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Mediterranean Lentil Salad with Grilled Chicken and Fresh Herbs Recipe

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4.1 from 3 reviews

A refreshing and protein-packed Mediterranean Lentil Salad featuring tender marinated chicken thighs, hearty brown lentils, fresh vegetables, tangy feta, and a zesty herb dressing. Perfect for a healthy lunch or light dinner, this salad balances robust flavors and textures inspired by Mediterranean cuisine.

  • Total Time: 45 minutes
  • Yield: 9 servings

Ingredients

Chicken Marinade

  • 1 pound chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon marjoram
  • Salt and pepper, to taste

Salad Components

  • 1 cup brown lentils
  • 1 1/2 cups cherry tomatoes, halved or quartered (225 grams)
  • 1 heaping cup diced cucumber (130 grams)
  • 1 heaping cup diced green bell pepper (140 grams)
  • 1/2 cup diced red onion (60 grams)
  • 1/2 cup Kalamata olives, halved or quartered (70 grams)
  • 1 cup crumbled feta cheese (4 ounces)
  • 1/4 packed cup fresh dill, roughly chopped
  • 1/4 packed cup fresh parsley, roughly chopped
  • 1/4 packed cup fresh mint, roughly chopped
  • Salt and pepper, to taste

Dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. Marinate the chicken: Place the chicken thighs in a large baking dish or plastic bag and coat with 1 tablespoon olive oil, lemon juice, garlic powder, dried oregano, marjoram, and salt and pepper. Toss well to combine and let it marinate for 1 to 2 hours. Avoid over-marinating to prevent the chicken from breaking down.
  2. Cook the lentils: Prepare the brown lentils according to package instructions. Once cooked, drain and set aside to cool completely.
  3. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken, avoiding overcrowding the pan, and cook for about 10 minutes on one side. Flip and cook for an additional 5 to 10 minutes until the chicken is cooked through and no pink remains. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
  4. Prepare the dressing: In a small jar or bowl, combine red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper. Whisk well to emulsify the dressing.
  5. Assemble the salad: In a large salad bowl, combine the cooked lentils, sliced chicken, cherry tomatoes, diced cucumber, bell pepper, red onion, Kalamata olives, crumbled feta, and chopped fresh herbs. Season with additional salt and pepper to taste. Pour over the prepared dressing and toss everything together gently but thoroughly to coat.
  6. Serve and enjoy: Serve the Mediterranean Lentil Salad chilled or at room temperature for a satisfying and wholesome meal.

Notes

  • For vegetarian option, omit chicken and add extra lentils or chickpeas.
  • Make sure not to over-marinate the chicken to maintain texture.
  • Lentils can be cooked ahead and refrigerated to save time.
  • Use fresh herbs for the best flavor impact.
  • This salad stores well in the refrigerator for up to 2 days but is best fresh.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://avascooking.com/mediterranean-lentil-salad-with-grilled-chicken-and-fresh-herbs-recipe/