Ingredients

For the Salad:

• 2 boneless skinless chicken breasts

• 4 slices of beef

• 4 cups mixed greens (such as romaine, spinach, or arugula)

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• 1/4 cup Kalamata olives, pitted and sliced

• 1/4 cup crumbled feta cheese

• 1/4 cup roasted red peppers, chopped (optional)

• Fresh parsley, chopped (for garnish)

For the Dressing:

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1/2 tsp dried oregano

• Salt and pepper, to taste

• 1 small garlic clove, minced (optional)

 

Instructions

Cook the Chicken:

Season the chicken breasts with salt, pepper, and a pinch of dried oregano.
Heat a grill pan or outdoor grill over medium-high heat.
Cook the chicken for 5–7 minutes per side or until it reaches an internal temperature of 165°F (74°C) and is cooked through.
Remove from heat and let it rest for 5 minutes before slicing it thinly.

Cook the Beef:

While the chicken is cooking, place the bacon slices in a skillet over medium heat.
Cook until crispy, about 4–6 minutes per side.
Once done, remove the bacon and place it on a paper towel-lined plate to drain excess fat.
Once cooled, crumble the bacon into smaller pieces.

Prepare the Vegetables:

While the chicken and bacon cook, prepare the salad ingredients:
Slice the tomatoes, cucumber, red onion, and olives. Set them aside.

Make the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic (if using), and a pinch of salt and pepper.
Taste and adjust the seasoning as needed.

Assemble the Salad:

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and roasted red peppers (if using).
Add the sliced chicken and crumbled bacon on top.

Dress the Salad:

Drizzle the dressing over the salad just before serving and toss to combine.
Sprinkle the crumbled feta cheese and chopped parsley on top for garnish.

Serve:

Serve immediately, either as a main dish or with a side of pita bread or roasted potatoes.

Variations

• Low carb option: Skip the croutons or bread sides and add more protein like boiled eggs or chickpeas

• Vegetarian version: Replace chicken and beef with grilled halloumi or roasted chickpeas

• Add grains: Serve the salad over quinoa, couscous, or farro to make it heartier

• Swap the dressing: Try a tzatziki or yogurt-based dressing for a creamy twist

• Add avocado for creaminess and healthy fats

• Try different greens: Arugula, kale, or butter lettuce all work well

• Add sun-dried tomatoes for a tangy Mediterranean punch

 

Nutrition (Approximate per serving based on 4 servings)

• Calories: 350

• Protein: 28g

• Carbohydrates: 8g

• Fiber: 3g

• Fat: 24g

• Saturated Fat: 6g

• Cholesterol: 70mg

• Sodium: 600mg

• Vitamin A: 45% DV

• Vitamin C: 30% DV

• Calcium: 10% DV

• Iron: 8% DV
  Note: values vary depending on exact ingredients and quantities used

Conclusion

The Mediterranean BLT Chicken Salad is a delicious mashup of classic comfort and coastal freshness. With juicy chicken, crisp beef, vibrant vegetables, and a bold lemony dressing, this salad is both filling and light. It’s easy to customize for different diets and perfect for meal prep or a healthy dinner. Whether you serve it at a summer gathering or pack it for lunch, it’s sure to satisfy.

Enjoy!