FAQ

How long should I marinate the chicken?

The recipe works best if you marinate it for at least 30 minutes, but honestly, marinating for 1 or 2 hours gives you more flavor.

Can I substitute the chicken with another protein?

Yeah, you can use turkey or even shrimp if you want something different. Just adjust the cooking time accordingly.

What if I dont have Kalamata olives?

No worries, you can use black olives instead. They still give that nice salty taste that makes the salad pop.

How long can I store the leftovers?

Its best to eat this salad fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day.

Can I mix up the veggies or add extra ingredients?

Totally, feel free to add more of your fav veggies like bell peppers or even some artichoke hearts. Just keep the balance so you dont overpower the flavors.

MEDITERRANEAN DIET GREEK COBB SALAD Recipe Substitutions and Variations

If you cant find chicken breasts, try using turkey cutlets instead its a neat twist on the flavor
Instead of olive oil for marinating the chicken, you can use avocado oil or grapeseed oil
Lime juice works as a good substitute for lemon juice when marinating, giving it a slightly different zing
If you dont have Kalamata olives, opt for pitted green olives for a milder flavor
For the dressing, apple cider vinegar can be used instead of red wine vinegar with great results

Pro Tips

1. If you got time, try letting the chicken marinade longer than 30 minutes; a couple of extra hours in the fridge can really boost the flavor.
2. After grilling, let the chicken rest for a few minutes before slicing it. This helps lock in the juices and makes it less dry.
3. When tossing the salad, be gentle with the avocado and feta so they don’t get mushy. A light hand makes a big difference in texture.
4. Always taste your dressing before you pour it over everything. Sometimes a little extra salt or a squeeze more lemon can really up the flavor game.