Best 6 Grilled Mediterranean Chicken Melon And Feta Salad Recipes

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Embark on a culinary journey to the vibrant shores of the Mediterranean with our Grilled Mediterranean Chicken, Melon, and Feta Salad. This tantalizing dish captures the essence of the region's flavors, combining succulent grilled chicken, refreshing melon, tangy feta cheese, and a symphony of aromatic herbs.

Delight your palate with tender chicken breasts, marinated in a blend of olive oil, lemon juice, garlic, and oregano, then grilled to perfection. The chicken's smoky char and juicy interior harmonize beautifully with the sweet and juicy cantaloupe and honeydew melons. Crumbled feta cheese adds a salty, tangy contrast, while a sprinkling of fresh mint and parsley brings a burst of herbaceousness.

Accompanying this delectable main course is a trio of equally enticing recipes. Indulge in a refreshing Cucumber and Tomato Salad, where crisp cucumbers, ripe tomatoes, and red onion are tossed in a zesty lemon-tahini dressing. Transport yourself to the sun-kissed fields of Greece with our authentic Tzatziki Sauce, a creamy yogurt-based dip infused with cucumber, garlic, and dill. And for a sweet finish, savor the delightful Watermelon and Feta Skewers, where juicy watermelon cubes and tangy feta cheese are grilled to perfection, then drizzled with a honey-balsamic glaze.

This Mediterranean feast promises an explosion of flavors and textures, making it an unforgettable culinary experience. Let your taste buds travel to the shores of the Mediterranean with this symphony of grilled delights.

Let's cook with our recipes!

MEDITERRANEAN GRILLED CHICKEN SALAD



Mediterranean Grilled Chicken Salad image

This Mediterranean Grilled Chicken Salad is the perfect summer chicken salad full of Mediterranean flavors! Marinated Greek chicken with an extremely delicious salad!

Provided by Joanna Cismaru

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 22

1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
3 green onions (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts (boneless and skinless)
1 Romaine lettuce (washed, dried and chopped)
1 English cucumber (sliced)
1/2 medium red onion (chopped)
1 green bell pepper (seeded and chopped)
2 cups cocktail tomatoes (chopped)
1/2 cup Kalamata olives (pitted)
1/2 cup feta cheese (crumbled)
1 avocado (sliced)

Steps:

  • In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
  • Heat up your grill so that it's around 400 F degrees.
  • In the mean time whisk all the dressing ingredients together in a small bowl and set aside.
  • In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
  • Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.
  • Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
  • Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.
  • Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.

Nutrition Facts : Calories 575 kcal, Carbohydrate 19 g, Protein 30 g, Fat 44 g, SaturatedFat 9 g, Cholesterol 89 mg, Sodium 1203 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

GREEK GRILLED CHICKEN SALAD



Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories     Dinner

Time 35m

Number Of Ingredients 21

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

  • Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
  • Prepare the dressing according to this Greek dressing recipe.
  • Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
  • Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
  • Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD



30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad image

A few time-saving techniques make a complete grilled chicken dinner doable in under a half hour: Grating the garlic is faster than chopping it with a knife, and adds more garlicky flavor to the dish. Massaging the marinade into the chicken works its flavors into the meat, cutting down on marinating time. And you can make the sweet-and-savory watermelon salad while the chicken marinates.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 large garlic cloves, 4 grated, 1 whole
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
Zest and juice of 2 lemons
1 tablespoon dried oregano
4 large bone-in, skin-on chicken thighs (about 2 pounds)
1/2 medium watermelon (about 3 pounds)
1 garden cucumber, peeled (8 ounces)
One 4-ounce block feta
1/2 cup pitted kalamata olives
Kosher salt and freshly ground black pepper
1/2 baguette, halved length-wise
1/2 cup fresh mint leaves, torn into large pieces

Steps:

  • Prepare a grill for medium heat.
  • Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
  • Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
  • Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
  • While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
  • Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD



Grilled Mediterranean Chicken, Melon and Feta Salad image

From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.

Provided by Dreamer in Ontario

Categories     One Dish Meal

Time 4h32m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup lemon juice
1/2 teaspoon black pepper
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup mint, coarsely chopped
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cantaloupe
8 cups baby spinach leaves
4 cherry tomatoes, quartered
1/4 cup feta cheese, crumbled
1 green onion, thinly sliced diagonally

Steps:

  • In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
  • Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
  • Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
  • Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
  • To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
  • Grease grill and preheat barbecue to medium.
  • Remove chicken from marinade, discarding any that remains.
  • Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
  • Remove from barbecue and set aside.
  • Meanwhile, remove reserved dressing from fridge.
  • Peel cantaloupe, discard seeds and cut into very thin wedges.
  • Line 4 large salad plates with spinach.
  • When chicken is cool, for each salad, slice each breast and fan onto spinach.
  • Arrange cantaloupe on spinach.
  • Sprinkle salads with cherry tomatoes, feta and green onion.
  • Drizzle to taste with remaining dressing.
  • Sprinkle with remaining 2 tbsp mint.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE



Chicken Chopped Mediterranean Salad with Feta Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 precooked chicken breasts, diced
1 (10-ounce) bag romaine hearts
1 English cucumber, sliced
1 cup chopped kalamata olives
1/2 medium red onion, diced
1/2 cup red wine vinaigrette
1 teaspoon Greek seasoning (recommended: Spice Islands)
1/2 cup crumbled feta cheese, plus extra for garnish
3 Roma tomatoes, sliced, for garnish

Steps:

  • In a bowl large enough for tossing salad, add diced chicken breast.
  • Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
  • In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
  • Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

GRILLED WATERMELON AND FETA SALAD



Grilled Watermelon and Feta Salad image

I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat - if you serve it right after grilling the melon (it isn't a must) - and char. Throw the watermelon slices, with the rind, onto the grill after or before you've grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 8

1 small red onion, sliced
3 large or 4 smaller 1-inch-thick slices watermelon
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Salt to taste
2 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled
1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste)

Steps:

  • Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
  • Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
  • Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.

Tips:

  • Use a flavorful marinade. The marinade is what gives the chicken its flavor, so be sure to use a flavorful combination of herbs, spices, and olive oil. Experiment with different marinade recipes until you find one that you like.
  • Grill the chicken over medium-high heat. This will help to keep the chicken juicy and prevent it from burning.
  • Don't overcrowd the grill. If you overcrowd the grill, the chicken will not cook evenly.
  • Use a meat thermometer to check the internal temperature of the chicken. The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.
  • Don't forget to add the feta cheese and melon. These ingredients add a sweet and salty flavor to the salad that complements the chicken perfectly.

Conclusion:

This grilled Mediterranean chicken melon and feta salad is a delicious and healthy meal that's perfect for a summer cookout. The chicken is flavorful and juicy, the melon is sweet and refreshing, and the feta cheese adds a salty tang. This salad is sure to please everyone at your table.

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