- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“This complete meal combines chicken breast marinated in smoked paprika and garlic grilled until golden with a crispy Mediterranean salad of romaine lettuce, tomatoes, cucumber, Kalamata olives, and feta cheese. The citrusy lemon sauce ties the flavors together.”
What you need to know
- The dry marinade of smoked paprika and garlic with olive oil creates a golden and aromatic crust on the grill without drying out the poultry.
- Grilling over medium-high heat up to 74°C internal temperature preserves the cellular integrity of the meat, ensuring juicy slices.
- The crumbled feta cheese and Kalamata olives add brine salinity that contrasts with the acidity of the lemon and honey dressing.
Ingredients
Main
- units (180-200g each) Chicken Breast
- tablespoons Extra virgin olive oil
- teaspoon Sea salt
- teaspoon Freshly ground black pepper
- teaspoon Smoked paprika
- teaspoon Garlic powder
- head (coarsely chopped) Alface romana
- g (cut in half) Tomate cereja
- medium unit (diced) Cucumber
- small unit (finely sliced) Red onion
- cup (pitted, halved) Kalamata olives
- g (crumbled) Feta cheese
- cup Sicilian lemon juice (fresh)
- cup Extra virgin olive oil
- tablespoon Mel
- teaspoon Dijon mustard
- clove (finely chopped) Garlic
- teaspoon Dry oregano
- tablespoons Fresh parsley (chopped)
- teaspoon Sea salt
- teaspoon Freshly ground black pepper
Instructions
Principal
- In simple terms, season the chicken breasts. Mix the olive oil, salt, pepper, smoked paprika, and garlic powder. Rub this mixture well into the chicken breasts. Let marinate for at least 15 minutes at room temperature or up to 30 minutes in the refrigerator for a more intense flavor.
- Preheat your grill to medium-high heat. The professional technique is to ensure the grill is very hot before adding the chicken. This helps to create that perfect golden crust and prevents the chicken from sticking. Clean the grill grates and lightly grease them.
- Place the chicken breasts on the hot grill. Grill for 5-7 minutes on each side, or until they reach an internal temperature of 74°C (165°F). The short answer is that the chicken must be cooked through and juicy. Remove from the grill and let rest for 5 minutes before slicing.
- While the chicken grills, prepare the vegetables for the salad. Wash and chop the romaine lettuce, cut the cherry tomatoes in half, chop the cucumber, slice the red onion, and cut the olives. The secret of this recipe is the freshness and variety of the vegetables.
- In a small bowl, combine the lemon juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, dried oregano, fresh parsley, salt, and pepper. The most important tip is to emulsify the dressing well, whisking vigorously with a fork or whisk until smooth and slightly creamy.
- In a large bowl, combine the lettuce, tomatoes, cucumber, red onion, and Kalamata olives. Slice the grilled chicken into strips or cubes. Add the crumbled feta cheese over the salad. The most common mistake is adding the sauce too early, which can wilt the lettuce.
- Drizzle the salad with the Citrus Nectar (sauce) just before serving. Mix gently so that all ingredients are well coated in the sauce. Serve immediately and enjoy this explosion of freshness and flavor.
Chef's tips
- Leave the grill or iron skillet very hot before placing the fillets to sear instantly and retain the internal juices.
- Let the grilled chicken breast rest on a board for 5 minutes before slicing so as not to lose moisture on the plate.
- Mix the vinaigrette sauce in a jar with a lid and shake vigorously to emulsify the olive oil with the Dijon mustard and honey.
Variations
- Crunchy bread touch: add pieces of toasted and broken pita bread to the salad to transform it into a reinterpretation of fattoush.
- Chicken strips for wraps: wrap the chicken slices with the salad and sauce inside a flatbread for a practical snack.
- Additional herbs: incorporate fresh mint leaves and fresh oregano into the salad to intensify the Mediterranean aromatic notes.
Substitutions
- The chicken breast can be replaced by boneless skinless thighs, firm white fish fillet, or halloumi cheese cubes.
- Kalamata olives can be replaced by pitted black Azapa olives or sliced stuffed green olives.
- Feta cheese can be swapped for fresh goat cheese, crumbled cured Minas cheese, or seasoned ricotta.
How to store
Keep the grilled chicken and salad vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken quickly in the pan and assemble with the fresh vegetables and citrus vinaigrette just at the moment of eating.
Can it be frozen?
Grilled chicken breasts freeze perfectly in sealed containers for up to 90 days in the freezer. Do not freeze the fresh salad or the feta cheese with the tomatoes, as the vegetables wilt and release water after defrosting.
What to serve with
Pairs harmoniously with vermicelli rice, fluffy Moroccan couscous in butter, homemade hummus with olive oil, or potatoes roasted with oregano. To drink, pair with a fresh white wine like Sauvignon Blanc, mint lemonade, or sparkling water.
Frequently asked questions
How to desalt feta cheese if you find it too salty?
Let the feta cheese cubes soak in cold filtered water or milk for 10 minutes and drain before crumbling over the salad leaves.
Can I use regular olive oil instead of extra virgin in the sauce?
Extra virgin olive oil has fruity notes and reduced acidity essential for the raw sauce; regular olive oil will leave the vinaigrette flat and without aroma.
How do I prevent chicken breast from drying out on the grill?
Do not overcook; grill for 5 to 7 minutes per side and remove once it reaches 74°C internally, letting the meat rest for 5 minutes before slicing.
How to prepare chicken breasts of irregular thickness?
Gently beat the thickest part of the breast with the bottom of a pan protected with plastic wrap to level the height of the piece before grilling.
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