Chicken Mediterranean Salad

A Note From feedfeed

The key to this salad is the marinated red onions and the potato crisps, which we definitely suggest making extra of! It would be great for a crowd or just as a single serving! 

To find more delicious recipes by Teri from @nocrumbsleft, check out her website here!

Mediterranean Chicken Salad

Serves 4


Creamy Feta Vinaigrette (recipe below)

nocrumbsleft Marinated Red Onions (recipe below)

2 nocrumbsleft Everyday Roasted Chicken Breasts (recipe below)

Potato crisps, (recipe below)

5 oz. baby romaine lettuce, or your favorite greens

4 Persian cucumbers, sliced

6 small radishes, sliced thinly

2 handfuls black olives, pitted

1 lb. French green beans, blanched

1 pint Cherry Tomatoes


1. Make the Potato Crisps


4 Yukon Gold potatoes

2 Tbsp olive oil


Freshly ground black pepper

Pinch of cayenne pepper

Preheat oven to 425 F. Slice potatoes into 1/4 inch pieces. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly.

Evenly place the potato slices on a parchment paper covered baking sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.


2. Make the nocrumbsleft Marinated Red Onions


1 small red onion

1 Tbsp dried oregano

1 Tbsp red wine vinegar

3/4 cup olive oil

Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add the dried oregano. Cover and let sit at room temperature to marinate for at least an hour.


3. Make the nocrumbsleft Everyday Roasted Chicken Breasts


2 chicken breasts, bone-in and skin-on

Olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 375 F. Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from the oven. Let rest for 10 minutes, then slice.


4. Blanch your French Green Beans

Parboil the green beans in salted boiling water for 2-3 minutes till bright, but just partially cooked. Drain them and immediately throw into icy water to stop them from cooking further. Dry.


Make the Creamy Feta Vinaigrette Dressing


2 oz sheep’s milk feta

2 Tbsp red wine vinegar

3 Tbsp water

1/2 tsp dried oregano

Salt and pepper

1 Tbsp Chives

1/4 cup olive oil

In a food processor, pulse all ingredients together until smooth. If needed, season with salt and pepper.


6. Assemble your salad

Slice your radishes and cucumbers into beautiful pieces. Arrange the greens on a gorgeous platter. Fill the platter with your sliced vegetables, potato crisps, blanched green beans, tomatoes,