Name: Mediterranean Chicken Salad with Carrots and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g chicken breast, skinless and boneless; 100 g arugula; 150 g spinach; 2 medium carrots, grated; 1 small red onion, thinly sliced; 60 ml olive oil; 30 ml lemon juice; 1 tsp Dijon mustard; to taste Salt; to taste Pepper; for garnish Fresh dill; 200 g plain yogurt; Cherry tomatoes, halved (optional); Cucumber, diced (optional); Feta cheese, crumbled (optional)

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Mediterranean Chicken Salad with Carrots and Spinach

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Get ready for a refreshing and hearty meal with this Mediterranean Chicken Salad with Carrots and Spinach! This vibrant dish features a colorful combination of arugula, carrots, and fresh spinach, all topped generously with grilled chicken. A touch of Mediterranean flair comes through in the dressing, and we finish it off with a sprinkle of dill and a dollop of creamy yogurt on the side. Feel free to switch up the greens or add your favorite veggies to make it truly your own!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Quick-to-Make

Cuisine: Global (Mediterranean-inspired)

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken breast, skinless and boneless
100 g arugula
150 g spinach
2 medium carrots, grated
1 small red onion, thinly sliced
60 ml olive oil
30 ml lemon juice
1 tsp Dijon mustard
to taste Salt
to taste Pepper
for garnish Fresh dill
200 g plain yogurt
Cherry tomatoes, halved optional
Cucumber, diced optional
Feta cheese, crumbled optional

Equipment

Grill or grill pan
Heatproof mixing bowl
Chef's knife
Cutting board
Deep serving bowls

Method

Season the chicken breasts with salt, pepper, and half of the olive oil. Preheat the grill or grill pan over medium-high heat.
Grill the chicken for about 6-7 minutes on each side or until cooked through (internal temperature should reach 75°C / 165°F). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is grilling, wash and dry the arugula and spinach. Grate the carrots and thinly slice the red onion.
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
In a large mixing bowl, combine the arugula, spinach, grated carrots, and red onion. Pour the dressing over the salad and toss gently to combine.
Plate the salad in a serving bowl, top with sliced grilled chicken, garnish with fresh dill, and serve with a spoon of yogurt on the side. Optional: add cherry tomatoes, cucumber, and crumbled feta for extra flavor.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 30gFat: 18gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 7500IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Feel free to swap the chicken for grilled shrimp or chickpeas for a vegetarian option!
If you love a bit more zest, add a pinch of chili flakes to the dressing.
This salad can be made ahead of time—just keep the dressing separate until you’re ready to serve.
Enjoy experimenting with your favorite crunchy veggies!

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Mediterranean Chicken Salad with Carrots and Spinach