Pan-Seared Mediterranean Chicken Salad

A protein-packed, meal prepable salad filled with veggies, juicy seared chicken, and a zippy lemon dressing to keep your tastebuds moving.

Hey gang!

This week’s meal prep salad answers the question “what if I made a chicken salad that wasn’t boring?”

Juicy, seared chicken breast gets tossed with sundried tomatoes, fresh herbs, olives, and lemon zest for a refreshing, protein-packed salad you won’t be able to stop eating.

I really love this salad with avocado added to it but it gets oxidized/slimy pretty quickly so if you do plan to store this salad for more than a day or two I’d recommend leaving it out and just adding some freshly chopped avocado when you go to eat it.

Macros along with a low-calorie versions is at the bottom of this post.

I hope you enjoy!

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@mishkamakesfoodMediterranean Chicken Salad Happy Thanksgiving everyone! No new recipe this week while I continue recovering from my surgery/enjoy the holiday with my family but here is my most popular video from my chicken salad series in case you missed it. Light, citrusy, herby… just really tasty stuff. I ate the whole container within 24 hours of making the video haha. Full written recipe along with macros and low-calorie/high protein versions is at the link in my bio! 4 8 oz chicken breasts 1 tbsp neutral oil ½ bunch parsley, minced ⅓ cup (80ml) chopped sundried tomatoes in oil, plus 1 tbsp of their oil ⅓ cup olives of your choice, chopped 1 avocado, cut into small cubes*
1/2 bunch parsley Zest from 1 lemon, juice from 1/4 plus additional as needed 1-3 tbsp of mayo (as needed to bind) Salt & pepper to taste. *I really love this salad with avocado added to it but it gets oxidized/slimy pretty quickly so if you do plan to store this salad for more than a day or two I’d recommend leaving it out and just adding some freshly chopped avocado when you go to eat it.

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Mediterranean Pan-Seared Chicken Salad

Servings: 4 portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
4 8 oz chicken breasts (900g total) *see note
1 tbsp neutral oil
⅓ cup (80ml) chopped sundried tomatoes in oil, plus 1 tbsp (15ml) of their oil
⅓ cup (80ml) olives of your choice, chopped
½ avocado, cut into small cubes
1/2 bunch parsley, minced
Zest from 1 lemon, juice from 1/4 plus additional as needed
1-3 tbsp of mayo (as needed to bind) (15-45ml)
Salt & pepper to taste.

*Note: If your chicken breasts are thick like the ones in my video above, I strongly encourage you to slice them in half lengthwise so they are cooked through by the time you finish searing them. Alternatively, you can sear your chicken and then transfer it to your oven to finish cooking through.

Instructions: