What I love about Mediterranean Chicken Salad with Creamy Hummus Dressing
If I could eat one meal forever, it would be this Mediterranean Chicken Salad with Creamy Hummus Dressing! I know—you’re probably thinking I’m nuts. Out of everything I could choose, I pick a salad? Well, yes… and no. Technically it isa salad, but it definitely doesn’t feel like you’re eating just a salad. In fact, this bowl is absolutely packed with a variety of flavourful, delicious ingredients.
To begin with, the base of this Greek-style salad is curly green kale, which gets tossed in a rich and creamy homemade hummus dressing. Side note: if you’re a hummus fan, you are seriously going to fall in love with this dressing. From there, the salad is layered with fresh bell peppers, juicy cherry tomatoes, and crisp cucumber. Additionally, it includes a few crispy roasted potatoes, not to mention the oven-baked, Mediterranean-spiced chicken breast that brings everything together. Finally, a sprinkle of creamy goat feta cheese on top packs a punch of flavour on it’s own, but also ties all the flavours together beautifully.
With all these ingredients combined, it’s just SO good. But don’t take my word for it—make it and see for yourself!
Recipe Notes
A few things to keep in mind:
- Chicken – You will need 2 boneless, skinless chicken breasts for this recipe. Or more if you are doubling or tripling it.
- Avocado oil – Make sure you rub the chicken breasts with oil first. This helps the spices adhere better. You can also use olive oil.
- Kale – Curly green kale works best for this recipe. Make sure it’s organic. It is a highly sprayed vegetable and typically found on the “dirty dozen” list.
- Potato – I used yellow potatoes for roasting but you can also use mini roaster potatoes.
- Bell pepper – I like the addition of colour that yellow bell pepper brings, but red or orange bell peppers would work as well.
- Tomato – Roma tomatoes work great for this salad. You can also use grape or cherry tomatoes.
- Dill – Fresh dill makes all the difference with this salad. It packs a punch of flavour and the smell is heavenly! Don’t bother with dried dill if you don’t have fresh. It won’t have the same effect.
- Goat feta – I love the flavour of goat feta, but of course you can use cow feta as well.
FAQ:
Yes; most of it. The chicken can be cooked a day or two in advance and the veggies can all be washed and chopped. Store them in air-tight containers in the fridge until ready to use. The dressing can be mixed ahead as well and stored in the fridge until ready to use. The potatoes should be roasted just before serving though for the best texture.
I don’t recommend using greens other than kale. The hummus dressing is quite heavy and will weigh down other greens such as spinach, arugula or green leaf lettuce. Kale is dense and hearty; able to hold up under the dressing.
Yes, slowly add a little more olive oil and lemon juice, equal parts, until your desired consistency. Start with 1/2 tbsp each.
Yes, they are essentially the same. Cow feta works just as good as goat feta.
Leftovers can be stored in an air-tight container in the fridge. The kale usually holds up pretty good with the dressing and should still be good the next day.
Mediterranean Chicken Salad with Creamy Hummus Dressing
Equipment
- 1 Baking Sheet
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- avocado oil for baking
For the salad:
- 1 1/2 cups yellow potato chopped into 1" pieces
- avocado oil for roasting
- 6 cups organic curly green kale leaves washed and roughly chopped (about 1 large bunch)
- 1 1/2 cups organic yellow bell pepper chopped
- 1 cup organic Roma tomatoes chopped
- 1 cup organic long English cucumber chopped
- 1/2 cup shallots thinly sliced
- 1/2 cup fresh dill chopped
- 1/2 cup goat feta cheese (or regular)
For the hummus dressing:
- 1 cup garlic (or plain) hummus
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the oregano, basil, dried dill, onion powder, garlic powder, cinnamon, salt and pepper until combined.
- Rub the chicken breasts with avocado oil and rub the spice mix all over on both sides. Place the chicken breasts on the prepared pan.
- Add the chopped yellow potato to the same pan and toss with avocado oil, salt and pepper.
- Bake the chicken and potatoes for 22-23 minutes in the preheated oven or until chicken is cooked to an internal temperature of 165F and potatoes are crispy.
- Make the dressing: In another small bowl, whisk together the hummus, olive oil, white wine vinegar, lemon juice, garlic and salt and pepper until smooth and completely combined.
- Add the kale to a large mixing bowl and toss with the hummus dressing until all of the leaves are coated.
- Divide the kale among two salad bowls and top them with chopped tomato, cucumber, shallot and fresh dill.
- Remove the chicken and potatoes from the oven and let the chicken rest on a cutting board for 1-2 minutes. Add the potatoes on top of the prepared salads.
- Slice the chicken and add it on top of the salads. Top with goat feta and garnish with fresh cracked pepper and enjoy!
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