Greek-Style Chicken Spinach Salad with Dried Figs and Feta
By Mersedeh Prewer
Category
Salad
Cuisine
Greek/Mediterranean
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Marinating Time
4 Hours
Total Time
4 Hours 30 Minutes
A salad inspired by the flavors synonymous with Greek cuisine. A hearty yet healthy spinach chicken salad, perfect for a healthy lunch or dinner.
Ingredients
-
1 tablespoon extra virgin olive oil, plus more for coating the pan
-
1 teaspoon oregano, dried or fresh
- 2 garlic cloves, crushed or minced
- 1 teaspoon onion powder
- 1 lemon, juiced
- Kosher salt
- Freshly ground pepper
- 1 pound boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
-
2 tablespoons honey
- Kosher salt
- Freshly ground pepper
- 10 ounces baby spinach
- 1 small red onion, thinly sliced
- 1/2 English cucumber, halved lengthwise and sliced
-
3 1/2 ounces pitted Kalamata olives, halved
- 1 cup (8 1/2 ounces) dried figs, sliced (or substitute torn fresh seasonal figs)
- 7 ounces feta, cubed
- Small bunch of fresh mint leaves (about 1/3 cup), finely chopped
For The Chicken Marinade
For the Vinaigrette
For The Salad
Directions
Marinate the chicken. In a large mixing bowl, stir together olive oil, oregano, garlic, onion powder, lemon juice, and a big pinch or two of salt and pepper. Slice the chicken horizontally into strips, then add to the marinade and mix until evenly coated. Cover and leave in the fridge for a minimum of 4 hours, preferably overnight, for the marinade to fully flavor chicken.
Cook the chicken. Place a large pan over medium-high heat and coat with a thin layer of olive oil. When the oil is shimmering, place the chicken slices in the pan, shaking off the extra marinade with each slice. Cook until well browned on both sides, about 5 minutes. Cook the chicken in batches if the pan is not big enough. Place cooked chicken on a plate to rest and cool while you prepare the remaining ingredients and dressing.
Prepare the vinaigrette. To a small bowl, add the olive oil, balsamic vinegar, honey, and salt and pepper to taste. Whisk together until well combined.
Prepare, dress and serve the salad. In a large bowl or serving dish, add the spinach, chicken, red onion, cucumber, olives, dried figs, feta and mint. Pour the vinaigrette over the salad, toss to mix evenly and serve.
Recipe Note
- For a dairy-free option, simply leave off the feta cheese, or substitute it with ripe avocado.
Nutrition
Calories 431, Fat 23.5 grams, Monounsaturated Fat 12300 milligrams, Sodium 770 milligrams, Sugar 22.8 grams, Calcium 290 milligrams, Carbs 34 grams, Saturated Fat 6.8 grams, Trans Fat 0.01 grams, Potassium 867.1 milligrams, Iron 3 milligrams, Protein 23.9 grams, Polyunsaturated Fat 2100 milligrams, Cholesterol 77.8 milligrams, Fiber 5.2 grams, Vitamin C 26.5 milligrams, Vitamin A 117.4 milligrams